Cooking course The Regional Italian Cuisine SAT5 May-June 2022 (4 lessons)

Every Italian region (20 in total) has very specific eating habits, recipes and ingredients. In our culinary travel through Italy we discover the following regions:

– Sicily (involtini di melanzane con spaghettini, grilled aubergine rolls stuffed with thin spaghetti in a rich tomato & salted ricotta sauce, fuazza agli spinaci, a rolled-up focaccia stuffed with spinach, olives, garlic and lots of pecorino cheese, pollo con peperonata siciliana, a chicken stew in bell pepper & green olives sauce, – 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. Plus Sicilian almond cookies and olivette di Sant’Agata – little “olives” made with sugar and almond & pistachio flour – as sweet treats.

– Puglia (bruschette with fresh tomato and burrata, gnocchi made with bread and black olives with sautéed shrimps – also possible in a vegetarian version – and a rich tomato sauce with olives, a courgette, tomato and salty ricotta flan served with caramelized cherry tomatoes, a millefeuille of aubergine, pancetta and smoked scamorza, and roasted marinated bell peppers with garlic and mint. The dita degli apostoli, thin and sweet pancakes filled with a chocolate ricotta cream, are our delicate dessert.

– Liguria (ravioli with mushrooms, stuffed chicken thighs with lemon, the famous focaccia di Recco, plus a savoury pie prepared with potatoes and green beans, oven-baked stuffed tomatoes. The desserts are a mascarpone and chestnut cream with chocolate and light and crumbly flower-shaped canestrelli cookies.

– Tuscany (two types of crostini (green ones with a tangy herbal pesto and red ones with a spicy tomato and beans cream). The main dish is wonderful crespelle alla fiorentina (thin crêpes stuffed with ricotta and spinach in tomato sauce). The side dishes are a rich panzanella salad with lots of fresh vegetables and stewed fennel and red onions with olives and white wine. Desserts: two of the most iconic cookies, cantuccini (crunchy cookies from Prato) and ricciarelli (soft and sweet almond cookies from Siena). Plus the famous torta della nonna, a creamy, custardy tart with pine-nuts, served with a glass of Vin Santo (Tuscan dessert wine).

During each lesson we prepare a complete meal with 5 or 6 (sometimes more!) different seasonal dishes. These regions will surprise you with the differences in tastes and variations.

HOW, WHEN AND WHERE: All lessons start at 10.30 hrs. and end around 14.30 hrs. The courses are being held at cooking school La Cucina del Sole, Warmondstraat 180 in Amsterdam.

You can also give a course as a present: order a gift voucher for a cooking course.

Price: € 365,00 all-in (including Prosecco, all wines, all other drinks and recipes for home).