An introduction to classic Italian cookery

About this course

The class covers a selection of Italian staples through demonstrations followed by cooking at individual workstations. Participants prepare focaccia, risotto, arancini with tomato sauce, aubergine parmigiana and a simplified tiramisu, while practising cutting, slicing, scoring and chopping techniques. The teaching also covers risotto preparation and the process of shaping cooked risotto into arancini. The completed dishes are served as a shared Italian meal at the chef’s table, with the option to pack food to take away.

What you'll learn

• Prepare and bake focaccia using mixing, kneading, shaping and topping techniques.
• Cook risotto and adapt it into arancini served with tomato sauce.
• Apply basic knife skills including cutting, slicing, scoring and chopping.
• Assemble aubergine parmigiana with charred aubergine, tomato sauce and cheese.
• Make a simplified tiramisu.

Is this course right for you?

The course is labelled Beginner, indicating an introduction to core Italian cookery techniques. It suits learners who want a guided, hands-on format, with demonstrations followed by individual cooking and a shared meal.

• Teaching demonstrations are followed by cooking at an individual workstation.
• The format includes both active preparation and time eating the dishes made during the class.

Before you go

• All ingredients, cooking equipment and aprons are provided.
• A digital recipe pack is provided for recreating the dishes at home.
• The prepared food can be eaten at the chef’s table or packed into a box to take away.
• Water is provided throughout the class.