Food is a perennial favorite topic here–actually more than perennial. It’s a daily interest for most of us! I had hoped to visit a cooking school in Sicily last summer, but could not fit it into my trip. However I did spend several wonderful hours in the kitchen of my Italian cousin, Anna Maria, as she prepared a late supper for us. The tomatoes of August were at their prime, and she chopped a chunky bowl of them, added sliced white onions and freshly minced garlic. A sprinkling of salt started the tomato juices running, and then in went some fresh basil and oregano from plants on the terrace. A splash of vinegar? I think that went in, too. My mouth is watering as I sit at my desk six months later remembering it. Olive oil topped it off, mixing with the juices to make a wonderful “dressing” for the salad.
Later, at the table, we dipped rustic bread into the juices. The tomato salad was one of several dishes at that dinner, but sticks most firmly in my memory–the simplicity, the freshness, the mouth-watering beauty of it. I’ve made it that way several times since then, and imagined what I might have learned in a cooking class.
I don’t get to Italy often enough (Is such a thing even possible?) so I was delighted to run across some Italian cooking schools in the USA. Have any of you been to one of these?
Rustico Cooking in New York City: They offer classes and team-building experiences for up to 150 people (or as few as 12). Their website alone presents a culinary tour of Italy, with lots of indexed recipes, and descriptions of Italy’s various regions along with the food specialties from each.
Al Boccalino in Seattle: Luigi DeNunzio offers classes nearly every day at Al Boccalino, his Pioneer Square restaurant in downtown Seattle. The link leads you to the website, with a video tour led by Luigi, and information on classes, menus, and a foodie tour of Italy.
Little Italy in San Diego: Cooking demonstrations and hands-on cooking classes fill up fast. Classes incorporate foods and wine from various regions of Italy, made with fresh ingredients. Students participate in every step, from the shopping to the eating.
Dave’s Fresh Pasta in Somerville, Massachusetts: In the Boston area, Dave’s classes specialize in specific elements of Italian food. There’s a class on risotto and gnocchi, another on ravioli and stuffed pastas, and a class teaching you to make mozzarella cheese at home. The basic pasta and sauce classes fill up fast.
If you know of classes in your area, add a link in the comments! We’ll all be cooking Italian soon.