LESSON 1: Piedmont, Lombardy, Trentino and Friuli
Date: September 19
In every Italian regional cuisine, they use a basic sauce as well as infused olive oil. This is olive oil to which an extra flavor has been added, for example, garlic or basil. During this first lesson, we make sauces and oils that we continue to use throughout the course. They are full of beautiful flavors and ideal for the many dishes we make during the course.
The north of Italy has a rich economy. For this reason, more meat is used in this region than in the south. In this northern region you eat risotto and drink fine wines like Barbero or the lighter Barbaresco. The truffle as well as the wide choice of cheeses are a delight in Northern Italy and therefore popular ingredients for many dishes.
LESSON 2: Liguria, Emilia Romana
Date: October 17
Liguria lies between the sea and steep mountains. The hills are covered with wild herbs such as thyme, sage, rosemary, oregano, marjoram, and basil, which you can taste and smell in the dishes of this region. Pesto also originates from this region. The cuisine of Emilia Romagna offers just about everything your heart desires: Prosciutto di Parma, mortadella, pancetta, balsamic vinegar and of course the Parmigiano Reggiano. In this region, food is the cork that drives the economy.
This evening we make some fresh pastas and ragù alla Bolognese, the showpiece of the city of Bologna.
LESSON 3: Tuscany, Umbria and Le Marche
Date: November 14
The regions of Tuscany, Umbria and Le Marche are paradise on earth and known for their rolling landscape with cypresses and vines. The origin of this cuisine is its simple and high-quality country cooking including beans, artichokes, asparagus, and porcini. The refinement originates from the Renaissance, when in Florence the foundation was laid for the modern kitchen with antipasti, primi, secondi, often also contorni and finally the dolci.
The menu includes ribollita, a famous Tuscan bread soup, dishes with Umbrian truffles and lots of fresh vegetables.