Depending on the first course you can decide to learn how to cook: scaloppine (thin meat cooked with wine), pesce alla livornese (tomato olives and capers) tuna loaf coated with zucchini. Or: melanzane alla parmigiana (vegetarian), vegetable loaf, chicken with mushroom sauce etc. Or cous cous with pesto and swordfish.
Jun 03, 2019 · In the Piedmont Alps in northwestern Italy, Bella Baita Mountain Retreat offers Cooking Together, a class where students prepare a 2-3 course dinner (and eat it), personalized for students' tastes. There's a wood-burning oven for bread or pizza making and classes are taught by the owners, an Italian chef, and an American-born chef.
How often have you eaten out at an Italian restaurant and wished you could re-create those same fantastic meals at home? This course will teach you just that--how to cook great Italian appetizers, entrées and desserts in your own kitchen.
Italian is not just pizza and pasta! This lesson will give the student a brief history of Italian food and cooking. It will also include an explanation of why Italian cooking is unique when compared to other Mediterranean and European foods. 10 Total Points
"This was an excellent course where I learned a great deal about Italian cooking. I tried several of the recipes and have also made plans to try even more of them. Thanks again!" -- Joseph v S.
Want to go back home with some real Italian recipes? Then visit me in my beautiful home and let's cook an authentic 3-course Italian dinner together!
This is what our dinner could look like. Feel free to personalize this offer with the host of your choice.
We will meet at Piazza San Nazaro in Brolo, Milano and from there the experience will start.
I'm Italian, 46 year old. I love cooking and eating good food. I like traveling and discovering new cultures.
Cooking classes in Italy range from half-day to a week or longer. Think about these questions before choosing your program:
Italian cooking schools vary widely, ranging from individualized classes taught in a B&B or agriturismo to cooking schools with professional kitchens. There is really no such thing as "Italian food" since cooking varies from region to region so each region offers slightly different classes.
In the Piedmont Alps in northwestern Italy, Bella Baita Mountain Retreat offers Cooking Together, a class where students prepare a 2-3 course dinner (and eat it), personalized for students' tastes. There's a wood-burning oven for bread or pizza making and classes are taught by the owners, an Italian chef, and an American-born chef.
If you're not sure where you want to go, Cooking Vacations offers one-day to weeklong Italian Cooking programs in many of Italy's regions, including their most popular school on the Amalfi Coast. Food Artisans Culinary Workshops, led by cookbook author Pamela Sheldon Johns, are held at Pamela's farm in Tuscany and in other parts of Italy.
You won’t find Italian dishes overloaded with spices, seasonings and myriad surplus elements. Keeping it simple allows the fresh and seasonal ingredients do the talking. Who knew linguine, butter and garlic alone could taste so good?
Scaling back on ingredients means there’s nowhere to hide when it comes to quality. For meat and vegetables, shop organically and locally to ensure freshness and flavour. Avoid supermarkets for sliced meats, breads and condiments, and instead source your imported bresaola and balsamic from an authentic Italian delicatessen.
To learn your prosciutto from your Parma ham, pay a visit to your local Italian Deli and befriend the staff. Not only can you tap up their expert knowledge, but you can also get insider information on when deliveries arrive, what you should be buying each season and where their produce was sourced from.
No Italian larder is without a well-stocked supply of staples. Think: high quality olive oil, parmesan cheese, risotto rice and spaghetti or tagliatelle. And don’t worry, there’s no snobbery surrounding dried pasta. In fact, dried works better than fresh with robust ragus and sauces.
Speaking of which, there’s nothing worse than a plate of soggy spaghetti. Almost all Italians serve their pasta al dente (‘to the tooth’), meaning firm and just slightly undercooked so that it still has bite. To ensure yours retains some density, begin tasting a few minutes before your pasta instructions say it should be ready.
Olive oil comes in a bewildering array of different options, so it can be tricky deciding which one to use when preparing a meal. A basic, mild oil is fine for cooking, so use it liberally when frying. When you’re zinging up dishes like salads or fish, opt for an 100% extra virgin olive oil.
Italian food is blissfully unpretentious with little bother for Michelin stars or fussy presentation. As meals are almost always communally prepared for families and loved ones, food comes from the heart with a focus on intuition and nourishing the soul as much as the taste buds.