Highlights of the Cooking Class
Duration: 4 hours
Location/Meeting place: Cucina del Sole
Language: English/Dutch
Price: € 395,00 all-in (including Prosecco, all wines, all other drinks and recipes for home, ex. booking fee).
Notes:
- TO BOOK THIS COURSE PLEASE CLICK ON THE FIRST DATE (THE ONE IN GREEN ON THE CALENDAR) AND THEN ON “INDIVIDUAL COURSE: THE REGIONAL ITALIAN CUISINE”.
- All menus can be made 100% vegetarian proof for vegetarians.
- The groups can have between 8 and 15 participants.
- WEEKDAYS cooking lessons start at 18.00 hrs and end around 22.00 hrs.
- SATURDAY cooking lessons start at 10.30 hrs and end around 14.30 hrs.
- In case you miss a specific lesson you can send a friend, colleague, family member etc in your place. Would you please communicate that to La Cucina del Sole before the lesson starts? Grazie!
- Special requirements: Are you allergic for certain ingredients? Please tell that to Nicoletta so that she can make sure the menu fits your requirements.
- La Cucina del Sole reserves itself the right to cancel the workshops/courses in case of an insufficient number of participants. The participation fee will be restituted on the original bank account or it will be valid for a subsequent course/workshop.
Every Italian region (20 in total) has very specific eating habits, recipes and ingredients. In our culinary travel through Italy we discover the following regions:
– Sicily (involtini di melanzane con spaghettini, grilled aubergine rolls stuffed with thin spaghetti in a rich tomato & salted ricotta sauce, fuazza agli spinaci, a rolled-up focaccia stuffed with spinach, olives, garlic and lots of pecorino cheese, pollo con peperonata siciliana, a chicken stew in bell pepper & green olives sauce, – also in vegetarian version – zucchine in salmoriglio – fried courgettes with a green sauce made with garlic, lemon and fresh herbs – and the insalata pantesca, a rich salad from the island of Pantelleria, are the tasty side dishes. Plus Sicilian almond cookies and olivette di Sant’Agata – little “olives” made with sugar and almond flour – as sweet treats.
– Puglia (bruschette with fresh tomato and burrata, gnocchi made with bread and black olives with sautéed shrimps – also possible in a vegetarian version – and a rich tomato sauce with olives, a courgette and ricotta flan, a millefeuille of aubergine, pancetta and smoked scamorza, and roasted marinated bell peppers with garlic and mint. A sweet ricotta pudding with amarene cherries is our delicate dessert.
– Liguria (ravioli with mushrooms, stuffed chicken thighs with lemon, the famous focaccia di Recco as a vegetarian main, plus a savoury pie prepared with potatoes and green beans, oven-baked stuffed tomatoes. The desserts are a mascarpone and chestnut cream with chocolate and light and crumbly flower-shaped canestrelli cookies.
– Tuscany (two types of crostini (green ones with a tangy herbal pesto and red ones with a spicy tomato and beans cream). The main dish is wonderful crespelle alla fiorentina (thin crêpes stuffed with ricotta and spinach in tomato sauce). The side dishes are a rich panzanella salad with lots of fresh vegetables and stewed fennel and red onions with olives and white wine. Desserts: two of the most iconic cookies, cantuccini (crunchy cookies from Prato) and ricciarelli (soft and sweet almond cookies from Siena). Plus the delicious zuccotto, a creamy semifreddo cake made with cream, cocoa and hazelnuts, served with a glass of Vin Santo (Tuscan dessert wine).
During each lesson we prepare a complete meal with 5 or 6 (sometimes more!) different seasonal dishes. These regions will surprise you with the differences in tastes and variations.
You can also give a course as a present: order a gift voucher for a cooking course.
Of course La Cucina del Sole can organize a course just for a private group of friends, colleagues etc..