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Our LIST of Cooking Classes Dear friends and loyal customers, Here we are for all of you who are passionate about Cooking Restaurant TRATTORIA ALL’ ANGELO of Piovene Rocchette presents… Our LIST of Cooking Classes An occasion to team-up with Internationally acclaimed Executive Chef Mauro Canaglia, where you will learn the tricks of the trade! Each class lasts approximately 3 hours including the tasting of each creation with pairing of wines! All courses are Hands-On workshops where YOU prepare each gourmet recipe in our restaurants’ kitchen, under the watchful eye of Chef Mauro The participation fee for each course is 50 euro which includes: the cooking course, recipe booklet with color photographs and sit down Chef Mauro tasting with pairing of wines. Organize your next Private Cooking Class , with a minimum of 8 people. Just let us know what day you prefer and at what time (morning, Chef Mauro afternoon evening) - Choose from the following courses: Green & White Asparagus – (available in the Spring) a 4 course meal including 8 recipes: Green Asparagus & Avocado Salad; White Asparagus Polenta Cake with Morelle Mushrooms & Crispy Pancetta Bacon; Steamed Beef Sirloin with marinated White Asparagus; Strawberry Short-cake with Whipped Cream Wild Herbs & Flowers – (available in the Spring) a 5 course meal including 8 recipes: Wild Hops & Goat Cheese Cake with Truffle Vinaigrette; Nettle Rice; Clover Flower Omelet; Crysanthemum Cake with Wild Strawberries; Dandelion Flower & Honey Crepes Wild Herbs & Flowers 2 – (available in the Spring) a 4 course meal including 8 recipes: Wild Hop & Catchfly Strudel with Morlacco Cheese fondue; Potato Bundles filled with Goat Cheese & Nettles; Herb filled Cornish Game Hen Breast with fried Dandelion Greens; Violet & Dandelion Flower Plumcake Exotic Menu – (available year round) a 4 course meal including 7 recipes: Grilled Prawns with Pineapple and Curry; Ginger Clam Chinese Spaghetti pasta; Sesame Seed Crusted Rack of Lamb with Stirfry Vegetables; Almond Pear Torte Goodbye Winter Menu – (available in the Spring) a 4 course meal including 10 recipes: Artichoke Salad with Par- mesan Crisp; Semolina Gnocchi with Morel Mushrooms; Pork Tenderloin with Sautéed Peaches, Thyme Potatoes, Bacon vinai- grette; Chocolate Ginger Truffle Cake with Caramelized Pears Easter Menu – (available in the Spring) a 4 course meal including 9 recipes: White Asparagus with Poached Egg & Parsley Oil; Prawn & Spring Pea Risotto; Green Asparagus & Bacon filled Leg of Lamb; Pineapple Upside-down Cake with Strawberry Compote Spring Menu – (available in the Spring) a 4 course meal including 8 recipes: Goat Cheese, Tomato, Basil & Eggplant Crostini; Rabbit Ragout Pasta with Carrots & Sage; Lemon Roasted Chicken Breast with fresh Peas & Spring Onions; Bailey’s Banana Mousse Raw - Fruits & Vegetables - (available in Spring/ Summer) - 6 preparations of Fruits and Vegetables to keep you cool in the summer months, including 10 recipes: Caesar Salad; Gazpacho; Hazelnut, Blue Cheese & Pear Salad; Sliced Pineapple container with Maraschino “Cherry Liquor”; Glazed Melon balls & Ginger; Fruit filled Watermelon container; Lime Semifreddo with Fruit Pure Easy Party - (available in Spring/Summer) - an easy 6 course party, to make in advance so even you can enjoy the company! includes 9 recipes: Vegetable Crudités with 3 Dips: Basil, Radicchio/Pancetta Bacon & Gorgonzola; “Frittata” Cake Style; Shrimp, Zucchini & Basmati Rice Salad; Turkey Roast with Green Bean Salad; Hazelnut, Ginger & Peach Crumble; Banana & White Chocolate Muffins Fast Menu - (available year round) - a 4 course meal prepared and cooked in RECORD TIME, including 6 recipes: Sautéed Salmon with Potato Crisp; Steamed Oriental Prawn & Spaghetti aluminum bag; Rosemary Chicken Shake & Bake; Raspberry English Trifle (available in Spring/Summer) - a 4 course meal preparedFast Menuand cooked 2 in -RECORD TIME, including 9 recipes: Spinach, Mimosa Salad; Spaghettini with Lemon Shrimp Tails and Zucchini; Asparagus Meat Rolls; Mt. Summano French Toast with Berries Low Calorie - White Meats (available in Spring/ Summer) - a 4 course meal including 8 recipes: Eggplant, Red Pepper & Basil Turkey Roll; Chicken Pot Pie; Thai Veal Loin with Steamed Rice; Cappuccino Semifreddo with Banana Compote & Chocolate Pralines Big Salads - (available in Spring/Summer) - 4 Main Course salads, easy to prepare for those 1 course meals, including 9 recipes: Mediterranean Tuna Salad; Chicken Curry Bowtie Pasta Salad; Greek Style Salad; Seasonal Fruit Salad with Yogurt and Orange Cookie Crisp BBQ Fish - (available in Spring/Summer) - 3 BBQ marinades using different techniques for your next Fish Grill, including 7 recipes: Balsamic Vinegar Grilled Sword Fish with Tomato Basil Mayonnaise; Creole Style BBQ Prawns with “Dirty” rice; Grilled Dover Sole with Herb Sauce; Dindarello Melon Rings with Whipped Cream & Melon Pure Savory Fish Menu with Vegetables (available in the Spring/Summer) a 4 course meal including 9 recipes: Poached Mackerel with Sherry Vinegar & Red Onions; Smoked Trout & Artichoke Pappardelle pasta; Roasted Salmon Fillet with Avocado & Eggplant; Peach & Prosecco Terrine with Amaretto Cream Summer Menu – (available in the late Spring/Summer) a 4 course meal including 10 recipes: Mozzarella layered with Grilled Vegetables served with Balsamic Vinegar Syrup; Orecchiette Pasta with Rabbit, Arugola and Tomato; Veal Loin wrapped with Leeks & Speck Bacon, Marsala Sauce; Vanilla Bean Crème Brule Mexican Menu – (available year round) a 4 course meal including 10 recipes: Asiago Cheese & Chicken Quesadilla; Tortilla Chip Soup with Sour Cream; Beef “Carne Asado” with Black Beans & Corn Bread; Tequila Chocolate Crème Caramel Emilia Romagna Cuisine – (available in the Spring/Summer) a 4 course meal including 10 recipes: Artichoke Pie; “Malfatti di Borgotaro” Swiss chard Gnocchi; “Bolognese” Meat Rolls; “Certosino” Italian Fruit Cake Sicilian Cuisine – (available in the Spring/Summer) a 4 course meal including 10 recipes: Swordfish Steaks with Eggplant Fritters; Spicy Spaghetti with Anchovies & Parsley; Sweet ‘n Sour Stewed Rabbit; Ricotta Cheese sweet Ravioli Mouth watering Fish – (available in the Spring/ Summer) a 4 course meal including 10 recipes: Salmon Cake with Fennel Salad, Caper Vinaigrette; “Maccheroni alla Chitarra” (square shaped spaghetti) with Sea Food “en papillote”; Rosemary Sea Bass, with shrimp Mashed Potato & Saffron sauce; Lime Semifreddo with Fresh Fruit Coulis Tuscany Cuisine – (available in the Fall/ Winter/early Spring) a 4 course meal including 10 recipes: White Prosciutto wrapped Prawns with Stewed Cannellini Beans; “Cipollata” Tuscan Onion Soup; Florence style Meatloaf with Porcini Mushrooms; 3 types of Chocolate & Hazelnut “Cantucci” with “Zabajone” Potato Menu – (available in the Fall/Winter) a 4 course meal including 10 recipes: Crispy Potato Layered Smoked Trout Mousse; Potato, Porcini mushroom Gnocchi with Goat Cheese Cream; Stewed Rabbit Leg with Fingerling Potato; Potato Bread Pudding with Apple Compote Gourmet Menu – (available in the Summer/Fall) a 4 course meal including 10 recipes: Fresh Figs baked with Pancetta Bacon served with garden greens & 15 year old Balsamic Vinegar; Penne Pasta with Scallops, Sun Dried Tomatoes and Basil; Beef Flank Steak with Green Peppercorn Brandy Sauce, served with Potato Gratin; Orange Vanilla Panna Cotta served with fresh Berries Vicenza Cuisine – (available in the Fall/Winter) a 4 course meal including 10 recipes: Braised Radicchio Lettuce with Asiago Cheese Fondue and Crispy Pancetta Bacon; Bigoli with Tastasale Sausage and Family mushrooms; Milk Braised Pork Shank with Artichokes and Roasted Potatoes; Castagnole Fritters Vegetarian Menu – (available in the Fall/Winter) a 4 course meal including 10 recipes: Jerusalem Artichoke Cake with Broccoli pure; Pumpkin Leek Raisin Pine nut Tagliolini pasta with Smoked Ricotta Cheese; Lentil Bean Cakes with Stewed Artichokes; Date & Pear with Kamut Crisps & Pear Brandy Cream Trentina Alto Adige Cuisine – (available in the Fall/Winter) a 4 course meal including 10 recipes: Sauteed Trout Fillet with Potato “Pinza” cake; Tirolese Gnocchi “Spaztel” with Chanterelle Mushrooms and “Mountain” Cheese; Speck Bacon & Leek Wrapped Pork Loin with “Canederli” Bread Dumplings; Spiced Apple Cake with Grappa Whipped Cream Porcini Mushroom Menu – (available in the Fall/ Winter) a 4 course meal including 10 recipes: Porcini & Asiago Cheese Cake; Ricotta and Porcini mushroom filled Ravioli, Crispy Pancetta Bacon; Potato Wrapped Veal Loin with Porcini mushrooms; Rhubarb crisp with Strawberries and Ice Cream Autumn Menu – (available in the Fall/Winter) a 4 course meal including 10 recipes: Sautéed Quails with Rosemary and Cabbage; Chestnut Gnocchi with Speck Bacon & Sage; Roasted Duck Breast with Orange Cumin Sauce; Apple Sponge cake with Cinnamon sauce & Ice Cream Taste of Italy – (available in the Fall/Winter/early Spring) a 4 course cooking class dedicated to pasta dishes, including 10 recipes: Risotto with Pumpkin & Black Truffles; Gnocchi Au Gratin with Chicken, Tomato, fresh Thyme & Parmesan Cheese; Bigoli Vicenza Style pasta with Tastasale sausage & Family Mushrooms; Typical Veneto Dessert “Putana” Apple, Raisin bread Pudding with Recioto Zabajone The Many Different Ways to Cook Beef - (available in the Fall/Winter) - during this course you will learn different techniques of cooking: Grilled, Boiled, Braised, Stewed, and you will learn how to distinguish by touch: rare, medium and well-cooked steaks on the grill - 6 recipes: Boiled
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