On January 23th, 2012,at 17.00, will take place the “Seminars Kuzhinës Profesional-Amateur-Gourmania” aim at amateur chefs and gourmets, hospitality workers and professionals. The seminar will take place at the Hospitality and Tourism School of Tirana (“Shkolla e Mesme Hoteleri Turizem Tirana-Albania”) and it’s organized by The Federata Kuzhinierve Shqiperi and the Executive Chef Ignazio Campanale with the collaboration of the Dietician Dr. Donika Naqi. The following institutions and private companies have contributed with this project: Istituto di Cultura Italiano – Tirana, Conad Cash and Carry Albania, Electrolux Albania, Koral Fish and Element Event & Wedding Planner.
The “Seminari Kuzhinës Profesionale-Amateur-Gourmania” is the second workshop of the “Seminars Kuzhinës Profesional” (Professional Cooking Seminar), which opened last week at Tirana.
This second Seminar has been created for all those who has a fair Cuisine knowledge and want to enter inside the kitchens of great restaurants. The participants will understand, with the guide of professional Chefs, the secrets and methodologies of contemporary cooking: Airs flavors , reverse processes, slow cooking methods.
The workshop is divided in an academic and a practical part. The theoretical part is prepared by the dietician Dr. Donika Naqi, who will analyze the daily recipe and explain it to the assistants. During the second part, the participants will have the opportunity to watch a professional Chef to create four courses menu: on each day, they will learn how to prepare a plate of the menu – for example, the first day of seminar the Chef will prepare the starter; the second day the first course dish; etc., etc.
The menu of the “Seminars Kuzhinës Profesional-Amateur-Gourmania” will be:
Antipasto (Starter)
Miks peshku me aroma te ndryshme mbi supe barbuni dhe shkume borziloku
Misto di pesce ai diversi profumi su zuppa di triglia e aria al basilico
Mixed seafood with different scents, soup of red mullet with basil and air
Primo piatto (First course)
Oriz carnaroli me karkaleca vjollce dhe shampanje
Risotto carnaroli con gamberi viola e champagne Italian
Carnaroli rice with purple shrimp and champagne
Secondo piatto (Main course)
Fileto peshku I tymosur me shparguj te mbeshtjelle me “Mortadella “dhe shkume shafran
Trancio di pesce affumicatto con involtino di asparaggi e Mortadella, su spuma allo zafferano
Slices of smoked fish with asparagus and “Mortadella” roll on saffron mousse
Dolce (Dessert)
Crème brulee me frute pasioni luleshtrydhe biskote kanelle dh emus cokollate te bardhe
Crème brulee al frutto della passion glele’ di fragola ,biscotto alla canella e mouse di cioccolato biancho
Crème brulee with passion fruit, strawberry jelly ,cinnamon biscuit and white chocolate mouse.
federatakuzhinierveshqiperi 