FRENCH AND ITALIAN REGIONAL DISHES COURSE
Be inspired and enriched
The versatility of techniques as well as ingredient combinations, ensure that both French and Italian cuisines continue to inspire us. What not many people know is that French cuisine was inspired by Italian cuisine. The Italian Medici thought it would be nice for a dinner not to put all the food on the table at once, but to do it in stages, that is, in a number of courses. This, in turn, stimulates creativity to come up with dishes to match a particular course. Almost all over the world this custom has been adopted. In Asia, you still get a lot of dishes on the table at once, which is also something. This course highlights southern Europe, specifically Italy and France with occasional forays into Spain.
Information
This course consists of four lessons. Scroll down for details. Sign up and secure yourself a spot.
Time of day
Classes take place between ± 6:30 p.m. and 10:30 p.m.
Cost
€545 per person for four classes, including drinks and coffee
Location
This French/Italian cooking course is held in the Pijp area of Amsterdam. Ms. Hamersma’s cookbook store has a cooking studio and dining room we can use! The max number of participants is 6, therefore there is a lot of personal attention.
Register
Individually or per group.
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LESSON 1
Date: April 6
The sea has much to offer, too much to cover at once. But we will try it by working with seafood, we will make a bisque of shrimp and we will make a gnocchi with a sauce of cream and saffron. The sea bass has many preparations, this time we make it as the Italians do in Puglia. Dishes from Brittany and Normandy and from Puglia and Sicily.
LESSON 2
Date: June 1
Nutritious food is usually eaten in the mountains to build resistance to the fierce climate, which can be cold AND hot. In southern Europe, we have the Alps/Dolomites and the Pyrenees as high mountains. From here come beautiful cheeses made from milk from cattle grazing in the mountains. That you can make beautiful dishes with these you are about to discover!
LESSON 3
Date: July 7
Southern Europe has the Mediterranean Sea as a source of much good. The climate allows us to use many beautiful fruits and vegetables. We travel the coasts from Spain to Italy and pick up some of that for this evening. Bouillabaisse and lobsters are on the menu this evening. Perhaps a lobster bisque for a nice sauce base.
LES 4
Date: to be scheduled later
In the Mediterranean are islands where local culinary cultures have grown. Lots of fish of course, but produce from the land is also featured! One quickly thinks of Sicily with its caponata and cannoli. But what about Sardinia, Corsica and Mallorca? Culinary life is also flourishing there!
