events

sugar & spice – festive baking, thursday 13 and 20 december

Thursday 13 and 20 December from 7pm till 10pm

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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.

 

The SUNDAY kitchen with Carla Tomasi: Sun 27 Jan

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 cookingwithcarla@virgilio.it

Goatober Rome – Goat tasting evening with James Whetlor from Cabrito, Saturday 13 October

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.

Cabrito Goat Meat at Hill Farm Dairy, Somerset

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.

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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.

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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.

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Photo credit (main shot) Mike Lusmore.

Ravioli del Mondo | Dumplings of the World – NEW DATES

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.

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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 alicekiandra.adams@gmail.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.

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Polish Pierogi with Danka Ajzenman Cinque, date to be announced 

Market to Table 2018 dates

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.

Sep 21 SOLD OUT – contact us for other Sep dates
Wednesday 26 Sep – sold out

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Thank you to Carola Ploechinger for cover photo and Vanessa from Olives and Lucinda and Lida Meyer for the photos.

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.

Syrian Delights – Fatayer and Manaeesh with Hummustown, Thursday 12 April

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.

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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 – alicekiandra.adams@gmail.com, or Shaza Saker from Hummustown – shazaroman@gmail.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.

Saturday 17 March – Spring in Persia – a Norouz class with Saghar Setareh

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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.

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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.

 

Menu

Persian Cheese Platter with herbs (vegetarian)

Main Courses

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

Dessert

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 – saghar.setareh@gmail.com.  You can find and share content about this cooking class at #PersianCookingClassRome.

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