Dinner Cookery Workshop with own group
EVENING COOKING CLASSES
At La Cucina del Sole you can organize a private cooking class with your own group perfectly tailored for a a bachelor/ette party, a dinner with friends or a family reunion. One of the advantages of such a cooking workshop 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!
The minimum number of participants is 8. With less than 8 participants the total price is € 894,96.
The maximum number of participants is 22.
THE EXPERIENCE: you are welcomed with one glass of Italian bubbles, 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 at the table, accompanied by good Italian wines. The class lasts a maximum of 3 hrs in total.
The price of 111,87 euro p.p. of our cooking sessions includes (per person): Prosecco/Spumante and unlimited drinks with nibbles at arrival, snacks while cooking, all ingredients + cooking and dining, unlimited Italian wines while eating, unlimited Italian beer/ 0% beer and other non-alcoholic drinks, coffee and tea, limoncello or other liqueur, recipes for cooking the chosen menu at home, use of aprons and cleaning after cooking.
PLEASE NOTE: this class is only for private groups and not for team building, which means you don’t get an invoice. To organise a team building please go to this page.
IT IS ALSO POSSIBLE TO ORGANISE A LUNCH COOKING CLASS. PLEASE CLICK HERE FOR MORE INFO.
IF ANY ALLERGENS MIGHT CAUSE PROBLEMS, WE ARE HAPPY TO MODIFY THE DISHES TO AVOID THEM.
POSSIBLE MENUS
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).
The starting time of these classes can vary between 16:30 and 19:00 hr. (thus everything in between too).
ITALIAN CLASSICS
The starter is rich crostini with a tangy green olive and fresh herbs pesto, garnished with oven-roasted cherry tomatoes. The main is hand-made spaghetti with a puttanesca sauce, a frittata with caramelized onions, a vibrant mixed salad with lettuce, tomato and steamed veggies in a lemon, lime, sun-dried tomatoes and herbs dressing, plus a calzone stuffed with courgette and cheese. Our dessert is a rich ricotta cream with chocolate and fresh fruit.
ALLERGENS: gluten, dairy, eggs
OR
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 Grillo white wine, vegetables, capers and olives, some of the island’s wonderful products. For the vegetarians we prepare a delicious savoury tart with sundried tomatoes, olives and oregano. Couscous with mixed vegetables and fresh herbs and caponata (the Sicilian ratatouille) are the rich and elaborate side dishes. Cassata siciliana is our sweet masterpiece: a rich base soaked in Marsala – Sicilian liqueur wine – 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, dairy, eggs, nightshades, nuts
OR
ANTIPASTI MENU
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, tartlets with cherry tomatoes and thyme, parmigiana di zucchine, an oven dish with courgette, Parmesan cheese, basil and tomato, crostini with a lemony herb ricotta, pomodori ripieni di riso (oven-baked tomatoes stuffed with risotto rice and herbs), frittata alle erbe (a classic Italian egg dish with fresh herbs and onions), peperoni gratinati (bell peppers au gratin with a crunchy topping) and a creative deconstructed caprese salad in a glass.
Our dessert is a delicious panna cotta with red wine jelly (or apple jelly for those who don’t want/can’t have wine).
ALLERGENS: gluten, dairy, egg, nuts
OR
THE TUSCAN CUISINE
We’re starting our meal with wonderful, spicy crostini with Tuscan bean hummus and fresh herbs. Our primo piatto is handmade pappardelle pasta with an intense roasted tomatoes sauce. The secondo is a wonderful tart with crunchy pastry stuffed with courgette, ricotta, pancetta and eggs (also in vegetarian version). The side dishes are Tuscan stuffed tomatoes and sautéed potatoes with red onions and garlic.
The dessert is zuccotto, a delicious Florentine cake with a very creamy filling, plus a glass of vin Santo or limoncello. Coffee/tea are of course the finishing touch.
ALLERGENS: gluten, milk, eggs, nightshades
OR
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 and parsley pesto followed by a rustico, an oven-baked savoury pie stuffed with mixed vegetables and herbs. We also make two side dishes (an eggless frittata with caramelized onions and sun-dried tomatoes plus a colourful caponata (the Sicilian ratatouille with lots of veggies and basil). Our dessert is a luscious vegan panna cotta made with coconut cream and topped by a red wine jelly (or apple jelly for those who don’t want/can’t have wine).
ALLERGENS: gluten, celery, nightshades, nuts
The p.p. price of € 111,87 includes: Prosecco with nibbles at arrival plus unlimited wine/beer, snacks while cooking, all ingredients + cooking and dining, all Italian wines while eating, unlimited Italian beer/0% beer and other non-alcoholic drinks, coffee and tea, limoncello or other liqueur, recipes for cooking at home, use of aprons and cleaning after cooking.
