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Italian Cuisine

PROFESSIONAL COOKING COURSE

The new dates of our professional courses!
Italian Cuisine believes in teamwork: for over 30 years it has been training young chefs ready to start a career in the restaurant industry with a method that teaches kitchen work divided up like an assembly line, where everyone does their part.

8 weeks of classroom 
4 to 6 months of apprenticeship in a restaurant in Italy


The aim of the Professional Course is to prepare students through practice in the kitchen: all lessons are actively participated in, so that students can experience first-hand every step in the preparation of a dish, from the cleaning and cutting of ingredients to the most elaborate techniques.

Here are the new dates for next year, contact us for more information!

CP58B: 28 March – 20 May 2022

CP59A: 29 August – 21 October 2022

CP59B: 24 October – 16 December 2022

COOKING CLASS FEBRUARY MARCH 2022

Our Cooking Class for the upcoming Months!


- Cooking Class for Food Lovers, I level: from the 25th January, 2022

click here to visit the page of the Course!

 

- Vegan Cooking Class with Simone Carone: February 3 and 10, 2022

click here to visit the page of the Course!

 

- Panino Gourmet: February 23, 2022 

click here to visit the page of the Course!

 

- Japanese Cooking Class: March 17, 2022 

click here to visit the page of the Course! 

COOKING CLASS FOR FOOD LOVERS - 3 WEEKS

In June, Italian Cuisine is organising an intensive course for cooking lovers: three weeks dedicated to discovering the origins of Lucca and Tuscan cuisine up to the trends of modern cuisine with the Director and Executive Chef Gianluca Pardini and guest chefs.

The course is aimed at cooking lovers and foreigners who would like to deepen their theoretical and practical knowledge in a professional yet convivial atmosphere.

For further information click here

HOME DINNER WITH ITALIAN CUISINE

Spring is coming, flowers are blooming and the Italian Cuisine dishes arrives at your home!

You choose the menu and we take care of the rest: click on the following  link to have a look on our Menu.

We ask you to book the dinner by 1 pm.

The service will be active on Wednesday, Thursdaym, Friday for dinner.

The box can be collected directly from our place and bring to your home.

The service will be on from Wednesday 10 March.

COOKING LESSON FATHER AND SON

Sunday 21 March 2021 we invite you to join a lesson dedicated to Fathers and their children to celebrate the Father's Day!

Motto of the day? Let’s have Fun!

The course is open to adults and children, it is required that children are at least 5 years old.

Have a look on the menù of the cooking lesson on the following Link!

For the entire month of March 2021, Italian Cuisine organizes an Intensive Class of in-depth study on the various techniques of preparation and cooking of food, linked to the Tuscan, Italian and World Tradition.

The target of this class are new graduated students from Cooking Schools, Sous Chefs and all who want to improve his capabilities with the aim to start a new career or before start working in a Restaurant.

The Class will give space, in addition to technical preparation in the culinary field, also to the dining room service, an element of absolute importance for a correct presentation of the final dish.

To know more, visit the page dedicated to the course! 

TASTY PRESENT FOR CHRISTMAS!

A tasty idea for your Christmas gift!

 

Italian Cuisine gives you a unique opportunity: to give a special Christmas gift.

 

Subscribe our newsletter in order to receive a discount of 10% for buying our voucher!

Event in collaboration with La Collina Birrificio and Convictus

La Collina will be hosted in our hidden garden, to present its craft beers.

 

During this evening Alessandro Ridolfi, producer of the La Collina Brewery, will explain the different characteristics of his beers adding historical notes.

After the tasting, a lesson by Chef Gianluca Pardini on gourmet appetizers will take place.

At the end of the lesson there will be a tasting dinner in our wonderful location.

 

Program: tasting and illustration of the production of craft beers and cooking demonstration. Following a tasting dinner

Date: Tuesday 21 July 2020 at 19.00

Cost: 35.00 euros

Event curated by Italian Cuisine, Grandi Cru della Costa Toscana  and Event Service Tuscany

 

Italian Cuisine in its new location hosts Apewine, the itinerant apothecary born from the idea of ​​Great Cru of the Tuscan Coast with Event Service Tuscany.

The Wednesdays of July - 8, 15, 22, 29 - will be dedicated to wine tasting and its pairing with some typical dishes of our region by the Director and Chef Gianluca Pardini who will hold a cooking demonstration every evening.

 

Program:

7.00 pm Let's meet

19.30 Masterclass

9.00 pm Dinner & Wine Tasting

Dates: Wednesday 8, 15, 22, 29 July 2020

Cost single evening: 50.00 euros

TI CUCINO PER LE FESTE

Tante idee per il tuo pranzo di Natale!! Una lezione piena di idee per il pranzo di Natale e la Vigilia.

10 dicembre - Ore 19.30
Costo €50,00
Per prenotazioni - info@italiancuisine.it

PROGETTO “FRANCIGENA FOOD. IL CIBO DEI PELLEGRINI

 

Progetto:

“I pellegrini della Via Francigena: 1800 km di polvere sotto i sandali, km zero nella bisaccia” – 30 novembre, 1 e 8 dicembre 2019

I pellegrini che nei secoli percorso la Via Francigena sono stati i primi veri viaggiatori “organizzati” ad attraversare il nostro paese. Impegnati in un lungo cammino, che prevedeva numerose tappe, giravano la penisola incontrando persone, luoghi e cibi. Da questi incontri trovavano fonti di sostentamento e si riempivano le loro bisacce a km zero. Si trattava di cibo locale, adatto a una conservazione di almeno 2-3 giorni. Ricco di proteine e povero di grassi saturi. Ma era anche un cibo frugale, in sintonia con la frugalità del loro cammino, povero, semplice, umile. Un cibo che non nuocesse alla salute e fosse fonte di ricarica energetica, accompagnato al vino del luogo.

 

Il progetto di IC prevede per ognuno dei tre appuntamenti:

 

·        Assaggio, ricetta, spiegazione della procedura di realizzazione di 1 o 2 cibi “da bisaccia” (salati e dolci, realizzati con ingredienti tipici di Lucca, della Piana e della Versilia)

·        Intervento di un esperto (nutrizionista, cardiologo, medico dello sport) che ne racconti le caratteristiche e proprietà dal punto di vista scientifico/medico

·        Racconto integrato del progetto Erasmus E.A.R.T.H. che ci ha portati in giro per il mondo e per le scuole formando giovani chef alla cucina attenta alle differenze religiose, etniche e di persone affette da particolari patologie

·        Assaggio di un vino sfuso delle Colline lucchesi, adatto al “viaggio” e di conforto per il cuore

·        Omaggio di ricette appositamente studiate per l’occasione

Wine Tasting con i Bianchi e i Rossi dell'Alto Adige . Mercoledì 19 Giugno Ore 19:00

Inizia l'Estate e a Italian Cuisine inizia la stagione dei Wine Tasting: vi guideremo, attraverso alcuni appuntamenti, alla scoperta di vini e produttori, accompagnati dalle creazioni nel piatto dellochef Gianluca Pardini.
Si parte mercoledì 19 giugno alle ore 19.00 con "I Bianchi e i Rossi dell'Alto Adige", ospite il produttore della cantina altoatesina Nals Margreid di Magrè sulla Strada del Vino. La degustazione prevederà anche l'assaggio dell'Olio Extra Vergine delle Colline Lucchesi di Renzo Baldaccini, che sarà presente per raccontare la sua produzione.
Il costo della serata è di 25€.
Per info e prenotazioni: info@italiancuisine.it
+39 370 365 2976

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