tag:blogger.com,1999:blog-25073646519247021852009-12-29T12:55:16.448+01:00ITALCOOK BLOGHigh Institute of Gastronomy / Italian Cooking SchoolItalcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.itBlogger256125tag:blogger.com,1999:blog-2507364651924702185.post-67777628110374333782009-12-17T12:15:00.000+01:002009-12-17T12:15:39.132+01:00<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="http://4.bp.blogspot.com/_SXDgQhMyi6I/SyoS2umRqaI/AAAAAAAAA-U/J4Lz4DimwCM/s1600-h/Desktop1-1.jpg"><img border="0" alt="" src="http://4.bp.blogspot.com/_SXDgQhMyi6I/SyoS2umRqaI/AAAAAAAAA-U/J4Lz4DimwCM/s400/Desktop1-1.jpg" /></a> </div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-6777762811037433378?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-27152864961519447762009-12-17T11:58:00.001+01:002009-12-17T11:59:40.709+01:00MERRY CHRISTMAS AND HAPPY NEW 2010 TO ALL !!<div style="margin: 0px auto 10px; text-align: center;"><a href="http://2.bp.blogspot.com/_SXDgQhMyi6I/SyoO6CnJyCI/AAAAAAAAA-M/0LH5Uup_cJ8/s1600-h/CCI00019.JPG"><img alt="" border="0" src="http://2.bp.blogspot.com/_SXDgQhMyi6I/SyoO6CnJyCI/AAAAAAAAA-M/0LH5Uup_cJ8/s400/CCI00019.JPG" /></a> <br /></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-2715286496151944776?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-24520965726726258782009-12-17T11:56:00.000+01:002009-12-17T11:57:08.142+01:00OPENING DAY OF THE THEATER OF TASTES AND FLAVOURS - ITALCOOK - www.italcook.it<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="http://3.bp.blogspot.com/_SXDgQhMyi6I/SyoOg72nKsI/AAAAAAAAA-E/lC2S8fkRb90/s1600-h/P1030839.JPG"><img border="0" alt="" src="http://3.bp.blogspot.com/_SXDgQhMyi6I/SyoOg72nKsI/AAAAAAAAA-E/lC2S8fkRb90/s320/P1030839.JPG" /></a> </div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-2452096572672625878?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-33525530131029746882009-12-15T08:40:00.005+01:002009-12-15T09:39:44.828+01:00IN COLLABORAZIONE<div style="margin: 0px auto 10px; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_SXDgQhMyi6I/Syc-OnutVdI/AAAAAAAAA9c/9WOls0L8yWo/s1600-h/P1000975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_SXDgQhMyi6I/Syc-OnutVdI/AAAAAAAAA9c/9WOls0L8yWo/s320/P1000975.JPG" /></a><a href="http://1.bp.blogspot.com/_SXDgQhMyi6I/SydIQ73UN7I/AAAAAAAAA98/kdmZoreSnW4/s1600-h/P1000946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_SXDgQhMyi6I/SydIQ73UN7I/AAAAAAAAA98/kdmZoreSnW4/s320/P1000946.JPG" /></a><a href="http://4.bp.blogspot.com/_SXDgQhMyi6I/SydH6yxTcVI/AAAAAAAAA90/cJ1YJxe3ZjM/s1600-h/P1010020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_SXDgQhMyi6I/SydH6yxTcVI/AAAAAAAAA90/cJ1YJxe3ZjM/s320/P1010020.JPG" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #660000;">I piatti</span></em><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_SXDgQhMyi6I/Syc-1oqUJaI/AAAAAAAAA9k/j1SQfIUYUMg/s1600-h/P1010018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_SXDgQhMyi6I/Syc-1oqUJaI/AAAAAAAAA9k/j1SQfIUYUMg/s320/P1010018.JPG" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #660000;"><em>Lo <strong>Stoccafisso all'anconetana</strong> dello chef <strong>Umberto Polverini</strong></em></span><br /></div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #660000;">dei ristoranti<strong> GINO</strong> & <strong>STOCHFISH</strong> in