Market to Table, the special series of appointments created by Rachel Roddy, Carla Tomasi and Alice Adams for visitors to Rome, is back for 2018 with more dates and a revised class structure. The concept remains the same: we start at the market, mostly Testaccio, but other markets on occasion, where we fill bags and baskets with the best of the season. We then walk back across the river to Trastevere and up to latteria studio where Carla awaits – with more produce from her garden in Ostia.
Making fresh pasta is much of the day, as well as trimming, cutting and prepping the vegetables and other morsels that will make up part of a very convivial shared lunch.
The dates for 2018 are listed below. They will be available to book (with a deposit) three months out from each class – you can click on the link to do so. If you are coming to Rome on a date that doesn’t match please feel free to enquire about a private class with either Carla or Alice.
Max group size is 6 participants, with a special class with a max of 4 people on selected dates. Two of the three of us will always lead the class.
Lots has been written about Market to Table; click on the links to read the lovely accounts by Emiko Davies, Natalie from An American in Rome , Paola from Italy on My Mind, Sue Quinn on Pen and Spoon, Vanessa from Olives and Lucinda, and Rosana from Hot and Chilli.
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 – email@example.com, or Shaza Saker from Hummustown – firstname.lastname@example.org
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.
The arrival of March means Spring is just a few steps away. Although we’re still shaking off the winter it’s time to prepare for Norouz, the Persian new year celebrated on the Spring equinox, followed shortly after by Easter. Spring celebration food everywhere focusses on the new seasonal greens and celebration of growth. Although the classic Persian dish to celebrate Norouz is Sabzi Polo ba Mahi — Persian herby pilaf served with fish — there are also other dishes that are prepared with the fresh produce of Spring.
This Persian feast menù is completely green in color in honour of Spring celebrations. There’s Kuku Sabzi — Persian herby frittata — that is a classic Norouz dish in Tehran. Then there will be Baghali Polo — Persian pilaf with fava beans and lots of dill — that will be served with lamb shanks, cooked with saffron and turmeric. These dishes and the rest of the Menù are Persian inspirations that can brighten up your Easter lunch/brunch for a feast with a middle eastern flavor.
Persian Cheese Platter with herbs (vegetarian)
Bghali Polò: Persian pilaf with fava beans and dill (vegan)
Kuku Sabzi: Persian herby frittata with barberries and walnuts (vegetarian) Lamb Shanks stewed with onions, turmeric and saffron
Tahdig: saffrony, crunchy rice crust Sides
Green beans salad with eggs, potatoes with lime and sumaq dressing Spinach Borani: yoghurt dip with saffron and walnuts
Maghut: Persian rose and almond pudding topped with pistachios served with cardamom tea
To book or for any other info or details please contact Saghar – email@example.com. You can find and share content about this cooking class at #PersianCookingClassRome.
Carla Tomasi is a cook for all cooks. Chef, restauranteur, home cook, pickler and preserver. Italian, but a lover of all the great world cuisines. This series of workshops has something for everyone. Hone your skills to a z and learn something new.
Saturday 10 March – Skillz #1. Pasta, Gnocchi and Risotti 101.
Ins & outs of these ‘primi’. Which flours, what potatoes, what rice!! Methods and shapes,
and pasta sauces too.
Sunday 18 March – Skillz #2. The world’s best simple flat breads: pita, focacce
and stuffed focacce.
Saturday 14 April – The wonderful and varied world of pulses, grains and
beans. Freekeh, barley, black lentils…to name just a few!
Sunday 13 May – Skillz #3. Easy puddings/cakes/desserts. Bonet (from Piemonte), Zuccotto ( from Florence), Lemon and poppy seed cake( so buttery and fragrant), a classic Caprese torte, Praline semifreddo ( no ice cream maker required), Tahini and halva
brownies (so very good you will ask somebody to hide them from you) and
last but not least Cassola, a baked Roman cheesecake with a cherry, red
wine and bay compote.
16 th June Saturday – The Modern vegetarian. Recipes inspired by world
cuisines and home cooking.
Each lesson included lunch with lots of good things from Carla’s garden in Ostia Antica. To book a place email Carla at firstname.lastname@example.org
All photos by Vanessa from Olives and Lucinda.
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: email@example.com or firstname.lastname@example.org
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.
The Sunday Kitchen is a new monthly series at Latteria Studio that kicks-off on Sunday 28th January. If you work all week long this is a once a month opportunity to join a cooking class, be part of a convivial group and enjoy a beautiful lunch.
The day will start with just baked maritozzi and cinnamon buns, with the big Moka being passed around.
Fresh pasta and focaccia will always be made, and a stuffed focaccia too to be enjoyed with our aperitivo.
The Sunday Kitchen will always be a very seasonal with as much produce as possible from my garden in Ostia Antica.
Sometimes the day will be vegetarian, sometimes not, however the vegetable world – together with pulses and grains – will always prominently figure. My two gorgeous butchers boys (they run a lovely local shop) will be able to provide us with certified meats and fish will be bought at my trusted fishmonger Faiola in Ostia where everything on offer is spanking fresh.
Children are welcome too, because you are never too young to learn how to cook! I am planning to run The Sunday Kitchen on the last Sunday of each month, however if you wish to book any other Sunday and make it your own to celebrate a birthday or a gathering of family and friends just let me know.
25 th February Indian vegetarian cooking
25 th March The glorious springtime vegetables of Rome: artichokes, peas,
broad beans, cicorie…
29. th April North African Cuisine: The Maghreb – SOLD OUT
27 th May Super PASTA class
24 th June Fast forward to summer cooking
29 th July Micro preserving for the small urban kitchen
26 th August Traditional Italian preserves with tomatoes,aubergines,
courgettes and sun ripened stone fruits.
If you wish to book a place, or the whole Sunday Kitchen, or require any further info please mail Carla at email@example.com