Loading...

Cook like an Italian

Acclaimed food writer and chef Valentina Harris invites you to join her on an Italian food adventure. She will introduce you to the fresh flavours, seasonal produce and artisan techniques at the heart of authentic Italian food, teaching you how to cook like an Italian.

During this practical five-day course Valentina will guide you through the flavours and dishes of different regions of Italy, focusing on a specific regional cuisine each day. Under her expert guidance you will gain the confidence and skills to produce a selection of delicious pasta dishes, sauces, meat and fish dishes, seasonal vegetables and local sweets. Using the best seasonal produce, you’ll learn how to recreate an authentic taste of Italy in your own kitchen.

No previous experience is necessary; just enthusiasm and a willingness to work alongside other food lovers to make real fresh Italian food. Across the five days you will create a feast of regional dishes, including:

DAY 1 - Friuli-Venezia Giuliao

  • Grilled polenta with mushrooms
  • Polenta with tomatoes
  • Fresh pasta
  • Giant ravioli with a mascarpone and beetroot filling
  • Cod fillets with chilli, garlic and capers
  • The goulash of Trieste
  • Stewed red cabbage with smoked pancetta
  • Sweet potato fritters

DAY 2 - Rome and Lazio

  • Roman artichokes
  • Pasta with chick peas
  • Spaghetti with sugo finto
  • Bucatini with amatriciana sauce
  • Roman roast lamb
  • Oxtail stew
  • Roman choux buns

DAY 3 - Sardinia

  • Impanadas di pesce – Sardinian fish pies
  • Saffron risotto
  • Fregola with mussels and clams
  • Sea bass in a salt crust
  • Lamb casserole with fregola
  • Frittata with tomato sauce
  • Papassinas - Sardinian iced biscuits
  • Suspirus – almond cookies

DAY 4 - Sicily

  • Sfincuni - Sicilian onion and tomato pizza
  • Cauliflower salad
  • Polpette di funghi
  • Vermicelli with squid ink
  • Rice and aubergine bake
  • Swordfish rolls
  • Bocconetti alla mandorla – almond kisses
  • Coffee gelato

DAY 5 - Tuscany

  • Crostini toscani - Tuscan pate
  • Stewed cuttlefish in the Livornese style
  • Pappardelle with hare
  • La ribollita - Tuscan bean and cabbage soup
  • Risotto al Chianti
  • Rabbit with olives
  • Torta garfagnina
  • Chestnut flour cake

A selection of the dishes you make will be served as a late lunch each day, while other dishes will be available for you to take home and enjoy. Refreshments will be available throughout the day. All ingredients, equipment and recipes are provided by the School.

OFFER: Book two places on this course and receive 15% discount. Just apply code ITHLEPS15.

"Valentina Harris truly cooks from the heart." - Giorgio Locatelli

Dates

Sorry, no dates available.

Summary

Subjects: Cooking

Student Success

More Case Studies
The Sunshine Pizza Oven

The Sunshine Pizza Oven

During the early stages of setting up The Sunshine Pizza Oven, Dan came to the School for the one-day Italian Baking and Pizza Making course, led by Emmanuel Hadjiandreou.

Full Case Study
Sophie Wood

Sophie Wood

Barmies, a handmade slow baked snack made from the barm of skilfully crafted beers, was developed by 28-year-old Sophie Wood while studying for an Advanced Diploma in Artisan Baking at the School of Artisan Food.

Full Case Study
Sophie Williamson

Sophie Williamson

A one-day cheesemaking course at the School of Artisan Food was the catalyst for Sophie Williamson’s unconventional journey from IT security specialist to professional cheesemaker.

Full Case Study
Lisa Wheeler

Lisa Wheeler

While studying for an Advanced Diploma in Artisan Food Production at the School of Artisan Food in 2010, Lisa was inspired to make the move from baking to butchery. In 2016 she set up her own business, Norfolk Charcuterie.

Full Case Study

Related Items

More Courses

Course Calendar

Click the highlighted dates to see the exciting courses we have coming up.

Newsletter Signup