CULINARY WORKSHOPS – LUNCH AND DINNER
At La Cucina del Sole you can also book a cooking workshop with your own group. These cooking sessions are perfect for a successful company outing, a creative bachelor party or a warm family reunion. One of the advantages of such cooking classes is that you can chose the date that suits you best based on your agenda and that of all other participants.
These culinary classes represent an excellent way to do some great team building in a relaxed and joyful atmoshpere. You get to know each other better while preparing together a wonderful Italian meal which will be accompanied by excellent Italian wines.
Based on you choice of time ((lunch or evening cooking session) you are going to prepare a three-course Italian meal according to the best Italian traditions. The regional Italian cuisine is and stays our main specialty!
After this rewarding and filling meal there is of course just enough space for a cup of coffee or tea/herbal tea…
To book a cooking session at La Cucina del Sole please send Nicoletta an e-mail.
We work with groups of 8 (minimum) to 80-90 (maximum) participants
LUNCH SESSIONS
It is possible to organize a lunch session. That means that you and your group will start cooking a 3-course lunch around 10.30-11.00 hrs and be ready (lunch eaten, coffee drunk) around 14.30-15.00 hrs.
For possible lunch menu choices please send us an e-mail (see About us/Contact) and we’ll send you a list of dishes that can be prepared during a lunch workshop.
EVENING SESSIONS: MENUS YOU CAN CHOOSE FROM
PASTA WORKSHOP
We put pasta under the spotlight. Everything you always wanted to know about pasta but you never dare to ask, with the tips and tricks of our pasta experts.
We’re making three different types of pasta:
ravioli filled with ricotta and spinach in a classic butter and sage sauce, tagliatelle with an even more classic tomato-basil sauce and maltagliati with a wonderful handmade pesto alla genovese.
Everyone will practice making the perfect pasta dough and working with a pasta machine (during the workshop it’s also possible to buy an Imperia pasta machine, the very best).
All pasta dishes are then eaten and evaluated at the table while we drink some good Italian wines with them.
A delicious fruit salad with mint, spices and whipped cream for dessert and coffee or tea are the perfect ending of the pasta workshop.
ANTIPASTI WORKSHOP
Eating Antipasti – the “Italian tapas” – is one of the best ways to have lunch or dinner because you get the chance to taste more dishes than in a “normal” meal. The smaller quantities make sure you don’t become “full” too soon so that you can experience more taste sensations in one meal.
During this workshop we cook several small dishes that can vary based on the available seasonal ingredients. Amongst others, we prepare a selection of these piatti: puff-pastry “bags” with with goat cheese and vegetables, crespelle gratinate con mozzarella e pesto (grilled crepes with mozzarella and homemade pesto), melanzane ripiene al forno (stuffed aubergines from the oven), purùn con bagnèt verd (roasted bell peppers with spicy green sauce), frittata alle erbe (a classic Italian omelette with fresh herbs), polpettine di ceci (chickpea/ham fritters), rotolini di melanzane gratinate (rolls made of grilled eggplant and stuffed with pecorino cheese and herbs), polpettine al sugo (meatballs in tomato sauce), focaccia with rosemary, Sarde alla siciliana imbottite (fresh sardines from the oven with raisins, pine nuts, parsley and bread crumbs) and much more.
For dessert we make a wonderful ricotta cream enriched with chocolate and served with fruit marinated in red wine (or fruit juice if no alcohol is not an option).
THE SICILIAN CUISINE
The cuisine of Sicily is particularly fragrant and tasty.
We make the famous arancini di riso (crispy rice balls stuffed with meat and mozzarella and then fried), the polpettine di pollo dorate (little meatballs with pine nuts and fresh herbs) with two side dishes including the famous caponata, a vegetable stew with aubergine, belle peppers, tomato, basil, pine nuts and olives. For dessert we have cassata siciliana (a very rich sweet made with sponge cake, ricotta cheese, candied orange zest and chocolate).
During dinner we will drink some wonderful Sicilian wines and we will end with a glass of sweet Marsala wine with our dessert plus, of course, a cup of coffee or tea.
