Italian Cuisine

Here we explain the main parts of the syllabus:

Introduction to the kitchen battery and the history of the profession.

• Broths, soups, garnish and sauces.
• Eggs and cheese.
• Farinaceous (pizza and dough), and aromatic substances.
• Fish, crustaceans and molluscs.
• Meats and courtyard animals.
• Vegetables and legumes.
• Pastry elements.
• Finger food, microwave and oenological cooking.
• Nutrition elements: biomolecules, basal metabolic rate and food pyramid.
• Recipes combined with each preparation (more than 50).