| Professionals
only |
- Abruzzo
Cibus offers a unique experience for culinary
professionals who want to expand their
skills in a remarkable setting in the
heart of Abruzzo. Not only will you learn
the secrets of authentic traditions of Abruzzese cuisine but you will have
the advantage of small, hands-on sessions
directed by chef Dino Paganelli,
professionally trained at the renowned
Villa Santa Maria here in Abruzzo,
and Cheryle Molino, culinary professional
with over 20 years of experience in the
industry.
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-
The workshops allow you to experience seasonal cuisine unique
to the region of Abruzzo. You will also enjoy visits
to the region's food artisans where you can savor
outstanding local products. At
the same time you can enjoy being immersed
in the culture and lifestyle of the
mountain town of
Carunchio.
Participants board at
Palazzo Tour d'Eau's historic
residence where each room has an en suite bathroom and
boasts spectacular views over the neighboring
mountain towns and valleys.
-
- All
our workshops are limited to maximum 8 persons so that we
can provide you
with a more personalized program. The
atmosphere is serious and the schedule
full. Our goal is for you to learn about Abruzzese cooking and ingredients,
and to give you new ideas to to bring back home.
-
- Workshops
are currently available for the spring, summer and
fall seasons of 2007 and are usually
conducted within a 4 day period.
Groups of 6 to 8 persons may book an
exclusive workshop tailored to it's needs;
please
contact us
for details.
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Here
are some examples of the Abruzzo Cibus culinary
courses for Pros
only:
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-
Gourmet Abruzzo
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-
New fresh pasta types in a variety of colors and
shapes
- - Preserving
vegetables with oil, vinegar and pickling brine
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- Ingredients
that can be used again on special dishes
and as side orders.
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- Renaissance
confitures
- -
Apple, chicory and eggplant (aubergine) preserve
- -
Apple,
white onion and peperoncino preserve
- -
Strawberry
and wild orange marmalade
- -
Pear,
red onion and peperoncino preserve
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-
Zucchini,
carrot and eggplant preserve
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- Innovation
with flavored salts
- -
Truffle
salt
- -
Saffron
salt
- -
Basil
salt
- -
Sweet
salts
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- Fruited
honeys
- - Ginger
honey
- - Saffron
honey
- - Lemon
orange honey
- - Sambuca
honey
- - Anise
honey
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- Wine
jellies to accompany aged
cheeses
- - Montepulciano
jelly
- - Montepulciano
jelly
with a hint of orange and
cinnamon
- - Pecorino
wine
and saffron jelly
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|
... and
much more |
- We also
explore many classic Italian
dishes renewed with a twist of
contrasting innovations.
-
- The
idea of this program is to offer ideas
and new ways of thinking about Italian cuisine. Out of
the numerous ideas proposed during our
courses, we feel confident that you can go home
with a fresh idea to use on your menu or on
your favorite ingredient. This course is
made to get cooks thinking beyond
barriers. We will toss some ideas to you
and it is
up to your creativity and your way of
seeing the culinary art to adapt it
into your territory and your
restaurant. We are here to
stimulate the creativity that it is in
you.
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Please
e-mail us
with any questions you might have |
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