Carne: Beef and Veal
Embark on a flavourful journey focused on the art of creating tantalising dishes with beef and veal as our star ingredients. Throughout this course, you will learn the techniques and secrets behind the mastery of Italian cuisine, as we delve into the world of beef and veal preparations, allowing you to expand your culinary repertoire and impress your guests with the true essence of Italian gastronomy.
Course Schedule
| Class Date | 27 April 2024 |
| Class Session | 1-Day Class with 2 Sessions per day |
| Class Hour | Morning 08:30-12:30 / Afternoon 13:30-17:30 |
| Total Hours | 8 hours |
| Class Capacity | 14 Seats |
| Qualified Age | Minimum 18 years old |
| Delivery Language | Italian with English translation |
| Suitable For | Amateur and food enthusiasts |
| Accomplishment | Certificate of attendance by The Food School and ALMA |
What you will learn :
- Background and history of Italian dishes
- Basic & special ingredients to prepare Beef & Veal's dishes
- Cooking techniques of Italian dishes
Carne: Beef & Veal
- CARNE ALLA PIZZAIOLA (Sliced Beef Braised in Tomato with Mediterranean Herbs)
- SALTIMBOCCA ALLA ROMANA (Sliced Veal Wrapped with Prosciutto and Sage)
- RUSTIN NEGA (ARROSTO DI VITELLO) (Roasted Veal with Pancetta and Sage)
- GUANCIA BRASATA AL VINO ROSSO (Braised Veal Cheek with Red Wine)
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