A Taste of Italy



A Taste of Italy Classes

Essential Italian Cooking:

This class covers the essentials for an Italian Cookery Experience:

  • Homemade Ragu using our homebred Galloway Beef with Quorn or Beans as vegetarian options.
  • Classic White Besciamella (Bechemel) Sauce made using the Roux method for a rich and creamy sauce.
  • Fresh Pasta which will be rolled out using Pasta Machines into Lasagne sheets.
  • We will layer these to make a delicious Lasagne which you can enjoy in our dining room as your main course or take home to eat later.
  • Our starter is Risotto which is an essential in my kitchen as it is so versatile.

Classic Italian Cooking:

Enjoy cooking these Italian Classics which we are certain will become regular household favourites:

  • Classic Cannelloni incorporates both an Italian Ragu & a Besciamella (Bechemel) Sauce as well as minced pork & beef.
  • We offer a vegetarian option of Spinach & Ricotta which is equally delicious.
  • A quick dip in boiling water helps create the fresh pasta Cannelloni tube.
  • Tiramisu can be very time consuming so we will teach this quick method so you can can easily enjoy this classic Italian dessert.

Italian Feast:

This Italian Feast is chocked full of Italian favourites that you can recreate at home:

  • Homemade Gnocchi is so much nicer than the bought version, it is simply a mixture of potato and flour but the ratios are key!
  • Parmigiana is meat, Quorn or vegetables  coated in breadcrumbs mixed with parmesan and either baked or fried.
  • Arancini are Homemade Risotto is shaped around a nugget of cheese and then coated in breadcrumbs before being baked so that the cheese is deliciously gooey!
  • Homemade bread is always a winner, these Garlic Dough Bites are super easy to make and only need a short second prove then a quick blast in the oven – I’m sure you’ve had them before in one of our country’s favourite restaurants!
  • All of our Italian Feast bites work well with a Tomato Ragu so we will make our Tomato sauce and leave it to reduce, sweeten and thicken as we create the rest of the Feast.