Low-Carb Italian with Stefano Borella

About this course

This course examines ways to adapt Italian cooking for a lower-carbohydrate approach, including alternatives to traditional starches and sugars. Participants combine demonstrations with hands-on preparation, working through recipes that may include pizza, lasagna, meat, vegetables and dessert. The emphasis is on applying low-carb ideas across different types of dishes rather than following a single menu. Recipes are provided after the class, and the prepared food is shared as part of the session.

What you'll learn

• Identify lower-carbohydrate alternatives to starches and sugars in Italian cooking.
• Prepare a selection of low-carb Italian dishes using supplied recipes.
• Apply low-carb principles across savoury dishes, vegetables and dessert.

Is this course right for you?

Listed as suitable for all levels, the course is intended for learners with different degrees of cooking experience. Participation combines demonstrations with hands-on cooking, followed by eating the dishes prepared during the class.

Before you go

• A meal consisting of dishes prepared during the class is included.
• Drinks with the meal include wine, beer and soft drinks.
• A cotton apron is provided to take home.
• A recipe pack is sent by email within 48 hours after the class.
• Dish selection may change with the seasons or to accommodate dietary requirements.