Italian Cookery

A day spent exploring what gives up the diverse food of Italy its unique character.  As well as gaining an understanding of key, authentic ingredients, such as cured meats, olive oils and cheeses,  we look at the food from different regions of Italy - from the zesty, spicier flavours of Sicily to the richer, creamier recipes of Emiglia Romanga.  Among other things, during the day we will make beautiful crisply based pizzas from fresh dough and learning how to create a variety of types of filled fresh pasta.  You will learn a selection of classic dishes, with some new twists alongside and leave with a versatile set of skills and ideas.

One day course (10am - 5pm) including lunch

Price - £125 per person

Please refer to our course calendar for dates and availability

Breadmaking

Typical day structure:

Introduction to the regions of Italy

Making panna cotta

Break

Exploring Italian ingredients

Creating pizzas for your lunch

Lunch

Making porchetta

Making fresh pasta, including filled pasta, plus sauces

Break

Making contorni and sampling with the porchetta

Pasta making Italian cookery
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