Parthenopean Cuisine

It is surely one of the most prestigious in the world.
It has a great variety of typical courses known for their nutritional characteristics.
Pulses, vegetables, fish and olive oil, accurately prepared, offer delicious courses.
In each lesson will be prepared choice of first courses based on pasta, pulses, meat, rice, cheese etc. etc
Choice of second courses based on meat, vegetables, "mozzarella", molluscs etc. etc.
Choice of vegetables based on aubergines, mushrooms, peppers, artichokes etc. etc.
Students, in each lesson, will prepare a complete menu and each course will be served with the best wines of Campania.
In the end of the day’s work, students are going to achieve a score and a final marking for each test.

Napolitain Pastry

It is an ancient tradition and a perfect combination of shapes and colours, inherited by different dominations: Greek, Roman, French and Spanish.
Students will prepare typical napolitain sweets and cakes: "sfogliatelle", "babà", "pastiera", etc.
The subjects are about:

1. Introductionof ingredients and their preservation techniques.
2. Preparation techniques and use of utensils for pastry.
3. Time cooking and preparation time.
4. Preparation and tasting of the course; valuation and final score.

Sfogliatella

Magic shell-shaped filled.

Babà

Small yeast cake saturated in syrup made with Rum.

Struffoli

Sweet fried balls mixed with honey.

Pastiera

Queen of the Neapolitan pastry, a cake with thousand perfumes.

Parthenopean Cuisine

It is surely one of the most prestigious in the world.
It has a great variety of typical courses known for their nutritional characteristics.
Pulses, vegetables, fish and olive oil, accurately prepared, offer delicious courses.
In each lesson will be prepared choice of first courses based on pasta, pulses, meat, rice, cheese etc. etc
Choice of second courses based on meat, vegetables, "mozzarella", molluscs etc. etc.
Choice of vegetables based on aubergines, mushrooms, peppers, artichokes etc. etc.
Students, in each lesson, will prepare a complete menu and each course will be served with the best wines of Campania.
In the end of the day’s work, students are going to achieve a score and a final marking for each test.

Napolitain Pastry

It is an ancient tradition and a perfect combination of shapes and colours, inherited by different dominations: Greek, Roman, French and Spanish.
Students will prepare typical napolitain sweets and cakes: "sfogliatelle", "babà", "pastiera", etc.
The subjects are about:

1. Introductionof ingredients and their preservation techniques.
2. Preparation techniques and use of utensils for pastry.
3. Time cooking and preparation time.
4. Preparation and tasting of the course; valuation and final score.

Sfogliatella

Magic shell-shaped filled.

Babà

Small yeast cake saturated in syrup made with Rum.

Struffoli

Sweet fried balls mixed with honey.

Pastiera

Queen of the Neapolitan pastry, a cake with thousand perfumes.