Book Me
This website is my presentation. The “hands” you see in the pictures are my own “hands” this means I genuinely prepare everything myself.
If you want personally know me, please contact me through e-mail at aldentekitchen@live.com
I am also on Face Book as aldentekitchen.
I am sharing my acknowledge doing classes and seminars worldwide, in English, Italian, Spanish and Portuguese;
I will travel to your town as I get enough participants (maximum of twelve) to cover the travel expenses, free contribution for activity’ social or statutory are accepted, kindly note: I like to be clear on this: the voice: “Free contribution for activity’ social or statutory “…….” USD;” is the coverage of the expense for the voyage and one week of stay in your town for me and my assistant, the five training classes are carried out in five days, each class last four hours (or more if needed) and you must get the ingredients, energy, tools, place and furniture and you are responsible for every legal issue which could arise; you can always contact me via e-mail for better explanation of this. I don’t do the classes as my main job and I don’t want to be paid, because luckily, at least for now, I don’t need money. I just need your kitchen and resources to do the classes and to share my personal experience with you and your staff. You will get your certificate of completion but I will not post it in my website until 2015, this is due to my personal reasons.
actually I am available after January 2015.
See you soon,
Maurizio Russo
The followings trainings are certified by:
“Associazione Al Dente Kitchen” – Italy
1st Level Training Class:
This training is oriented to:
_ begin to explore the Italian Traditional Cuisine tastes;
_ explain how to make in easy way two delicious Italian Traditional dishes;
_ give access to the 2nd Level class.
Program: “1st Level: Potatoes Gnocchi & Tomato Sauce”
_Preparation of “Gnocchi di Patate”
_Preparation of “Tomatoes Sauce”
Cost “0” USD, it is free!
After the class a
“1st Level: Potatoes Gnocchi & Tomato Sauce”
certificate of completion will be given to each participant and to the hosting Restaurant/Hotel; are requested at least 4 participants;
2nd Level Training Class:
This training is oriented to:
_ analyze the difference between the different type of pasta di semola di grano duro: Spaghetti, Linguine, Penne, Fusilli, Tortiglioni etc.;
_ know the best way to obtain a perfect salinity in the water;
_ understand the main sauces used as pasta condiment and their affinity with the different shapes of Italian pasta;
_ give access to the 3rd Level class.
Program: “2nd Level: Pasta di Semola di Grano Duro: Cottura Al Dente”
_Analysis of the different types of “Pasta di Semola di Grano Duro”
_Preparation of Pasta: “Cottura Al Dente”
_Preparation of “Pasta all’Arrabbiata”
_Preparation of “Pasta alla Puttanesca”
_Preparation of “Pasta alla Carbonara”
_Preparation of “Pasta alla Amatriciana”
_Analysis of the balance Water/Salt in Italian Traditional Preparations
Free contribution for activity’ social or statutory “…….” USD;
After the class a certificate of completion of:
“2nd Level: Pasta di Semola di Grano Duro: Cottura Al Dente”
will be given to each participant and to the hosting Restaurant/Hotel;
are requested at least 4 participants;
the access to the 2nd Level is reserved to the possessors of the Aldentekitchen 1st Level certificate.
3rd Level Training Class:
This training is oriented to:
_ explain how to make in easy way “Pasta Fresca all’Uovo;
_ analyze the difference between the different type of Pasta Fresca all’Uovo: Lasagne, Pappardelle, Fetuccine, Trenette;
_ understand the main sauces used as Pasta Fresca all’Uovo condiment and their affinity with the different shapes of Italian Traditional Pasta Fresca all’Uovo;
_ give access to the 4th Level class.
Program: “3rd Level: Pasta Fresca all’Uovo”
_Preparation of “Pasta Fresca all’Uovo”
_Preparation of “Pasta Fresca all’Uovo: Fetuccine”
_Preparation of “Pasta Fresca all’Uovo: Lasagne”
_Preparation of “Pasta Fresca all’Uovo: Trenette”
_Preparation of “Pasta Fresca all’Uovo: Pappardelle”
_Preparation of “Sugo di Pesce”
_Preparation of “Sugo di Carne”
_Preparation of “Sugo di Ortaggi”
Free contribution for activity’ social or statutory “…….” USD;
After the class a certificate of completion of:
“3rd Level: Pasta Fresca all’Uovo”
will be given to each participant and to the hosting Restaurant/Hotel;
are requested at least 4 participants;
the access to the 3rd Level is reserved to the possessors of the Aldentekitchen 2nd Level certificate.
4th Level Training Class:
This training is oriented to:
_ explain how to make in easy way Pasta Farcita al Forno;
_ Analyze the different “Salse” and “Farcie” which are used;
_ understand the cooking process in the oven to prepare Italian Traditional Pasta Farcita al Forno;
_ give access to the 5th Level class.
Program: “4th Level: Pasta Fresca Farcita al Forno”
_Analysis of the different types of “Pasta Fresca Farcita al Forno”
_Preparation of “Pasta Fresca Farcita al Forno: Lasagne con Ragu di Carne”
_Preparation of “Pasta Fresca Farcita al Forno: i Cannelloni”
_Preparation of “Ragu di Carne”
_Preparation of “Farcia per Cannelloni al Forno”
Free contribution for activity’ social or statutory “…….” USD;
After the class a certificate of completion of:
“4th Level: Pasta Fresca Farcita al Forno”
will be given to each participant and to the hosting Restaurant/Hotel;
are requested at least 4 participants;
the access to the 4th Level is reserved to the possessors of the Aldentekitchen 3rd Level certificate.
5th Level Training Class:
This training is oriented to:
_ explain how to make in easy way “Pasta Fresca Ripiena;
_ analyze the difference between the different type of Pasta Fresca Ripiena: Ravioli, Tortellini, Pansoti;
_ understand the main sauces used as Pasta Fresca Ripiena condiment and their affinity with the different “Ripieno” of Italian Traditional Pasta Fresca Ripiena.
Program: “5th Level: Pasta Fresca Ripiena: Ravioli, Tortellini & Pansoti”
_Analysis of: “Pasta Fresca Ripiena: Ravioli, Tortellini, Pansoti”
_Preparation of “Pasta Ripiena: i Ravioli”
_Preparation of “Pasta Ripiena: i Tortellini”
_Preparation of “Pasta Ripiena: i Pansoti”
_Analysis of “Ripieni per Paste Fresche”
_Preparation of “Ripieno di Pesce”
_Preparation of “Ripieno di Carne”
_Preparation of “Ripieno di Verdura”
Free contribution for activity’ social or statutory “…….” USD;
After the class a certificate of completion of:
“5th Level: Pasta Fresca Ripiena: Ravioli, Tortellini & Pansoti”
will be given to each participant and to the hosting Restaurant/Hotel;
are requested at least 4 participants;
the access to the 5th Level is reserved to the possessors of the Aldentekitchen 4th Level certificate.
“Associazione Al Dente Kitchen” – Italy
Instruction for tools & ingredients needed for the trainings, for which the trainees are responsible, will be sent via e-mail by “Associazione Al Dente Kitchen”;
“Associazione Al Dente Kitchen” will not sustain nor participate to expenses for food, tools, water, fuel, energy or rents of any kind needed for training porpoises; this apply also when classes are carried out in the “Associazione Al Dente Kitchen” home town center in Italy.
“Associazione Al Dente Kitchen” will not be responsible for any accident happened during the training classes.
“Associazione Al Dente Kitchen” reserves the right to accept or to refuse the participants to the trainings.
All the trainings are certified by:
“Associazione Al Dente Kitchen” – Italy
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