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We begin our journey into the culinary history of Venice by preparing two cicchetti: small snacks served as aperitif in the characteristic cafés called bàcari. With our cicchetti we drink a Spritz, the famous cocktail made with Campari and Prosecco.

The cicchetti are polpettine di carne e patate (fried meatballs prepared with ground beef, potatoes and mortadella, also in vegetarian version) and rotolini di zucchina ripieni (stuffed courgette rolls). Our first course is gnocchi di zucca (pumpkin gnocchi with a delicate mixed herbs pesto) and as a secondo we prepare the delicious pollo in tecia, braised chicken in tomato sauce…

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We start with the wonderful involtini di melanzane con spaghettini, grilled aubergine rolls stuffed with thin spaghetti in a rich tomato & salted ricotta sauce. We proceed with the surprising fuazza agli spinaci, a rolled-up focaccia stuffed with spinach, olives, garlic and lots of pecorino cheese. The pollo con peperonata siciliana (chicken in bell pepper sauce) is a fantastic main that will make everybody happy (also in vegetarian version). Zucchine in salmoriglio (fried courgettes with a green sauce made with garlic, lemon and fresh herbs) and the insalata pantesca, a rich salad from the island of Pantelleria, are the tasty side dishes.
Sicilian almond cookies and olivette di Sant’Agata (little “olives” made with sugar plus almond and pistachio meal) are our sweet treats.

FOR MORE INFO PLEASE CLICK ON “LEARN MORE”.

We’re eating mozzarella in carrozza (crunchy fried mozzarella sandwiches with sun-dried tomatoes and herbs), maltagliati con le patate, a spicy home-made pasta with red chilli peppers, potatoes and fresh herbs, and the famous parmigiana di melanzane, a very rich oven dish with grilled aubergines, mozzarella and an intense tasting tomato-basil sauce. The side dishes are wonderfully aromatic fried courgettes marinated with mint and vinegar, gattò di patate (a rich potato cake with lots of southern Italian cheese) and tomatoes au gratin with a rich crust of herbs, bread crumbs and lots of e.v. olive oil. These dishes are accompanied by great wines from the Campania region.

Our dessert is a torta cioccolato e mandorle, a delicious cake with almonds and chocolate served with a glass of cold limoncello liqueur.
For more info click on “Learn more”.

You make beautiful, silky pasta dough with 2 types of flour and eggs, then prepare three types of pasta and some classic potato gnocchi plus 4 sauces. You’ll get all the tips and tricks from real Italian cooks who’ve been making pasta since they were children! We make ravioli filled with ricotta and spinach in butter and sage sauce, Ligurian corzetti shaped with a wooden stamp, served with a classic basil pesto, iconic tagliatelle with a luscious tomato‑vegetables sauce and soft potato gnocchi with a fresh, intense raw tomato/roasted bell pepper sauce.

FOR MORE INFO PLEASE CLICK ON “LEARN MORE”.

Do you love Italian food and wine and would you like to surprise your partner, a friend or any other loved one with a tasty date night? Or learn some delicious recipes to cook at home for a special someone? You can come alone or with someone else.
Join us on this winey date night!

We’ll prepare some wonderful dishes designed to stir up those loving feelings, all made with Italian wine! The we will taste everything with a glass (or more) of our chosen wines. For more info click on “Learn more”.

Do you love Italian food and wine and would you like to surprise your partner, a friend or any other loved one with a tasty date night? Or learn some delicious recipes to cook at home for a special someone? You can come alone or with someone else.
Join us on this winey date night!

We’ll prepare some wonderful dishes designed to stir up those loving feelings, all made with Italian wine! The we will taste everything with a glass (or more) of our chosen wines. For more info click on “Learn more”.

Wil je pasta en gnocchi leren maken? Dan is deze kookworkshop voor jou! De hoofdthema’s zijn verse pasta en aardappelgnocchi en je leert alles hierover dankzij de tips en trucs van onze ervaren pastadeskundigen.

Iedereen gaat een bolletje deeg maken met 2 soorten bloem en eieren. Daarna gaan we vier verschillende pastasoorten bereiden: ravioli gevuld met ricotta en spinazie, gnocchi, corzetti en tagliatelle. Alles natuurlijk met de bijbehorende sauzen waaronder de klassieke “burro e salvia” (boter en salie) voor de ravioli, de pesto alla genovese voor de corzetti – familierecept van Nicoletta – een heerlijke tomaten-groentesaus voor de tagliatelle en een rijke saus met rauwe tomaat, basilicum en geroosterde paprika voor de gnocchi.

