Series: Giuliano Bugialli’s Master Classes of Italian Cook

None of the lesson in this series have been reviewed.

Below are the descriptions for each of the lessons included in the series:

• Bugialli Master Class: Fresh Pasta from 3 Regions

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents how to make Fresh Pastas, including:
  Maccheroni Alla Chitarra - Pasta cut with a “guitar”
  and
  Corzetti Stampati Con Tocco Di Pesce - “Stamped” Pasta with Fish Sauce
  and
  Quadrucci E Ceci - Quadrucci Pasta with Chick Peas

• Bugialli Master Class: Bruschette

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents how to make:
  Various Regional Bruschette

• Bugialli Master Class: Gnocchi

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents how to make:
  Gnocchi Di Barbe Rosse - Red Beet Gnocchi
  and
  Gnocchi Di Patate Al Pesto - Potato Gnocchi with Pesto and Tomatoes

• Bugialli Master Class: Ziti Baked in Beehive

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents how to make:
  Pasta Nell’Alveare - Ziti Baked in a Beehive of Pasta
  and
  Pasta E Fagioli Alla Veneta - Pasta and Beans

• Bugialli Master Class: Tomato Pockets & Pizza

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents how to make:
  Puddica - Pizza with Tomato Pockets
  and
  Schiacciata D'Uva - Sweet Pizza with Grapes

• Bugialli Master Class: Risotto & Italian Rice

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents how to make:
  Risotto All'amatriciana - Risotto Amatrice
  Risi E Bisi - Rice and Peas

• Bugialli Master Class: Fricassee Roman & Frittata

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents how to make:
  Finocchi In Fricassea Alla Romana - Fennel Fricassee Roman Style
  and
  Tortino Ripieno Alla Veneziana - Stuffed Frittata

• Bugialli Master Class: Artichokes in Three Styles

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents all about Artichokes:
  Insalata Di Arance E Carciofi - Orange and Artichoke Salad
  and
  Carciofi In Agro Dolce - Sweet and Sour Artichokes
  and
  Carciofi In Umido O Stufati - Artichokes Stewed in Tomato Sauce

• Bugialli Master Class: All About Zucchini

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents all about Zucchini and how to make:
  Insalata Di Zucchine - Zucchini Salad
  and
  Spaghetti Alle Zucchine - Spaghetti with Sautéed Zucchini
  and
  Sformatini Di Zucchine - Zucchini Timbales

• Bugialli Master Class: Debone a Chicken

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  Need to know how to debone a chicken? This episode presents how to make:
  Pollo Ripieno Alla Lunigiana - Poached Boned Stuffed Chicken

• Bugialli Master Class: Veal Shank & Polenta

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents how to make:
  Stinco Di Vitella Agli Odori - Veal Shank in Vegetable Sauce
  and
  Polenta Con Tocco Di Funghi Alla Genovese - Polenta with a “Touch” of Mushroom

• Bugialli Master Class: Radicchio and Guinea Hen

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents how to make:
  Radicchio Alla Vicentina - Radicchio Salad
  and
  “Gambari” Alla Trevigiana - Shrimp, Radicchio and Beans
  and
  Faraona Alla Creta Alla Friulana - Guinea Hen Baked in Cabbage Leaves

• Bugialli Master Class: Carrot & Milanese Salads

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents how to make:
  Carrot Salad
  and
  Milanese Vegetable Salad

• Bugialli Master Class: Long Beans & String Beans

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents how to make:
  Fagioli Serpenti Alla Piemontese - Long Beans Piedmont Style
  and
  Fagiolini In Salsa Di Capperi - String Beans in Caper-Walnut Sauce

• Bugialli Master Class: Stewed Pasta & Fresh Tuna

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents how to make:
  Fregola Al Forno - Stewed Sardinian Pasta
  and
  Tonno All'Agro - Fresh Tuna in Savory Wine Lemon Sauce

• Bugialli Master Class: Bigoli & Dorade with Lemon

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents how to make:
  Bigoli Scuri In Salsa - Whole-Wheat Bigoli with Onion Anchovy Sauce
  and
  Orata Al Limone Alla Veneta - Dorade with Lemon

• Bugialli Master Class: Fish Zuppa & Rice w/Clams

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents how to make:
  Zuppa Di Pesce Alla Veneta - Fish “Zuppa”
  and
  Tiella Di Riso E Vongole - Rice and Clams

• Bugialli Master Class: Orange Zabaione & Liqueur

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents how to make:
  Orange Zabaione
  and
  Citron Liqueur
  Plus - about Italian Citrus

• Bugialli Master Class: Biscotti & Peach Cake

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents how to make:
  Biscotti All'arancio - Orange Biscotti
  and
  Dolce Alle Pesche - Peach Cake with Almonds

• Bugialli Master Class: Three Italian Desserts

  DVD and E-book available at: http://www.longtailnet.com/2701
  Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

  This episode presents three Italian Desserts:
  Crema Fritta Alla Veneziana - Fried Pastry Cream
  and
  Timballi Di Ricotta - Little Ricotta Budini
  and
  Strudel O Struccolo Di Mele - Apple-Stuffed Pastry

Supplementary Files:

• Once you purchase this series you will have access to these files: