Italian Cooking Beginner Fundamentals with Chefs Veronica and Riccardo
Italian Cooking BEGINNER Fundamentals: Sauces, PASTA, LASAGNA & CROSTATA
Over the course of 3 classes learn the fundamentals of Italian cooking, including the differences between Italian and Italian-American cuisines. Your chef-instructors, Veronica & Riccardo, will introduce and demonstrate how to prepare essential sauces, fresh pasta, lasagna, as well as the popular dessert, crostata.
Each class in this beginner series at the ICCA builds on the other and participants must register for all 3 sessions. This series offers limited hands-on experience and allows time to savour the food as a meal with the group.
Details, along with instructions on how to register, are below. Classes are limited to 10 people and require a minimum of 6 to run.
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ITALIAN COOKING BEGINNER Fundamentals: Sauces, PASTA, LASAGNA & CROSTATA
Dates: Fridays, January 24th, 31st and February 7th
Times: 6:30 pm to approximately 8:30 pm (subject to the complexity of the dishes)
Fees: $207.00 ($180 + 27.00 HST)
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Session 1: The Basics of Classic Italian Sauces
Explore the beginner fundamentals of Italian Cooking as you learn to prepare basic sauces, and a rolled, stuffed thinly-sliced beef portion and an Italian salad.
Session 2: Fresh Pasta and Authentic Bolognese Sauce
This class will focus on the well-known Bolognese (Meat) Sauce and how to make fresh pasta to create a true Italian-style lasagna in the final session. We will prepare a couple of typical Antipasti, including bruschetta, which will be served during the class. At the end of this class, you will enjoy a pre-made Bolognese sauce on fresh pasta: fettuccine/tonnarelli.
Session 3: Traditional Italian Lasagna and Crostata
Lasagna making using fresh pasta taught in the previous class is the focus of this session. Sauces prepared in the previous classes will be used, along with learning how to make a Besciamella Sauce in this class. How to make an Italian dessert called “crostata” will be demonstrated and enjoyed at the end of your meal of lasagna.
Meet your Chef-Instructor, Veronica Serafini:
Welcome to my Italian cooking class! I come from the heart of Italy, Rome, in the beautiful Lazio region. Growing up, my kitchen was more than just a place to cook; it was a sanctuary where the rich aromas of homemade sauces and fresh pasta filled the air, and the love of family was always on the menu.
I had the privilege of learning the secrets of homemade fettuccine and gnocchi-making from my nonna, a wise and passionate woman from the Marche region. Her hands, weathered by years of cooking, taught me the true art of making simple, yet extraordinary, dishes.
It is this heritage, this blend of Lazio’s elegance and Marche’s rustic charm, that I bring to you in these classes, sharing not just recipes but the soul of Italian home cooking.
Meet your Assistant Chef: Riccardo Birbo
I was born and raised in Rome, Italy. I moved to Canada with my parents, but my passion for cooking has always been a constant in my life.
What started as a necessity to feed myself after school quickly grew into a deep love for the culinary arts. I became fascinated with the dishes I saw on TV and began asking my mom about her Italian cooking roots.
Growing up, Italian cuisine was always at the heart of our home, and I learned many traditional recipes passed down from my grandparents and from the region we come from. Over the years, I’ve worked in various restaurants, constantly learning and refining my skills. I’m excited to take on the role of assistant cooking instructor and share my culinary skills with others.
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