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 corporate event, a team building session, a bachelor party 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!
These cooking classes 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 minimum number of participants is 8. Less is also possible, for the same price of 8 participants.
THE EXPERIENCE: you are welcomed with a 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 4,5 hrs in total.
The price of 94,00 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.
IT IS ALSO POSSIBLE TO ORGANISE A LUNCH COOKING CLASS. PLEASE CLICK HERE FOR MORE INFO.
FOR INFO ON THE AVAILABILITY OF YOUR CHOSEN DATE/S PLEASE USE THE CONTACT FORM (click here).
IF ANY ALLERGENS MIGHT CAUSE PROBLEMS, WE ARE HAPPY TO MODIFY THE DISHES TO AVOID THEM.
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 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, hazelnuts and fresh fruit.
ALLERGENS: gluten, dairy, eggs, 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 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 socaked 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
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
PASTA MENU (not suitable for groups with more than 15 participants)
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 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
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 € 94,00 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!