A passion of ours at Kitchen School is to dissect International Regional Cookery so we can bring to you a more authentic food and a deeper understanding of ingredients from around the world and how they can and are used both in the home and in restaurants.
In this class we focus on the food of Italy. The first thoughts of Italian food for most people are pasta and pizza, but the country has much more to offer with its local food. Cooking in Italy is very regional, with the focus on many different ingredients and dishes depending on where you are, from Cicchetti, the small tasting plates of Venice, the Orecchiette of Puglia, a pasta shaped like a small ear, to Ossobuco from Lombardy.
We will travel across Italy in the food that we cook, combining several key ingredients and methods to Italian cooking, accompanied by a glass or two of Italian wines.
Dishes might include a Risotto ai Frutti di Mare (seafood risotto), small tasting dishes of Lamb Arancini and Risi e Bisi, a Farro Polenta with Game Ragu and of course something sweet, perhaps a Torta Squisita or Torta Caprese.
Date(s) - 02/04/2016
10:30 am - 3:30 pm
The class is now full