Italian food is not just pizza and pasta. Students will learn a selection of food from all parts of Italy. Learn recipes from mountain regions to southern Mediterranean, also including recipes from central Italy and Rome. Class covers practical information about Italian lifestyle. Students will make
DurationItalian food is not just pizza and pasta. Students will learn a selection of food from all parts of Italy. Learn recipes from mountain regions to southern Mediterranean, also including recipes from central Italy and Rome. Class covers practical information about Italian lifestyle.
Students will make 3-course meal each week, and the food will be taken home at the conclusion of the class.
We are a small independent business located in inner west suburb of Sydney.
Paris International Cooking School was established in 1988 in London. In 1990, we started teaching cooking in Sydney Australia. We have been in current Stanmore premises since January 2000.
Italian cuisine is so regional, diverse and rich: A pizza, or a pasta will not look and taste alike from one region of Italy to another. Today we will focus on one of the most important and influential cuisines of Italy: Rome. Discover Rome, and some classics of the Italian cuisine in this deliciou...
Learn to make beautiful soft fluffy Gnocchi di Ricotta. It's so easy and delicious, you will surely add this recipe to your weekly meal plan.
Pizza, pizza pizza! Why a class to master this? Well, when you know how to make dough from scratch and create creative, vegan toppings, you'll never want to dine out or order in pizza again.
Welcome to Giovanna’s cooking and touring in Italy, Quite simply, we offer a harmonious blend of creativity and opportunity for small groups of 6 to 7 to escape into a world of visual, historical and gastronomic inspiration.
In this class you will learn how to make tortelloni with one of the most decadent fillings: the simple and delicious combination of slowly roasted spinach and ricotta. Also, we will make the delicate EGG YOLK ravioli (uovo in raviolo) using the same filling.
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