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 obliged 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.
Spaghetti aglio, olio e peperoncino very easy to make: extra vergin olive oil, garlic and spicy chilli pepper.
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 doing so, 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 utilise in the right quantity the ingredients to create the final plate. |
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