It will be a course based on Russian and Italian cuisine, with hints about the culture of these 2 countries. I would like to propose a course where I teach people the recipes I have learned in these years as a chef. Going into the details of each recipe, the attention that each preparation requires, for example how long the bread has to rise, how to get an excellent pigeon cooking. I want to teach all people, all levels, it's important not to leave anyone behind, everyone deserves to know, it's important to help each other to grow people both individually and as a cook.
I would like to teach them the art of serving. The pelmeni became very popular in Russia in the early nineteenth century. In this period historians and culinary art experts began to point them out in their works as a traditional dish. These days, almost every country in the world has developed a local variant of this dish: in Italian cuisine there are ravioli, in the European one the kreplach, in the Caucasian one the mantles and the khinkali, in the Asian one the jiaozi and the baozi or dim sum, as they call them in Europe. Even today, in Russia, the Siberian pelmeni made at home are the archetype of pelmeni. After being boiled in water, the pelmeni are placed directly on the table in which they were prepared, without being cleaned. They are eaten with the hands, very rarely do they use a wooden for
