Join master baker and sourdough nut Jeremy Cherfas for an all day baking workshop.
Along with taking participants through the basics of baking bread with a natural leaven, everyone in this all day class will take home a piece of starter with which to continue their sourdough journey. And not just any starter! Jeremy has a much loved Tuscan starter – that he has fed and baked with for over ten years – that is over a hundred years old. Is there anything particularly Tuscan about it? Perhaps not, but it is ready to make delicious, flavorful and nutritious bread.
Jeremy will pass on the knowledge surrounding keeping, and using your new (old) starter to make sourdough bread of various types.
There will be a fresh lunch of seasonal produce with wine and detailed notes to take home along with the starter.
Email Jeremy on email@example.com for more info.
Vanessa Miles, the Australian cook, photographer and teacher known as ‘the hungry chook’, is back at latteria studio for the fourth year in a row. In this hands on class Vanessa will have you rolling and filling delicious pork and mushroom dumplings, and share the tricks to grilling them ‘potsticker’ style. This is a simple evening class which finishes with dinner around latteria studio’s long table, with seasonal Asian vegetable dishes and wine.
To book a place – class size is limited to eight – click here.
For more info email: firstname.lastname@example.org
Photos by Vanessa Miles and Vanessa Arena.
A series of evening classes, from October to December 2018, see dates below.
Every culture has a way of wrapping up simple ingredients into small parcels, which once cooked by various methods; steaming, boiling, baking and frying, create meals that so often come to symbolize the way that country or region eats. Beyond the ravioli of various Italian regions there are the (countless) dumplings of China and other parts of Asia, the Samosas of India, Polish Pierogi and Russian Pelmeni.
This series of evening classes will be simple, short and lots of fun. Each class will end around the long table with glass of wine and the fruits of our labours. Class size is limited to 8 people, you can click on the links to book.
Email email@example.com for more details.
Vietnamese Rice Paper & Spring Rolls with Amanda Wotring, Saturday 20 October
PIES! from the Anglo-Australian tradition. Thursday 11 October.
Lebanese coming soon.
Polish Pierogi with Danka Ajzenman Cinque, date to be announced
As part of the Dumplings of the World series we are running a special Syrian class – Fatayer e Manaeesh – with Hummustown, Thur 12 April. This is a fundraising class to help the crowdfunding effort that is aiming to give the fantastic middle eastern catering start-up Hummustown its own kitchen and outlet. This booking link will take you to the crowdfunding site – first 8 people to donate 50 euro making writing a note saying COOKING CLASS will join us on the evening of Thursday 12 April.
On the night we will make Fatayer pastry parcels filled with spiced lamb and cheese, and traditional zaatar Manaeesh. Of course there will be some of the beautiful Syrian dips to try and after cooking we’ll sit down to enjoy what we have prepared with a glass of wine.
To find out more email Alice – firstname.lastname@example.org, or Shaza Saker from Hummustown – email@example.com
And even if you can’t make the class but love the initiative – hope on over and donate to the Hummustown crowdfunding, and spread the word!
Beautiful photo by Marie Sjoberg.
Friday 15 June, a day workshop with lunch, from 9.30am.
Summer is a feast of tomatoes, zucchini, the perfume of basil, the smell of tomato leaves, and a purple haze of eggplants at the markets. This day workshop, which will start at the lovely open air market in Monteverde Vecchio, will focus on ways to cook the best of the season all summer long.
Join these two Australian cooks, who have built a friendship based on the love of food from both sides of the globe, for a day cooking outside of the vegetable box. Vanessa is a gardener as well as a cook, and will share her recipe and technique for her fresh tomato leaf pasta, which we’ll enjoy with fresh tomato and butter sauce. We’ll roast peppers, slow roast tomatoes and grill eggplant, and talk about how to preserve them as well as ways to use as part of a summer feast. You’ll learn new ways with zucchini and twists on tomatoes, and everything prepared will be enjoyed with a convivial lunch including local wines. For more info you can write to: firstname.lastname@example.org or email@example.com
Class size is limited to 6 people, and participants will go home with recipes and cooking notes, as well as samples of what we bake. Click here to book a place.
Giulia Scarpaleggia is a Tuscan born and bred food writer and photographer, and she teaches Tuscan cooking classes in her studio in the countryside in between Siena and Florence. On the 12th of December she is back in Rome for a cooking class during which we will cook a Christmas dinner to celebrate the holidays with a Tuscan accent.
We will start the meal with the most traditional crostini neri from the countryside, a chicken liver spread enlivened with capers and anchovies. We will prepare crespelle alla fiorentina with a seasonal filling, followed by the most classic arista alla fiorentina, a roast pork loin made festive with prunes and pancetta.
As for the desserts, we will move to Siena and we will prepare two Medieval treats: we will make ricciarelli, the soft almond biscuits, and panforte, a spiced fruit cake.
Wines from a local farm will accompany our meal and our chats over a table of shared honest food. This is a hands on dinner class, which starts at 5pm, with a maximum of 8 participants, if you want to book your spot send an email to firstname.lastname@example.org