The "Basic Cooking Utensils" course offers a comprehensive overview of essential kitchen tools, providing fundamental knowledge for their optimal use. The course begins with an introduction to basic utensils, followed by a detailed analysis of cutting tools, including knives and their proper application. Subsequent lessons are dedicated to common kitchen utensils, ladles, cooking tools, and the most suitable materials. Finally, the course covers how to organize the kitchen through the concept of mise en place, teaching how to prepare and arrange the workspace to optimize time and improve efficiency in the kitchen. This program is ideal for those looking to better manage kitchen spaces and tools, enhancing their food preparation techniques.

The "Basic Preparations" course is designed to introduce fundamental techniques and essential preparations in the kitchen. It begins with an introduction to basic preparations, then explores the main cuts used in cooking, from basic to more complex techniques. The course proceeds to aromatic flavor bases, crucial for adding depth and flavor to dishes. Lessons include specific methods such as sautéed brunoise, preparation of ripened, stewed, and sautéed onions, and various techniques for cooking garlic, including poaching, flaking, mincing, sautéing, and bleaching in milk. Additionally, the course covers the use of oil, both flavored and sautéed, and dedicates a significant section to clarifying butter, butter cream, and soft butter. The preparation of binders like roux and other alternatives, essential for the consistency and structure of sauces and fillings, is also discussed. Finally, flavored salt, a versatile preparation that can elevate any dish, is explored.

The "Sauces" course offers an in-depth exploration of the art and science behind sauce making, a fundamental aspect of culinary excellence. The course kicks off with an introduction to sauces, setting the stage for a deep dive into a variety of classic and essential sauces that are crucial in kitchens worldwide. The journey begins with the Tomato Sauce, followed by a lesson on the rich and meaty Bolognese Sauce. From there, students will learn about the creamy Bechamel Sauce, the cheese-infused Mornay Sauce, and the smooth Common Velouté Sauce. The exploration continues with the Cheese Sauce, moving on to the delicate balance required for Unstable Emulsified Sauces. Further lessons focus on the versatile Mayonnaise Sauce and conclude with the fresh and aromatic Basic Pesto. Each lesson is designed to provide students with the knowledge and skills to master these sauces, understanding their ingredients, preparation methods, and the dishes they best complement. This course is an essential foundation for anyone looking to elevate their cooking through the mastery of sauces.

The "Broths" course provides a comprehensive overview of broth preparation, an essential element for many traditional and modern dishes. The course begins with an introduction to broths, setting the foundation for preparing various types of broth that form the base of soups, sauces, risottos, and much more. The educational journey starts with Vegetable Broth, followed by Meat Broth, and then Fish Broth, teaching techniques to extract maximum flavor from the ingredients. The lesson on Court-Bouillon introduces a specific technique for cooking and flavoring fish and shellfish in an aromatic liquid. The course then continues with Reduced Meat Broth and Reduced Fish Broth, focusing on reduction techniques to concentrate flavors and achieve rich and intense bases for sauces and dressings. Each lesson is designed to provide students with a deep understanding of the fundamental principles of broth preparation, as well as practical skills to masterfully create them. This course is essential for anyone wishing to explore the depth of flavors that broths can add to cooking.

The "Soups" course offers an in-depth look at the art of soup making, from hearty traditional recipes to smooth and comforting creams. This course begins by exploring the classic Minestrone di Verdure, a versatile vegetable soup that can be enriched with pasta or rice, providing a comprehensive guide to creating this nourishing dish. Next, students will delve into the preparation of a basic Vegetable Soup, learning how to blend flavors and textures from a variety of vegetables. The course then transitions to Cream of Potato Soup, teaching the techniques to achieve a smooth and velvety consistency that comforts with every spoonful. Following this, the Carrot Cream lesson focuses on turning this humble vegetable into a rich and flavorful soup, demonstrating the importance of simplicity in ingredients and execution. Finally, the course covers Pasta e Fagioli, a traditional Italian dish that combines pasta and beans in a hearty and satisfying soup.

