Italian regions at table
With this brief course you get a good idea of the wide variety of ingredients and cooking techniques available in Italy.
All the twenty regions boast a great culinary patrimony, due to the fortunate position of the peninsula in the Mediterranean, to the physique landscapes, made my mountains, hills, valleys, rivers that cause different micro-climates all over the country; due, overall, to the intricate history and melting pot of populations.
The lessons will be a journey throughout the scents, the tastes, the colors of the various dishes.
The Chef will guide you through a unique culinary experience, discovering the traditional dishes of five Italian regions.
Program
Day 1 – EMILIA ROMAGNA
Lasagne
Soft chocolate cake
Day 2 – SICILY
Caponata
Sword fish Sicilian style
Cannoli Siciliani
Day 3 – VENETO
Cavei de strega (Black fresh pasta)
Baccalà Vicenza style with polenta
Zaleti (Corn cookies)
Day 4 – CAMPANIA
Pasta with tomato and mozzarella
Fish in “acquapazza”
Babà
Day 5 – TUSCANY
Farro soup
Stewed wild boar
Zuppa inglese (traditional Florentine dessert)
Are you interested in this course?
Time
Cost
Where
This is an open course: more participants may take part in the same program. Usually, our classes do not exceed 5-6 people. It can also happen that the course takes place with only one person.
On request it is possible to attend privately.
The lesson is practical and the Chef will guide you in the preparation of the recipes.
Each participant will be actively involved.
At the end of each lesson, you sit at the table to taste the preparations, analyzing procedures, flavors, the sense of Italian taste.
Trainers
