Our next appointment with the good Italian tradition. We are going to prepare a meal filled with the best quality ingredients, we will laugh and experiment together. At the end of the night we will have new friends and new recipes in our pockets.
Come and join me for a wonderful night. We will work together to realize a tasteful dinner. Here our suggested menu.
Starter: Italian Grilled Vegetables First course: Rose shaped cannelloni filled with artichokes and ricotta cheese. Main course: Pork Filet with Herbs and Mediterranean salad Dessert: Yogurt panna cotta and caramel. For further info go to the Glendalia website https://www.theglendalia.com/culinary-studio
Pasta Ripiena Class
September 6, 2017
There are many cultures that have dishes created with a dough of some sort, filled with local flavor. From Italy, we think of tortellini, capelletti or ravioli. Since the beginning of Italian civilisation, little has changed with these filled gems except perhaps the chef’s personal touch. I will share with you some creatively shaped and filled pastas.
Panettone: an italian Christmas tradition
Nov 8, 2016
Panettone is Italy’s cake for the Holidays, a delicious dessert somewhere between a cake and a loaf of sweet bread. It’s this cake’s dome shape that makes it uniquely identifiable. The dough is very soft and the ingredients very simple: flour, eggs, yeast, butter, sugar, candied orange and lime, raisins … but the taste is mouth-watering. Panettone was first made in Milan but now is eaten all over Italy to celebrate Christmas and the New Year. Some legends say that panettone was a creation of love: A 15th-century legend attributes the invention to the nobleman Messer Ughetto degli Atellani, who was in love with the daughter of a poor baker named Toni. He disguised himself as a baker and prepared this sweet bread to conquer the lovely maiden. Instead, another, somewhat less-romantic legend says that during a Christmas lunch at the court of Ludovico il Moro in Milan (15th century), the cook burned the Christmas cake he was supposed to serve. Seeing the cook’s despair, a scullion named Toni proposed to serve the sweet and simple bread loaf that he had prepared that morning. The dessert was enthusiastically received by all the guests present. The cook congratulated Toni and name the cake after him, Pan di Toni, Toni’s Bread. Since then Panettone became the Christmas cake par-exellance, and nowadays many variations are available, such as with chocolate, flavored cream or dried berries.