Regional Cuisine Course

NO REST FOR THE FOODIES!

Regional specialities

 

This course is a journey through some of the pillars of the Italian cuisine. These dishes are a must for every foodie with a soft spot for Italy.
Are you sure you know how to cook a proper risotto? Do you really know what is the best rice to use? Well…time to find out!

LESSON 1 
A triumph of stuffed veggies prepared our way. Zucchini with meat filling, bell peppers with tuna and mediterranean herbs, stuffed aubergines Sicilian style. Special guest: Her Majesty the Sicilian Caponata.

LESSON 2  Learn the basics for a good risotto, step by step. We will go through three different kinds of risotto: risotto alla Milanese, risotto with Porcini mushrooms, risotto alla boscaiola (sausage, mushrooms and peas, typical of the the mountainous region of Central Italy).

LESSON 3  The authentic Ragù. Forget what you ate at the restaurant. You will also  learn how to make the perfect gnocchi to be seasoned with this luscious slow cooked meat sauce.

LESSON 4  Fritto misto! Italy has an old tradition of fried food. Every region has its own. You will learn how to make Supplì Roman style, Cremini from Abruzzo (fried custard), fried herbs (sage, rosemary) and Panzerotti from Puglia.

ITALIAN COOKING CLASSES

When
Saturday
9:00-12:00

Price
4 lessons R2500
drop-in  R650

Includes: cold drinks, snacks, ingredients, tasting on site, e-guide with tips and recipes.
Aprons and equipment are provided.