The Course comprises of three modules of five hours each with a gradual and comprehensive approach
to the basics of professional Italian cooking.
You get to choose and do a 1-day crash course or you can opt for a 2-day crash course with a second
module and explore more recipes on the second day, or up to a maximum of 3-days with 3 modules.

Day 1, Module-I
Day one will enable you to become proficient in the production of tomato and white sauces which are
the main ingredients for most of the delicious Italian pasta dishes.
Delicacies like Lasagne, cannelloni, various kind of pastas are served on order, just like in a restaurant.
Besides the production of fresh pasta starting from scratches, various methods of pasta cooking will
also be explored.
From full immersion, sautéed in a pan and baking. It will be fun!
The aim of this first module is to make the student confident in his or her skills and enable them in
interpreting various Italian recipes when they come across them on internet.
At the end of the day what really counts is to understand how to handle ingredients the Italian way.
That is exactly what we are good at by enabling you to reach that level of comfort and understanding
of the Italian cuisine.
Here are some of the examples of what you will be able to do at the end of the first lesson:

Pasta al sugo
Spaghetti with tomato sauce
Pasta Arabbiata (with chilli)
Spaghetti with tomato sauce and chilli

Pasta Aglio Olioe Pepperoncino
Spaghetti with olive oil , garlic and chilli reduce
to a cream

 

Pasta alle Melanzane
Penne pasta with eggplant, diced tomatoes ricotta
cheese and resh basil

Lasagne Veg
Sheets of freshly made pasta with white sauce,
tomatoes, ricotta and mozzarella cheese

“We call it understanding of the basics”…

Day 2, Module-II

The second module will introduce you to the most popular Italian Vegetarian and non-vegetarian
delicacies. You will experiment how to process vegetables, chicken, and fish the Italian way and will
be given an understanding of professional seasoning for both.
We will be using prime ingredients like extra virgin olive oil, ricotta, mozzarella and parmesan cheese.
Professional and very satisfactory results are assured.
Here are some of the examples of what you will be able to do at the end of the second lesson:

 

Fritto Misto di Pesce
Fried calamary prawns and small catch of the day
patted in rava and maida flours
Dressed in salt and lemon

Involtini di pollo
Crispy rolled chicken breast stuffed with
cheddar cheese ham and capers
Dressed in salt and lemon

Petto di pollo impanato
Bread crumbed chicken breast

Peperonata
Mixed capsicum stew

 

Zucchini ripieni
Baked zucchini stuffed with tuna and
cheese

Melanzane alla parmigiana
Layers of eggplant with mozzarella, bread
crumbs and ceddar cheese with double
cooking process. Fried and baked

Day 3, Module-III
And finally.. cakes!

The third module is all about pastry. There will be an introduction to basic principles of Italian cake
tradition. Starting from the realisation of Italian Pan di Spagna (Italian sponge cake), a staple ingredient
in most of Italian cakes to traditional Torta di mele soffice (soft apple cake) and Creme al cucchiaio
(Sweet cremes). Though it is practically impossible to cover all the delicacies of Italian sweets in a
module these recipes will give a solid base for the understanding of how to handle ingredients in the
main sections of pastry making. Here are some samples of what you will be making in module III

 

Profiteroles
Pastry puff filled with ice cream
And topped with chocolate Ganache

Torta Tenerina
Soft and crunchy chocolate cake

 

Torta Di Mele
Soft Apple cake

Pan di Spagna
Italian levitated sponge cake

 

Crema Pasticceria
Pastry cream – vanilla flavour

Tiramisu
Layered sponge cake filled with ricotta cream,
coffee and chocolate

About Chef Fabio

Art Le Café proudly introduces you to a bespoke crash course on Italian cuisine
conducted by Chef Fabio. A seasoned Italian Chef from Milan, specialized in
traditional Italian food, who believes in keeping it simple and tasty. Having
worked in countries like, Italy, Switzerland, England, and India with over 25
years of vast experience bringing to you the flavours and atmosphere of a real
Italian Trattoria. Grab this wonderful opportunity to be nurtured and trained by
Chef Fabio to continue your journey to new levels.