ITALIAN FOOD
A five week course
An introduction to Italian food that you can use on an everyday basis at home.
Learning techniques that will make recipes seem easy and the chance to buy ingredients you’ve never tried before in Roman markets and have the confidence to adapt recipes to create fantastic dishes of your own.
From Cacio e pepe (literally, cheese and pepper), the one pasta dish which exemplifies the complexity of pan sauce precision and therefore the measure of all cooks as to how to prepare and season raw fish; preparing roman vegetables like puntarelle and the secret to cooking carciofi alla romana; from canapés to
Tuscan soups; from classic roman dishes to some of my own favourite creations and making your own pasta in double quick time. It is all in my five-week course.
The courses are themed to appeal to individual taste. It is not necessary to do every class in the course, though obviously to do so would give you a better overview of the food that I’m trying to share with you. But, I realise the impracticalities of having to commit to a five-week program and you are welcome to choose the themes and classes that most appeal to you. Space is limited to eight students per class to ensure proper attention, so please book as soon as possible to secure your place.
PROGRAM
THURSDAY 19/11
- Strozzapreti with sea bass, aubergines, pine nuts and mint
- Paccheri with pancetta arrotolata, courgettes, sundried tomatoes and marjoram
- Scarola and ricotta ravioli with anchovies and seasoned breadcrumbs
THURSDAY 26/11
- Couscous of cavolfiori romano with grapes, pinenuts and trombolotto
- Carpaccio of sea bream with black truffles
- Tartar of beef with lardo di colonato
THURSDAY 03/12
- Carciofi alla romana
- Puntarelle with alici
- Cacio e pepe
- Saltimbocca alla romana
THURSDAY 10/12
- Courgette flowers filled with ricotta and thyme
- Sardines alla beccafico
- Chick pea farinata with rosemary
- Crostini with ducks breast and remoulade
THURSDAY 17/12
- Tuscan chicken liver pate
- La Ribollita
- Chicory with dried broad bean puree and ricotta salata
TARGET AUDIENCE
The course is open to everybody
ADDRESS
Theorical and practical lessons will be held at the Italian Kitchen Academy (Fontana di Trevi – Center of Rome) – Metro A Barberini.
COSTS
55,00 euro for each lesson or 250,00 euro for all five classes
Payment methods:
- Payment can be made online by clicking on the BUY button for the course reference by credit card or Paypal.
- It is also possible to make a bank transfer to: CULTURAL ASSOCIATION ITALIAN KITCHEN ACADEMY IBAN: IT34G0542803200000000007918. Please state in “subject” the name of the course for which you are requesting the enrollment and the start date.
- There is the possibility of paying cash, but only directly going to the headquarters of the Academy in Vicolo Scavolino 64A – 00187 Rome.
