Italian Cooking Secrets Are Passed Onto Young Professionals By Da Bruno Marbella Restaurants
In CIO Mijas, 16 students were lucky enough to learn some of the precious secrets of Italian cuisine during a lecture by Da Bruno Marbella Italian Restaurants Group.
- (1888PressRelease) June 03, 2011 - Mijas Costa, Spain - Marbella, Málaga In CIO Mijas, (Mijas Costa, Spain), 16 students were lucky enough to learn some of the precious secrets of Italian cuisine during a lecture by Da Bruno Marbella Italian Restaurants ( http://www.dabruno.com/en/index.php )Group.
The Da Bruno Group, Director of Gastronomy, Gabriel Pinto, and the Head Chef of Da Bruno Sul Mare, Jose Miguel Soriano, treated a group of sixteen students from the Speciality Cuisine course, of the Andalusian Centre of Integrated Training in the Leisure Industry (CIO MIJAS), to a lecture in some of the secrets of Italian Gastronomy.
The Da Bruno professors were delighted to lecture these specialist students, as they believe that it is very important to impart this high standard of knowledge, including traditional Italian cooking secrets, to young professionals, who can then use it as they establish themselves in their restaurant careers.
The lecture took the format of a live working restaurant kitchen, where the professors followed by the students, prepared a total of 5 courses, one meat dish, one fish dish, two pasta dishes and one dessert.
In-depth presentations were also included on integral Italian ingredients such as Parmesan, Marsala Secco wine and typical Parma ham ( http://www.discovertheorigin.co.uk ).
One of the highlights of the lecture was the greatly anticipated part of making fresh pasta, as has been the tradition and practice in the Da Bruno Marbella Italian Restaurants, for over 15 years now.
The group of students watched with undivided attention while the team prepared the dough, kneaded it and then created agnolli and Tortella, which was made with goat's cheese and delicious apples. The students then practiced making fresh pasta under the direction of their professors.
The sixteen students were also thrilled when the Gastronomy Director, who is also an expert in Northern Italian cuisine, included in the lecture and practical, the preparation of Roman Saltimbocca. Gabriel Pinto told the students that this dish is one of the most requested in the Da Bruno Restaurants. The name of the dish translates literally into "hop in the mouth."
This is a delicious, classic dish of veal cutlets with sage and prosciutto which the students were very honoured to learn from a master of North Italian Cuisine. Prosciutto is the Italian word for ham, and for this recipe authentic Parma ham must be used.
The fish dish that the students were lectured to prepared was Sole in Sauternes wine, which gave them the opportunity to learn how to clean and fillet a fish correctly.
For dessert the choice was the famous Marsala and Moscato Zabaione, which surprised the students with its fun, foamy texture!
The day was a great success for both the professors and the student. It was the second time that the Da Bruno Marbella Restaurants Group offered a lecture to the students at the CIO Mijas. Last year it was Mr. Bruno himself who led the class and taught students how to make fresh pasta.
About Da Bruno's Restaurants Group
Da Bruno restaurants Marbella ( http://www.dabruno.com/en/index.php ), began operations in 1994 with the launch of Pasta Da Bruno. Five years later followed the opening of Da Bruno a Casa (1999), then Da Bruno Cabopino (2001), Da Bruno Sul Mare (2002), Da Bruno San Pedro (2005) and 2008 Da Bruno a Cabopino Take Away and Deli.
Da Bruno was founded by Giuseppina & Bruno Filippone, who continue to run the business and who have given an unmistakable personal stamp of quality traditional Italian food.
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