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, stuffed aubergine, pepper and basil rolls, baby artichoke ratatouille, ricotta & spinach calzone, broad bean dip and light colourful salads. We will make fresh pasta and some spicy dishes inherited from the Arab traders and finish off with hazelnut icecream or a fresh apricot tart. We will taste as we cook and finish with a late lunch with organic Italian wine.
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