The Basics of the Italian Cuisine PART 1 (4 lessons)

Tuesday 16, 23 & 30 January and 6 February 2024, 18.00 – 22.00 h. SOLD OUT

Wednesday 17, 24 & 31 January and 7 February 2024, 18.00 – 22.00 h. SOLD OUT

Saturday 4, 11, 18, 25 May 2024, 10.30 – 14.30 h.

Tuesday 6, 13, 20 and 27 August 2024 – 18.00 – 22.00 h.


All menus are made 100% vegetarian proof for vegetarians (veg versions of the meat dishes).

The groups can have between 8 and 15 participants.

  • Lesson 1: Classic Italian dishes, antipasti and starters  

    We start with a collection of classic Italian dishes that have to be part of every Italy loving cook’s repertoire: frittata (Italian omelet) with herbs and sweet onions, meatballs in a classic tomato sauce (also in veg version), crespelle con pesto rosso e mozzarella (little oven-baked crêpes stuffed with red pesto and mozzarella), focaccia with rosemary, crema di olive (olive tapenade), oven-roasted peppers, cured meat rolls with truffled cheese, crostini with basil-lemon ricotta, caprese in a glass (with mozzarella mousse) and more (incl. a dessert). The above-mentioned dishes can vary according to the different seasons.

  • Lesson 2: Pasta, gnocchi and sauces 
    Pasta making (techniques, tips & tricks, the best ingredients and variations, for example coloured or filled pasta – ravioli with ricotta and spinach – etc), basic sauces (among which the great walnut and cream sauce from Liguria, a tomato-vegetables ragù and a classic bolognese, also in vegetarian version), plus potato gnocchi (dumplings) and a dessert.
  • Lesson 3: Bread, risotto and special vegetables 
    Making ciabatta (basic bread making), making great stock (vegetarian, meat), saffron risotto with a milanese chicken stew – also in vegetarian version, risotto alle verdure di stagione (risotto with seasonal vegetables), risotto with black rice, raw tomatoes and basil, special vegetables that are less common than most (think about cavolo nero, small Italian artichokes, cime di rapa etc) and a dessert.
  • Lesson 4: More classics and desserts! Bruschette with roasted tomatoes and grilled vegetables, spaghetti alle vongole (with Italian clams, in aglio, olio e peperoncino version for the vegetarians), pollo alla cacciatora (Tuscan stew with chicken in red wine, also in veg version for the vegetarians), gratin di patate alla piemontese (potato gratin with lots of Parmesan cheese), a sweet and sour peperonata (pepper stew prepared in the oven), yummy hand-rolled chocolate truffles, a lovely semifreddo (parfait) with orange and thyme and panna cotta with fruit and a home-made sauce as dessert.
    Please take with you: your own apron plus a kitchen towel.

On weekdays the cooking lessons start at 18.00 h and end around 22.00 h.
On Saturdays the cooking
lessons start at 10.30 h and end around 14.30 h.

Price: € 375,00 all-in (including Prosecco, wine, Italian beer, all other drinks and all recipes, cooking and lunch or dinner, ex. booking fee). You can also give this combination of 4 lessons as a present buying a gift voucher for a 4 week course.

Groups: In case you have to miss one specific lesson you can send a friend, colleague, family member etc in your place. Would you please communicate that to La Cucina del Sole before the lesson starts? Grazie!

Special requirements: are you intolerant to/allergic for certain ingredients? Please indicate that when you book so that we can make sure the menu fits your requirements!

Of course La Cucina del Sole can organize a course just for a private group of friends, colleagues etc. (min. 8 participants).

La Cucina del Sole reserves itself the right to cancel the workshops/courses in case of an insufficient number of participants. The participation fee will be restituted on the original bank account or it will be valid for a subsequent course/workshop.