Ancona</span></em><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_SXDgQhMyi6I/SydBKQ0lX4I/AAAAAAAAA9s/CQiXrYxu-KY/s1600-h/P1000954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_SXDgQhMyi6I/SydBKQ0lX4I/AAAAAAAAA9s/CQiXrYxu-KY/s320/P1000954.JPG" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #660000;"><em>Lo chef <strong>Umberto Polverini</strong> Alle Prese Con la classe</em></span><br /></div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #660000;">Con lui<strong> Gilberto Graziosi</strong> </span></em><br /></div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #660000;"><strong>dell'Accademia dello Stoccafisso all'anconetana</strong> </span></em><br /></div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #660000;">Alle Prese Con la telecamera</span></em><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_SXDgQhMyi6I/Syc9GQ9_uLI/AAAAAAAAA9U/AAdUw7duf_E/s1600-h/P1010011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_SXDgQhMyi6I/Syc9GQ9_uLI/AAAAAAAAA9U/AAdUw7duf_E/s320/P1010011.JPG" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #660000;"><em>Paccheri al sugo di <strong>Stoccafisso</strong></em></span><br /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_SXDgQhMyi6I/Syc6GFDd3PI/AAAAAAAAA8s/khzmPRazY6Y/s1600-h/P1010026.JPG"><img alt="" border="0" src="http://3.bp.blogspot.com/_SXDgQhMyi6I/Syc6GFDd3PI/AAAAAAAAA8s/khzmPRazY6Y/s400/P1010026.JPG" /></a><br /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #660000;"><em>Per avere notizie sull'Accademia e gli eventi da loro organizzati </em></span><br /><span style="color: #660000;"><em>visitate il sito </em></span><a href="http://www.accademiadellostoccafisso.com/">http://www.accademiadellostoccafisso.com/</a><br /><br /><br /></div></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-3352553013102974688?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-82101182488976789392009-12-11T13:50:00.006+01:002009-12-22T13:18:15.155+01:00<div style="margin: 0px auto 10px; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #990000;">IL TEATRO DEI PROFUMI E DEI SAPORI</span></em><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #990000;">I luoghi: il Palazzo della Signoria</span></em><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_SXDgQhMyi6I/SzC2aWJXBII/AAAAAAAAA-0/Odz2gVnjTIc/s1600-h/P4060176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_SXDgQhMyi6I/SzC2aWJXBII/AAAAAAAAA-0/Odz2gVnjTIc/s320/P4060176.JPG" /></a><br /></div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><em><span style="color: #990000;">Il Cortile di Palazzo della Signoria</span></em><br /></div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br /></div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_SXDgQhMyi6I/SzC2fX1Y_cI/AAAAAAAAA-8/qKeqJH9QVBk/s1600-h/PB080326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_SXDgQhMyi6I/SzC2fX1Y_cI/AAAAAAAAA-8/qKeqJH9QVBk/s400/PB080326.JPG" /></a><br /></div><div align="center" class="separator" style="clear: both; text-align: center;"><em><span style="color: #990000;">gli ospiti arrivano alla Salara</span></em><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_SXDgQhMyi6I/SzC1T7xN6jI/AAAAAAAAA-s/yRos_xsQ93k/s1600-h/PB080323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_SXDgQhMyi6I/SzC1T7xN6jI/AAAAAAAAA-s/yRos_xsQ93k/s400/PB080323.JPG" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #990000;">preparativi per la cena di gala</span></em><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_SXDgQhMyi6I/SzC0LPorTQI/AAAAAAAAA-k/u9vJbvPVQKg/s1600-h/PB080324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_SXDgQhMyi6I/SzC0LPorTQI/AAAAAAAAA-k/u9vJbvPVQKg/s400/PB080324.JPG" /></a><br /></div><em><span style="color: #990000;">"Ortoantico"</span></em><br /><br /><a href="http://1.bp.blogspot.com/_SXDgQhMyi6I/SyJASqrWZYI/AAAAAAAAA8M/cQgDApNDe_o/s1600-h/P1030785.JPG"><img alt="" border="0" src="http://1.bp.blogspot.com/_SXDgQhMyi6I/SyJASqrWZYI/AAAAAAAAA8M/cQgDApNDe_o/s400/P1030785.JPG" /></a><br /></div><div style="margin: 0px auto 10px; text-align: center;"><a href="http://3.bp.blogspot.com/_SXDgQhMyi6I/SyJAS6k7cbI/AAAAAAAAA8U/deKWMVZ2q74/s1600-h/P1030786.JPG"><img alt="" border="0" src="http://3.bp.blogspot.com/_SXDgQhMyi6I/SyJAS6k7cbI/AAAAAAAAA8U/deKWMVZ2q74/s400/P1030786.JPG" /></a><br /></div><div style="margin: 0px auto 10px; text-align: center;"><a href="http://4.bp.blogspot.com/_SXDgQhMyi6I/SyJATyKIwnI/AAAAAAAAA8k/vpvx-TL7AXs/s1600-h/P1030788.JPG"><img alt="" border="0" src="http://4.bp.blogspot.com/_SXDgQhMyi6I/SyJATyKIwnI/AAAAAAAAA8k/vpvx-TL7AXs/s400/P1030788.JPG" /></a> <br /></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-8210118248897678939?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-28401631533294466552009-12-10T16:14:00.001+01:002009-12-10T16:21:04.823+01:00<div style="margin: 0px auto 10px; text-align: center;"><a href="http://1.bp.blogspot.com/_SXDgQhMyi6I/SyEQZyd67nI/AAAAAAAAA78/WgcG4JpHrx4/s1600-h/stoccafisso-1.jpg"><img alt="" border="0" src="http://1.bp.blogspot.com/_SXDgQhMyi6I/SyEQZyd67nI/AAAAAAAAA78/WgcG4JpHrx4/s400/stoccafisso-1.jpg" /></a> <br /></div><div style="text-align: center;"><span style="color: #660000;"><em>Questa sera replichiamo:</em></span> <br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><em><span style="color: #660000;">con lo Stoccafisso all'Anconetana</span></em><br /></div><em><span style="color: #660000;"><div style="text-align: center;"><br />insieme all'<br /></div><div style="text-align: center;">"Accademia dello Stoccafisso all'anconitana"<br /></div><div style="text-align: center;"><br />e lo chef Umberto Polverini<br />del ristorante "Gino"<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_SXDgQhMyi6I/SyERvRZmIZI/AAAAAAAAA8E/rZtsvsLE88E/s1600-h/Atlantic_cod.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_SXDgQhMyi6I/SyERvRZmIZI/AAAAAAAAA8E/rZtsvsLE88E/s320/Atlantic_cod.jpg" /></a><br /></div><div style="text-align: center;"><br /><br /></div></span></em><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-2840163153329446655?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-79851569289547785372009-11-24T11:21:00.002+01:002009-11-24T11:21:40.494+01:00Ambrogini di pollo alla frutta seccaPer 10 pax:<br /><br />• 1 ½ Pollo <br /><br />• 120 gr lardo<br /><br />• 3 cipolle<br /><br />• 12 prugne secche snocciolate<br /><br />• 12 datteri se possibile freschi<br /><br />• 3 fette di pane<br /><br />• 8 cl di aceto<br /><br />• 15 cl di brodo<br /><br />• 30 cl di vino bianco<br /><br />• Qualche scorsa di cannella<br /><br />• 5 chiodi di garofano<br /><br />• Una puntina di noce moscata<br /><br />• 750 cl di latte di mandorla<br /><br /><br /><br />Arrostire il pane ed eliminare la crosta, frullare grossolanamente la mollica.<br /><br />Tagliare il pollo in otto parti, rosolarlo nel lardo e cipolla. <br /><br />Unire il latte di mandorle con il vino ed il brodo,quando il pollo è leggermente colorito versarli,salare ed aggiungere gli aromi,mandarlo in bollore coprirlo ed infornar.<br /><br />Prima della fine della cottura mettere la mollica di pane infornare per pochi minuti perché si addensi un pò.