The Basics of the Italian Cuisine (4 lessons)

Italian cooking course

WE WORK WITH SMALL GROUPS TO RESPECT THE SAFETY REGULATIONS AND TO GUARANTEE YOU MAXIMUM ATTENTION AND THE BEST POSSIBILE EXPERIENCE. 🙂

Cooking course WED (click to book) SOLD OUT on Wednesday 14 & 28 October and 11 & 25 November 2020 (4 lessons in total, every other week), 18.00 – 22.30 h.

Cooking course TUE (click to book) SOLD OUT on Tuesday 13, 20 & 27 October and 3 November 2020 (4 lessons in total, once a week), 18.00 – 22.30 h.

Cooking course SAT (click to book) SOLD OUT on Saturday 31 October and 7, 21 and 28 November 2020 (4 lessons in total, once a week), 10.30 – 14.30 h.

Cooking course TUE2 (click to book) on Tuesday 16 & 23 February and 2 & 9 March 2021 (4 lessons in total, once a week), 18.0

  • 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, 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), 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, risotto alle verdure di stagione (risotto with seasonal vegetables), 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 figs and a fruit sauce as dessert.
    All menus can be made 100% vegetarian proof.
    Please take with you: your own apron plus a kitchen towel.

On Tuesdays and Wednesdays the cooking lessons start at 18.00 h and end around 22.30 h.
On Saturday the cooking
lessons start at 10.30 h and end around 14.30 h.

Price: € 350,00 including Prosecco, wine, Italian beer, all other drinks and all recipes, cooking and lunch or dinner (excl. VAT for companies). You can also give this combination of 4 lessons as a present buying a gift voucher for a 4 week course.

Groups: We work in groups with a minimum of 8 and a maximum of 10 participants.
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 allergic for certain ingredients? Please tell that to Nicoletta so that she 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 and max. 80 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.