Special requirements: what else can we do for you?
Do you have any special requirements? Would you like to cook an all vegetarian menu? Or is there somebody allergic to specific ingredients? Would you prefer the spoken language and that of the working recipes to be Dutch or English?
We would be happy to hear that from you so that we can organize the perfect cooking workshop for you and your group!
🍅 Summer is giving you tons of beautiful tomatoes, plus the eternal question: what shall I do with them?
🍅 Make this quick Summer pasta to use some of your harvest/market haul, fill your belly and satisfy your tastebuds in almost zero time.
🍅 You need a handful of fresh tomatoes, some salted ricotta - ricotta salata, good olive oil, salt, pepper and fresh oregano (dried will do too).
🍅 I’ve used green pea pasta for a low carb option but any pasta is fine.
Cook ik, toss it with the chopped tomatoes and a peeled and finely chopped clove of garlic, drizzle with abundant olive oil, finish the “dressing” with salt, pepper, oregano leaves and a lot of grated ricotta salata.
🍅 LESS IS MORE. Summer on a plate.
Buon appetito.
#pasta #pastalove #pastalover #pastarecipe #simplypasta #tomatopasta #pastawithtomatoes #italianrecipe #italianfood #foodphotography #italiancooking #italianfoodie #foodphotographyandstyling #nikonz7ii #nikonphotographer #nikonphotography #igersamsterdam #foodartclick_
Summer, so far. 🩵
1) Enkhuizen
2) Divine food at @nazka_amsterdam
3) Stockholm
4) Kandinsky
5) Chilled white wine at @visqueamsterdam
6) Stockholm @elitehoteladlon
#summer #thingsilikethingsilove #lifeisgood #grateful #stockholm #enkhuizen #amsterdam #igersnetherlands #igersholland
🍝 I’m often asked how to recognise good dry pasta and for me there are a few very important signs that tell me a pasta is better than other ones.
If you can, buy pasta from small producers and avoid the ones by big names because they’re often made with wheat from the US, Canada and/or Ukraine. Especially northern Americans grains are full of glyphosate and other pesticides which are used a lot less here in Europe, and due to the long transportation times in big cargo ships and the bad conditions they’re stored in, they often tend to get mouldy. Moulds are really bad for our health.
Many small producers use local grains which have been grown and distributed in far better conditions. Organic ones are even better!
🍝 Colour is also a quality revealer: a very yellow pasta indicates short drying times at higher temperatures, which compromise the final quality. Lighter coloured pastas have been dried at lower temperatures (ideally not above 40 degrees C) which maintain the quality of the final product.
🍝Texture is also very important: a rougher texture is preferable to a very smooth one because it will give you a nicer mouthfeel and will “catch” the condiment a lot better.
If the package says “trafilata al bronzo” it means the extruders are made with bronze, which gives that special coarse texture.
🍝Hope this helps with choosing the best pasta for you!
Left: big producer, right: small producer (thank you @arrosarina ! 😘)
#pasta #pastalover #pastalovers #pastaaddict #pastalove #howtochoosepasta #italiancooking #italianfood #italianfoodlover #italiaansekeuken #knowyourpasta #igersamsterdam #igersholland
🍆This Tuscan combination is divine: roasted and marinated aubergines paired with a flat chickpea pie named torta di ceci. It’s a classic from Livorno called “5 e 5”, a reminder of the time when you could order a sandwich stuffed with chickpea pie by asking for five liras of bread and five liras of pie. That was a long time ago! The sandwich would always be enriched by these melanzane sotto pesto, which don’t include the green sauce we all know but are marinated in garlic, vinegar and chili.
🍆Would you like to learn how to make this? You can! Come to our workshop on the Tuscan cuisine on August 24 or October 12 and we’ll teach you this and many more wonderful Tuscan dishes!
Link here and in bio: https://www.cucinadelsole.nl/the-tuscan-cuisine/
Photo by me. And kudos to my cousins @doc_caterina_giannini and @_sissicomeno_ for bringing me to one of the best “5 e 5” locations in Livorno where I was able to try this wonderful combo for the first time! ☀️
#5e5 #livorno #tuscancuisine #tuscancooking #leghorn #italiancookingclass #italiancookingclassinamsterdam #whattodoinamsterdam #igersamsterdam #kookles #kooklesamsterdam #kookworkshop #kookworkshopamsterdam #italiancooking #lacucinadelsole