Tradotto in Inglese dalla classe IV TST - A.S. 2011/12
Translated in English by class IV TST - s. y. 2011/12
Teacher: prof Alfonzi Pietro
Presentation
At the table with Mr.
Pellegrino Artusi
from … “
The science in kitchen
and the art of a good
eating
” …
[with this practical manual, says Artusi, it is enough
to know how to keep a
ladle in the hands!]
Recipe review
from
Chef
Ruscio Pietro
and Tognolini Claudio
with the students of III
Cookery A e B
Big Party at the hotel and catering high school "Dante
Zappa" of Bormio to
celebrate 150 years of
the unity of Italy and
commemorate, with the
provincial Cooks
association, the
century of death of Mr.
Pellegrìno Artusi,
author of "
The science in kitchen
and the art of a good
eating
",
published as the "Bible"
of Italian cuisine.
For the occasion it was predisposed a rich and
variegated tricolour
menu where nothing was
left at the chance. From
the colours green, white
and red to the tastes,
the coupling of wines,
from those of the
Valtellina to the "Malvasia"
from
Art, poetry, history and gastronomic culture were
united in an explosive
mix thanks to Mr.
Pellegrino Artusi’s
recipes shown by
the third Cookery course
A and B’s students and
their teachers Mr.
Pietro Ruscio and
Mr. Claudio Tognolini:
Vegetables tricolour Canapés
Black rice with Florentine cuttlefish
Tuna grilled with his side dishes
Chocolate and almonds pie
For this special celebration of Mr. Artusi’s century, special table companions have celebrated the event together. Most of these fellow guests were ex students (or teachers) at the hotel and catering high school of Bormio, now chefs at prestigious hotels, worn of green band for the merit, or red for the seniority acquired on the matters (over 25 years of activity). Some of them are names of high Cookery.