The "Rice" course is dedicated to mastering the diverse and versatile world of rice dishes, offering lessons that range from classic Italian risottos to international pilaf techniques. The course begins with the fundamentals, teaching the preparation of Basic Risotto with Parmigiano Reggiano, emphasizing the techniques required to achieve the creamy consistency characteristic of this Italian staple. Moving forward, the course explores Traditional Risotto with Mushrooms, providing insights into how to incorporate flavors and textures that complement the rice. The next lesson elevates risotto making with a sophisticated combination of Prosecco, porcini powder, crunchy Pleurotus mushrooms, and prawns, showcasing the potential for creativity in risotto recipes. The course then shifts focus to different rice cooking methods with Oven Parboiled Rice (Pilaf), illustrating the technique for achieving fluffy and distinct grains. This is followed by a lesson on Basmati Rice Pilaf in Casserole, teaching the method for preparing this aromatic dish with a perfect texture. Continuing with the theme of variety, the course includes Boiled Red Rice, highlighting the nutritional benefits and unique flavor profile of this colorful grain. Lastly, the course delves into Marinated Venus Rice (Riso Venere), offering a guide to preparing this striking black rice with a rich, nutty flavor.

The "Dry and Fresh Pasta" course dives into the rich and varied world of pasta, offering a blend of traditional recipes and essential pasta-making techniques. The course begins by teaching the classic Mezze Maniche all’Amatriciana, a dish that showcases the robust flavors of tomato, guanciale, and Pecorino cheese. Next, students will learn the secrets to preparing Rigatoni alla Carbonara, mastering the creamy sauce made from eggs, Pecorino Romano, and guanciale. The course then moves to the sea with Tuna Linguine, combining the delicate taste of tuna with the freshness of pasta for a light yet flavorful dish. Spaghetti with Clams follows, offering techniques to perfectly balance the pasta with the briny flavors of clams, garlic, and parsley. Lasagna Bolognese is next, teaching the layering of pasta with rich Bolognese sauce, béchamel, and cheese for a hearty and comforting meal. The course also covers the art of making Egg Pasta from scratch, providing the foundation for countless pasta dishes with its rich and tender texture. Ravioli with Ricotta and Spinach is introduced as an elegant filled pasta option, focusing on delicate pasta envelopes stuffed with a creamy filling. Finally, the course concludes with Potato Gnocchi, guiding students through the process of creating these light, fluffy dumplings from potatoes and flour, ready to be dressed with their favorite sauce.

The "Eggs" course delves into the versatility and culinary significance of eggs, offering a comprehensive guide to mastering various egg-based dishes. The course begins with an introduction to Uova Bazzotte (Coddled Eggs), Eggs à la Coque, and Hard-Boiled Eggs, teaching the precise techniques needed to achieve different levels of doneness, from softly coddled to fully hard-boiled. The journey continues with Fried Eggs, focusing on the art of frying eggs to perfection with crispy edges and a runny or firm yolk, according to preference. Next, the course covers Scrambled Eggs, offering insights into creating the perfect scramble - soft, creamy, and custardy, highlighting the importance of heat control and timing. The Frittata lesson explores the Italian version of the omelet, teaching how to mix eggs with various ingredients and cook them to achieve a fluffy and flavorful open-faced omelet. Following this, the course introduces Crespelle, the Italian take on crepes, demonstrating how to prepare thin, delicate pancakes that can be filled with sweet or savory fillings.

The "Meat" course offers a focused exploration into the preparation and cooking of various meats, emphasizing techniques, flavors, and recipes that highlight chicken, rabbit, veal, and beef. The course starts with Baked Chicken, teaching the fundamentals of roasting to achieve juicy, flavorful meat with a crisp skin. Next, the course delves into Chicken Thighs, presenting methods for cooking this darker, more flavorful part of the chicken to perfection. Lemon Chicken Breasts introduces a refreshing, tangy recipe that enhances the tender chicken breast with the zest and juice of lemons, coupled with herbs. Grilled Chicken Breasts covers the techniques for grilling chicken to ensure it remains moist and flavorful, avoiding the common pitfalls of overcooking. Chicken Cutlets lesson focuses on breaded and fried cutlets, offering tips for a golden, crispy exterior and tender interior. Coniglio alla Cacciatora (Rabbit Cacciatore) ventures into traditional Italian cuisine, teaching how to braise rabbit in a rich, savory tomato and wine sauce with herbs. White Wine Scaloppine introduces thinly sliced meat, typically veal, cooked quickly in a delicate white wine sauce. Veal Roast focuses on the methods for roasting veal, ensuring a tender, succulent result that's enhanced with simple seasonings or a more complex marinade. Pan-Fried Slices of Beef offers techniques for achieving perfectly cooked beef slices, maximizing flavor and tenderness. Finally, the course concludes with Stew with Potatoes, a hearty, comforting dish that combines tender, slow-cooked meat with potatoes in a rich, savory broth.

