| The chef guides students through the preparation of two or three dishes, providing notions of the history of these dishes and ingredients. Some things which might be prepared are the following: tomato and bread porridge, thick vegetable and bread soup, pasta and beans, spelt soup or spelt salad, spicy beef stew, cut steak or chicken with balsamic vinegar, chicken with porcini mushrooms, vegetable casseroles, stuffed peppers, artichokes, zucchini, fried zucchini flowers, fried artichokes, fried cauliflower, squid and vegetables, almond biscotti, cooked cream with chocolate sauce, etc. |
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