NEW YORK- ARRIVAL SATURDAY, APRIL 13TH
AT PENTOLE AGNELLI SHOWROOM: 126 5TH AVE. 10TH FLOOR, SUITE 10B-NEW YORK- 212-620-4101 | 212 620-0371
TWO LESSONS: 75$ each- To make a reservation and to buy these lessons you should write to: stefia1952@libero.it
Tuesday APRIL 18th – 6.30-10 PM
SICILY WITH LOVE
A lesson that will teach to appreciate one of the richest italian regional cuisine: the Sicilian.
We’ll cook and eat together:
Grilled eggplants with capers sauce
Le panelle- Chickpeas fritters
Le Iolande al pesto trapanese- A special kind of pasta with Sicilian pesto.
Le polpette di pesce spada con salsa alla menta- Swordfish meatballs with mint and tomato sauce.
Il biancomangiare- The Blancmange- An almond and milk pudding with pistachios.
2) Thursday, APRIL 21rst-6.30-10 PM
COOKING AS ROMANS DO
A lesson that will disclose secrets and tricks in making the most famous Roman pastas.
We’ll cook and eat together:
Bucatini all’amatriciana- Amatriciana Bucatini
Spaghetti alla carbonara- Carbonara Spaghetti
Mezze maniche Cacio e pepe- Cheese and pepper pasta
Torta di ricotta- Ricotta custard
FRIDAY, APRIL 29TH- 7 PM.
THE DINNER AT PENTOLE AGNELLI SHOWROOM: A NEAPOLITAN FEAST! -OPEN TO EVERYBODY.
PENTAX Image
SAVE THE DATE!!
It will be a dinner to a maximum of 40 people. We’ll cook a Neapolitan menu, some of the best food that Italy can offer!
We’ll be cooking:
Paccheri alla Sorrentina ( a special kind of pasta with tomato, basil, and mozzarella)
Sartù di riso (a rich timbale of rice and meatballs)
Parmigiana di melanzane (Eggplant Parmesan)
Scarola maritata ( Escarole wit olives, pine nuts, capers, and raisins)
Torta Caprese (Capri’s Cake)
PRICE: 110$ EACH-WINE INCLUDED
To make a reservation and to buy this dinner you should write to: stefia1952@libero.it
AT HEAVEN’S KITCHEN COOKING SCHOOL-
109 WEST 17TH STREET
BETWEEN 6TH AND 7TH AVENUES
NEW YORK, NY 10011
TEL: 212.929.7900
info@havenskitchen.com
You can buy these two lessons directly online at the above address.
TUESDAY, APRIL 19TH| 7-9.30 PM
1) GNOCCHI WORLD
Gnocchi are not only good to be eaten, they are also fun to be made! In Italy there are many different kind of gnocchi and we’d love to teach you how to make them:
Gnocchi di patate (potatoes gnocchi) with tomato sauce and basil
Gnudi, ricotta and spinach gnocchi with butter, sage, and parmesan ( these gnocchi are practically the ravioli’s filling, they are famous in Tuscany and that’s why they are called “Gnudi”, meaning “Naked”, naked raviolis.
Gnocchi alla Romana (gnocchi roman way). Semolina gnocchi with butter, pepper, and parmesan
Gnocchi con le prugne, Plum gnocchi. This is a typical recipe from Italy Northeast, dressed with butter, sugar, breadcrumbs, and cinnamon.
THURSDAY, APRIL 28TH – 7-9.30 PM
2) COOKING AS ROMANS DO
Roman cooking is very easy and down to earth. Rome is famous all over Italy for its pastas, made with simple ingredients rich in flavour: bacon, pork belly, hog jowl, eggs, romano, pepper. These are the perfect ideas for an evening with friends: easy, tasty, unforgettable!
Bucatini all’amatriciana, Bucatini matrician way, with tomato sauce, hog jowl, hot pepper and romano cheese. Amatrice is a village near Rome famous for this pasta that was enjoyed by Pope Bonifacio the VIIIth, born not far from there.
Spaghetti alla Carbonara. Spaghetti with eggs, bacon, pepper, butter, parmesan and romano cheese.
Fusilli Cacio e Pepe– Fusilli cheese and pepper. This is one of the most famous roman pasta, it’s a dish made only with fresh grated romano, parmesan cheese, and freshly ground pepper. Deceptively easy. To make a good cacio and pepe is not an easy job!
