PRENOTA UNA LEZIONE

Every class has its own goals.

We’ll start to prepare the food all together as a group.
We will know the recipes and their history, learn the basic skills, cook them.

 

Usually all the lessons will start in the morning around 9 AM; we will work the whole morning until the food is ready and then we have lunch together;
if your partners are around, they can join us for a small fee.

All menus are served with white, rosé or red wine, choosing the best match for the dishes we will cook; coffee or tea to follow.

 

ON TUESDAYS, COOKING CLASS starts after a GASTRONOMIC VISIT 
Either we go to the local fruit and vegetable market, the wonderful cheese caves or local producers.

 

Here below, you can take a look at all you can prepare with me; if you have any suggestions, please do not hesitate to ask!

ALL CLASSES CAN BE TAUGHT IN ENGLISH, FRENCH OR ITALIAN

Tous les cours peuvent être en anglais, français ou italian.

Tutti i corsi possono essere in lingua inglese, francese o italiana.

BAKING

 

THE REAL PIZZA , FOCACCIA and PANZEROTTI

Pizza Margherita, Focaccia and Panzerotti with cheese and tomatoes, Panna cotta (dessert)

 

BAKING FOR A PICNIC

Focaccia from Apulia with tomatoes, Grissini (thin breadsticks) with poppy seads or rosemary, thyme and tomatoes, Small milk rolls

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FISH

 

COOKING WITH FISH 1

Monkfish tartare, Cuttlefish Black Tagliolini , Panna cotta with strawberry sauce (dessert)

 

COOKING WITH FISH 2

Sicilian stuffed sardines (sarde a beccafico), Shellfish Spaghetti, Matcha green tea tiramisu (dessert)

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REGIONAL MENU

 

TUSCANY

Bruschette with chicken liver and dried tomatos, Pasta e ceci (chickpea and pasta soup), Tozzetti (hazelnut biscuits)

 

LIGURIA

Focaccia from Recco, Pansotti with walnut sauce and basil pesto, Pan Dolce (fruit loaf)

 

SICILY

Caponata, Pasta alla Norma, Cannoli alla siciliana (dessert)

 

EMILIA ROMAGNA 1

Piadina with Parma ham and cheese, Tagliatelle with Bolognese sauce (ragù) or vegetables, Zabaglione mousse (dessert)

 

EMILIA ROMAGNA 2

Torta fritta, Homemade Lasagne with Bolognese sauce (ragù) or vegetables, Zuppa inglese (dessert)

 

LOMBARDY

Risotto Milanese style with saffron and veal ossobuco, homemade Pizzoccheri from Valtellina with Casera cheese, Brutti ma buoni (dessert)

 

SARDINIA

Homemade Malloreddus (gnocchetti) with sausage sause, Ricotta-filled ravioli, Seadas (dessert)

 

APULIA

Focaccia from Bari, homemade Orecchiette with broccoli rabe, Pasticciotto (dessert)

 

PIEDMONT

Ravioli dal Plin, Vitello Tonnato, Bonet (dessert)

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I “PRIMI”

 

HOW TO COOK A PERFECT RISOTTO

Alla “Milanese” style with saffron, porcini mushrooms (in season), or seasonal vegetables (asparagus, artichokes, radicchio di Treviso, potatoes)

 

HOMEMADE FRESH GNOCCHI

Potato gnocchi with tomato sauce, Pumpkin gnocchi and spinach gnocchi with butter and sauge sauce, Chocolate salame (dessert)

 

HOMEMADE FRESH PASTA 1

Traditional Tagliatelle with spinaches, or beetroots, chestnuts, carrots, Sbrisolona (traditional crunchy tart)

 

HOMEMADE FRESH PASTA 2

Spinach and ricotta ravioli, Orecchiette, Ciriole or Pici

 

HOMEMADE TORTELLINI

Tortellini alla Bolognese with meat broth or Mushroom Cream Sauce, Pinza cake dessert (Bolognese mostarda jam-filled sweet dough)

 

HOW TO COOK PASTA “al dente”

Maccheroni alla Carbonara, Spaghetti all’ Amatriciana, Tiramisù (dessert)

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VEGETARIAN

 

COOKING WITH VEGETABLES 1 (only seasonal vegetables)

Chunky vegetables soup, Leek/onion/fresh vegetables quiche, Zucchini “alla scapece” or Asparagus with fried egg, Fruit tarte

 

COOKING WITH VEGETABLES 2 (only seasonal vegetables)

Bruschetta with sun-dried tomatoes sauce, Aubergine Parmigiana, Chocolate lava cake

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