<br /><br />Prima di servire aggiungere le prugne.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-7985156928954778537?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-27840452237995842862009-11-24T11:01:00.000+01:002009-11-24T11:01:24.409+01:00INAUGURAZIONE TEATRO DEI PROFUMI E DEI SAPORI!<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="http://4.bp.blogspot.com/_SXDgQhMyi6I/Swuu8zXnilI/AAAAAAAAA7w/wCnd70_I0sE/s1600/TPS_Fronte.jpg"><img border="0" alt="" src="http://4.bp.blogspot.com/_SXDgQhMyi6I/Swuu8zXnilI/AAAAAAAAA7w/wCnd70_I0sE/s320/TPS_Fronte.jpg" /></a> </div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-2784045223799584286?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-55252388034036233032009-11-20T17:27:00.002+01:002009-11-20T17:30:28.145+01:00<div style="margin: 0px auto 10px; text-align: center;"><a href="http://2.bp.blogspot.com/_SXDgQhMyi6I/SwbDfGftqqI/AAAAAAAAA7o/5Yib845pDV8/s1600/stoccafisso.jpg"><img alt="" border="0" src="http://2.bp.blogspot.com/_SXDgQhMyi6I/SwbDfGftqqI/AAAAAAAAA7o/5Yib845pDV8/s400/stoccafisso.jpg" /></a> <br /></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a><br /><br /><span style="color: #660000; font-family: inherit; font-size: large;"><strong><em>Questo è il Risultato</em></strong></span><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-5525238803403623303?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-47406909303367615102009-11-14T17:11:00.020+01:002009-11-14T18:14:42.034+01:00<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_SXDgQhMyi6I/Sv7j5FcN5PI/AAAAAAAAA7Q/4TmB54G128k/s1600-h/stoccafisso-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://2.bp.blogspot.com/_SXDgQhMyi6I/Sv7j5FcN5PI/AAAAAAAAA7Q/4TmB54G128k/s320/stoccafisso-1.jpg" /></a><em><span style="color: #990000; font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></em><br /></div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #990000; font-family: "Trebuchet MS", sans-serif;"><strong>il 18 novembre 2009</strong></span></em><br /></div></div><div style="text-align: center;"><br /><em><span style="color: #444444; font-family: "Trebuchet MS", sans-serif;">in collaborazione </span></em><br /><em><span style="color: #444444; font-family: "Trebuchet MS", sans-serif;">con</span></em><br /><span style="color: #990000;"><br /></span><br /><span style="color: #990000; font-family: Arial, Helvetica, sans-serif; font-size: large;"><strong>L’ACCADEMIA dello STOCCAFISSO</strong></span><br /><em><br /><span style="color: #990000; font-family: "Trebuchet MS", sans-serif;"></span></em><br /><em><span style="color: #444444; font-family: "Trebuchet MS", sans-serif;">presenta</span></em><br /><br /><em><span style="color: #444444; font-family: "Trebuchet MS", sans-serif;">a lezione di:</span></em><br /><em><br /><span style="color: #444444; font-family: "Trebuchet MS", sans-serif;"></span></em><br /><em><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: large;">Stoccafisso all’Anconetana</span></em><br /><br /><span style="color: #990000;"><br /></span><br /><em><span style="color: #666666; font-family: Trebuchet MS;">poi si replica il</span></em><br /><span style="color: #990000;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><em><span style="color: #990000; font-family: Trebuchet MS;"><strong>10 dicembre 2009</strong></span></em><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_SXDgQhMyi6I/Sv7fTszauYI/AAAAAAAAA6o/dHnvwaJgR9M/s1600-h/Atlantic_cod.