Chef Martin Gilbert introduces you to Italian classics. On the menu, preparation of fresh pasta, pizza and risotto!
DurationCourse Content:
Preparation of a ravioli stuffing and making ravioli;
Making a fresh pasta machine, learning the different techniques for lowering and cutting fresh pasta;
Preparation of a homemade tomato sauce and demonstration of various sauces;
Learning how to cook pasta;
Preparation of the pizza dough, making several fillings and cooking it;
Cooking and preparation of a delicious risotto.
Students will leave with an explanatory card of different techniques and r evenue learned and their culinary achievements.
A recognized vocational training center and an active and dynamic living environment !!!
In operation since 1965, the École hôtelière de la Capitale (ÉHC) is a vocational training center offering 9 programs in the food and tourism sector.
Each year, we welcome around 750 students. Whether you go to the supermarket, the butcher, the pastry shop, a delicatessen, a caterer, a restaurant or even a travel agency, you will undoubtedly meet a graduate of the École hôtelière de la Capitale.
Located in lower Quebec City, a stone's throw from the tourist heart of Quebec City, the ÉHC is part of the Commission scolaire de la Capitale.
On the menu: Three Course Dinner: Antipasto, Fresh Gnocchi in a seasonal sauce, and something sweet to finish Three glasses of wine (4oz.) each Pasta demonstration
Basics of Italian Cooking "La Cucina d’Italia" conducted by culinary experts within our community
In this class we will learn how to make 3 Italian pasta sauces very popular: Carbonara, Puttanesca and a Creamy White Sauce. Mamma Marzia will share her hints and tips including how to use local ingredients.
Ricotta & Sun-Dried Crostini, Spaghetti Carbonara, Meatballs, Spicy Italian Pork Cutlets, and Zabaglione for dessert. (gf option)
Learn to make Fresh Spinach Pasta Dough from Scratch!
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