VOOR MEER INFO KLIK OP “LEARN MORE”.

You make beautiful, silky pasta dough with 2 types of flour and eggs, then prepare three types of pasta and some classic potato gnocchi plus 4 sauces. You’ll get all the tips and tricks from real Italian cooks who’ve been making pasta since they were children! We make ravioli filled with ricotta and spinach in butter and sage sauce, Ligurian corzetti shaped with a wooden stamp, served with a classic basil pesto, iconic tagliatelle with a luscious tomato‑vegetables sauce and soft potato gnocchi with a fresh, intense raw tomato/roasted bell pepper sauce.

FOR MORE INFO PLEASE CLICK ON “LEARN MORE”.

We start with golden brown polpette di melanzana, aubergine fritters with pecorino and oregano. Then we make capunti, a pasta prepared with flour and Primitivo wine in a spicy Apulian caponata sauce with tomato and fresh vegetables, to proceed with a classic calzone di cipolla (focaccia filled with sweet onions, olives and pecorino) and oben-baked stuffed courgettes. The rich side dish is peperoni ripieni (stuffed, oven-baked bell peppers). And then, two desserts: dried figs marinated in liqueur stuffed with almonds and dipped in chocolate and a wonderful cheese cake with ricotta and citrus fruit. For more info click on “Learn more”.

We start with the wonderful involtini di melanzane con spaghettini, grilled aubergine rolls stuffed with thin spaghetti in a rich tomato & salted ricotta sauce. We proceed with the surprising fuazza agli spinaci, a rolled-up focaccia stuffed with spinach, olives, garlic and lots of pecorino cheese. The pollo con peperonata siciliana (chicken in bell pepper sauce) is a fantastic main that will make everybody happy (also in vegetarian version). Zucchine in salmoriglio (fried courgettes with a green sauce made with garlic, lemon and fresh herbs) and the insalata pantesca, a rich salad from the island of Pantelleria, are the tasty side dishes.
Sicilian almond cookies and olivette di Sant’Agata (little “olives” made with sugar plus almond and pistachio meal) are our sweet treats.

FOR MORE INFO PLEASE CLICK ON “LEARN MORE”.

You make beautiful, silky pasta dough with 2 types of flour and eggs, then prepare three types of pasta and some classic potato gnocchi plus 4 sauces. You’ll get all the tips and tricks from real Italian cooks who’ve been making pasta since they were children! We make ravioli filled with ricotta and spinach in butter and sage sauce, Ligurian corzetti shaped with a wooden stamp, served with a classic basil pesto, iconic tagliatelle with a luscious tomato‑vegetables sauce and soft potato gnocchi with a fresh, intense raw tomato/roasted bell pepper sauce.

FOR MORE INFO PLEASE CLICK ON “LEARN MORE”.

Do you love Italian food and wine and would you like to surprise your partner, a friend or any other loved one with a tasty date night? Or learn some delicious recipes to cook at home for a special someone? You can come alone or with someone else.
Join us on this winey date night!

We’ll prepare some wonderful dishes designed to stir up those loving feelings, all made with Italian wine! The we will taste everything with a glass (or more) of our chosen wines. For more info click on “Learn more”.

Do you love Italian food and wine and would you like to surprise your partner, a friend or any other loved one with a tasty date night? Or learn some delicious recipes to cook at home for a special someone? You can come alone or with someone else.
Join us on this winey date night!

We’ll prepare some wonderful dishes designed to stir up those loving feelings, all made with Italian wine! The we will taste everything with a glass (or more) of our chosen wines. For more info click on “Learn more”.

We start with golden brown polpette di melanzana, aubergine fritters with pecorino and oregano. Then we make capunti, a pasta prepared with flour and Primitivo wine in a spicy Apulian caponata sauce with tomato and fresh vegetables, to proceed with a classic calzone di cipolla (focaccia filled with sweet onions, olives and pecorino) and oben-baked stuffed courgettes. The rich side dish is peperoni ripieni (stuffed, oven-baked bell peppers). And then, two desserts: dried figs marinated in liqueur stuffed with almonds and dipped in chocolate and a wonderful cheese cake with ricotta and citrus fruit. For more info click on “Learn more”.

