Italian food is heavily influenced by the cuisine of other countries; French in Piedmont; Austrian in Lombardy, Trentino-Alto Adige and Veneto; Yugoslav in Venezia Giulia; and Spanish in the south.
DurationThis course is based on our recent travels to Tuscany, Umbria, and Le Marche. Join us to learn how to prepare and cook a variety of Italian dishes from this central region. As well as working with fresh, seasonal ingredients, you will learn how to make your own fresh egg pasta and a variety of classic Italian dishes.
The dishes we cook will follow the structure of an Italian menu - Antipasti, Primi Piatti (first course), Secondi Piatti (second course), Contorni (accompaniments), and Dolce (dessert).
While the day’s menu may change with the seasons and availability of ingredients, you can expect to make dishes such as:
At lunch, we’ll stop to eat what we have made in the morning and share a glass of wine while we chat with our fellow foodies on the course. There may be leftovers to take home, so please bring Storage containers.
The school has been established by chef Robin Stewart. Robin has over 30 years’ experience as a professional chef including in some of the World's top 5* kitchens. He has also developed recipes for some of the key British supermarkets. He is passionate about good quality ingredients and great tasting food. He loves nothing more than to help others develop skills in the kitchen, passing on hints and tips, techniques and short cuts which he has found useful throughout his career.
Rutland Cookery School offers full day workshops only. There are a maximum of nine people on any course which enables individual attention to be given when needed. All ingredients, aprons and equipment are supplied and at the end of the day you will be sent an email containing all the day’s recipes. Students work individually at their own, fully equipped workstation. Everyone cooks the same dishes, working at the same pace with each stage clearly demonstrated and explained. The emphasis of the workshop is not on slavishly following a recipe but on developing your own personal taste, judgement and techniques.
Whether you are an amateur or a keen cook your confidence and skill levels will be increased by attending one of these courses.
To start your informative, fun and enjoyable evening, prepare and enjoy a delectably light and fresh sage gnocchi accompanied by pan-seared scallops and a vibrant smoked paprika butter.
During the class you learn how to make and shape sourdough pizza dough, discuss ideas for pizza toppings and how to maintain a sourdough culture at home.
This half day Course will show you how to make your own fresh pasta at home using the finest Marino 00 flour, a welcome change to shop bought factory processed or dried pasta! We will use traditional hand rolled and machine methods
Get your children baking this summer. Our bread making day is designed for kids aged 7-16. Making bread is both a treat and a satisfying experience, the aromas amazing and with a few transferable skills you will be enjoying baking for years to come. In this class Baker Victoria Richardson will show
Join us at Waterman House Cookery School as we take a tour of Italy.
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