Mezze maniche ai carciofi- Half sleeves with artichokes, onions and bacon.
DINNER AT GUSTIAMO- A COMPANY THAT IMPORTS ITALIAN QUALITY INGREDIENTS TO THE STATES
For invitation only. Here we’ll be offering a Sicilian Dinner.
MENU
Busiate con il pesto trapanese agli agrumi Pasta al tonno, menta e limone Vitel tonnè Hummus di fave e bottarga
Insalata di finocchi, arance, mandorle, Crostata di marmellata di mandarini e amaretti
Leaving New York on April 30th at 1 pm from La Guardia Airport.
MIAMI-ARRIVAL MONDAY, APRIL 30TH- ore 16,17
MAY, TUESDAY 3rd
AT THE RESTAURANT “ VIA VERDI”- 6900 Biscayne Blvd- Miami- 786-615-2870
Owner: Fabrizio and Nicola Carro- Fabrizio@viaverdimiami.com
A SICILIAN DINNER for 80 people
APPETIZERS
Panelle (Chickpeas fritters)
Arancini (Fried rice balls)
Bruschette ai fagioli zolfini
FIRST COURSE
Pasta con il pesto Trapanese agli agrumi
SECOND COURSE
Polpette in agrodolce (Sweet and sour meatballs)
SIDE DISH
Insalata di finocchi, arance, olive e mandorle (Fennel, oranges, olives and almond salad)
DESSERT
Biancomangiare con granella di pistacchi (blancmange with pistachios crumbs)
Euro 65 wine included
MAY, SATURDAY 7th
A PRIVATE DINNER- 14-16 GUESTS
Bruschetta pomodoro e fagioli (Bruschettas with beans, Bruschettas with tomatoes)
Pasta con pesto trapanese (Pasta with Sicilian pesto)
Osso bucco, risotto Milanese (Risotto Milanese with veal shank)
Tiramisu
MAY, WEDNESDAY 4TH
AT THE REAL FOOD ACADEMY
9612 NE 2ND AVENUE MIAMI SHORES
Phone: 786 395 0355
http://therealfoodacademy.com/
COOKING LESSON: A TASTE OF SICILY
MENU
Appetizer
Grilled eggplants with capers sauce
Entrèe
Le Iolande al pesto trapanese- A special kind of pasta with Sicilian pesto.
Main Course
Le polpette di pesce spada con salsa alla menta- Swordfish meatballs with mint and tomato sauce.
Salad
Insalata siciliana- fennel, oranges, olives, and almond salad
Dessert
Il biancomangiare- The Blancmange- An almond and milk pudding with pistachios
$ 55
MAY, THURSDAY 5TH
AT THE REAL FOOD ACADEMY
9612 NE 2ND AVENUE MIAMI SHORES
Phone: 786 395 0355
http://therealfoodacademy.com/
COOKING LESSON: A TUSCAN FEAST
MENU:
Appetizer
Bruschetta with Zolfanelli beans (These are special beans from Tuscany, the producer, FATTORIA CASAMORA will ship them to Miami and we’ll be dressing them with their wonderful olive oil)
Entrèe
Tortiglioni with black cabbage and ricotta
Main Course
Meatloaf with mushrooms
Dessert
Schiacciata fiorentina alla panna (Florentine sweet pizza with heavy cream)
$55
Leaving Miami on May 9th at 18,55
LOS ANGELES- ARRIVAL ON MONDAY 9th AT 21,34
MAY, FRIDAY 13TH
from 1:00pm to 5:00pm
LACMA and Surfas
First join Maite at LACMA for an exploration of the culinary history of Italy through the centuries with a special focus on Tuscany. Then reconvene at Surfas in Culver City where Stefania Barzini of the Folle Casseruola in Rome, Italy will lead the group in the preparation of a modern Tuscan meal complete with a tasting of Casamora Olive Oils and delicious Vin Santo with dessert. ($125 includes museum admission, tour, all ingredients, cooking instruction, recipes and wine. Does not include museum parking.)
Please note that through this class meets at LACMA it is not LACMA organized.
