Cucina Calabria

Southern Italian
Culinary & Cooking Experience

Our Philosophy

Celebrating the rich and earthy traditions of Southern Italian cuisine, respect for quality produce and the value and joy of sharing meals

We celebrate our philosophy by providing unique and delicious Southern Italian culinary and cooking experiences in a rural working farm setting and a convivial and festive attitude towards dining

We serve our philosophy by providing learning opportunities that demonstrate responsible farming practices and the joy of gathering food for the table as close to the source as possible, utilising both home grown and locally sourced ingredients.

We invite you to immerse yourself in our philosophy

More About Us

Cucina Calabria offers farm-based cooking and food event experiences, specialising in rustic Southern Italian cuisine and artisan food products. Situated on 200 acres in the stunning Southern Highlands of NSW, we are within an easy drive from Sydney, Canberra and Wollongong. At Cucina Calabria we incorporate and profile locally grown and our own farm produce in our cooking and workshops. We look forward to sharing this unique opportunity with individuals and groups, allowing them to participate in and identify with a true Southern Italian cooking and dining experience.

Cooking classes and workshops are led by both Cindy and Pasquale. Pasquale is a first generation southern Italian who grew up on, and was actively involved in his parent’s market garden business. He is very well versed in traditional farming and food preparation methods, whilst Cindy is an accomplished cook who has been skilfully cooking Southern Italian cuisine for the past 26 years. Together Cindy and Pasquale are passionate about growing their own produce, sharing their skills and knowledge with others all the while celebrating Southern Italian cuisine and food traditions.

Our Philosophy

The Farm

Situated in the stunning Southern Highlands of NSW, an easy 1.5 hour drive from Sydney, Canberra and The Illawarra, our farm comprises 200 acres of lush green pasture with magnificent 180 degree rural views across equally beautiful countryside. In addition to a variety of farm animals, we have a vegetable garden where we grow mainly Italian varieties of vegetables and herbs, and a productive orchard which provides us with Apples, Apricots, Figs, Nectarines, Peaches and Plums.

We adhere to organic principles for growing our fruit, vegetables, herbs and our animals – without the use of pesticides, artificial fertilisers and other chemicals.

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Classes, Workshops & Events

How to book

Private Functions

Master Class Cooking Demos & 4 Course Lunch

Cost
$385AUD Per Person

Maximum Number of Guests
8

Start Time
9:30 am

End Time
3:30 pm

guarda – imparare – mangia watch – learn – eat

This is a full day event, held once per month, where you will enjoy learning how to make traditional casalinga – homestyle – Southern Italian dishes, in our rustic country home. After the demonstrations we gather around our convivial dining table to a delicious 3-course lunch, served with quality vino – naturally! An optional farm tour as an interlude, for those who would like to meet our rare breed animals, including our very sociable, very rare black pigs – and walk off the first course.

All the while you will be immersed in our picturesque 200 acre working farm and stunning surroundings of the Southern Highlands of NSW. Just over an hour drive from Sydney, Canberra and Wollongong.

Our demonstrations focus on traditional, flavourful dishes that you can make in your own home.

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Please Note: As we are showcasing Southern Italian cuisine, we are unable to cater for special dietary requirements.

Biscotti Making Classes

Cost
$220AUD Per Person

Maximum Number of Guests
6

Start Time
9:30 am

End Time
12:30 pm

Traditional Southern Italian biscotti, without exception, are delicious. Their flavours are influenced by the introduction of sugar from the Arabs to a long list of invading forces from the Greeks, Romans, Normans, Spanish and French to name a few. Flavours including chocolate, cinnamon and cloves; almonds, walnuts, chestnuts and pistachios; dried fruits, figs and cherries; citrus; mosto cotto, honey and ricotta.

Mostly made at home using only basic utensils, they were reserved for special occasions such as weddings or to honour Saints, we are fortunate to have the luxury of modern equipment and readily available ingredients to enjoy beautiful biscuits every day.

So, come and spend a few hours with me in the kitchen, and together we will make a variety of simple yet stunning biscotti. Enjoy them with a coffee afterwards and take some home to impress family and friends.

Salami Making Workshop

Pasta Making Classes

Autumn / Winter / Spring

Cost
$220AUD Per Person

Maximum Number of Guests
6

Start Time
9:30 am

End Time
12:30 pm

Every region in Italy has their own cuisine, distinctive dishes developed out of necessity due to the extremes of climate and terrain, and shaped by history. Pasta is no exception, with over 300 different shapes and four times as many names for them, each is served with a traditional sauce specific to the shape and the region .

In southern Italy, everyday pasta is made with just flour and water omitting egg, which is reserved for Sunday lunch, special occasions or feast days.

You will find penne from Campania, it’s literal translation means ‘pen’ and it is ideal for holding rich tomato or meat sauces and is popular in baked pasta dishes. Of course spaghetti is widely enjoyed, generally served with tomato based sauces such as Puttanesca. Another favourite is spaghetti vongole, clams served in a white wine sauce.

Puglia has the orecchiette or ‘little ears’ and is traditionally served with broccoli rabe, anchovies, chilli and garlic.

Molise is famed for their chitarra, long thin strips named after the device used to shape the pasta which resembles a guitar, traditionally flavoured using peperoncino (hot red peppers) or aglio and olio (garlic and oil).

Calabria is known for their maccheroni or fusilli, a twisted pasta shaped by rolling pieces of dough around a thin wire or stick. Served with sugo, a rich meat based tomato sauce. Bucatini, a type of hollow spaghetti tube, and is served with amatriciana a tomato based sauce flavoured with pan fried crispy guanciale or pigs jowl, onion, garlic and chilli.

Pecorino cheese, a sheep’s milk cheese (as opposed to parmigiano-reggiano a cow’s milk cheese) is favoured in the South for grating over pasta.

Come and spend a few hours with us in the kitchen and learn how to make and serve traditional, simple and impressive pasta dishes. We will enjoy what we make for lunch, accompanied by homemade crusty bread and a glass of wine, of course.

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Testimonials

John

“I have eaten Italian food all over the world, including many times in Italy and I haven’t enjoyed a better lunch”.

Jane

“Beyond fabulous – I mean BEYOND FABULOUS!! Learnt so much and it was such a great day with many laughs. Thank you Cindy Bowman and Pasquale. This is a must do for everyone”