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://1.bp.blogspot.com/_SXDgQhMyi6I/Sv7fTszauYI/AAAAAAAAA6o/dHnvwaJgR9M/s400/Atlantic_cod.jpg" /></a><br /></div><em><br /></em><br /><em></em><br /><br /><br /></div></div><br /><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-4740690930336761510?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-72796656631682870092009-11-13T10:06:00.001+01:002009-11-13T10:08:19.081+01:00<div style="margin: 0px auto 10px; text-align: center;"><a href="http://1.bp.blogspot.com/_SXDgQhMyi6I/Sv0hhf2wJ8I/AAAAAAAAA5Y/VmHgEoJ5EB4/s1600-h/AD09+MOLE2.jpg"><img alt="" border="0" src="http://1.bp.blogspot.com/_SXDgQhMyi6I/Sv0hhf2wJ8I/AAAAAAAAA5Y/VmHgEoJ5EB4/s320/AD09+MOLE2.jpg" /></a> <br /></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a><br /><br />PIZZA CON I GRASSELLI<br /><br />Detta anche «pizza con gli sgrisciuli» è assai appetitosa ed in genere si prepara durante la mattazione dei suini.Un tempo, dopo che i maiali erano stati divisi tra i coloni ed i proprietari, i contadini stessi confezionavano, per regalarla ai padroni, una pizza coi «grasselli», cioè, con i siccioli, residui della fusione dello strutto, ancora tanto grassi da poter condire la pasta. Nelle campagne si offre comunemente come dolce insieme al vino nuovo, anche se si tratta di una crescia rustica, dove lo zucchero non compare affatto.<br /><br /><br /><br /><br />Ingredienti:<br /><br /> 1kg farina 0<br /><br /> 2,5dl acqua<br /><br /> 2,5dl latte<br /><br /> 75g strutto/olio<br /><br /> 4g pepe nero<br /><br /> 20g sale<br /><br /> 10g zucchero/miele<br /><br /> 30/50g lievito di birra<br /><br /> 250g ciccioli/grasselli<br /><br /><br /><br />Procedimento:<br /><br />• Sciogliere nei liquidi il lievito e lo zucchero<br /><br />• Mescolare la farina con il sale ed il pepe.<br /><br />• Versare lo strutto fuso sui liquidi e subito dopo la farina in un colpo solo<br /><br />• Incorporare in ultimo i grasselli.<br /><br />• Far raddoppiare di volume l’impasto a 30°circa.<br /><br />• Stendere e par lievitare ancora <br /><br />• Appena saranno raddoppiate cuocerle a 200° 15minuti circa.<br /><br /><br /><br /><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-7279665663168287009?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-55423891479778071942009-11-13T10:04:00.001+01:002009-11-13T10:05:34.539+01:009 THE' LESSONS WITH ITALCOOK..COME TO TRY!<div style="margin: 0px auto 10px; text-align: center;"><a href="http://2.bp.blogspot.com/_SXDgQhMyi6I/Sv0hK-oXiHI/AAAAAAAAA5Q/8ftrRvhAEFE/s1600-h/CONFERENZA+STAMPA.CERIMONIA.TE%27.APRILE3.jpg"><img alt="" border="0" src="http://2.bp.blogspot.com/_SXDgQhMyi6I/Sv0hK-oXiHI/AAAAAAAAA5Q/8ftrRvhAEFE/s400/CONFERENZA+STAMPA.CERIMONIA.TE%27.APRILE3.jpg" /></a> <br /></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-5542389147977807194?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-55416974515349424962009-11-13T10:03:00.000+01:002009-11-13T10:03:28.887+01:00FRESH-FRESH VEGETABLES FROM LE MARCHE<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="http://4.bp.blogspot.com/_SXDgQhMyi6I/Sv0g38v9ulI/AAAAAAAAA5I/ZAmVMN7BL0Q/s1600-h/vegetali+di+orto+antico.jpg"><img border="0" alt="" src="http://4.bp.blogspot.com/_SXDgQhMyi6I/Sv0g38v9ulI/AAAAAAAAA5I/ZAmVMN7BL0Q/s400/vegetali+di+orto+antico.jpg" /></a> </div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-5541697451534942496?