Cookery Class of MEDITERRANEAN CUISINE “Sapere di Sapori” (Knowledge and Taste)
Where tradition, history, culture and food blend together to create an explosion of taste.
Six lessons of 4 hours each, 2 of theory and 2 of practice learning about particular types of local produce and traditional Italian cuisine adapted for the cooks of today, for although the cooking of one’s grandmother was superlative, the calories of a bygone age, are not accepted anymore.
During the months of July and August , at the Club VerdeBlu, weekly courses of MEDITERRANEAN CUISINE may take place.
6 afternoon lessons from 4.30 to 8.30 p.m., during which those dishes prepared by the course members will be enjoyed by the students and their partners by candlelight and under a starry sky.
Club VerdeBlu will adapt the school cookery program to products and ingredients available during that season, so that the course members and their partners may enjoy to the full these delicious recipes which only the earth, the sea and the Mediterrenean sun abundantly provides.
Pasta, fish, meat, vegetables and tomatoes, dishes of intense flavors which will stimulate your taste buds and imagination and will leave you with an unforgettable culinary experience.
COOKERY CLASS “Sapere di Sapori” (Knowledge and Taste).
The members of each course, maximum number of 10, will enjoy the most flavourful and unforgettable holiday of all time. The course provide an apron, all kitchen tools, the products and the ingredients necessary for the preparation. At the end of the course a certificate will be presented to each participant together with the gift of a canteen of assorted kitchen knives and a booklet of the recipes.
During the weekly course it is programmed a visit to places of production of typical Aeolians products .
THE CHEFS
The courses are run by highly trained professionals and globally recognised chefs with 30 years of catering expertise between them. They have transmitted the cornucopia of Mediterranean Cuisine and those flavours all around the world, from Russia to Japan and the USA.
ANNA:
The Chef. Trained at the prestigious and world renowned Gualtiero Marchesi school of catering. Has been running her own kitchen and team of sous chefs for more than 30 years. Obtained a Michelin star for her Restaurant, and is the recipients of many other accolades and awards. She has trained many students in the art of cookery, and have gone on to run internationally renowned restauranst all over the world. She has appeared in features and articles for PRAVDA and the New York Times as well as being featured in Italian publications.
RAFFAELE:
A passionate restaurateur. An expert in gastronomy and typical Italian products. Micologist and Professional sommelier. Holds positions at various levels including lecturing at hotel management school at the Italian Sommeliers Association. His passion and experience have let him to be an important and refined producer of top class Traditional Balsamic Vinegar. An exceptional product, a treasure, able to enhance and exalt the flavour of many selected dishes.
PRICES for accommodation and participation to the weekly courses
For Reservations, Prices and more details, please write us an e-mail. Groups are welcome !
