4 CLASSES ON SATURDAY 8, 15, 22 and 29 MARCH 2025, 10.30 h. until 14.30 h.. 

TO BOOK THIC COURSE PLEASE CLICK ON DAY 1 IN THE CALENDAR AND FOLLOW THE BOOKING PROCEDURE, THANK YOU.

TO FOLLOW THIS COURSE YOU DO NOT NEED TO HAVE FOLLOWED THE BASICS COURSE 1

(also suitable for vegetarians since every non-veg dish is also made in a vegetarian version)

The groups can have between 8 and 15 participants.

This course is a follow up of the Basics of The Italian Cuisine PART 1 and we prepare some of the best and most surprising Italian classic and regional dishes. Here a few of the recipes we make:

• Lesson 1, “King Tomato”: all sorts of dishes with tomato, the real King of the Italian cuisine. Fresh tagliolini pasta “nests” with mozzarella and basil, oven-baked aubergines with cheese and lemony Sicilian sauce, tomatoes stuffed with pasta, pancetta and scamorza cheese – also in vegetarian version – and herby omelette strips from Milan in tomato sauce. Then stuffed bell peppers with pesto and cheese, fried panzerotti (mini stuffed calzone) with tomato and mozzarella from Puglia and more! A beautiful dessert, mini hazelnut cakes with layers of crunchy dough, cream and fresh fruit, is the sweet note that ends this class.

• Lesson 2, Beautiful, pure dishes: 4 cheeses terrine with nuts and pears served with home-made nut and figs bread, also perfect for our creamy mushroom paté. Chickpea & vegetables burgers with a spicy home-made salsa, aubergine “schnitzels”, plus a rustico (stuffed savoury pie) with cheese, courgette and ham, also in vegetarian version. Cookies made with sweet Limoncello liqueur and the famous “roses cake” from Mantua with home-made sabayon are our desserts.
• Lesson 3, A stroll through the Italian regions: a wonderful focaccia barese with tomato and olives from Bari (Puglia), Sicilian arancini di riso, minestrone alla genovese. Sicilian layered potato cake with mozzarella and oregano, a mixed vegetables tartare with buckwheat and a basil “coulis”, spicy ricotta fritters from Calabria. As dessert the salame di cioccolata, a wonderful, chocolaty “salami” made with cocoa, almonds, butter and dates plus the soft soffione ricotta cake from Abruzzo.
• Lesson 4, Easy and laborious at the same time: pumpkin gnocchi with a creamy Taleggio sauce, oven-baked mozzarella “cocottes” with tomato sauce, and a rich frittata with spaghetti. Little croquettes made with peas and ricotta, a quick every day pizza with pecorino, vegetables and fresh basil. We also make rosted peppers stuffed with cream cheese and tuna (also in vegetarian version). The sweet finishing touch is represented by an innovative carb-free tiramisù-like dessert with fresh fruit and white chocolate.

Price: € 395,00 all-in including Prosecco, wine, all other drinks and all recipes (excl. VAT for businesses). You can also give this combination of 4 lessons as a present: buy a gift voucher for a 4 week course!.

In case you have to miss a lesson it’s possible to send a friend, colleague, family member and so forth in your place. Would you please communicate that to La Cucina del Sole before the lesson starts? Grazie!

Special requirements: are you allergic for certain ingredients? Please tell that to Nicoletta so that she can make sure the menu suits your requirements!

La Cucina del Sole reserves itself the right to cancel the workshops/courses in case of an insufficient number of participants. The participation fee will be restituted on the original bank account or it will be valid for a subsequent course/workshop.