If you love fish but don’t know how cook it, the chef will teach you every skill and in just two evenings it will have no more secrets for you! Find out how to gut it, how to tell if it is fresh and learn some fantastic recipes to prepare it in a simple and tasty way.
At the end of each lesson every participant will receive a certificate of participation and a book of recipes as a present.
Just put on the table what nature offers in different seasons. Here’s a course reserved to people who are attentive to fruits and vegetables in season. We will provide you with great ideas on how to create new recipes, and you will discover how to use the different products according to the different seasons… Spring, Summer, Winter or Fall!
At the end of each lesson every participant will receive a certificate of participation and a book of recipes as a present.
Two evenings will be dedicated to master the art of pasta, the most beloved Italian food. Our chef will help you to pick up the secrets of different sort of dough, shapes and of the best sauces!
At the end of each lesson every participant will receive a certificate of participation and a book of recipes as a present.
A range of personalized lessons will be dedicated to kitchenware, its characteristics and use, from knifes (different kind and specific uses) and small instruments, to the most technological appliances.
You will learn how to use a potato peeler on carrots or apples and how to create imaginative vegetables decorations! Nowadays it is not so easy to wade through the “jungle” of domestic appliances and cooking tools: pressure cooker, wok, silicone molds. More and more technological kitchen appliances aimed to cut time in food preparation… How do I use it? What can I cook? After attending this class the magical and mysterious world of cooking. will no longer be such!
Choose the best way to contact us. We will customize a class according to your needs.
At the end of each lesson every participant will receive a certificate of participation and a book of recipes as a present.
For those who wish to learn the basics, we organise a first level course divided into several classes, which allows you to learn the various techniques, how to use the single instruments, the different cooking methods and recipes, in a word everything that is essential to have fun in the kitchen. Each lesson deals with a different topic: appetizers, pasta dishes and sauces, meat, fish, side dishes and desserts. At the end of each meeting you will taste the food you prepared.
At the end of each lesson every participant will receive a certificate of participation and a book of recipes as a present.
A Christmas enhances the taste… and conviviality.
For the pleasure of sharing with others the love, friendship and food.
Best wishes for Happy Holidays!
Lo chef Valeriano Federici
There is a new in the section “My recipes” at our web-site: you can find the recipe for making a sensational Tiramisu!
We have received requests of recipes by people who have tasted our cuisine, people who have attended our courses or people who have visited our web-sites www.ilcuocoitinerante.it.
The new request is one of the most classic Italian dessert: Tiramisu with coffee and unsweetened cocoa.
Our section will be regularly enriched, so continue to browse our web-site and ask your recipes!
Thanks to everyone have participated at our initiative “CHEF ON LINE”. They received free telephone consultations. We’ll repeat it shortly, so continue to follow us!
REQUEST OF OUR FRIEND MARTA FROM PERUGIA
Tiramisu with coffee and unsweetened cocoa
Preparation time: 15 minutes
Ingredients (for 6 people):
Egg yolks (no. 4): grams 120
Granulated sugar: grams 80
Water: 5 tablespoons
Fresh cream: millilitres 300
Mascarpone cheese: grams 300
Long coffee: no. 2
Cookies Pavesini: no. 24/30
Unsweetened cocoa: enough
Powdered sugar: enough
Process to make Tiramisu:
Make liquid granulated sugar with water and cook it in a saucepan. In a bowl, beat this liquid sugar with egg yolks until maximum softness. Add mascarpone cheese (room temperature) and turns slowly. Beat the cream fresh and add it to mixture. Make homogeneous the mixture.
BUT DOES NOT STOP HERE! … READ THE FULL RECIPE click here!
After a short closing, the historical “Caffè di Perugia” has reopened during Umbria Jazz festival. Valeriano Federici was chosen as the chef of the restaurant.
In July “Umbria Jazz” festival raise the curtain! For the great event, the prestigious local in Mazzini street has reopened thanks to a team of entrepreneurs. The team was composed by Giorgio Mencaroni (the chairman of Chambre of Commerce and ConfCommercio) with his company “Università dei Sapori”(among the members: the provinces of Perugia and Terni, Commune of Perugia, Confcommercio and Sviluppumbria), Luciano Loschi ( “Soft Economy” company), Paolo Ercolani (“la Cantina Di Spello” restaurant) and a share by Cristina Servadio (proprietor of structure). The company founded for Caffè di Perugia is called “Umbria dei Sapori”.
“The structure saw a renewal of the interior. Great importance has been given to “Ristorante del Cambio” who was entrusted to me. There is necessity of change. I want to direct my work towards typical Umbrian dishes using truffle and meat quality. It was a great honour to have this job in this place, “Caffè di Perugia”, who has marked the history of Perugia and Umbria.
We expect everybody to taste our specialities!”
Article realized by a noted Finnish monthly, Koti ja keittiö, who talked about our course! This is an off-sprint of the article, written by Jutta Ylä-Mononen. Foto of Kirsi-Marja Savola.
“Umbria with all its flavours”
The culinary journey in the ancient Etruscan area, between Rome and Florence, caresses all five senses. You immediately fell welcome.
“… Valeriano Federici goes around Umbria and Tuscany to give cooking courses. They chose simple dishes to will be cooked at home. We used mainly local ingredients. For example, we cooked gnocchi with tomato sauce, home- made pasta with truffle ( found by us), free-range chicken, cooked herbs, panzanella, spelt risotto and rabbit with herbs. The best dish was paté with chicken livers. For dessert: trifle and Salame del Re…”
The new web-site’s section “MY RECIPES” have success!
People who come in our structure, who are present at our courses, who visited our web-site (www.ilcuocoitinerante.it) ask us recipes. We had many requests! the most coveted recipe? Potatoes and porcini flan!
In our web-site we give you a recipe! The section will be regularly enriched. So visit our web-site and above all… CONTINUE TO ASK YOU RECIPES!
The request of our friend Eugenio from Arezzo
Strangozzi with asparagus and tomatoes
Time: 20 minutes
Ingredients for 6 people:
0909
home-made strangozzi gr. 500
asparagus gr. 300
little tomatoes gr. 150
extra virgin olive oil gr. 60
fresh and minced parsley gr. 30
salt
extra virgin olive
Procedure:
Pour half the oil in a non-stick pan (28 cm deep) and put in washed and chopped tomatoes. When tomatoes are dried put these in a bowl with all the sauce. Don’t wash the non-stick pan and put in the same: the remaining oil, washed and chopped asparagus (pieces of 2 cm) and water (up to cover them in half).
DOESN’T END HERE…READ THE COMPLETE RECHIPE click here
