Monday, 18 February 2019, 6:30–10:00 PM | $100 + Taxes
During the winter months Italians love to keep warm with hearty, delicious, simple-to-make homemade soups. Versatile and healthy, soups keep perfectly for days – in fact, like ragù, they often taste even better a day or two after they are made.
While there are countless varieties of soup across Italy, there are also some standards well known to all Italians. These classics are the focus of tonight’s class with chef Massimo Bruno.
Here are the soups we’ll be making:
- Brodo di pollo – This classic Italian “chicken soup” is a delicious dish on its own, and the basis of many other great soups.
- Minestrone della nonna – Every Italian family has it’s own (usually secret) recipe for this quintessential vegetable soup. Tonight Massimo will show you how it’s done in the Bruno household!
- Ribollita – This recipe comes from Cucinato partner Gaia Massai, who grew up in Prato, a town just outside of Florence. It’a a hearty Tuscan soup made with beans, black kale (cavolo nero) and bread
- Zuppa di farro e funghi porcini – The nutty flavour of farro and the woody, earthy tones of porcini mushrooms for a delicious medley – it’s the perfect winter soup!
- Vellutata di zucca – Squash soup with sage, parmigiano, and amaretti
Massimo will make some focaccia to snack on during the class and we’ll sit down for a meal at the end of the class. When it’s done, we’ll pack up some jars of soup for everyone to enjoy at home.
WINE / CORKAGE – a selection of Italian wine will be available for purchase during the class. If you would like to bring your own wine there is a $15 corkage fee.
- We will do our best to accommodate dietary needs – please contact us before booking
- No refunds after purchase. Exchanges permitted up to 3 days prior to the event.
- Tickets to Cucinato events are transferable