Today the kitchen is everywhere, on the radio, on TV, on the web; Show Cooking rages in every form, creating in many kids a desire: to become a chef and maybe a star.
"Everyone wants to come and try to be a" starred "chef, that's wrong," he explains Marcello Crini, director ofOsteria di Passignano - the restaurant is a complexity, you have to be careful not only to create a fashion movement but you have to actually try to convey a passion, this is very important because the fashion ends up at a certain moment ".
It is yes, because working in the kitchen is not a show, but hard work, in Florence since over 30 years is the active Haute cuisine school Cordon Blue, which today, thanks also to the collaboration with the Osteria di Passignano, renews its courses: cooking at low temperatures, food at km 0, but also a path of rediscovery of aromatic herbs.
"Herbs that will take us to the fields," he says Gabriella Mari, director of the Cordon Bleu Cooking School - and they will use a lesson so this is also a return to the past, even to prehistory, and that is to use what the fields give us naturally ”.
The new cooking course course Between School and Osteria, contemporary Tuscan cuisine will be articulated in 10 lessons, will be dedicated to the covering of various culinary landscapes, starting from the dishes that made the history of the Osteria di Passignano, to discover the most authentic meaning of modern cuisine.
"Respect the territory, respect the products and use what surrounds us. - he is keen to point out Duccio Pistolesi, chef at the Osteria di Passignano - Being modern doesn't necessarily mean ordering a product from a merchant on the other side of the world but being modern to discover a product that is just around the corner, maybe behind your house and modernity means going to look for it, find it, taste it and discover the flavor that comes out of the earth ".
Classes will all be held at the School in Via Giusti 7 in Florence, with the exception of the 18 March and 18 April classes which will take place at the Fonte de Medici Cooking School, born from the collaboration between Agriturismo, Osteria di Passignano and Kitchenaid.
Below is the complete calendar:
1 lesson Wednesday 19 February - HISTORICAL DISHES OF THE OSTERIA teachers: Chef Nicola Damiani / Chef Duccio Pistolesi (Cordon Bleu Florence School)
2 lesson Wednesday 26 February - LOW TEMPERATURE teachers Chef Guido Mori / Chef Duccio Pistolesi (Cordon Bleu Florence School)
3 lesson Wednesday 4 March - CHEESE teachers: Chef Francesco Beatini / Chef Duccio Pistolesi (Cordon Bleu Florence School)
4 lesson Wednesday 11 March - FRESH PASTA Chef Nicola Damiani / Chef Duccio Pistolesi (Cordon Bleu Florence School)
5 lesson Wednesday 18 March - FISH AND CRUSTIVES Chef Nicola Damiani / Chef Duccio Pistolesi (at the Fonte de Medici Cooking School - Osteria Badia a Passignano)
6 lesson Wednesday 25 March - CHOCOLATE Pastry Chef Alvise Aiolo / Chef Duccio Pistolesi / Rudy Cerri Sales Manager, Amedei Italy (Cordon Bleu School, Florence)
7 lesson Wednesday 1 April - VEGETARIAN AND VEGAN GOURMET Chef Nicola Damiani / Chef Duccio Pistolesi (Cordon Bleu Florence School)
8 lesson Wednesday 8 April - PRIMIZIE DI CARNE Chef Nicola Damiani / Chef Duccio Pistolesi (Cordon Bleu Florence School)
9 lesson Wednesday 15 April - OSTERIA CONTEMPORARY DISHES Chef Nicola Damiani / Chef Duccio Pistolesi (Cordon Bleu Florence School)
10 ° lesson Saturday 18 April 14 hours: 30 HERBAL COLLECTION with Dr. Franco Lodini and Chef Duccio Pistolesi (at the Fonte de Medici Cooking School - Osteria Badia a Passignano)
Wednesday April 22 18 hours: 30 Dinner with visit to the Winery at the Osteria di Passignano.