Menu may include:
appetizers
Bruschettas with Creamed Zolfini Beans Drizzled with Casamora Extra Virgin Olive Oil
Panzanella (Bread Salad with Tomatoes, Onions, Cucumbers, Boiled Eggs, Capers, and Basil)
entree
Oil Mill Soup (Artichokes, Potatoes, Olive Oil, Garlic on Toasted Bread)
main course
Tuscan Meatballs with Mushroom Ragu
side dish
Chickpea Salad with Fresh Onions, Nuts and Aromatic Herbs
dessert
Peach Cake
REGISTER HERE: http://www.brownpapertickets.com/event/2533816
MAY, SATURDAY 14TH
AT THE ITALIAN CULTURAL INSTITUTE
1023 HILGARD AVE, LOS ANGELES
310-443-3250
A TUSCAN COOKING LESSON WITH LUNCH
MAY, SATURDAY 14th
Appetizers
Bruschetta with black cabbage and lard
Bruschetta with Zolfanelli beans (These are special beans fro Tuscany, the producer will send them to L.A. we’ll be dressing them with their wonderful olive oil)
First meal
Potatoes and mint tortelli
Second meal
Meatloaf with mushrooms
Dessert
Schiacciata fiorentina alla panna (Florentine sweet pizza with heavy cream)
SAN FRANCISCO
MAY, MONDAY 16TH
A Cooking lesson at a private home
SONOMA COUNTY
MAY, THURSDAY 19TH
A TUSCAN DINNER AT COMSTOCK WINERY
LOS ANGELES
MAY, SATURDAY 21rst
AT THE ITALIAN CULTURAL INSTITUTE
1023 HILGARD AVE, LOS ANGELES
310-443-3250
A SICILIAN COOKING LESSON WITH LUNCH
Appetizers
Arancini (fried riceballs)
First meal
Busiate with Trapanese pesto
Second meal
Impanata di pesce spada (Sword fish timbale)
Side dish
Fennel, oranges, olives, and almond salad
Dessert
Blancmange (Almond and milk custard)
OJAI
MAY, SUNDAY 22nd
Lavender Inn 
210 E Matilija St – 93023 Ojai (CA) · +1 (805) 646-6635
REF: Beth innkeeper@lavenderinn.com
Two Nonnas in Sicily
Sunday May 22 @ 1:00 with Stephania and Paola
This class will be way too fun! These two Roman grandmas are traveling in the US, cooking real Italian home food on the road, attending food events and teaching cooking classes on various regional food in Italy. Besides working at her own cooking school, Stephania is also a contributing chef at Fattoria Casamora (www.casamora.it) in Tuscany, where she organizes weekly cooking workshops. The Fattoria produces one of the most amazing and prized Italian extra virgin olive oils, and they are sponsoring part of the events she will be doing in the U.S. She will use this olive oil in the class. Stephania is also an author of 7 cookbooks, a blogger, and teaches Food Writing Classes at several universities. Vieni a mangiare!
Menu:
Appetizers
Arancini (fried riceballs)
First meal
Busiate with Trapanese Pesto
Second meal
Fried Swordfish Meatballs in a Tomato and Mint Sauce
Side dish
Fennel, Oranges, Olives, and Almond Salad
Dessert
Blancmange (Almond and Milk Custard)
$75 with a class of 12 people
CALL 805-646-6635 for RESERVATIONS & more information on private or these public classes!
MAY, TUESDAY 24TH
SANTA BARBARA
Cooking lesson at a private home
LOS ANGELES
MAY, THURSDAY 26TH
From 1:00pm to 5:00pm
LACMA and Surfas
First join Maite at LACMA for an exploration of the culinary history of Italy through the centuries with a special focus on Tuscany. Then reconvene at Surfas in Culver City where Stefania Barzini of the Folle Casseruola in Rome, Italy will lead the group in the preparation of a modern Tuscan meal complete with a tasting of Casamora Olive Oils and delicious Vin Santo with dessert. ($125 includes museum admission, tour, all ingredients, cooking instruction, recipes and wine. Does not include museum parking.)
Please note that through this class meets at LACMA it is not LACMA organized.
Menu may include:
appetizers
Bruschettas with Creamed Zolfini Beans Drizzled with Casamora Extra Virgin Olive Oil
Panzanella (Bread Salad with Tomatoes, Onions, Cucumbers, Boiled Eggs, Capers, and Basil)
entree
Oil Mill Soup (Artichokes, Potatoes, Olive Oil, Garlic on Toasted Bread)
main course
Tuscan Meatballs with Mushroom Ragu
side dish
Chickpea Salad with Fresh Onions, Nuts and Aromatic Herbs
dessert
Peach Cake
LOS ANGELES
MAY, FRIDAY 27TH
DINNER AT A PRIVATE HOME
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