A journey into the authentic taste of Italy

ITALIAN COOKING CLASS WITH STAR CHEF TIZIANA

📆  28 April - 30 May

 

⏳ 48 hours total - 12 lessons of 4 hours each

 

📜   Final Certificate of Attendance

 

    
Allspice Institute / Italian Culinary Academy

  

👩‍🍳 Chef Tiziana Stefanelli

 


Enroll to the course

Opening on Monday,, 28. April 2025

Only 10 places available


Fee

SGD 5,800.00

Special discount available up to 50% for early birds, young chef, or if you bring a friend


 Information

To secure a place in the class and check for special discount, send an email to: info@italianculinaryacademy.org

or call:  +65 62760760


Discover the secrets of true Italian cuisine with Chef Tiziana. During the course you will learn how to prepare authentic dishes and balanced menus, from traditional techniques to the little secrets that make each dish unique.

Following her triumph on Masterchef Italia 2nd edition, Tiziana further honed her skills, earning a chef diploma at the ‘Coquis School- Ateneo della Cucina Italiana’ under the guidance of Michelin-starred chef Angelo Troiani. She ventured into the culinary business as the chef-owner of NEST Osteria in Rome and has authored a book of creative recipes titled ‘Avvocato in Cucina,’ (kitchen’s Advocate) published by Rizzoli. Her insights into the culinary world have been featured in prestigious Italian magazines and TV shows. The FISAR gave her the honorary title of sommelier for her profound wine knowledge.

PROGRAM OF THE COURSE

  • LESSON 1  -  SIMPLE DISHES

Starter: focaccia with olives

First course: spaghetti with tomato and basil

Second course: beef tagliata with rosemary and grilled vegetables

📌  Technical focus:

  • Direct and indirect rising
  • Differences between dry and fresh pasta
  • Classic pasta cooking and risotto method
  • Preparing and cooking tomato sauce: concentration and sweetness
  • Maillard reaction in meat: heat management
  • Preparation and use of aromatic oils



  • LESSON 2 - TASTE OF THE SEA

Starter: prawns in saor (sweet-sour vinegar mixture) and polenta

First course: linguine with clams

Second course: stuffed squid on a bed of potatoes

📌 Technical focus:

  • Types and cooking of polenta: white, yellow and taragna (mix of corn flour and cheese)
  • Shades of starch in the pasta: controlling creaminess
  • Cleaning and handling squid: techniques and tricks
  • Gentle cooking of shellfish: timing and flavouring



  • LESSON 3 - FAMILIES ABROAD

Appetizer: veal in tuna sauce

First course: pasta with meat sauce

Dessert: Tiramisu

📌  Technical focus:

  • Low temperature cooking for white meat
  • Stable emulsions for cold sauces (tonnata)
  • Sautéing technique and management of slow cooking meat sauce
  • Tiramisu assembly: balancing structure and creaminess
  • Pasteurization techniques for safe tiramisu



  • LESSON 4 - THE CHARM OF SICILIAN CUISINE

First course: pasta alla Norma

 Main course: baked fish Sicilian style with caponata

Dessert: lemon and pistachio delight

📌  Technical focus:

  • Aubergine treatment: pureeing and light frying
  • Sweet and sour balance in the caponata
  • Filleting and cooking fish
  • Processing lemon creams: density and acidity



  • LESSON 5 - THE WARMTH OF ROMAN CUISINE

Starter: artichokes Roman style

First course: spaghetti carbonara

Second course: saltimbocca alla romana (Roman-style veal cutlets)

📌  Technical focus:

  • Artichoke cleaning
  • Temperature and stirring of the carbonara: no cream
  • Browning and de-glazing saltimbocca: managing the base



  • LESSON 6 - THE FLAVORS OF NORTHERN ITALY

Starter: fried boiled meatballs

First course: Milanese risotto (saffron yellow risotto)

Main course: braised veil cheek in red wine

📌  Technical focus:

  • Recovery and ennobling boiled meat
  • The meat stock
  • Risotto technique: toasting, blending and mantecatura (creating a creamy consistency)
  • Long braising: timing, liquids and flavours for the cheek



  • LESSON 7 - THE RUSTICITY OF TUSCAN CUISINE

 Starter: liver crostino (crunchy bread bruschetta)

First course: ribollita (rich and hearty soup)

Main course: pan-cooked chicken

📌 Technical focus:

  • Preparation of livers: marinating and gentle cooking
  • Multi-level cooking of ribollita: consistency and resting
  • Cooking pan-cooked chicken: flavouring and glazing



  • LESSON 8 - CHEF'S FAVOURITE DISHES

First course: mushroom risotto

Main course: pork fillet with balsamic vinegar

Dessert: Grandma's cake with cream and pine nuts

📌  Technical focus:

  • Mushrooms: cleaning and flavour enhancement
  • Vinegar reduction: techniques and combinations with meat
  • Short pastry and custard: comparing textures



  • LESSON 9 - ITALIAN VEGETARIAN CUISINE

First course: Trofie with pesto

Main course: eggplant parmigiana

Dessert: homemade jam tart

📌  Technical focus:

  • Genovese pesto: cold emulsion and raw processing
  • Parmigiana: frying and layering without liquid release
  • Tart pastry: kneading, resting, baking

 

  • LESSON 10 - ITALIAN STREET FOOD

Starter: mozzarella in carrozza with anchovies

First course: arancino al piatto with Sicilian ragout

Second course: eggplant meatballs

📌 Technical focus:

  • Perfect breadcrumbs
  • Structure of the arancino: rice binding and dry ragout
  • Frying: temperature management



  • LESSON 11 - WELL-BEING IN ITALIAN TRADITION

Starter: chickpea cream with rosemary and raw vegetables

First course: pappa al pomodoro (tomato soup)

Second course: omelettes (potatoes, onions, asparagus, zucchini)

📌  Technical focus:

  • Legumes: soaking, cooking and flavouring
  • Pappa al pomodoro: use of stale bread and consistency
  • Basic omelette technique: proportions and even cooking



  • LESSON 12 - THE FINAL EXAM & CERTIFICATE

Final Italian cooking test with surprise ingredients

Presentation of certificate of participation

During the last class, students will practice the techniques learned by creating a dish with their own personal style