EVENING CLASSES, 3-4 COURSE MENU OR PASTA/ANTIPASTI WORKSHOP
At La Cucina del Sole you can organize a private cookery lesson with your own group perfectly tailored for a corporate event, a team building session, a bachelor party or a family reunion. One of the advantages of such a cookery class is that you can choose a date entirely according to your schedule and that of the other participants.
Come and learn how to cook real Italian food from real Italian chefs!
These cooking workshops are also an excellent way to improve the team building inside your work group. Everyone learns to know each other better by cooking and eating together a great Italian meal accompanied by fine Italian wines.
The all-in price of 89,00 euro p.p.* of our cooking sessions includes (per person): 1 glass of Prosecco/unlimited non-alcoholic drinks with nibbles at arrival, snacks while cooking, all ingredients + cooking and dining, 3 glasses of wine or 6 glasses of non-alcoholic “wine” (Amé), unlimited Italian beer and other non-alcoholic drinks, unlimited coffee and tea, recipes for cooking the chosen menu at home, use of aprons and cleaning after cooking. This arrangement practically includes the equivalent of 1 bottle of wine per person and usually there’s no need to purchase any extra alcoholic drinks. In case more wine/Prosecco is consumed you will only be charged for the extras opened bottles (see the Extra Drinks Price List at the end of this page).
FOR INFO ON THE AVAILABILITY OF YOUR CHOSEN DATE/S PLEASE USE THE “CONTACT US” BUTTON AT THE END OF THIS FORM.
For the evening workshops with own group you can choose one of the following seasonal or thematic menus. All menus can also be made suitable for vegetarians.
We put pasta under the spotlight. Everything you always wanted to know about pasta with the tips and tricks of our expert chefs. We make three different types of pasta: ravioli filled with ricotta and spinach in a classic butter and sage sauce, tagliatelle with an even more classic tomato-basil sauce and corzetti with a wonderful handmade pesto alla Genovese. Everyone will practice making the perfect pasta dough and working with a pasta machine.
The meal also includes a mixed salad and a delicious fruit salad with mint, spices and whipped cream as a dessert. Coffee/tea are of course the finishing touch.
ALLERGENS: gluten, milk, eggs, celery, mustard
Eating Antipasti – the “Italian tapas” – is one of the best ways to have lunch or dinner because you get the chance to taste more dishes than during a “standard” meal. We cook several dishes that can vary based on the available seasonal ingredients. Amongst others, a selection of these piatti: stuffed oven-baked tomatoes, crostini with a lemony herb ricotta, oven roasted bell peppers with a crunchy top, frittata alle erbe (a classic Italian egg dish with fresh herbs and onions), tartlets with goat cheese and cherry tomatoes, smoked cured meat rolls filled with truffled cream cheese and fresh herbs, Italian meatballs in tomato sauce, focaccia bread with rosemary, mini pizzas with aubergine and mozzarella and a lot more.
Our dessert is a delicious ricotta cream enriched with chocolate and served with fresh strawberries marinated in wine or fruit juice if alcohol is not an option and strawberry sauce (with chocolate sauce and pears stewed in wine during Autumn/Winter).
ALLERGENS: gluten, milk, eggs, fish, nuts
The Sicilian cuisine
The Sicilian cuisine is the result of an amazing melting pot since Sicily has hosted lots of different populations (Greeks, Arabs, Normans and so forth). The richness of her cuisine is therefore immense.
We start with Palermo’s most famous street food, the arancini di riso (fried saffron risotto balls filled with mozzarella and peas) to go on with a wonderful chicken stew with white wine, capers and olives, some of the island’s wonderful products. Stuffed oven-baked tomatoes and caponata (the Sicilian ratatouille) are the rich and elaborate side dishes while the cassata siciliana is our sweet masterpiece: a rich, liquor-soaked sponge cake base filled with a sweet ricotta cream enriched with chocolate and candied orange peels. Some great Sicilian wines will of course complete our meal and help us appreciate even better the wonderful cuisine of this amazing island.
ALLERGENS: gluten, milk, eggs, nightshades, nuts
FIRST COURSE: chestnut gnocchi with a creamy mushroom and fresh herbs sauce
SECOND COURSE: Sicilian chicken thighs stewed in white wine with olives, capers and fresh herbs
SIDE DISHES: oven baked tomatoes with garlic, parsley and bread crumbs plus grilled polenta tartlets with fresh herbs
DESSERT: roses made with puff pastry and apple served with a sweet mascarpone cream.
ALLERGENS: gluten, milk, eggs, celery, nuts
FIRST COURSE: risotto with pumpkin, porcini mushrooms, cheese and fresh herbs
SECOND COURSE: cod fish cakes with parsley and a home-made fresh herbs mayonnaise
SIDE DISHES: Sicilian couscous with saffron and roasted vegetables plus mini aubergine “pizza” with tomato, herbs and cheese
DESSERT: sweet ricotta/chocolate cream with pears stewed in white wine and a rich chocolate sauce.
ALLERGENS: gluten, milk, eggs, celery
FIRST COURSE: crunchy crostini with grilled marinated bell peppers and caramelized cherry tomatoes
SECOND COURSE: parmigiana (mixed vegetables “lasagne”) with tomato, Parmesan, fresh basil and mozzarella
SIDE DISHES: zucchini fritters with fresh herbs and yoghurt dip / roasted potatoes & red onions with sage and garlic
DESSERT: chocolate “salami” served with a creamy sabayon.
ALLERGENS: gluten, milk, eggs