Calabria in Summertime Cooking Class | Wed Jul 15

About this experience

Summer in Calabria is longer and hotter than it is here in Toronto, but for a few months of the year we have enough fresh, local produce like tomatoes, peppers, zucchini and eggplants to make a delicious, authentic Calabrese summer meal right here in Toronto. So let's get cooking, Calabrian style! 

All of the veggies we're cooking tonight are from Enzo Frati's organic farm in Schomberg, just a short drive north of our studio. On arrival, we'll start with a fresh baked Calabrian style focaccia, stuffed with Swiss chard and dill. Then it's time roll up our sleeves and make fresh pasta for the first course!  

The star ingredient tonight is the tomato: we'll use them to make the sauce for our fresh pasta (cavatieddi con pomodori gratinati), and as a base for the sauce for the main course, pollo con melanzane. 

This slow cooked, succulent main course melds the flavours of the garden into a delicious sauce, which pairs perfectly with a classic Calabrian homestyle contorno: pipi e patate (crispy fried potatoes with shepherd peppers). Finishing off the plate, we'll make a fresh Tropean style summer salad of sweet Calabrese-style red onions and fresh oregano. 

Lastly, dessert: from scratch, we’ll make twisted citrus infused Calabrian donuts called Nacatole, served with house made sorbetto we’ll make with fresh Ontario strawberries 

When we're done cooking these great dishes, you'll be seated with fellow guests at a harvest table to enjoy the meal we've prepared together, served by the Cucinato team!

 

ABOUT CALABRIA 

The southern region of Calabria is a dramatic, diverse landscape with three snow-capped mountain ranges, expansive forests, Italy's longest shoreline, and countless medieval towns and ancient Greek and Roman archaeological sites. 

This varied landscape, and a long history of colonization and migration has produced a diverse food culture in the region. The agriculture of the warmer lower terrain is famous for citrus fruits, figs, olives, grapes, peppers, eggplants and more. The cooler, mountainous areas of the region are equally famous for wild mushrooms and chestnuts.

Calabria is also renowned for its preserves - salumi like soppressata and 'nduja; cured seafood like baccalà and bottarga di tonno; sundried peppers and zucchini; veggies and fish preserved in olive oil; and a variety of traditional cheeses. 

 

MENU 

Pitta con verdura 
Calabrese style stuffed pizza with Swiss chard and dill 

Cavatieddi con pomodori gratinati 
Homemade semolina pasta with oven roasted “au gratin” cherry tomatoes 

Pollo con melanzane 
Braised chicken with eggplant and tomato 

Pipi e patate
Calabrese dialect for "peppers and potatoes," this hearty fried contorno is one of the region's most famous dishes    

Insalata di pomodori e cipolla rossa di Tropea
A taste of summer in Vibo Valentia: Tropean red onions, sweet cherry tomatoes, extravirgin olive oil and oregano

Le Nacatole
Calabrese style twisted "donuts" served with homemade strawberry sorbetto 
 

BEVERAGES 

A selection of wines, beers and soft drinks will be available for purchase at the event. Our wine list can be viewed here: https://cucinato.ca/collections/wines

We also offer corkage, the fee is $15 per bottle. 

 

TERMS & CONDITIONS 

• No refunds after purchase
• Exchanges (one per ticket) permitted up to 5 days prior to the event.
• Tickets to Cucinato events are transferable - you can give them to someone else if you can’t attend (but please notify Cucinato in advance!)
• We will do our best to accommodate dietary needs – please contact us before booking