CAMPANIA AND BEYOND SOUTHERN ITALY

Description

Southern Italy has always been a vegetarian haven; influenced by economics, Saracen history and climate. Whilst it’s the home for well known pasta and pizza dishes, the culinary repertoire extends well beyond these all too familiar foods. We venture out of the big cities tourist menus and share some of the region’s recipes. The emphasis here is “cucina casalinga” which is best described as home cooking, although we do celebrate the course with some gourmet delights too. Tomatoes are a favourite ingredient and despite our familiarity with them, often they are cooked incorrectly. We show you how, The Amalfi way. In addition, melanzane, fennel and artichokes infused with lemon, chestnut gnocchi, mushroom drenched in wine and much more. We make seasonal changes to this workshop.

What's included in the price?

All ingredients, recipe sheet, aprons, equipment.

Cancellation policy

Medium - Cancellation and a full refund can be obtained up to 4 weeks before the course starts

Maker

Maria White at London Vegetarian and Vegan School

with Craft Courses since 2025

Message the tutor

London Vegetarian and Vegan School extends well beyond an average cookery school; it is in effect a lifestyle centre. The concept originated in the Alte Forsthaus in Frankfurt which moved to Hampstead in 1989 followed by London Bridge to the current location; the artist’s quarter in Forest Hill, the establishment teaches a wide range of international vegan and vegetarian cooking classes in London including specialist regional meat free cuisines from entry level to advanced cooking class workshops. The cooking school hosts small class sizes that enable us to put emphasis on teaching; there is a running commentary and explanation on most ingredients or components used – differences in olive oil grades, preparation of the allium (onions, leeks, shallots etc) family, why some oils like sesame sometimes need a carrier, the importance of sautéing spices, the effects of heat and oxygen in a pan, the salt and sugar components in bread making and more. Equally important to complement this is vegetarian and vegan cooking structure and skills and how to apply culinary techniques manifold across a broad range of international cuisines and flavours thus multiplying one’s abilities and expand creativity. Veganism has changed over the last few years and we have introduced a greater number of vegan cooking workshops in our programme We avoid introducing highly processed manufactured vegan ingredients but instead prefer to create our very own – eggs being a good example. This collage of information is to demystify the art of cooking and sometimes it means going back to basics in order to get a thorough grounding and understanding of cooking essentials which so often this level of information and detail one cannot find nor read in glossy magazines. Most important to qualify all the above is personal attention to individuals and hands on experience so one gets the opportunity to try out different knives and associated skills, types of professional pans and their applications and in this process instill both confidence and kitchen management making cooking experience days more enjoyable. The cookery studio has a bright professional designer studio fitted with high tech German only appliances. The Baroque quarter is light and ideal to chill out after a culinary workout accompanied with Baroque music and a cocktail where friends may come and enjoy the soiree too. For us the cookery classes in London we offer are just one element; how you deliver, present, organise a dinner party, set the environment which includes lighting, music and colours are all important which we coach our students on our profi week long courses.