Learn to Cook in Italy

Cookery classes in Lanciano, Abruzzo. Central Italy Cooking classes in Lanciano, Abruzzo. Central Italy

Tri-colour Fresh Pasta The base for all first course Italian meals. Learn how to make plain, tomato and spinach pasta with no artificial colouring.

Real Tomato Passata Tomato passata made with only natural ingredients. The base ingredient for all Italian cooking. Learn how to make it from fresh tomatoes .

Cannelloni from fresh pasta Cannelloni. Stuffed tubes of oven baked pasta. Your imagination can go wild when inventing your filling.

Gnocchi Fresh Gnocchi. Small pasta shapes made out of potato and flour. You can make them yourself and see how easy they really are to make.

Lasagna, the big favourite Lasagna. Every region of Italy has a different version. Oven backed pasta layers with tomato sauce and mince meat for a simple Abruzzese version.

Ravioli Slightly more difficult cooking with Ravioli. Stuffed parcels of pasta served with tomato sauce but loved by everybody A surprise to dinner guests when they hear you made them.

Barbeque all Italiano Grilling on the BBQ is not always associated with the Italians. With an Italian twist learn some tricks about how Italians cook on the barbeque in there grand style.

Grilled and fried Peppers Peppers are in abundance through August in Abruzzo central Italy. Some ideas for some delicious meals.

Making Wine The wine making process is one passed down the generations, with little progress and many tools being used as they were fifty years ago. Once the grapes have been picked, a messy job, they are dropped into a wooden box and passed through a tool to break them up.
The grapes are then loaded into a wooden press where they have the juice squeezed out of them. The left over grapes are broken up and squeezed a second time. The juice is left in barrels and on the 11th November ready for tasting.

Tri-colour Fresh Pasta	The base for all first course Italian meals. Learn how to make plain, tomato and spinach pasta with no artificial colouring.
Real Tomato Passata	Tomato passata made with only natural ingredients. The base ingredient for all Italian cooking. Learn how to make it from fresh tomatoes .
Cannelloni from fresh pasta	Cannelloni. Stuffed tubes of oven baked pasta. Your imagination can go wild when inventing your filling.
Gnocchi	Fresh Gnocchi. Small pasta shapes made out of potato and flour. You can make them yourself and see how easy they really are to make.
Lasagna, the big favourite	Lasagna. Every region of Italy has a different version. Oven backed pasta layers with tomato sauce and mince meat for a simple Abruzzese version.
Ravioli	Slightly more difficult cooking with Ravioli. Stuffed parcels of pasta served with tomato sauce but loved by everybody A surprise to dinner guests when they hear you made them.
Barbeque all Italiano	Grilling on the BBQ is not always associated with the Italians. With an Italian twist learn some tricks about how Italians cook on the barbeque in there grand style.
Grilled and fried Peppers	Peppers are in abundance through August in Abruzzo central Italy. Some ideas for some delicious meals.
Making Wine	The wine making process is one passed down the generations, with little progress and many tools being used as they were fifty years ago. Once the grapes have been picked, a messy job, they are dropped into a wooden box and passed through a tool to break them up. The grapes are then loaded into a wooden press where they have the juice squeezed out of them. The left over grapes are broken up and squeezed a second time. The juice is left in barrels and on the 11th November ready for tasting.