Cooking course “REG01” on Saturday 2, 9, 16 and 23 March 2024 (4 lessons in total) – SOLD OUT

Cooking course “REG02” on Tuesday 3 & 17 September and 1 and 15 October 2024 (4 lessons in total)

TO BOOK THIS COURSE PLEASE CLICK ON THE FIRST DATE (THE ONE IN GREEN ON THE CALENDAR) AND THEN ON “INDIVIDUAL COURSE: THE REGIONAL ITALIAN CUISINE”.

All menus can be made 100% vegetarian proof for vegetarians.

The groups can have between 8 and 15 participants.

WEEKDAYS cooking lessons start at 18.00 hrs and end around 22.00 hrs.

SATURDAY cooking lessons start at 10.30 hrs and end around 14.30 hrs.

Every Italian region (20 in total) has very specific eating habits, recipes and ingredients. In our culinary travel through Italy we discover the following regions:

– Sicily (involtini di melanzane con spaghettini, grilled aubergine rolls stuffed with thin spaghetti in a rich tomato & salted ricotta sauce, fuazza agli spinaci, a rolled-up focaccia stuffed with spinach, olives, garlic and lots of pecorino cheese, pollo con peperonata siciliana, a chicken stew in bell pepper & green olives sauce, – also in vegetarian version – zucchine in salmoriglio – fried courgettes with a green sauce made with garlic, lemon and fresh herbs –  and the insalata pantesca, a rich salad from the island of Pantelleria, are the tasty side dishes. Plus Sicilian almond cookies and olivette di Sant’Agata – little “olives” made with sugar and almond flour – as sweet treats.

– Puglia (bruschette with fresh tomato and burrata, gnocchi made with bread and black olives with sautéed shrimps – also possible in a vegetarian version – and a rich tomato sauce with olives, a courgette and ricotta flan, a millefeuille of aubergine, pancetta and smoked scamorza, and roasted marinated bell peppers with garlic and mint. A sweet ricotta pudding with amarene cherries is our delicate dessert.

– Liguria (ravioli with mushrooms, stuffed chicken thighs with lemon, the famous focaccia di Recco as a vegetarian main, plus a savoury pie prepared with potatoes and green beans, oven-baked stuffed tomatoes. The desserts are a mascarpone and chestnut cream with chocolate and light and crumbly flower-shaped canestrelli cookies.

– Tuscany (two types of crostini (green ones with a tangy herbal pesto and red ones with a spicy tomato and beans cream). The main dish is wonderful crespelle alla fiorentina (thin crêpes stuffed with ricotta and spinach in tomato sauce). The side dishes are a rich panzanella salad with lots of fresh vegetables and stewed fennel and red onions with olives and white wine. Desserts: two of the most iconic cookies, cantuccini (crunchy cookies from Prato) and ricciarelli (soft and sweet almond cookies from Siena). Plus the delicious zuccotto, a creamy semifreddo cake made with cream, cocoa and hazelnuts, served with a glass of Vin Santo (Tuscan dessert wine).

During each lesson we prepare a complete meal with 5 or 6 (sometimes more!) different seasonal dishes. These regions will surprise you with the differences in tastes and variations.

WHERE: The courses are being held at cooking school La Cucina del Sole, Warmondstraat 180 in Amsterdam.

You can also give a course as a present: order a gift voucher for a cooking course.

Price: € 395,00 all-in (including Prosecco, all wines, all other drinks and recipes for home, ex. booking fee).

In case you miss a specific lesson you can send a friend, colleague, family member etc 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 fits your requirements!