Southern Italian Summer Cooking

We will focus on the cooking of Apulia and Calabria, the heal and toe of italy, with a tradition of cooking with lots of olive oil, garlic, tomatoes and herbs, Apulia magnificent coast is dotted with ancient olive trees, white houses & beehive shaped stone "trulli". Calabria is mountainous, hard and rugged.

The south of Italy is still poorer than the north and so has a tradition of cooking where no food is wasted; every part of an animal is eaten, not our concern! They also have a tradition of preserving vegetables, sun drying tomatoes, aubergines & peppers or preserving them in olive oil. Apulias' plains are home to italy's finest olive oil, so everything is cooked and served with olive oil along with the staples of crusty bread and pasta such as the famous pasta of Apulia "orecchiette" little ears.

We will make bruschetta al pomodora, salsa verde with light colourful salads. We will make fresh pasta such as Herb Papardelle served with Ciambotta, Orecchiette with Garlic Wild Greens and handmade Ravioli with a Sicilian Filling fresh pasta and some spicy dishes inherited from the Arab traders and finish off with Zabaglione & marinated seasonal fruits

We will taste and cook throughout the day and finish with a shared three course meal which we will have made together, accompanied by Italian Organic wines or juices. You will receive a recipe pack full of tips and ideas at the end of the day.

Time: 10.00am - 4.30pm

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