In Italian Home Cooking, we’ll be going on a journey through Italy. Later, in the spring and summer of next year, we’ll explore the warm South – Rome, Naples and Sicily. But we start off in Northern Italy whose cooking suits particularly well the British climate and the produce of the colder months –butter, pumpkin, cream, mascarpone, pork, sage, apples and pears. Although the same basic ingredients are used throughout northern Italy, they are cooked in different ways in each region. Part of the fun of Italian cooking is finding out how recipes vary between regions depending on geography and climate. Whatever the region, however, they all share an insistence on the quality of the ingredients – which is why (just occasionally) we may change the recipe by the time you get to class if the main ingredients needed are not top quality.
Once you’ve taken a look at the contents of each class, choose one or more of them and go to the Book a Class page to book your place. Or buy a voucher as a gift for someone you know who loves cooking or eating Italian food. All classes take place at my home kitchen in Highbury.
Spring and Summer 2018 classes:
a tour through Italy – regional cooking from North to South
The spring and summer classes will be focusing mainly on Southern Italian cooking, with a special emphasis on the cooking from Campania and Sicily lots of sumptuous baked pasta dishes (pasta al forno, in Italian), parmigiana di melanzane (aubergine parmesan), arancini (stuffed and deep fried rice croquettes), cassata (Sicilian ricotta filled sponge cake) and cannoli (Sicilian ricotta filled crisp pastries) ecc…
Please drop me a line if you are interested and we can discuss the program & dates /I am rather flexible right now.