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.