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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.

Puglia is the “heel” of the boot (Italy) and has one of the best and purest cuisines in the whole of Italy.

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. 

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We prepare two types of crostini (green ones with a tangy herbal pesto and red ones with a spicy tomato and beans cream). The main dish is wonderful 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 stewed fennel and red onions with olives and white wine, 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).

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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 loved one with a tasty date night? Or learn some delicious recipes to cook at home for your loved one? You can come alone or with your date!
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! We will then taste everything with a glass (or more) of our chosen wines.

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The Neapolitan cuisine is full of authentic Italian flavours thanks to classic ingredients such as tomato, mozzarella, pasta and fresh herbs.

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  and tomatoes au gratin with a rich crust of herbs, bread crumbs and lots of e.v. olive oil.

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”.

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 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 prepare 4 dishes: risotto con mele e speck (risotto with apples and speck), risotto ai frutti di mare (with vongole, shrimp and herbs), 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”.

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”.

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”.

The cicchetti are polpettine di carne e patate (fried meatballs prepared with with 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 the Venetian way served with a creamy carrot and pancetta side dish and a rich Venetian salad. The vegetarian main is courgette fritters with Parmesan cheese. Our dessert is a creamy zabaione with zaleti, sabayon with crispy corn flour cookies served with a glass of grappa or limoncello.

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