Italian cooking is famous for its pastas, pizza’s, but also meat, fish, fruits and vegetables. Cheeses, cold cuts and wine are another part of Italian gastronomy. In this workshop you will learn how to make some of the basics Italian recipes that can be part of any meal.
Pesto is a sauce with its origin in the city of Genoa in the area of Liguria in northern Italy. Its real name is Pesto alla Genovese. Originally made with only Pecorino Fiore Sardo (a sheep cheese) which is difficult to find. It can also be made with Parmigiano Reggiano alone or a mix of Parmigiano and Pecorino Romano. You can reinvent this classic recipe using other nuts. A sauce with sun-dried tomatoes and almonds instead of pine nuts and basil is from Sicily and is called Pesto alla Trapanese. In this workshop we will be sticking to tradition.
Kinds of Gnocchi have been made in Italy since Roman Times. There are 3 main kinds of (modern) Gnocchi. One made with Ricotta cheese, another with semolina, and one with potato, once introduced to Italy in the 15th century. In the North of Italy where wheat was more expensive, they started to substitute potatoes instead of all grain.
Tiramisu: A wonderful dessert ,now said to be the most popular dessert in the world. It was invented before the 1800s in Treviso, Italy, although the recipe did not appear in any books until 1980, perhaps due to its infamous history as an Aphrodisiac. It is made of lady fingers, dipped in coffee, layered with a mascarpone cheese mix with a good dusting of cocoa. Delicious.