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.