You make beautiful, silky pasta dough with 2 types of flour and eggs, then prepare three types of pasta and some classic potato gnocchi plus 4 sauces. You’ll get all the tips and tricks from real Italian cooks who’ve been making pasta since they were children! We make ravioli filled with ricotta and spinach in butter and sage sauce, Ligurian corzetti shaped with a wooden stamp, served with a classic basil pesto, iconic tagliatelle with a luscious tomato‑vegetables sauce and soft potato gnocchi with a fresh, intense raw tomato/roasted bell pepper sauce.

FOR MORE INFO PLEASE CLICK ON “LEARN MORE”.

We start with the wonderful involtini di melanzane con spaghettini, grilled aubergine rolls stuffed with thin spaghetti in a rich tomato & salted ricotta sauce. We proceed with the surprising fuazza agli spinaci, a rolled-up focaccia stuffed with spinach, olives, garlic and lots of pecorino cheese. The pollo con peperonata siciliana (chicken in bell pepper sauce) is a fantastic main that will make everybody happy (also in vegetarian version). Zucchine in salmoriglio (fried courgettes with a green sauce made with garlic, lemon and fresh herbs) and the insalata pantesca, a rich salad from the island of Pantelleria, are the tasty side dishes.
Sicilian almond cookies and olivette di Sant’Agata (little “olives” made with sugar plus almond and pistachio meal) are our sweet treats.

FOR MORE INFO PLEASE CLICK ON “LEARN MORE”.

Wil je pasta en gnocchi leren maken? Dan is deze kookworkshop voor jou! De hoofdthema’s zijn verse pasta en aardappelgnocchi en je leert alles hierover dankzij de tips en trucs van onze ervaren pastadeskundigen.

Iedereen gaat een bolletje deeg maken met 2 soorten bloem en eieren. Daarna gaan we vier verschillende pastasoorten bereiden: ravioli gevuld met ricotta en spinazie, gnocchi, corzetti en tagliatelle. Alles natuurlijk met de bijbehorende sauzen waaronder de klassieke “burro e salvia” (boter en salie) voor de ravioli, de pesto alla genovese voor de corzetti – familierecept van Nicoletta – een heerlijke tomaten-groentesaus voor de tagliatelle en een rijke saus met rauwe tomaat, basilicum en geroosterde paprika voor de gnocchi.

VOOR MEER INFO KLIK OP “LEARN MORE”.

This Tuscan cooking workshop is the example of why the Tuscan cuisine is so loved: because of her simplicity and amazing tastiness. We prepare two types of crostini (green ones with a tangy herbal pesto, then red ones with a spicy tomato and beans cream) plus crespelle alla fiorentina (thin crêpes stuffed with ricotta and spinach in tomato sauce). The side dishes are a rich panzanella salad with lots of fresh vegetables and fennel and red onions with olives stewed in white wine. Then desserts: two of the most iconic cookies, cantuccini (crunchy cookies from Prato) and ricciarelli (soft and sweet almond cookies from Siena). Plus the famous torta della nonna, a creamy, custardy tart with pine-nuts, served with a glass of Vin Santo (Tuscan dessert wine)!

For more info click on “Read more”.

“Making risotto is difficult” and “It always takes at least 45 minutes before it’s ready” are complaints we often hear about risotto. Actually, making the perfect risotto can be easy, fast and very, very rewarding if you know how to do it. After this cookery workshop you’ll be able to make fantastic creamy risottos in lots of different variations!

We prepare 5 dishes: risotto con mele e pancetta (risotto with apple and pancetta, also with home-made vegetarian pancetta for vegetarians), risotto ai frutti di mare (with vongole, shrimp and herbs) also in the version risotto al pomodoro fresco for vegetarians, a risotto with black rice, tomato and basil coulis and the risotto con verdure di stagione (with season’s vegetables and cheese) in Spring/Summer or the wonderful risotto con zucca e funghi porcini (with pumpkin and porcini mushrooms) during Autumn/Winter. 
FOR MORE INFO CLICK ON “LEARN MORE”.