Our
way of cooking has evolved over the centuries. The south of Italy
has always been a Mediterranean base through which many civilizations
have passed, giving to our land and likewise to our plates a touch
of their traditions.
Pizza is
just one example: born in Naples, in particular the Margherita style
today better known worldwide as plain cheese pizza, was first created
in honor of Queen Margaret, wife of Umberto I, ruler of the Kingdom
of the two Sicilies.
Our mission
is to teach our students the art of traditional southern Italian cooking,
specifically those dishes rooted in our culture and way of life. In
this way we not only offer cooking classes, but a piece of our historical
heritage.
During the First and Second World Wars people were obligated to eat
more simple dishes, as many ingredients were not available. From those
days many dishes were created, such as:
Pasta e Fagioli - bean soup with pasta
Il Baccala’ in Casseruola con Patate - dried salt cod with potatoes
baked in a casserole
La Caponata ¯ a delicious salad made with old, sun-dried bread
moistened with fresh tomatoes, small green spicy peppers, olives,
fresh basil, and a sprinkle of olive oil.
We get a great deal of pleasure from teaching the preparation of these
dishes, because they are simple, yet unique in flavours and healthy
in contents.
You will learn from us how to find the time to organize your meals,
and by so doing, see how easy it is to take care of yourself and your
diet.
We focus our teaching on three key factors:
The choice of raw material: fruits, vegetables, spices, dried products,
oils, etc.
The homemade preparation of intermediate products, like sauce (Ragu’,
Beciamella, Pesto), soups, conserved products, etc.
How to handle and utilize in the right quantity the above ingredients,
to create the final plate.