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-12402146947985847982009-11-11T22:47:00.000+01:002009-11-11T22:47:21.856+01:00Chef.Amedeo Migni<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="http://2.bp.blogspot.com/_SXDgQhMyi6I/Svsw6DzQv5I/AAAAAAAAA5A/U3rlTk9Twx0/s1600-h/corso+per+ristoratori+cucina+medievale+foto1.jpg"><img border="0" alt="" src="http://2.bp.blogspot.com/_SXDgQhMyi6I/Svsw6DzQv5I/AAAAAAAAA5A/U3rlTk9Twx0/s400/corso+per+ristoratori+cucina+medievale+foto1.jpg" /></a> </div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-1240214694798584798?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-40445040341118466472009-11-11T22:39:00.000+01:002009-11-11T22:39:41.630+01:00PIATTI DI CUCINA MEDIEVALE<div style="margin: 0px auto 10px; text-align: center;"><a href="http://3.bp.blogspot.com/_SXDgQhMyi6I/SvsubfU0gXI/AAAAAAAAA44/6OkIXT6r9Cw/s1600-h/corso+per+ristoratori+cucina+medievale+foto.jpg"><img alt="" border="0" src="http://3.bp.blogspot.com/_SXDgQhMyi6I/SvsubfU0gXI/AAAAAAAAA44/6OkIXT6r9Cw/s400/corso+per+ristoratori+cucina+medievale+foto.jpg" /></a> <br /></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a><br /><em>DIRIOLA</em><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-4044504034111846647?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-42588443527326513212009-11-11T15:14:00.001+01:002009-11-11T15:21:01.410+01:00CUCINA e THE'<div style="margin: 0px auto 10px; text-align: center;"><a href="http://3.bp.blogspot.com/_SXDgQhMyi6I/SvrGyRFdXLI/AAAAAAAAA4A/XIWJEUYaA2k/s1600-h/th%C3%A8VII-2.jpg"><img alt="" border="0" src="http://3.bp.blogspot.com/_SXDgQhMyi6I/SvrGyRFdXLI/AAAAAAAAA4A/XIWJEUYaA2k/s400/th%C3%A8VII-2.jpg" /></a> <br /></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a><br /><br /><span style="color: #660000;"><strong>DUE LEZIONI PER DUE MENÙ all’ITALCOOK</strong></span><br /><br /><span style="color: #990000;"><em>Menù del 20 novembre h.18,30 alle 22,00</em></span> <br /><br />GRISSINI E SALATI AL TÈ<br /><br />RISOTTO AL PU ERH E FUNGHI<br /><br />FILETTO IN CROSTA AROMATIZZATA AL LAPSOANG SOUCHANG<br /><br />TIRAMISÙ AL MATCHA<br /><br /><br /><br /><span style="color: #990000;"><em>Menù del 4 dicembre 2009 h. 18,30 alle 22,00</em></span> <br /><br />CARPACCIO DI PESCE CON TÈ AFFUMICATO<br /><br />TORTELLO AL MATCHA CON SORPRESA<br /><br />GAMBERONI AL PROFUMO DI TÈ VERDE CON CAPONATINA DI CALAMARETTI E VERDURE<br /><br />FROLLE DI NATALE AI TÈ<br /><br /><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-4258844352732651321?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-58599332536663435972009-11-11T00:54:00.001+01:002009-11-11T01:00:52.750+01:00ITALCOOK E ORTOANTICO<div style="margin: 0px auto 10px; text-align: center;"><a href="http://3.bp.blogspot.com/_SXDgQhMyi6I/Svn9LrMFmUI/AAAAAAAAA34/qQ3i1LEtAps/s1600-h/leonardo+sky.jpg"><img alt="" border="0" src="http://3.bp.blogspot.com/_SXDgQhMyi6I/Svn9LrMFmUI/AAAAAAAAA34/qQ3i1LEtAps/s400/leonardo+sky.jpg" /></a> <br /></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-5859933253666343597?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-44078967247494251062009-11-11T00:15:00.001+01:002009-11-11T00:17:23.456+01:00LA STAMPA LOCALE - Dicono di noi<div style="margin: 0px auto 10px; text-align: center;"><a href="http://2.bp.blogspot.com/_SXDgQhMyi6I/Svn0JQ4pDsI/AAAAAAAAA3w/M3UIo-YOxaw/s1600-h/Collage2.jpg"><img alt="" border="0" src="http://2.bp.blogspot.com/_SXDgQhMyi6I/Svn0JQ4pDsI/AAAAAAAAA3w/M3UIo-YOxaw/s400/Collage2.jpg" /></a> <br /></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-4407896724749425106?