“Sandy” short pastry
White or cocoa, desk and tea pastries realizations.
Monday, 1 October
Starting time: 15 and 18 pm
Total hours: 3
Cost: 60 euro
Whipped short pastry
White or cocoa, pastries and pies realizations.
Tuesday, 2 October
Starting time: 15 and 18 pm
Total hours: 3
Cost: 70 euro
Short pastry with yeast
White or cocoa, pastries and pies realizations.
Wednesday, 3 October
Starting time: 15 and 18 pm
Total hours: 3
Cost: 70 euro
Soups and creams
The “ribollita”, “pappa al pomodoro” and “zuppetta contadina”.
Thursday, 4 October
Starting time: 10 am and 18 pm
Total hours: 4
Cost: 70 euro
Fresh colorful Pasta
Dough and shapes.
Monday, 8 October
Starting time: 10 am
Total hours: 4
Cost: 60 euro
The Biscuits
Cookies, “Baci di dama”, “Sabbiati” and “Rose del Deserto”.
Monday, 8 October
Starting time: 15 and 18 pm
Total hours: 3
Cost: 70 euro
“Open” lasagna and Cannelloni
Realization and presentation.
Wednesday, 10 October
Starting time: 10 am
Total hours: 4
Cost: 60 euro
Sponge cake, “bagne” and creams
How to make a finish cake.
Wednesday, 10 October
Starting time: 15 and 18 pm
Total hours: 3
Cost: 60 euro
Pici and potatoes Gnocchi
Realization, cooking and seasoning.
Thursday, 11 October
Starting time: 10 and 18 pm
Total hours: 4
Cost: 60 euro
“Meringata” cake with lemon cream
“Sandy” short pastry, lemon custard and italian meringue.
Monday, 15 October
Starting time: 15 and 18 pm
Total hours: 4
Cost: 60 euro
Direct dough leavened
“Schiacciata”, “Grissini”, “Piadine” and milk sandwiches.
Tuesday, 16 October
Starting time: 15 or 18 pm
Total hours: 3
Cost: 70 euro
Indirect dough leavened
White bread, wholemeal bread, “Pan cò Santi” and “Focaccia”.
Wednesday, 17 October
Starting time: 15 or 18 pm
Total hours: 3
Cost: 70 euro
Special flours in Pasta
Wholemeal, chestnuts, cocoa flours and condiments.
Thursday, 18 October
Starting time: 10 am and 18 pm
Total hours: 4
Cost: 70 euro
Puff pastry and leavened
Puff pastry, Croissant e Pain au chocolat.
Monday, 22 and Tuesday, 23 October
Starting time: 15 and 18 pm
Total hours: 3 + 3
Cost: 140 euro
Risotto and Fagottini
Ingredients, preparation and presentation.
Tuesday, 23 October
Starting time: 10 am
Total hours: 4
Cost: 60 euro
The Bakery
Plum Cake, Muffin, “Tortini”, Frosting and decorations.
Wednesday, 24 October
Starting time: 15 and 18 pm
Total hours: 3
Cost: 70 euro
Tortellini and Ravioli
Stuffed pasta (preparation and seasoning).
Thursday, 25 October
Starting time: 10 am and 18 pm
Total hours: 4
Cost: 70 euro
Bomboloni
Dough and creams.
Monday, 29 October
Starting time: 15 and 18 pm
Total hours: 3
Cost: 60 euro
Cooking techniques: Brasato
Preparation and matching contours.
Tuesday, 30 October
Starting time: 10 am
Total hours: 4
Cost: 70 euro
The Mousse
White chocolate and Yogurt, dark chocolate, lemon with vanilla cover.
Tuesday, 30 October
Starting time: 15 and 18 pm
Total hours: 3
Cost: 60 euro
Bavarese and Crumble
The combinations of crunchiness and creaminess.
Wednesday, 31 October
Starting time: 15 and 18 pm
Total hours: 3
Cost: 60 euro
Brioche Pastry
Dough and variations.
Monday, 5 November
Starting time: 15 pm
Total hours: 3
Cost: 60 euro
Baked Cakes
Marbled cakes, apple pie, short pastry with baking, chocolate frangipane.
Tuesday, 6 November
Starting time: 15 pm
Total hours: 3
Cost: 70 euro
“Spoon” desserts
“Panna cotta”, Creme caramel, strawberry sauce and caramel.
Wednesday, 7 November
Starting time: 15 pm
Total hours: 3
Cost: 60 euro
Cooking techniques: the fry
Various types of frying.
Thursday, 8 November
Starting time: 10 am and 18 pm
Total hours: 4
Cost: 70 euro
The Charlotte and Savoiardi
Preparation and use.
Monday, 12 November
Starting time: 15 and 18 pm
Total hours: 3
Cost: 70 euro
Typical sweets of Siena
“Cavallucci”, “Panforte”, “Ricciarelli” e “Cantucci”.
Wednesday 14 November
Starting time: 15 and 18 pm
Total hours: 3
Cost: 80 euro
Preparation techniques
Boning, filling and tying.
Thursday, 15 November
Starting time: 10 am
Total hours: 4
Cost: 70 euro
The fish
The blue fish.
Monday, 19 November
Starting time: 10 am
Total hours: 4
Cost: 80 euro
The fish
Molluscs.
Tuesday, 20 November
Starting time: 10 am
Total hours: 4
Cost: 80 euro
Choux Pastry
Cream puffs + coffee, chocolate and “diplomat” cream.
Wednesday, 21 November
Starting time: 15 and 18 pm
Total hours: 3
Cost: 60 euro
Cooking techniques
The vacuum: meat and vegetables.
Thursday, 22 November
Starting time: 10 am and 18 pm
Total hours: 4
Cost: 120 euro
The fish
White fish.
Friday, 23 November
Starting time: 10 am
Total hours: 4
Cost: 80 euro
The fish
Crustaceans.
Tuesday, 27 November
Starting time: 10 am
Total hours: 4
Cost: 90 euro
At the end of each lesson you will be carried out a tasting of the prepared dishes.
Some testimonies
“Cucinare come degli chef è il sogno di molti di noi!”
Una sede dove l’organizzazione e i metodi di insegnamento sono professionali, rigorosi, ordinati ed efficaci. Il corso di cucina personalizzato che sto frequentando mi sta dando una notevole possibilità di crescita grazie al supporto del mio docente che si distingue per capacità professionali e talento! Un’ accademia dove si combinano valori culturali, eleganza e competenza.
“Soddisfattissimo”
Una vastissima gamma di corsi per tutte le esigenze. Tanta pratica ,chiarezza nelle spiegazioni, simpatia ,armonia e tanta passione, ricetta alla base di tutte le lezioni dell’accademia condotte da un mastro eccezionale. Esperienza fantastica arricchita dalla compagnia e dai legami creati durante il corso. La consiglio vivamente a tutti .
“Professionali ed eccellenti”
Le competenze della docenza e’ altamente supportata dal proprio staff di collaborazione che assumono un connubio altamente professionale di alto livello…non finiro’ mai di esser grato all’accademia di cucina di Siena che mi ha reso sicuro e capace di eseguire piatti degni di un grande chef!
“Stupefacente”
Ho conosciuto l ‘accademia e sono rimasta senza parole, bellissima e ben organizzata. Io Chef Maurizio, si può descrivere con due parole, bravura e competenza . I suoi piatti parlano ancor prima di essere mangiati. Da visitare e frequentare. Per me ottimo !
Discover the other testimonies on TRIPADVISOR