- ANTIPASTI - Ribolita - Tuscan Bean and Kale soup
- PRIMI - Passatelli pie with chard, broad beans and pecorino. Pasatelli, is traditionally a breadcrumb and parmesan pasta, served in a broth. Today we will create a fresh pasatelli pie, served with broad beans and peas, wrapped in fresh chard and served with a pecorino cream.
- SECONDI - Rabbit three ways. Tuscany’s most prized side dish, white beans braised in tomato and sage- FAGIOLI AL UCELLETTO a ragu
- DOLCE - Ricotta cheese cake with grapes, rosemary and vinsanto
These classes are the MUST of Italian cuisine. We will prepare a full modern Italian meal in the style of a long lunch.
Drawing on recipes from different corners of Italy, and using only the freshest seasonal ingredients, the flavours of this class will deliver the magic of the popular ’Long Italian Lunch or Dinner'.
A hands-on cooking class, after the hard work is done, sit back and enjoy your Italian feast with a glass of vino in our dining area or elevated deck with spectacular views over the region.
THIS IS THE PERFECT CLASS TO BOOK FOR PRIVATE GROUPS OF 13 PEOPLE OR MORE.
CLASS INCLUDES - Tuition, recipes and meal with regional wine or beer
$145 per person
Melina Puntoriero from Manuelina Culinary International is back from Italy for 2 weeks to present a series of cooking classes and a long luncheon at Food I Am and we can’t wait!