1. Eco-friendly con gusto
The theme of sustainability can be used in various ways and of course also in relation to what we eat. Italians really know how to conjure gems from leftovers. ‘Non si butta via niente’ or ‘we don’t throw anything away!’ This is a very important fact of the circular economy. The principle is very closely interwoven with the authentic Italian cuisine and originated from poverty, but at the same time produced iconic dishes. Delicacies are still made with leftover bread, pasta, fish, meat, offal and herbs and vegetables picked in the wild. Let’s try this noble Italian ‘no food waste’ principle during the cooking workshop.
- Panzenella or a salad with crunchy vegetables and soaked old bread from Tuscany
- Crostino nero or a bruschetta with a warm meat topping with also
chicken liver and spleen, from Tuscany
- Palotte cacio e ova – balls of pecorino cheese, old bread and egg in a tomato
sauce, from Abruzzo
- Malfatti del salvatico – a kind of gnocchi of old bread and nettles from
- Polpette della nonna – meatballs made from the leftovers in the fridge from
- Fave e cicoria or white bean cream and wild chicory from Puglia
- Baci di Romeo e Giulia – sweet kisses from Romeo and Juliet from Veneto
- Wines/grapes: Red: Sangiovese and Rosso conero – White: Verdicchio di Jesi and
2. Southern Italy
The typical Southern Italian
Mediterranean cuisine consists of lots of sun-drenched vegetables, pasta, meat dishes and fish. This kitchen is simple, pure and also especially delicious. It is the fruit of thousands of years of cultural cross-fertilisation. The many restaurants, bars and kiosks in the South offer a range of savoury and sweet specialities. In the Southern Italy workshop we will make some of the best from these.
- Bruschetta rossa from Basilicata
- Orecchiette or a homemade pasta in the shape of ears from Puglia
- Fregula or a homemade pasta from Sardinia
- Pasta sauce with ndjuja (spicy mince) from Calabria
- Pasta sauce with clams or cockles and bottarga from Sardinia
- Arrosticini or sticks with mutton
- Seadas, a delicious dessert from Sardinia, a raviolo with pecorino cheese and honey
- Wines/grapes: Red: Cannonau and Aglianico – White: Grillo and Pecorino
3. Northern Italy
The very rich Northern Italian cuisine is a mecca for gourmets. The area has a large arsenal of quality products, but its inhabitants also know how to conjure up something tasty with
little food. Original experiments and improvisations colour the kitchen. In this workshop, we put it to the test and make some unique creations based on wonderful and high-quality ingredients.
- Spritz and the real Veneto aperitif in several varieties
- Bagna cauda or the vegetable dips in a sauce from Piedmont
- Sarde in saor or sardines in a sweet and sour dressing from Veneto
- Pesto Genovese made in the mortar and linguineTortina di zucca or pumpkin tarts
with a cream of Parmesan cheese from Emilia Romagna
- Cjarsons or a type of ravioli with fresh herbs and salted ricotta from
- Tiramisu according to the original recipe from Tolmezzo
- Wines/grapes: Red: Rosso conero, Barbera d’Alba – White: Verdicchio castelli di
4. Cibo di strada or street food
Italy has a rich culture of street delicacies that vary from region to region. Italian ‘street food’ is not about ‘fast food’, but about pure dishes with top ingredients carefully prepared through ‘slow cooking’. ‘Cibo di Strada’ are region-specific and historically grown from the food that less fortunate people could collect and prepare. Cibo di strada are rock & roll and delicious. In this workshop you will have the opportunity to learn how to prepare and taste these. These recipes are guaranteed to impress!
- Chichetti or topped bruschetta from Veneto
- Panzerotti or half-moon stuffed with mozzarella and tomato from Puglia
- Suppli cacio e pepe or oval stuffed rice balls from Lazio
- Piadina or a stuffed salty pancake from Emilia romagna
- Polpette di melanzane or aubergine balls from Calabria
- Cannolo dessert from Sicily
- Babà al rum from Campania
- Wines: Red: Lambrusco secco and Cannonau – White: Pecorino and Fiano di Avellino
The cooking workshops are flexible and able to move around. Together, we will find a suitable time in the calendar and the most suitable location for your team. This can be, for example, in one of the partner organisations in the city or the outskirts, in the countryside and also abroad.
The workshop can be given in English, Dutch, French and Italian.
Use this link to ask for more information without obligation.