menu on demand
from 2 to 8 Value
Calabria: multi-ethnic land with a sweet and sour taste. My country has always been a place of encounter and confrontation between very ancient cultures. Each of these gave us, and still continues to give us, something special. My intent is to find out those special things, starting from what makes everyone happier: the good cuisine. In this Cooking Class we will prepare together the "maccheroni al ferretto", which in my area are called "Fileja". We will see together how each cities has its own name and seasoning, based on the tradition and geographical position. We will also taste some of the main Calabrian dishes divided by territory. Dishes: The Magna Graecia of the Ionian Crotone Coast - Dried tomatoes in oil with anchovy, black olives, fresh oregano and cheese The Maghreb of the lower Vibonese and Reggino Tyrrhenian - "Malangiana Vrascioli" (fried eggplant balls) - Vegetable couscous The Calabria of Tradition - "Fileja" with tomato sauce and Tropea onion and/or "Nduja" (Spreadable salami based on pork and chili pepper, typical product) - Fig jam pie Finally we will honor the fantastic Arbereshe people (from the high lonian coast) and the Sibaritide people enjoying a fragrant Mate. We will match the Calabrian wine with the meal with my personal wine expert who will choose at the moment, among the proposals of our cellar. I look forward to meeting you in my kitchen!
menu on demand
from 1 to None Value
Antipasto Zucca chips Primi Pasta di Gragnano con broccoli e acciuga Lasagne alla zucca Gialla Secondi Salsiccia grigliata al momento con Broccoli 'mprigatoriu Dolce Crostata con marmellata di frutta homemade