Arrival, Check-In, Welcome Meze dinner

Theme: The flavor DNA of the Mediterranean
Regions: Pan-Mediterranean (Greece, Italy, Spain, France, Morocco, Lebanon)
Techniques: Tasting, sensory training, balancing salt-acid-fat-heat

Theory & Tastings:

• The geography and climate of Mediterranean food

• Olive oils: varietal tasting (Greek, Italian, Spanish)

• Sea salts, vinegars, citrus, and acidity

• Spice spectrum: sumac, cumin, coriander, saffron, cinnamon, fennel seed, za’atar, peperoncino

• Herbs: Parsley, Oregano, Thyme, Basil, Dill, Rosemary, Sage

• Legumes, grains, and pulses: chickpeas, lentils, bulgur, couscous, beans

• Cheeses & cured meats

• Bread cultures: pita, focaccia, country loaves

Demonstrations:

• Extra virgin olive oil tasting techniques

• Tahini preparation from sesame

• Preserved lemon method

• Peperoncino oil

• Garlic infused oli

• Rosemary infused olive oil

• Simple olive tapenade

• Vegetable stock

• Meat stock

Regions: Aegean islands, Crete, Peloponnese, Mainland
Techniques: Grilling, braising, phyllo work, dairy handling

Demonstrations :

1. Cretan dakos with fresh mizithra

2. Dolmades (stuffed vine leaves)

3. Fava Santorinis

4. Imam

5. Mousaka

6. Wild greens (horta) boiling and dressing

7. Spanakopita

8. Loukoumades with thyme honey

9. Yogurt fermentation

10. Vrasto & Gamopilafo

Hands-On:

• Pita bread

• Greek salad

• Souvlaki

• Dolmades (vine leaf rolling and filling)

• Tzatziki making

• Spanakopita or cheese pie

Regions: Emilia-Romagna, Liguria, Lombardy, Lazio, Campania, Puglia, Sicily
Theme: The diversity of Italian tradition — from rich northern kitchens to sunlit southern coasts
Focus Techniques: Fresh pasta (egg-based & semolina), slow sauces, seafood stewing, ricotta making, bread fermentation, traditional desserts

Morning Theory:

• The dual identity of Italian cuisine: butter and cream of the north vs. olive oil and tomatoes of the south

• Pasta types and flours: egg pasta vs. semolina-based doughs

• Understanding regional sauces — when simplicity becomes technique

• The role of cheese, olive oil, and cured meats in flavor layering

Demonstrations :

1. Ricotta making from fresh milk and whey

2. Focaccia Genovese — fermentation, hydration & dimple technique

3. Tagliatelle alla Bolognese — authentic slow meat ragù

4. Spaghetti alla Puttanesca — olives, anchovies & capers in balance

5. Orecchiette with broccoli & anchovy oil (Puglia)

6. Eggplant involtini — rolling, stuffing & baking techniques

7. Carbonara — emulsifying with egg yolk and pecorino (no cream)

8. Brodetto di Pesce — Adriatic-style fish stew with saffron and tomato

9. Classic tomato sauce — slow reduction & acidity control

10. Tiramisu — traditional layering and mascarpone whipping

11. Gelato base — balancing sugar, fat, and overrun

Hands-On Practical :

• Handmade orecchiette with broccoli and anchovy oil

• Tagliatelle alla Bolognese (egg pasta & ragù preparation)

• Eggplant involtini with ricotta and tomato sauce

• Tiramisu (classic preparation and assembly)

Learning Outcomes:
Participants will:

• Master two distinct fresh pasta techniques (northern egg dough & southern semolina dough)

• Understand regional sauce structures and balance

• Gain experience in artisanal cheese making (ricotta)

• Learn the fundamentals of Italian bread fermentation

• Execute two cornerstone Italian desserts (tiramisu & gelato base)

• Appreciate the culinary geography that defines “Italian” flavor diversity

Regions: Andalusia, Valencia, Catalonia
Techniques: Sautéing, rice preparation, spice layering

Demonstrations :

• Gazpacho Andaluz

• Tortilla Española

• Gambas al ajillo

• Patatas bravas with aioli

• Romesco sauce

• Coca bread - Pan con Tomate

• Paella Valenciana

• Bacalao a la Vizcaína

• Pulpo a la Gallega (Galicia)

• Crema Catalana

• Flan de naranja

• Churros with chocolate sauce

Hands-On :

• Gazpacho and Romesco sauce

• Paella Valenciana

• Churros with chocolate

Regions: Lebanon, Turkey, Israel, Syria
Techniques: Grilling, stuffing, spice blending, syrup cooking

Demonstrations (10):

1. Falafel from soaked chickpeas

2. Kibbeh bi sanieh (baked kibbeh)

3. Fattoush salad

4. Moutabal (smoky eggplant)

5. Kofta kebabs

6. Chicken with sumac and onions

7. Lentil soup with cumin

8. Baklava syrup & layering

9. Semolina basbousa cake

10. Baba ganoush

11. Yogurt labneh balls

Hands-On :

• Kibbeh shaping and baking

• Chicken with sumac and onions

• Baklava with orange blossom syrup

Regions: Provence, Côte d’Azur, Languedoc, Corsica
Theme: The elegance of simplicity — French precision with Mediterranean warmth
Focus Techniques: Poaching, confit, stock-making, vinaigrettes, sauce reduction, pastry creams

Morning Theory:

• The Provençal pantry: olive oil, garlic, tomato, saffron, and herbs de Provence

• The art of seasoning: finesse vs. intensity

• Mediterranean fish cookery — Bouillabaisse as technique, not just recipe

• Olive oil vs. butter in southern French cuisine

• Wine, herbs, and citrus as base flavor elements

Demonstrations :

• Ratatouille Niçoise – traditional & modern plated versions

• Bouillabaisse base stock (fumet) and fish poaching technique

• Rouille sauce (garlic-saffron emulsion)

• Salade Niçoise – balancing freshness and brininess

• Tapenade Provençale – mortar & pestle technique

• Pissaladière – caramelized onion and anchovy tart

• Daube Provençale – slow-braised beef with wine and orange zest

• Poulet à l’Estragon – tarragon chicken with wine reduction

• Gratin Dauphinois Provençal – lighter olive oil version

• Soupe au Pistou – Provençal vegetable soup with basil paste

• Brandade de Morue – salt cod purée with olive oil and garlic

• Tarte Tropézienne – cream-filled brioche dessert from Saint-Tropez

• Lavender Crème Brûlée – infused custard with caramelized sugar

• Rosé wine and olive oil tasting – pairing session

Hands-On Practical :

• Bouillabaisse with Rouille Sauce (fish fumet, saffron, poaching technique)

• Ratatouille Niçoise (traditional cut, timing, and plating)

• Pissaladière (yeasted dough and topping balance)

• Lavender Crème Brûlée (custard preparation and torching)

Learning Outcomes:
Participants will:

• Master classic French-Mediterranean sauces (rouille, pistou, vinaigrettes)

• Learn how to build depth of flavor in vegetable-based dishes

• Gain precision in seafood poaching and sauce balance

• Understand the harmony of wine, herbs, and citrus in southern French cooking

• Execute a classic dessert using infused aromatics