Lisbeth and Thomas from Il Ghiottone Umbro ran their first Roman food weekend workshop this April at latteria studio. From the look of their produce table as they unloaded their produce from the market (Testaccio on friday and Circo Massimo on Saturday), and the taste of some of the dishes I dipped my fork into, this is one of the best 2 day cooking workshops going. Lisbeth, a Danish chef, and Thomas, run a boutique bed and breakfast in Todi. Their next workshop here in Rome will celebrate Autumn and runs between 10 and 13 October. As well as market visits and classes there will be dinners at favourite Roman restaurants and time for a few aperitivi and sights.
Interesting seasonal dishes and regional classics sum up Thomas and Lisbeth’s style, and the best produce from the markets their mantra. Read more about this unique course, and others in their Todi kitchen, here.
Email: email@example.com for a full workshop outline and all details.
This small group class starts at the open air Mercato di Via Niccolini in Monteverde Vecchio where we will shop for seasonal ingredients for a simple vegetable focussed lunch. Back at the studio kitchen we will prepare a regional antipasto, make fresh pasta, prepare two seasonal vegetable dishes and a fruit focussed dessert.
The class will be led by cook, food stylist and teacher Alice Adams, and has a maximum of five participants. Click on the dates to book, and get in contact to suggest a date!
Meeting place is outside Bar Desideri, via A G Barrili 56, and then on to Latteria Studio, via di Ponziano 29
Our 4TH ANNUAL POP-UP CHRISTMAS KITCHEN! Come along on Sunday the 16th for a cup off tea, mince pie, slice of Carla’s famous christmas cake and to buy the best stocking fillers – those you can eat!
Starts at 10am through to 5 pm.
Email us to place orders: firstname.lastname@example.org email@example.com
And come and support the Neighborhood Oranges project which help give experience and work to two young Nigerian girls. This year there will be plum and bitter orange marmalade for sale as well as some quince paste. Get in contact if you want to order as gifts.
Some of the items available for pre-order:
Neighborhood Oranges Marmelate Solidale: Small 3.50, large 4.50, 50c off each jar when you buy more than 4 jars. Bitter Orange, Plum, and limited Apricot and Quince paste.
Mince Pies in gift box. 10 euro for 12 deluxe mini mince pies
Gingerbread – gift bag with 10 pieces: 6 euro – gift bag with 6 pieces for the tree: 6 euro
Cavallucci di Siena – gift bag with 10 pieces: 6 euro
Traditional shortbread – gift box with 10 pieces: 6 euro
Thursday 13 and 20 December from 7pm till 10pm
Christmas classics for homemade gifts and festive treats. Old favourites from the anglo tradition: mince pies, gingerbread, classic shortbread as well as lesser known Italiann gems cavalluci di siena.
Join in around the spice filled kitchen table as we roll and cut favourites for the holiday season. We’ll pack our treats in inventive waste free packaging, and enjoy an antipasto style dinner with wine as we work.
Cost of the class is 55 euro, to be paid as a deposit of 25 with the balance of 30 euro on the night. Follow the links to book for the 13th of december and the 20th of december. Everyone will take home what they have prepared for the Christmas pantry.
Like the idea of this class but not the date – get your own group together and pick your own day and time frame.
Carla’s series of Sunday kitchen workshops is back. A day for visitors to Rome and cooks who live here. Filled with fresh produce from Carla’s garden in Ostia Antica and the warm wisdom of a chef with years of experience across Italian and world food culture, the class culminates with a convivial lunch of what you have made.
Sunday 27 Jan – The Vegetarian Winter Garden
To book a spot contact Carla on firstname.lastname@example.org
Saturday 13 October from 7pm. Stand up goat tasting dinner (see the menu below!) click here to book your spot.
Goatober spreads the word that goat meat is delicious, ethical and sustainable. The hope is to move goat meat into the mainstream with the goal that all billy goats born into the dairy system, anywhere in the world, will go into the food system, rather than being wasted.
Goatober arrived in the UK in 2016 and mainland Europe in the following year. There are vibrant dairy industries across the UK and Europe who want to change the practice of euthanising and Goatober is part of the solution. The campaign aims to put a goat dish on restaurant menus and to encourage people to try cooking goat at home themselves, for all or part of October.
Cabrito Goat Meat will be hosting a goat tasting at Latteria Studio on Saturday the 13th October, celebratting goat meat with an Indian influenced menu that utilises the whole goat nose to tail style;
Kid, Dried Cherry & Almond Peshwari Naan
Slow Cooked Kid Raan, Pomegranate & Mint
Kid Tandoori Kebab with Onion Raita
Kid Goan Sorpatel Curry
James Whetlor, the founder of Cabrito, will be cooking and presenting his vision of the future of goat meat.
In October 2018, there are Goatober events and dinners in London, Bristol, Manchester, Cornwall and at a global food symposium in Galway, Ireland. Working in partnership with the Interreg ‘food heroes’project, which aims to end food waste in farming across the EU, there are events at the Nantes food Festival in France and in Frankfurt, The Netherlands, Rome and at the Amorevore Food & Arts Festival in Ibiza.
This special evening will be a stand up dinner for the first 25 people to sign up. You can book here, be quick because this is going to be a deliciously fun evening.
Photo credit (main shot) Mike Lusmore.