Artisan Pasta Program - Once in a lifetime pasta experience
23-27 October 2017 (9.00AM - 4.30PM DAILY)
Join Head Chef Melina Puntoriero for this once-in-a-lifetime pasta experience
It’s been said that life is a combination of magic and pasta.
Renowned Wagga Wagga cooking school Food I Am and Italian Culinary Institute - Manuelina Culinary will combine both elements in an ambitious once-in-a-lifetime pasta experience this September.
Only offered at Food I Am, outside of Italy, there is no rival to the Food I Am professional pasta program led by International chef Melina Puntoriero.
Students will spend a full week folding, cutting and filling more than 70 types of handmade pastas, some famous the world over, and others unknown outside the shores of Italy.
“We start with the basics and quickly accelerate to restaurant style plates, experimenting with colours and unique flavour combinations that stretch the imagination and the palate,” Melina said.
“Italian cuisine is famous for its simplicity of flavours and to be a master in their own field, and to innovate on tradition, every chef must first understand where a particular plate, a particular taste, or a particular ingredient comes from. And there is simply no better aspect of Italian cuisine to highlight regionalism than pasta.”
Internationally recognised as the most comprehensive program of its kind, this course is ideal for chefs and those wishing to introduce pasta making into a new or existing business.
What are you waiting for? There are only limited places so book now!
A brief look at the concept of the program
Every dish is only as good as the raw ingredients that we use to construct it. Italian Cuisine around the world is famous for its simplicity of flavours, and this is attributed to the simplicity of a complex network of raw ingredients. For every chef to be a Master in their own field, and to innovate on tradition, they must first understand where a particular plate, a particular taste, or a particular ingredient comes from. Understanding the concept of regionalism in Italian cuisine is vital to understand where a particular product in Italy comes from and therefore how that product is used to create menu items. There is no better aspect of Italian cuisine to highlight regionalism than Pasta. As well as understanding the truths and myths about Italian food, participants are able to combine culinary training with cultural history making them better chefs and more skilled Culinarians. A chemical analysis on Italy's flours and grains provides students with knowledge that is fundamental in all areas of cuisine.
Pasta Pasta Pasta
Pasta has become a recurring item on restaurant menus across the globe, regardless of restaurant orientation. For the consumer, pasta is a healthy and tasty menu item, and for chefs it represents considerable profits and a dish that has no limitations, making it always easy and flexible. Each day offers complete hands on lessons where students will learn regionalism, understand where a pasta comes from, and therefore be able to choose suitable condiments and sauces for any pasta they use. This week is a colourful buffet of one of Italy's most prized menu items.
DAY 1 - History of Italian Regional Cuisine; Raw Ingredients Analysis
Overview of Italian Regional and Mediterranean Cuisine, Baking and Patissier
Facts, myths and history
- Distinguishing quality: DOP, IGT, DOC, DOCG, VDT
- Examination and Tasting of Italian Extra Virgin Olive Oil and Vinegars
- Distinguishing Genuine Balsamic Vinegar: Labelling, Tasting and Pairing
- Truffles and Mushrooms
- Cheese: Raw Ingredients & Flavour Perception
Twenty cheeses are tasted followed by a discussion and explanation for each. (Subject to availability) Points include their utilization in cooking, as well as pairings with accompaniments as stand alone plates.
- Cured Meats: Raw Ingredients & Flavour Perception
Twenty meats, including at least one from each of the twenty regions of Italy (subject to availability) are tasted and analysed for flavour, texture, colour and production methods: artisan vs. industrial.
Olives, Herbs, Fresh Vegetables, Sundried and Conserved Vegetables and fish
- “Sott'Aceti” vs. Sott'Olio
- Infused oils – Hot vs. Cold:
- Seasonal Vegetables
- Fresh vs Dried Herbs
- Cured Fish
DAY 2 - Technical Overview for Flours and Grains, Long and Short Pasta
- Technical Overview for Flours and Grains
- Brief history of pasta and the role of pasta in regional Italian cooking and the F&B sector generally
- Base Preparations
- Making natural colours and dyes
- Hands-on preparation of a series of white, coloured and multicoloured egg based pasta:
- Egg Based Pasta
- 15 types of egg pasta exploring all 20 regions of Italy
DAY 3 – Stuffed Pasta; Base Preparations & “Component Ingredients”
Preparation of Stuffing’s for pasta
- Cheese based
- Meat based
- Fish Based
Hands-on preparation of a series of white, coloured and multicoloured stuffed pasta:
20 types of filled pasta exploring all 20 regions of Italy with both traditional and innovative recipe analysis
- Component Ingredients
- Traditional sauces
- Pairing pasta in the 20th Century
- Salsa Tarufata
Traditional Matching of Sauces for Long Short and Stuffed Pastas prepared
A new series of innovative stuffed pastas and baked "gratinati" will be introduced demonstrating the technique of developing new recipes based on market availability and cost factors.
Preparation of traditional and innovative pasta pies, torts and "timballi"
Day 4 –Eggless Pasta, Risotto and Gnocchi
- Eggless Pasta
- 10 different types of eggless pasta exploring the tradition of the south
- Hands-on preparation of a series of alternative pastas
- Working with traditional pasta making equipment
- Using alternative flours
- Hands-on preparation of a series of Gnocchi and Pisarei
- Hands-on preparation of a series of Risotto
- Chemistry review
Day 5 – Dried Pasta; Plating Techniques and Pairing
Preparation of Traditional Pasta dishes using dried and fresh pasta
Pasta and Innovation
Construction Of plates and plating techniques for Restaurants
- Complete course manual written by Italy Master Chefs with all theory and recipes included
- Certificate of Completion
Your Program Includes
- Theoretical and Practical lessons by Manuelina Culinary including all associated expenses
- Private transfers to and from airport or train station to your hotel (if needed)
- Private transfer pick up & return from your hotel each day to Food I Am Cooking School
- All equipment & ingredients
- 5 Lunches
- Tastings throughout each day
- Complete course manual written by Italy’s Master Chefs with all theory and recipes included
- Certificate of Completion
COST PER PERSON $1950
- Accommodation - Food I Am has partnered with hotels in Wagga Wagga to offer you a best rate, please contact us if you would like further info.
HOW TO SECURE YOUR PLACE
If you would like to enroll for this program, please download the PDF, fill in details and email the form to firstname.lastname@example.org along with a $500 AUS deposit to secure your placement. Final payment will be required 60 days before the commencement of program. Payments can be made via bank transfer, Visa or Mastercard (surcharges apply). Do not hesitate to email us if you have any questions regarding payments.
We look forward to having you with us on this exciting gastronomical adventure!