Cooking Let's fillet! - May 10th
Region: Campania Locality: Naples
from: 10 May 2024 Duration: 3 hours
Availability and Prices Request
Head, tail, belly, where do we start? And which knife should I use? Leave your doubts outside the door and let yourself be guided step by step by chef Vincenzo Noviello who will be able to show you the right techniques for preparing the fish for cooking. In this cooking course we will learn how to recognize and buy fresh fish, how to choose it based on the occasion and the recipe to be made, the scaling and filleting techniques, the different cooking methods to enhance its delicacy and flavour. The evening's menu includes the preparation and tasting of two fish main courses that will delight you and will feature sea bass. We will make and taste: sea bass with hazelnut panura and seasonal vegetables and jar-cooked seafood soup. Basic level We look forward to seeing you on Friday 10 May at the Toffini Academy cooking school

Cooking Chinese dumplings - May 9th
Region: Campania Locality: Naples
from: 9 May 2024 Duration: 3 hours
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Traditional Chinese cuisine has thousand-year-old roots, which have been handed down from generation to generation over the centuries, yet every community, every country, every region has elements that differentiate it from its neighbors. However, one of the recipes that everyone agrees on, or almost everyone, is ravioli, small parcels filled with meat and vegetables, in the classic version, steamed or grilled and framed in their flavor by an accompanying sauce. Together with chef Adele Liu, of Taiwanese origin, with decades of experience in Taiwanese and Asian cuisine, we will learn to make these little morsels of goodness with our own hands. We will start from the creation of the dough, then move on to the preparation of the succulent filling and the two accompanying sauces. We will learn the different techniques for closing ravioli and the most well-known and appreciated cooking methods, steamed and grilled. A lesson that transports the Toffini academy to the East to fully understand the culture that is transmitted through the preparation of food. An unmissable evening, are you ready to prepare your delicacies? Thursday 9 May, 7pm Chef Adele Liu

Cooking Low temperature fish – April 30th
Region: Campania Locality: Naples
from: 30 April 2024 Duration: 3 hours
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In this lesson we will deepen our knowledge of low temperatures by applying it to cooking fish. We will see first-hand the differences compared to traditional cooking, enhancing the organoleptic qualities of the raw material used. Led by chef Vincenzo Noviello, we will create and taste two recipes with an indescribable flavor together: St. Peter's fish cbt, lettuce water, Roman chicory, grapefruit, lemon caviar; Amberjack, spinach, pineapple in osmosis, its air. Can you wait? Advanced level Tuesday 30 April at 7pm chef Vincenzo Noviello

Cooking Fresh and stuffed pasta - 24 April
Region: Campania Locality: Naples
from: 24 April 2024 Duration: 3 hours
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The culinary pleasures of the past, the techniques for making fresh pasta, the different fillings, the tasty combinations: here is a lesson entirely dedicated to fresh pasta! Our chef Vincenzo Noviello will accompany us in this lesson dedicated to the flavors of the past reworked with surprising combinations. What are the best flours to use? And the techniques for making fresh pasta that take us back to the culinary pleasures of other times, when grandmothers spoiled us by dedicating their time to preparing this homemade delicacy? Everyone will be able to make the basic dough, fillings and accompanying sauces with their own hands. We will make and taste together: Memory of a Caprese ravioli (filled with paprika cream cheese, yellow datterino emulsion, mozzarella water, basil sauce); Plin of tomato puree, prawns, poppy seeds, sautéed rocket Intermediate level Wednesday 24 April at 7pm chef Vincenzo Noviello

Cooking Innovation of tradition - first courses - 23
Region: Campania Locality: Naples
from: 23 April 2024 Duration: 3 hours
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A cooking course dedicated to those who love traditional Italian cuisine but do not disdain experimentation, a creative revision of historical first courses from our cuisine in order to obtain innovative recipes, the right mix between consolidated culinary realities and absolute novelties which translates in imagination and uniqueness. In this lesson, guided by the professionalism of our chef, we will create two truly unique dishes: octopus Genoese and seafood nerano. THE MUST COOKING COURSE OF THE TOFFINI ACADEMY!

Cooking American Sweets - March 26
Region: Campania Locality: Naples
from: 26 March 2024 Duration: 3 hours
Availability and Prices Request
Are sweets your biggest temptation? In this lesson you will put your willpower to the test because you just won't be able to resist! Together with chef Vincenzo Noviello we will make the most loved American desserts also in Italy, we will make and taste chocolate cookies together, ideal for breakfast or a quick snack and the red velvet cake, a true riot of taste. Will you be able to resist the sweetest cooking class there is?

Cooking Pastry lesson: biscuits and crunchies - 23
Region: Campania Locality: Naples
from: 23 March 2024 Duration: 3 hours
Availability and Prices Request
The Toffini Academy is transformed into a small pastry workshop for the perfect cooking course for those with a sweet tooth, aimed at all those who love to try their hand at preparing desserts and those who want to refine their techniques. In this lesson, guided by chef Vincenzo Noviello, we give space to our first preparations, to an approach to the basic techniques of desserts, creating two delicious preparations. Let's start with a classic dessert that identifies the Tuscan confectionery tradition par excellence, oil cantucci with passito sauce, a reinterpretation that will amaze you. We will then move on to the creation of a dessert suitable for everyone, simple and tasty, chocolate, rice and coffee diamonds. A first approach to sweetness, for those who get excited about kneading dough and seeing dreams take shape. Saturday 23 March at 4.30pm chef Vincenzo Noviello