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, availability and to book
Typical day structure:
Introduction to the regions of Italy
Making panna cotta
Exploring Italian ingredients
Creating pizzas for your lunch
Making fresh pasta, including filled pasta, plus sauces
Making contorni and sampling with the porchetta