The Red And Black Of Italian Cuisine

written by Yummy Editorial 19th October 2015

Many non-Italians identify Italian cooking with a few of its most popular dishes, like pizza and spaghetti. People often express their opinion that all Italian cooking is pretty much alike. However, those who travel through Italy notice difference in eating habits between cities, even cities only a few miles apart. Not only does each region have its own style, but each community and each valley has a different way of cooking as well.

THe red and black of Italian cuisine

THe red and black of Italian cuisine

Every town has a distinctive way of making sausages, special kinds of cheeses and wines, and a local type of bread. If you ask people even in the same area, how to make pasta sauce, they will all have different answers. Variations in the omnipresent pasta are another example of this multiplicity; soft eggs noodles in the North, hard-boiled spaghetti in the South, with every conceivable variation in size and shape. Perhaps no other country in the world has a cooking style so finely fragmented into different divisions.

THe red and black of Italian cuisine

THe red and black of Italian cuisine

It is for this reason that The Red And Black Of Italian Cuisine was put together for people to be able to understand the exotic cuisine. Italian Chef, Igor De Naro, will be training on Italian Cuisine with guidance in Italian language by Lorenza Trufelli.

This is what you will learn:

  • Thursday 5th November: Appetizers: Supplì (Sicilia); Fish Carpaccio (Veneto)
  • Thursday 12th November: Starters: Saffron “risotto” (Lombardia); Penne pasta with arrabbiata sauce (Lazio)
  • Thursday 19th November: Main courses: Seafood Salad (Puglia); Cutlets “alla valdostana”  (Val d’Aosta)
  • Thursday 26th November: Desserts: Sulmona’s “Cassata” (Abruzzi), Cranberries with  “grappa” (Friuli Venezia Giulia)

Meetings will be held from 5:30 pm to 7 pm at the  Top Chef Culinary Institute, 5th floor Parklands Plaza, Muthithi Rd Westlands. Regristration fee is Ksh. 20, 000 per person which includes: learning two recipes and tasting them; learning Italian vocabulary related to the recipes and brochure with vocabulary and instructions. The minimum capacity is 10 participants and the maximum is 15 participants. Make sure you book early to as to get a slot, payment deadline is 28th October 2015.

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