Italian cuisine class

Learn the local recipes of Calitrian cuisine

Cooking demonstrations for those who love Italian Food!

Duration: 4 hours - maximum 8 people
Price: 85 EUR per person per day *classes can be taken as consecutive days
Description: Our cooking class is designed to offer food lovers a unique gastronomic experience exploring Calitrian and southern Italian cuisine, sampling local ingredients and learning the recipe secrets, with emphasis in Calitrian food preparation and wine paring. Whether you are a kitchen novice or an experienced cook, you will find our cooking classes in Calitri to be fun and very useful in your every day life.  A translator will participate in the course to translate the cooking explanations to ensure that the traditional recipe hasn't been modified by changes in culture and language. Recipes will vary depending on seasonal and fresh produce availability.

Sample of recipes covered at the course

• Pasta Fresca e Ragout/Fresh pasta with Ragout (preparation of fresh pasta and meat and tomato-based sauce, an important dish in the region of Campania)
  
• Parmigiana di Melanzane/Eggplants a la Parmigiana (eggplants with tomato,mozzarella and parmisan-based sauce)
  
• Frittelle Montanare/Highland Crepes (small fried pieces of dough with tomato sauce and basil herb)
  
• Rotolo di Verdure/Vegetable Roll (oven-cooked pizza dough stuffed with season's vegetables)
  
• Zucchine alla Scapece/ Scapece Zucchini. (Fried zucchini dressed in mint and garlic.)
  
• Pasta e Fagioli/Pasta and Beans (typical local dish)
  
• Costine di maiale speziate (pork prepared with local herbs and cooked in the oven with herb sauces)
• Paccheri del contadino/The Farmer's Paccheri: (Pasta-based recipe with potatoes, ham, hot peppers and tomatos.)
  
• Gateau di Patate/Potato Gateau (Salty potato tart with mozzarella, salame and ham)
  
• Polpette Napoletane/Napolitan Meatballs (minced veal with breadcrumbs, eggs, pine nuts and raisons.)
  
• Sformato di pasta al "gratin"/"Gratin" Pasta Pie (an oven-baked pasta pie with milk, peas and mozzarella cheese.)
  
• Timballo di pasta alla "Norma"/Norma's Pasta Pie (Pasta pie with fried eggplants, mozzarella and tomato sauce)
  
• Spaghetti con le Vongole/Spaghetti with clams
  
• Linguine alla "bonne femme"/"Bonne Femme" Linguine (Linguini pasta dressed with oilives, capers, parsley and fresh tomatos.)
  
• Impepata di Cozze/Peppered Mussels (Mussels with freshly grated pepper)
  
• Spigola "all'acqua pazza"/Acqua Pazza Se-Bass (poached sea bass with fresh tomatoes, garlic and parsley.)
  
• Peperoni "al gratin"/Pepper "al gratin" (oven-baked peppers dressed with capers, olives and breadcrumbs)
  
• Cotolette di agnello/Lamb Cotolette (Lamb covered in breadcrums and fried).