La cucina povera is the term that describes the humble, domestic cooking that was typical of Italy’s rural and urban working classes. Dishes typically consisted of local, seasonal legumes, grains and vegetables, with herbs and local spices. This style of cooking is the essence of the Mediterranean diet; simple, pure, wholesome and delicious. This class is led by Chef Paolo Arlotta and is suitable for vegetarians.

DEMONSTRATION AND SOME HANDS-ON

18+years old

Polenta is the ultimate winter comfort food. Wholesome, rustic and hearty, polenta is enjoyed throughout Italy in a variety of styles and with myriad accompaniments.

In Northern Italy, especially Lombardy and Veneto, polenta even tops pasta as the favourite family staple.

This demonstration class will showcase the range of polenta from Moretti, one of Italy’s oldest and most famous milling families. You will learn how to select and cook different types of polenta with a demonstration of three recipes: Polenta Taragna (corn & buckwheat) with cheese; Polenta Bramata (yellow corn) with meat sauce; Polenta Bianca (white corn polenta) with seafood.

18+ years old

Tortellini, ravioli, agnolotti; each region of Italy has their own version of filled pasta dishes. This pasta masterclass covers each stage of preparing the pasta, creating different fillings and folding the pasta into the various forms. 

At the end of the class you will enjoy a lunch of the pasta you've produced accompanied by a glass of wine or two.

HANDS ON | INTERMEDIATE-ADVANCED

18+years old