Series: Italian Cooking Classes - Antipasti & First Course

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: 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: 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: 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: 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: 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: 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: 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: 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

Supplementary Files:

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