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-89149884056963068082009-10-29T09:27:00.000+01:002009-10-29T09:27:43.533+01:00FOREIGNS PEOPLE WHO WISH TO LEARN ALL ABOUT MARCHE CUISINE..<div style='text-align:center;margin:0px auto 10px;'><a href='http://2.bp.blogspot.com/_SXDgQhMyi6I/SulR_klEsTI/AAAAAAAAA3g/oq9Zo_O4Jos/s1600-h/foto+corso+badanti.jpg'><img src='http://2.bp.blogspot.com/_SXDgQhMyi6I/SulR_klEsTI/AAAAAAAAA3g/oq9Zo_O4Jos/s400/foto+corso+badanti.jpg' border='0' alt='' /></a> </div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-8914988405696306808?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-33487924114728561662009-10-14T16:17:00.001+02:002009-10-14T16:18:25.100+02:00CANADA AT ITALCOOK!<div style='text-align:center;margin:0px auto 10px;'><a href='http://localhost:1525/a8dd720cdba7352300d6996f0795d969/image12074.jpg'><img src='http://localhost:1525/a8dd720cdba7352300d6996f0795d969/image12074.jpg?size=400' border='0' alt='' /></a> </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-3348792411472856166?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-88186545272193444802009-10-14T16:13:00.001+02:002009-10-14T16:15:57.684+02:00OLD PEOPLE ASSISTANT FROM ALL OVER THE WORLD COOKS ITALIAN DISHES AT ITALCOOK...<div style='text-align:center;margin:0px auto 10px;'><a href='http://localhost:1525/535c909a2fc8fa79e692093e1afe34ba/image12073.jpg'><img src='http://localhost:1525/535c909a2fc8fa79e692093e1afe34ba/image12073.jpg?size=400' border='0' alt='' /></a> </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-8818654527219344480?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-15795457742740510222009-10-14T15:49:00.002+02:002009-11-06T16:54:37.150+01:00.... DA OGGI CUCINO IO!<div style='text-align:center;margin:0px auto 10px;'><a href='http://3.bp.blogspot.com/_SXDgQhMyi6I/StXXAlE5YxI/AAAAAAAAA3Y/ezlK9ecYSkQ/s1600-h/cartolina+corsi+autunnali-1.jpg'><img src='http://3.bp.blogspot.com/_SXDgQhMyi6I/StXXAlE5YxI/AAAAAAAAA3Y/ezlK9ecYSkQ/s400/cartolina+corsi+autunnali-1.jpg' border='0' alt='' /></a> </div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div><br /><br /><br />CORSO DI CUCINA BASE (6-11 novembre – 2 dicembre 2009)<br /><br />Il corso prevede 3 lezioni dalla durata di 3.30 ore ciascuna con cena/degustazione compresa<br />Il corso è rivolto a principianti per un primo approccio alla cucina. Ogni lezione prevede una breve introduzione teorica, a seguire i partecipanti realizzeranno direttamente le ricette, mettendo alla prova la loro abilità, sotto la supervisione dello Chef/Docente e per finire, l’assaggio dei piatti realizzati. Orario delle lezioni dalle 18:30 alle 22:00. La quota di partecipazione è di 150 € ( Iva inclusa ).<br /><br />Le iscrizioni saranno aperte fino a giovedì 29 ottobre 2009.<br /><br /> <br /><br />LEZIONE DI CUCINA SULLO STOCCAFISSO (18 novembre 2009)<br />Il corso prevede una lezione dalla durata di 3.30 ore con cena/degustazione dei piatti realizzati<br />Orario della lezione dalle 18:30 alle 22:00. Quota di partecipazione 50 € (Iva inclusa)<br /><br />Le iscrizioni saranno aperte fino a venerdì 13 novembre 2009.<br /><br /> <br /><br />PANE E DOLCI GOLOSITA’ (24–25 novembre 2009)<br /><br />Il corso prevede 2 lezioni dalla durata di 3.30 ore ciascuna<br /><br />Orario delle lezioni dalle 18:30 alle 22:00 con degustazione delle ricette svolte con la diretta partecipazione dei partecipanti. Il costo del corso è di 100 € (Iva inclusa ). <br /><br />Le iscrizioni dovranno pervenire entro giovedì 19 novembre 2009.<br /><br /> <br /><br />LA CUCINA DELLE FESTE NATALIZIE (16-18 dicembre 2009)<br /><br />Il corso prevede 2 lezioni dalla durata di 3.30 ore ciascuna<br /><br />Orario delle lezioni dalle 18:30 alle 22:00 con degustazione delle ricette svolte con la diretta partecipazione degli iscritti. Il costo del corso è di 100 € ( Iva inclusa ). <br /><br />Le iscrizioni dovranno pervenire entro giovedì 10 dicembre 2009.<br /><br /> <br /><br />Coloro che sono interessai dovranno presentarsi presso la sede dell’Istituto per compilare il modulo di iscrizione ed effettuare il pagamento della quota di partecipazione. La scuola fornisce: assicurazione, schede delle ricette, grembiule, cappello, uso degli utensili di cucina. Ai corsi saranno ammessi i primi 20 iscritti.<br /><br /> <br /><br />Per info.: Ital.cook • Istituto Superiore di Gastronomia, Via F. Conti, 5 • Jesi (AN) • <br /><br />Tel. 0731. 56400 – Fax. 0731.59623 - comunicazione@italcook.it - www.italcook.it -<br /><br /> <br /><br />Cordiali Saluti<br /><br />Dott.ssa Chiara Callimaci<br /><br /> <br /><br />Ital.Cook.<br />ISTITUTO SUPERIORE DI GASTRONOMIA<br />Scuola delle Cucine Regionali d'Italia / School of Italian Regional Cooking <br /><br />Via F. Conti, n. 5 – 60035 Jesi (AN) – Italy<br />Tel. +39-0731-56400 – Fax +39-0731-59623 – www.italcook.it<br />E. mail: comunicazione@italcook.it <br />Blog: www.italcook.blogspot.com <br /><br />Skype: chiara639<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-1579545774274051022?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-45735240584610085002009-10-14T15:39:00.001+02:002009-10-14T15:40:58.000+02:00PRODOTTI<div style='text-align:center;margin:0px auto 10px;'><a href='http://1.bp.blogspot.com/_SXDgQhMyi6I/StXUqXHwEoI/AAAAAAAAA3Q/4MAoWqAMy5w/s1600-h/P1030516.jpg'><img src='http://1.bp.blogspot.com/_SXDgQhMyi6I/StXUqXHwEoI/AAAAAAAAA3Q/4MAoWqAMy5w/s400/P1030516.jpg' border='0' alt='' /></a> </div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-4573524058461008500?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-32945824805133729272009-10-09T12:22:00.002+02:002009-10-09T12:25:47.013+02:00THE JAPANESE STUDENT: SACHIKO ANDO'S BLOG<a href="http://4.bp.blogspot.com/_SXDgQhMyi6I/Ss8PavJA0pI/AAAAAAAAA3I/Dxon9upG5Aw/s1600-h/MASTER.OTT.%2706+(ROCCO)+030.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_SXDgQhMyi6I/Ss8PavJA0pI/AAAAAAAAA3I/Dxon9upG5Aw/s400/MASTER.OTT.%2706+(ROCCO)+030.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5390544230991057554" /></a><br />http://andosachi.exblog.jp/<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-3294582480513372927?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0tag:blogger.com,1999:blog-2507364651924702185.post-71209165306357374772009-10-05T14:53:00.002+02:002009-11-06T16:49:34.064+01:00CHEFS/STUDENTS FROM JAPAN, USA...<div style='text-align:center;margin:0px auto 10px;'><a href='http://localhost:1444/91a542ec3c603bbad9511f3bb177628f/image11979.jpg'><img src='http://localhost:1444/91a542ec3c603bbad9511f3bb177628f/image11979.jpg?size=400' border='0' alt='' /></a> </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2507364651924702185-7120916530635737477?l=italcook.blogspot.com' alt='' /></div>Italcookhttp://www.blogger.com/profile/07377577805969826335comunicazione@italcook.it0