|
The Project - Phases
The first project phase consists of 20 three-week educational interventions in prestigious American culinary academies. Qualified chefs provide the students, future industry professionals, and as a result, the American public, with a contemporary understanding of quality Italian cuisine.
An innovative aspect of the project is to promote not only the culinary arts, but above all, the quality products and true richness of Italian cuisine. American cooking schools, of their own declaration, are huge cultural centers, and between cooking teachers, future chefs, VIPs, and food industry journalists, reach a target group of 25,000 industry contacts.
In the second phase, after having promoted the cultural and culinary exchange between Italy and the United States, we expect the directors of the American partner schools, accompanied by a delegation of journalists and experts from the culinari world, to complete an Educational Tour of the more important and significant eno-gastronomical locales, followed by a full-immersion experience in Italian reality.
The Educational Tour leads to the third phase of the project, in which interested students attend a Master Italian Cooking Course at the AlbaBarolo International School of Italian Cuisine.
This course will help the students get to know the “Bel Paese”, learn about the Italian way of life, and become, in the United States, opinion leaders in the field of Italian cooking, products, land and traditions.
|
|
 |
Necci di castagne con ricotta alla cannella
Ingredients
Server 4
- Chestnut Flour 7 ounces
- Eggs 2 each
- Milk 3 quarts
- Ricotta, fresh 12 ounces
- Coffee 1 tsp.
- Cinnamon, ground To taste
- Sugar 3 ˝ ounces
- Orange zest from 1 each
Preparation
1. Combine the chestnut flour with the milk and eggs until you have a uniform batter.
2. In a non-stick pan, use the chestnut flour batter to make crepes.
3. Mix together the remaining ingredients for the filling.
4. Fill the crepes with the ricotta mixture.
|
|
|
