EVENING CLASSES, 3-4 COURSE MENU OR PASTA/ANTIPASTI WORKSHOP
At La Cucina del Sole you can organize a private cookery lesson with your own group (minimum 8 pp; less is also possible, for the same price of 8 participants) perfectly tailored for a corporate event, a team building session, a bachelor party or a family reunion. One of the advantages of such a cookery class is that you can book a date entirely according to your schedule and that of the other participants.
Come and learn how to cook real Italian food from real Italian chefs!
These cooking workshops are also an excellent way to improve the team building inside your work group. Everyone learns to know each other better by cooking and eating together a great Italian meal accompanied by fine Italian wines.
THE EXPERIENCE: you are welcomed with a glass of organic Prosecco, other drinks (red & white wine, Italian 0% and alcoholic beer, water, fruit juice) and nibbles. After the first glass the teacher explains the recipes with the tips and tricks and the cooking can start! Preparing dinner takes about 1,5 hour, with drinks and nibbles, then all the dishes prepared are enjoyed accompanied by good Italian wines.
The price of 89,00 euro p.p. of our cooking sessions includes (per person): 1 glass of Prosecco/unlimited drinks with nibbles at arrival, snacks while cooking, all ingredients + cooking and dining, 4 glasses of wine/non-alcoholic wine, unlimited Italian beer/ 0% beer and other non-alcoholic drinks, unlimited coffee and tea, limoncello or other liqueur, recipes for cooking the chosen menu at home, use of aprons and cleaning after cooking. This arrangement practically includes the equivalent of 1 bottle of wine per person and usually there’s no need to purchase any extra alcoholic drinks. In case more wine/Prosecco is consumed you will only be charged for the extra opened bottles (see the Extra Drinks Price List at the end of this page). NOTE: 99% of the groups we receive do not consume more than what’s included in the drinks arrangement.
FOR INFO ON THE AVAILABILITY OF YOUR CHOSEN DATE/S PLEASE USE THE CONTACT FORM (click here).
For the evening workshops with own group you can choose one of the following seasonal or thematic menus. Most menus can also be made suitable for vegetarians and vegans (the pasta workshop is not suitable for vegans).
We put pasta under the spotlight. Everything you always wanted to know about pasta with the tips and tricks of our expert chefs. We make three different types of pasta: ravioli filled with ricotta and spinach in a classic butter and sage sauce, tagliatelle with an even more classic tomato-basil sauce and maltagliati with a wonderful handmade pesto alla Genovese. Everyone will practice making the perfect pasta dough and working with a pasta machine.
The meal also includes a mixed salad and a delicious fruit salad with mint, spices and whipped cream as a dessert, accompanied by a glass of limoncello. Coffee/tea are of course the finishing touch.
ALLERGENS: gluten, milk, eggs, celery, mustard
Eating Antipasti – the “Italian tapas” – is one of the best ways to have lunch or dinner because you get the chance to taste more dishes than during a “standard” meal. We cook several dishes that can vary based on the available seasonal ingredients. Amongst others, a selection of these piatti: Italian meatballs in tomato sauce, focaccia bread with rosemary, parmigiana di zucchine, an oven dish with courgette, Parmesan cheese, basil and tomato, crostini with a lemony herb ricotta, pomodori ripieni di riso (stuffed oven-baked tomatoes), frittata alle erbe (a classic Italian egg dish with fresh herbs and onions), tartlets with goat cheese and cherry tomatoes, peperoni gratinati (bell peppers au gratin with a crunchy topping) and a creative deconstructed caprese salad in a glass.
Our dessert is a delicious ricotta pudding enriched with seasonal fruit, nuts and amaretti cookies plus a lovely home-made chocolate sauce.
ALLERGENS: gluten, milk, egg, fish, nuts
The Sicilian cuisine
The Sicilian cuisine is the result of an amazing melting pot since Sicily has hosted lots of different populations (Greeks, Arabs, Normans and so forth). The richness of her cuisine is therefore immense.
We start with a dish from the island of Pantelleria: crostini con pesto pantesco, crunchy crostini with a basil and almond pesto. The main course is a wonderful chicken stew with white wine, capers and olives, some of the island’s wonderful products. For the vegetarians we prepare a delicious savoury tart with sundried tomatoes and fresh herbs. Couscous with mixed vegetables and fresh herbs and caponata (the Sicilian ratatouille) are the rich and elaborate side dishes while the cassata siciliana is our sweet masterpiece: a rich, liquor-soaked base filled with a sweet ricotta cream enriched with chocolate and candied orange peels. Some great Sicilian wines will of course complete our meal and help us appreciate even better the wonderful cuisine of this amazing island.
ALLERGENS: gluten, milk, eggs, nightshades, nuts
The Vegan Italian Cuisine
The Italian cuisine is perfect even when you decide to eat vegan. Nicoletta, La Cucina del Sole founder and owner, eats preferably vegan at home and loves to develop recipes that are both nutritious, tasty and fun to make.
We start with crostini with a lemony green olives pesto to follow with stuffed, oven-baked courgettes with two side dishes (an eggless frittata with caramelized onions and sun-dried tomatoes plus a Sicilian caponata). Our dessert is a luscious vegan panna cotta with a home-made chocolate sauce.
ALLERGENS: gluten, celery, nightshades, nuts
All vegetarian menu: great Italian food that won’t make you miss meat and fish!
FIRST COURSE: crunchy crostini with burrata cheese, roasted marinated bell peppers and caramelized cherry tomatoes
SECOND COURSE: parmigiana di verdure, “lasagne” made with layers of mixed grilled vegetables in tomato sauce, Parmesan, fresh basil and mozzarella
SIDE DISHES: zucchini fritters with a lovely dip made with fresh herbs and yoghurt / potatoes “alla Macario”, a rich potato gratin with lots of Parmesan, fresh herbs and caramelized onions
DESSERT: apple roses with creamy mascarpone sauce.
ALLERGENS: gluten, milk, eggs, nuts, apple
FIRST COURSE: risotto with pumpkin, mushrooms and taleggio cheese
SECOND COURSE: beef rolls stuffed with cheese and vegetables, served with a white wine-cream sauce
SIDE DISHES: Sicilian couscous with sauteed veggies plus grilled polenta tartlets with fresh herbs
DESSERT: creamy pannacotta with seasonal fruit and home-made chocolate sauce.
ALLERGENS: gluten, milk, eggs, celery
FIRST COURSE: oven-baked tagliatelle “nests” (hand-made pasta) with tomato, basil and mozzarella
SECOND COURSE: cod fish cakes with parsley and a home-made fresh herbs mayonnaise
SIDE DISHES: Sicilian couscous with sauteed vegetables plus oven-baked potatoes “alla sorrentina” with lemon, orange and herbs
DESSERT: tiramisù with fresh season’s fruit, almonds and dates.
ALLERGENS: gluten, milk, eggs, celery, nuts