€89,00
We begin our cooking workshop and adventure into the culinary history of Venice by preparing two cicchetti: small snacks served as aperitif in the characteristic cafés called bàcari. With our cicchetti we drink a Spritz, the famous cocktail made with Campari and Prosecco.
The cicchetti are polpettine di carne e patate (fried meatballs with potatoes and mortadella) and sarde in saor (marinated sardines with pine nuts and raisins). Our primo piatto is gnocchi di zucca (pumpkin gnocchi with a delicate mixed herbs pesto) and as a secondo we prepare the delicious pollo in tecia, braised chicken in tomato sauce the Venetian way served with a creamy carrot and pancetta side dish and a rich Venetian salad. Our dessert is a creamy zabaione with zaleti, sabayon with crispy corn flour cookies served with a glass of grappa or limoncello.
Find the complete description of the workshop here.
Date: Thursday 11 April 2019
Time: 18.30 – 22.30 hrs
Price: € 89,00 p.p. all-in (a glass of Spritz with nibbles at arrival, 3 glasses of wine, Italian beer, all non-alcholic drinks – Italian mineral water, fruit juices etc– coffee/tea, recipes for home, cleaning), liqueur.
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Cooking workshop on the Venetian cuisine, for all those who love the food of this beautiful city.
Find the complete description of the workshop here.
Date: Thursday 11 April 2019
Time: 18.30 – 22.30 hrs
Price: € 89,00 p.p. all-in (a glass of Spritz with nibbles at arrival, 3 glasses of wine, Italian beer, all non-alcholic drinks – Italian mineral water, fruit juices etc– coffee/tea, recipes for home, cleaning), liqueur.
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🥕 Last week was
#zerowasteweek and I prepared this frittata with leftover veggies that were threatening to rot in my fridge. 😂
Plus a couple of eggs that were officially “expired”, but since I know you can use eggs way past their “Best before” date (see my post for a link related to ingredients that can be used after it) I didn’t think twice about incorporating them in my dish.
🥕 I also had 3 egg whites from making a carbonara the evening before. No way I was going to toss them!
🥕Frittata is one of Italy’s most loved classic and is made in many different ways (if you want to learn how to make the iconic frittata di pasta come to my Basics of the Italian Cuisine 2 course that starts tomorrow!). Usually with leftovers. Nothing gets waisted in an Italian home, believe me. 💪🏻
🥕Learning to cook with leftovers is a great thing, especially these days when prices are going up. Should you want to try this simple yet very tasty #nowasterecipe follow the link, here and in bio (ook in het NL 🇳🇱).
https://www.cucinadelsole.nl/zero-waste-frittata-with-veggies/
#verspillingsvrijeweek #verspillingsvrijeweek2022 #recipes #recipe #vegetarianrecipes #zerowastecooking #recipedeveloper #nowaste ##nowastedfood #veggiefood #veggielover #veggielove #italianrecipe #frittata #foodphotographer #nicolettatavella #lacucinadelsole #lacucinadelsoleamsterdam #italianfoodbloggers #igersnederland #food52 #food52grams #foodwaste #foodphotography #italiancookingclass #igersamsterdam
Cooking workshop Sicilian Cuisine 3 Oct. 2019
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