Shorter Cook Italy Classes
If you are short of time, or if you just prefer a shorter class, you may find one of the shorter classes described here more appropriate.
All these classes are for at least two people, maximum 6. Most, but not all, of the classes run 9 am to about 1 or 2 pm, and where there is no market element they may be available in the afternoons in the low season of December (excluding the week between Christmas and the New Year) through to end February. They may not always be available in the high season of April through October.
In every case you always get to eat and enjoy the food you made, and wine to accompany the meal is included.
A – Market shopping and Cooking Class making two courses
two pastas from scratch and a sauce for each
a pasta from scratch and a meat main course with side vegetables
B – Cooking Class only, making a fixed three course seasonal menu.
Sample Spring menu:
Tagliatelle from scratch with fresh peas, prosciutto and Parmigiano-Reggiano
Zucchini logs filled with a ground pork and Mortadella filling braised on top of the stove and finished with cherry tomatoes
Panna Cotta with fresh berries in season
C – I Primi – the course only Italy has!
In Italy alone, as far as I know, after the starter comes the primo, the carbohydrate course and only after that do you get to the main protein course. On this class we focus on this unique course, making
a Risotto, a Pasta and Ricotta Gnocchi (spring and summer)
a Risotto, a Pasta and either a Polenta dish or Potato Gnocchi (fall and winter).
Thick vegetable soups with legumes and cereal are also a Primo so if you don’t want to do over-do the carbs, we can make a soup instead of one of the other three Primi.
D – Pasta e Basta! On this class we make three types of pasta that are typical of Bologna:
1- Flat pasta – For example Tagliatelle noodles with with pork sausage ragù or with Zucchini, sun dried tomatoes and pine nuts
2 – Shaped pasta – For example Strichetti (bow ties) or ridged quills (Garganelli) with Peas and Prosciutto or Pork sausage and mushrooms
3 – Filled Pasta Ricotta and Parsley filled Ravioli with sage scented butter or with tomato sauce
E – Black Gold – A special class where we cook using authentic Traditional aged Balsamic Vinegar
After a visit to a specialist shop for an extensive tasting and an explanation of how it is made and why it is special, we will assemble and make four different dishes, starter, main course, side vegetable and dessert, using our region’s “black gold”, the Balsamico Tradizionale from Modena or Reggio Emilia, the two towns just west of Bologna that have been producing the real thing, which is nothing like Balsamic Vinegar of Modena, for many centuries.
Please email me to check availability, and for current prices and additional information.