There are few, if any, among us who don’t celebrate the delights of Italian native fare. Who doesn’t want to learn to cook Italian food? Mediterranean cuisine is celebrated both for its use of the simplest and freshest ingredients prepared with great variety according to the cook’s personal tastes, and the incorporation of good quality olive oils, aged balsamic vinegars and herbs.
The Italians take food and food preparation very seriously. It’s an integral part of Italy’s culture as well as being a popular topic of conversation. Italian cooking equates to good food, and is ideally combined with good wine and good company. And in Italy, everyone knows how to cook.
This is why Italian cooking classes are so popular. Whether taken in Italy during a villa vacation or simply at a local cooking school, cooking authentic Italian food is as enjoyable as eating authentic Italian food.
Italian food varies greatly, from region to region, and the reason for that is the very core of Italian cooking—it revolves around the simplest use of the freshest, local, seasonal ingredients. That is why southern Italian fare is heavily laced with tomatoes, basil, olive oil and fresh fish, which are natural products of its warm clime, while northern Italian fare, where dairy and cattle are the major agricultural products, features Parmigiano, butter and meats as well as hazelnuts and truffles. And it varies seasonally contingent upon what is available in the local markets.
Taking a cooking class in Italian food has a disarming way of bringing out the Italian in all of us—convivial atmosphere, talking, laughing and, above all, working together to bring about a delicious meal. In a word, Italian cooking is fun. And learning to cook Italian in a short series of cooking classes, surrounded by fellow students and a chef who shares your passion, is even more fun.
There is more to Italian cooking than pasta but, as everyone knows, pasta is a staple of Italy. Although meals are not typically a complicated affair, important meals often incorporate five courses: the aperitivo, followed by the first course, the main course, the cheese plate and, finally, dessert, and are invariably summed up with the requisite digestif!
When you take an Italian cooking class, whether you learn to make aperitivo such as crostini and other antipasti, insalata caprese or perhaps veal with tuna sauce, first courses such as potato, red bell pepper or onion flans or risotto, main courses such as game hen with honey hazelnut sauce or veal with sage, artisan pastas, including pappardelle, agnolotti, or tortellini, one dish meals such as lasagna and other baked pastas, or traditional desserts such as stuffed peaches, ricotta cake, semifreddo or pears poached in wine, it is a venture into Italian culture.
A good Italian cooking class will adjust class size to suit the menu. Larger classes are better suited to overall presentation and more easily constructed dishes such as meats, baked pastas, polentas and risottos whereas smaller, more intimate classes are more appropriate for more complicated endeavors such as preparing and stuffing delicate agnolotti or other dishes where a careful touch or artisanal technique must be learned.
There is an Italian cooking class for every type of fare. You can take a specialty class for one type of cooking or a series to experience Italian cooking in greater depth and breadth. Review the menus that you will prepare in your class beforehand. If you have special dietary needs, perhaps a private cooking class would be the way to go. Regardless, taking an Italian cooking class is going to be more fun than you can imagine!
To learn more about Italian cooking and delicious recipes, set up your very own private cooking class today!