cookery school

Daytime Practical Course

For many Italians and those of Italian descent, the delight of gathering around a bountiful, beautifully laid table, the thrill of indulging in unforgettable regional dishes, and the convivial Christmas atmosphere are enough to inspire the greatest of culinary feats. During the Christmas holidays fanciful specialties claim pride of place at the table. These are traditional dishes that add a festive note to seasonal menus.

Typical Italian Christmas dishes include vermicelli, baked pasta, capon and turkey. Traditional Christmas Eve Dinner, which includes seven types of fish (or nine, eleven, or thirteen, depending on the town of origin), is known as La Vigilia Napoletana in southern towns and includes drowned broccoli rabe (also known as Christmas Broccoli),and caponata di pesce (fish salad) to complete the main course.

Traditional sweets (i dolci) are also important items for the Menù di Natale (Christmas menu) in Italy. Many of them originated in convents, where the nuns made special types of sweets to mark major religious holidays such as Christmas, presenting them as gifts. Every convent made a particular kind of sweet. These desserts include: struffoli (Neapolitan honey pastry); cenci (fried pastry ribbons sprinkled with powered sugar); dried figs, candied almonds, chestnuts, and marzipan fruits and vegetables.

So for a feast of Italian Christmas flavours book on this course.....

Saturday 05th December 2015
9.30am - 4.00pm
£145

or  click here to book now