The Center for Gastronomic Culture "Nuara - Cook Sicily" of Trapani, located in via Ramparts No. 2, opens the new season of courses and tastings for gourmets.
Lots of meetings aimed at recovering the ancient culinary traditions of the territory; classes taught by professional chefs to learn techniques and recipes; unforgettable tastings and superfine ranging from appetizers to desserts, all with the company of good music specially selected.
Among the scheduled events, including the events dedicated to children, pastry courses, introductory courses to wine, comparisons with nutritionists, laboratories cake design and evenings devoted to cocktails, with special guests from other regions of our beloved boot.
The next event is scheduled for Friday, October 17, at 20.30 with the nutritionist Alessandro Di Bella, who will explain how to eat healthy but with taste. It will be made a focus on the nutritional values of foods, and to finish, a wine tasting offered by the chef of the historic center. (Contributed by participation € 15 with reservations required subject to availability).
Let´s see in detail the program that runs from October until December.
On 26 October, at 20, "Cocktail Food", edited by Peppe La Sala. (Dinner tasting preparations in combination with cocktail cost 25 €).
The 27, 28 and 29 October, at 15:30, the courses will be based on "Techniques to make Cocktail" by Peppe La Sala, a must for Barman and enthusiasts. (Participation fee only € 70).
November 1, at 20, Meeting with the Friulian cuisine "The cuisine of others," Manuela Rossi with the chef of the restaurant "Al gust" of Monfalcone; Cooking show and wine tasting. (Contributed by participation € 25).
From November 4, again at 19:30, there will be an interesting course of theoretical and practical introduction to the world of wine, divided into four classes, and open to all. Specifically, the lessons: Tuesday, November 4: Viticulture and Enology; Friday, November 7: Wine tasting techniques, visual and olfactory analysis; Tuesday, November 11: Technique of the tasting, taste analysis; Friday, November 14: Technique of matching food and wine, dinner, cooking show. The speakers will be the winemaker Alberto Parrinello and Dr. John Philip Catania. Contribution of € 50 Participation.
On November 9, at 18, will be held on course called "Not just sweet. The Salt in pastry, "to make shortcrust pastry, muffins, pasta products with brisee, puff pastry, choux pastry and croissants. Meeting by chef Mario Bianco. At the end of the lesson each participant can take home as prepared. (Contributed by participation with reservations required subject to availability, 20 €).
On 10 November and 11 November, at 9 o´clock, basic course cake design: "All the secrets of the sugar paste", edited by Cristina Thence. The course is open to anyone who is not an expert in this field, but to those who have never worked the sugar paste or those who are unfamiliar, so as to acquire the basics to prepare, dress and decorate a cake step by step. (Contributed by participation € 120, with reservations required to availability).
On November 22, at 20:30, "Meetings of conservatorship: the forgotten food, snails," edited by Ciro Miceli Miceli´s company of Burgio (AG). The evening will also Macco, soups Sicilian food and other "forgotten" tradition. (Contributed by participation with reservations required subject to availability, 20 €).
On November 29, at 20:30, coking show by chef Carmelo Floridia, which includes a recipe for a welcome drink made with the technique of vacuum and subsequent implementation in a direct two recipes in cooking pot with service and tasting. (Contributed by participation € 25, with reservations required subject to availability).
On December 8, at 19, "Chocolate Passion" in the company of the pastry chef Vito Filingeri. Detailed Dinner: Salmon in Scotland with chopped capers of Pantelleria and spring onion on toasted bread with chocolate from Madagascar, mascarpone cream with chocolate flakes and shrimp marinated in orange grue de cacao, chocolate medallion of fresh pasta stuffed with ricotta and parsley on a bed of creamed seafood, flan sword with sliced artichokes sautéed in marsala and baked with crumbs of stale bread with cocoa, potato praline chocolate, chocolate quenelle to 3, and many other delights to try. (Contributed by participation € 25, with reservations required subject to availability).
On December 12, at 18:30, edited by John Catania, history and tradition, sensory analysis and food pairing wine tasting with the wine of Marsala. (Contributed by participation € 15, with reservations required subject to availability).
On December 14, at 19:30, dinner in the dark with the aim of discovering the power of the senses. (Contributed by participation with reservations required subject to availability, 25 €).
On December 19, at 18:30, "Kitchen and Renaissance music" with the suonatrice harpsichord Elis D´atria. (Contributed by participation € 20, with reservations required subject to availability).
On December 21, at 19:30, the last appointment by chef Francesco Pinello, titled "How to prepare a Christmas dinner," which involves the preparation of some of the dishes for lunch and Christmas Eve. At the end of each evening, participants will be able to eat together as prepared. (Contributed by participation € 30, with reservations required).
For more information and to register for courses, please visit the website www.cooksicily.it
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