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.
New Classes 2017:
Saturday 11 February and Saturday 4 March:
the cooking of North East Italy: Friuli Venezia Giulia, Trentino Alto Adige and Veneto – mountain food, Mittel-European influences, Venetian lightness.
Saturday 25 March and Saturday 15 April:
the cooking of Emilia Romagna: the lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese – opulent, rich, splendid.
Autumn-Winter 2016-2017 classes:
a tour through Italy – regional cooking from North to South
Saturday 22 October:
Tortelli di zucca mantovani – pumpkin and amaretti sour-sweet tortelli Mantua-style – a beguiling filled pasta that goes back to medieval times, with hazelnut butter, sage and garlic (vegetarian)
Uccellini scappati – literally “the little birds that flew away”, pork loin rolls with pancetta and herbs, cooked in butter and vermouth
Torta di pere – pear and breadcrumb pudding with sultanas and candied orange peel
Saturday 5 November, a vegetarian menu:
Gnocchi di carota – carrot gnocchi
Scarpazza – spinach and chard crustless flan with almonds, Parmesan, raisins and pine nuts
Salame di cioccolata – chocolate, hazelnut and biscuit salame
Saturday 19 November:
Pizzoccheri – buckwheat pasta with savoy cabbage, fontina cheese and potatoes. A typical cold months dish from the mountains of Valtellina
Cipolle ripiene – roasted onions stuffed with veal and salame or polpette
Miascia – bread pudding cake with apples, pears, grapes and rosemary
Saturday 17 December, a vegetarian menu:
Malfatti – spinach, chard and ricotta dumplings
Funghi e patate in tortiera – potatoes baked with mushroom in tomato and béchamel sauce
Semifreddo agli amaretti – semifreddo with amaretti biscuits