We have three Italian courses running in 2014: A half day course explaining the essential techniques for making pasta, risotto and seasonal pesto, plus two full day courses exploring the regional ingredients and classic dishes of Northern and Southern Italy.
Italian Cookery for Beginners
An introduction to Italian cookery, covering the core techniques that are the cornerstones of so many well-loved dishes.
Dishes covered in this course typically include:
plus seasonal variations such as Wild Garlic
variations with alternative ingredients
Zabaglione with Seasonal Fruits
Techniques covered in this course will include:
- Making pasta, explaining the different types and ingredients
- Cutting and shaping pasta - tagliatelle, ravioli and tortellini
- Making pesto and how to keep it's fresh colour
- Making risotto, with explanation of the different types of risotto rice
- Making zabaglione
The above are representative of the recipes taught on this cookery course. However, Swinton Park Cookery School reserve the right to change any or all of these dishes, as circumstances require.