SPICES OF THE WORLD | 4 lessons cooking class with chefs JM Carasso and L. Ghetti

 

JEAN MICHEL CARASSO

Jean Michel, JM to friends, is a pioneer of ethnic cuisine in Italy. He was born in the Belgian Congo in 1945 and raised in Paris. He then moved to Italy at the end of the 1970s, and in 1981 began cooking in an "alternative" venue in Florence, where many different culinary nationalities were represented. During those times, ethnic food was almost unheard of, and it was thanks to that experience that Carasso began his career as a chef specializing in multiethnic cuisine. He proceeded to manage the kitchens of several different restaurants, including his own venue that he closed in 1996 in order to specialize in ethnic banquets and catering. Today he cooks more infrequently, and dedicates himself primarily to producing and creating recipes, cooking courses, special events and courses on world cuisines, and kosher cooking for university-level masters' programs. In 2000 he published "Promenades gourmands en Toscane" for Laffont, and recently, the study "La cucina greca: sapori dal cure del Mediterraneo" for Ponte alle Grazie.

 

LUISA GHETTI

Born in Faenza in 1968, Ghetti has lived in Pistoia since 1991 where she raises basenji dogs when she's not working in the kitchen, a passion she discovered later in life. She entered the world of professional bread-making thanks to a course held by Piero Capecchi at his bakery in Pistoia. She then proceeded to hone her specialization in traditional Tuscan and Romagna cuisine. She collaborates regularly with Jean Michel Carasso for special courses and events, and additionally teaches courses both publicly and in private homes focusing on homemade pasta and homemade bread-making. She has participated as an expert guest on different television shows on Alice TV. 

 

 

PROGRAM
 | EXOTIC CUISINES | SPICES OF THE WORLD

We present you with a thrilling voyage, cooking with spices from the all over the world. This course will familiarize you not only with the varied spices' history, anecdotes, and properties (including less commonly found spices) in the magical context that surrounds the world of spices. We will also acquaint you with an in-depth analysis of the spices' properties and characteristics in the preparation of ethnic dishes, and as a method to reduce the use of salt in food preparation.
Special breads made specifically by chef Jean Michel Carasso and Luisa Ghetti will accompany the dishes prepared during the lessons.

7 November 2014 - 8:00pm|11:00pm
THE SPICES OF INDIA
Here we will use curry, garam masala, and mixed Indian spices to prepare particularly aromatic dishes like vegetable curry, cheerful tumeric-scented rice or the thirst-quenching lassie. Everything will be accompanied by chapati!

14 November 2014 - 8:00pm|11:00pm

THE SPICES OF THE MIDDLE EAST, TURKEY AND IRAN
Jamaican pepper, sumac, cumin, nigella and cinnamon will become the leading stars of recipes like fried eggplant with yogurt, a very flavorful borek with feta, and milky white ayran. Everything will be accompanied by yufka!

21 November 2014 - 8:00pm|11:00pm

THE SPICES OF NORTH AFRICA
Ras-el-hanut, cumin, cilantro, sweet pepper, star anise, and rose powder rest lightly on fish couscous and carrots scented with cumin. Everything will be accompanied by pita!

28 November 2014 - 8:00pm|11:00pm

THE SPICES OF EUROPE

Caraway, dill, mustard, cardamom and saffron will take us into an eye-opening Europe, ranging from Northern aromatic herbs in a dill-based potato salad, to the delicate, pungent taste of chicken with mustard seeds, to the warm embrace of spiced bread.

WHAT'S INCLUDED | EXOTIC CUISINE | SPICES OF THE WORLD
> Hands-on, active participation course with direct chef interaction 

> Preparation of at least 3 dishes per lesson, based on level of dish difficulty
> Small welcome buffet during the didactic introduction

> Tasting of the prepared dishes during the course and beverages, including wine pairings and water
> Coffee, tea and assorted beverages

> Main course explanations and recipes of the dishes prepared during the courses (PDF)

> IVA (tax) 22%

> Course length: approximately 3 hours

THE PACKAGE OF 4 COURSES IS OFFERED FOR €340,00

 

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September 2018      

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