The Mediterranean basin has, for thousands of years been, the crossroad between the Western Asian, North African and many European civilizations. This has affected its history and among other things has influenced its food culture.
In this programme, participants will have the opportunity to taste the raw ingredients of the Mediterranean land and sea, learning first hand how the most popular and representative dishes are made. Along with captivating, hand- on cooking lessons and focused tastings, delivered by our team of highly skilled chefs, there are programmed visits to local producers, providing participants with the opportunities to closely see how artisan products are still produced by hand and help them obtain an in-depth understanding of the regional and seasonal character of traditional Mediterranean cuisine. Moreover, new innovative cooking techniques will be presented and implemented throughout the duration of the course enabling all participants to produce elaborate, refined and stimulating dishes which surpass top-notch gastronomic expectations.
Cooking techniques you will learn during the course:
Ingredients you will work with:
In this curse you will make your own yoghurt, cheese, salumi (sausage, salami, cured cuts), bread and marmalades.
You will also see demonstations of essential oil distilation, molecular cuisine and advanced plating and presentation techniques.
Transfer from Samos airport or ports of Samos, Check in to the Semeli Boutique Hotel, Lunch, Welcome Dinner
Day #2 Familiarization with Mediterranean cuisine
Realising the importance of regional and national identity and the parameters that affect each region’s cuisine style.
Tasting of raw products and component ingredients for traditional recipes and development.
Olive oil tasting and evaluation (Does the variety, terroir and production process affect the flavor & characteristics?).
Preparation of basic component ingredients.
Making Greek yogurt for next day’s recipes.
Olive oil infusions.
Quality distinction: PDO, PGI, CERTIFIED ORGANIC, GMO, WILD FISH VS FARMED / Food quality then and now.
Natural preservation (oil, fat, salt, sugar, drying, marmalades) Salted lemons, Olives…
Salt, spices, sugars, honey.
Chemicals and food additives.
Molecular gastronomy & food trends: Truths and Myths.
Preparation of wild yeast ferment for breadmaking.
Day #3 Traditional Cuisines / Demonstration & Tastings
Demonstration of typical recipes from different Mediterranean regions.
Stocks & Sauces.
Ragu alla Bolognese (the king of meat sauces) and variations.
Tomato sauce (one simple sauce, three different characters), Italian – Greek – Turkish.
Mousaka (Greece – Turkey).
Pasticcio (From Ferrara, Italy to Eastern Greece).
Caponata IT – Ratatouille FR – Briam GR – Imam TR – Imam GR – Parmigiana IT.
Tzatziki Gr-TR – Fava – Humus IL – Tyrokafteri (spicy cheese spread).
Paella and Spanish Aroz.
Introduction to baking, the science behind bread and pre-dough preparations (Biga, Poolish, Sourdough, Sponge).
Day #4 Baking, Pasta, Vegetarian & Seafood, Desserts
Introduction to basic cheese-making (Feta, Ricotta, Formaella, Chèvre).
Sourdough bread & variations.
The process of designing a new bread.
Pasta making, different pasta from different regions for different dishes:
Pasta alla chittara.
Tagliatelle, Tagliolini, Pappardelle.
Legumes & salads.
Creating various dishes with seafood.
Mediterranean fish soups ( bouillabaisse, bisque, kakavia).
Preparation of dessert components:
Tiramisu, Baklava, Turkish delights, Kazandibi, Anthotyro cheesecake, Ice cream + Gelato.
Day #5 Haute cuisine Missenplace & Assembly of desserts
Assembling and finishing of previous day’s desserts.
Risotto (the most expensive rice).
Creating new refined dishes with humble ingredients based in Mediterranean traditions and revisiting of classic recipes.
Visit to a farm in the picturesque village of Manolates.
Day #6 Visit to Samos town and the open air Market, the Archaeological museum and the wine museum. Aperitivo
Cultural Visit to Samos Town.
Lunch in Town, Gyros or Kebab the Eastern Mediterranean street food.
Preparation of the Afternoon aperitivo buffet.
Dinner & wine tasting.
Day #7 Departure day
Check out of the hotel.
Transfer to the airport.
After the completion of this program, the participants will be able to distinguish the main Mediterranean cooking styles according to the season and region, be able to produce some of the most popular Mediterranean dishes and create their own innovative dishes getting inspiration from the products and traditions of local cuisines.
All transfers from and to the Samos airport or ports.
All meals and drinks for the duration of the programme.
All theoretical, practical lessons and presentations.
All excursions and visits.
Course material, chef’s jacket and apron.
The use of all kitchen equipment needed for each lesson, including knives.
Cost of the raw ingredients and any other supplies used during the programme.
Accommodation & breakfast buffet at a 4*hotel.
Certificate of completion.
10% discount for participation on future programs of the Culinary Institute of the Mediterranean.
The price for this all-inclusive course is 3000€ from the moment participants arrive to the moment they depart.