Calendar

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! The we will taste everything with a glass (or more) of our chosen wines.

The evening starts with a glass of Italian bubbles and little nibbles to then proceed with preparing the dishes of our Tipsy Date Night:

Bruschette con Taleggio e funghi trifolati al vino rosso (bruschette with Taleggio cheese and mushrooms sautéed in garlic, fresh herbs and red wine)…

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! The we will taste everything with a glass (or more) of our chosen wines.

The evening starts with a glass of Italian bubbles and little nibbles to then proceed with preparing the dishes of our Tipsy Date Night:

Bruschette con Taleggio e funghi trifolati al vino rosso (bruschette with Taleggio cheese and mushrooms sautéed in garlic, fresh herbs and red wine)…

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 & green olives 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. 

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

This workshop is also suitable for vegetarian (two main courses). We start with polpette di melanzana, aubergine fritters with pecorino and oregano as a little nibble. Then we make capunti, a pasta prepared with flour and Primitivo wine in a red wine sauce with fresh herbs, chickpeas and vegetables). We then proceed with a classic from Bari, the braciolette al sugo (small beef rolls in tomato sauce filled with garlic and pecorino cheese). The vegetarian main is a calzone di cipolla (focaccia filled with sweet onions, olives and pecorino)…

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 recipes are perfect for those who never really liked meat and also for those who love it and miss it (we will use some great, totally natural substitutes that are going to satisfy you completely).

We will prepare: home-made oat milk, a tasty sandwich spread for a quick breakfast or lunch (you’ll take home with you a glass jar full of this wonderful product), vegan bolognese sauce, lasagne with lots of veggies and vegan béchamel sauce, vegan “Parmesan” cheese to use for your pastas and risottos (this will be in your goody bag too), a nutritious salad with rice, veggies  and lentils plus home-made vegan bacon and vegan mayonaise, oven-baked stuffed courgettes, a great vegetables and herb frittata with no eggs, lemon-pistachio bliss balls and a yummy dairy-free panna cotta with berries sauce.

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 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”.

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

This workshop is also suitable for vegetarian (two main courses). We start with polpette di melanzana, aubergine fritters with pecorino and oregano as a little nibble. Then we make capunti, a pasta prepared with flour and Primitivo wine in a red wine sauce with fresh herbs, chickpeas and vegetables). We then proceed with a classic from Bari, the braciolette al sugo (small beef rolls in tomato sauce filled with garlic and pecorino cheese). The vegetarian main is a calzone di cipolla (focaccia filled with sweet onions, olives and pecorino)…
FOR MORE INFO CLICK ON “LEARN MORE”

We prepare polpettine di carne e patate (fried meatballs with potatoes and mortadella) and rotolini di zucchine ripieni (little stuffed courgette rolls). Our primo piatto is gnocchi di zucca (pumpkin gnocchi with a delicate mixed herbs pesto). 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. Our dessert is a creamy zabaione with zaleti, sabayon with crispy corn flour cookies.

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.