The "Fish" course is tailored to explore the diverse and flavorful world of seafood cooking, from traditional recipes to modern culinary techniques. The course begins with Baccalà in Umido (Salted Codfish), teaching the art of transforming salted cod into a succulent, flavorful stew, a classic dish in many coastal cuisines. Following this, the course moves on to Baked Sea Bass, focusing on methods to bake this delicate fish to perfection, enhancing its natural flavors. Sea Bream in a Potato Crust offers a creative approach to seafood, encrusting the fish in a crispy potato layer for texture and taste. Fish in Guazzetto delves into the Italian tradition of cooking fish in a rich, aromatic broth, highlighting the importance of fresh ingredients and precise seasoning. Seafood Chowder introduces a hearty, comforting soup filled with a variety of seafood, vegetables, and creamy broth, showcasing the versatility of seafood in soups. Stuffed Squid teaches how to prepare and cook squid filled with a flavorful stuffing, combining textures and flavors for an elegant dish. Fish Fry covers the techniques for frying fish and seafood to achieve a crispy exterior while maintaining moist, tender meat inside. Finally, the course concludes with Seafood Salad, focusing on combining various seafood with fresh vegetables, herbs, and a light dressing, perfect for a refreshing, nutritious meal.

The "Vegetables" course is meticulously designed to showcase the versatility and depth of flavors that vegetables can bring to the table, offering techniques ranging from baking to grilling. The course kicks off with Baked Potatoes, teaching how to achieve crispy skin and fluffy interiors, a simple yet satisfying dish. Next, students will learn the art of making Purè di Patate (Mashed Potatoes), focusing on creating a smooth, creamy texture. Sautéed Mushrooms follows, demonstrating the method for bringing out the earthy flavors of mushrooms through sautéing. Melanzane (Eggplants) al Funghetto introduces a specific Italian preparation of eggplants, cooked with tomatoes and herbs to mimic the taste of mushrooms. Glazed Carrots covers the technique for cooking carrots with a sweet and buttery glaze, enhancing their natural sweetness. French-Styled Peas teaches the preparation of peas in a buttery, delicate sauce with lettuce and onions, a classic French dish. Fennel in Milk explores the method of braising fennel in milk to create a tender and flavorful side dish. Cauliflower Gratin focuses on baking cauliflower with a creamy cheese sauce topped with breadcrumbs for a crispy crust. Vegetables au Gratin extends the gratin concept to a variety of vegetables, teaching how to combine them with a creamy sauce and a golden topping. Grilled Vegetables covers the techniques for grilling a mix of vegetables to achieve charred, smoky flavors. Finally, Sautéed Chicory introduces the method for cooking this bitter green to balance its flavor with garlic and olive oil.

The "Desserts" course is designed to introduce students to a wide array of sweet treats, from traditional Italian pastries to classic international desserts. The journey begins with Crostata (Tart), where students learn to prepare this versatile dessert with a variety of fillings, encased in a buttery pastry. Next, the course explores Amaretti and Almond Cake, teaching the art of combining these almond-flavored ingredients into a moist, flavorful cake. Apple Pie is covered next, focusing on creating the perfect flaky crust and a tender, spiced apple filling. Coconut Cake introduces the techniques for incorporating coconut into a light, fluffy cake, while Carrot Cake teaches the secrets to a moist, spiced cake with creamy frosting. Ciambellone al Cacao (Cocoa Bundt) delves into the preparation of a rich, chocolatey bundt cake, perfect for any chocolate lover. Yogurt Muffin focuses on using yogurt to achieve a tender, moist texture in muffins, versatile enough to be customized with various add-ins. Panna Cotta covers the method for making this silky, creamy dessert, often served with a berry coulis or caramel. Crème Caramel is introduced as a lesson in preparing this smooth, custard dessert with a soft caramel top. Tiramisù, a beloved Italian classic, teaches layering techniques for espresso-soaked ladyfingers and a rich mascarpone cream. Chocolate Biscuits explores the process of making these bite-sized treats, perfect for pairing with coffee or tea. Finally, Cantucci, traditional Italian almond biscuits, conclude the course, teaching the art of baking these crunchy cookies, often dipped in Vin Santo.