Join Cucinato's Gaia Massai and chef Cosimo Ieraci to explore some of the classic Fall dishes of Abruzzo, a small, often overlooked region of Central Italy that stretches from the Apennine peaks to the Adriatic coast, all within one hour drive! During this hands-on class we will focus on hearty recipes which speak to the peasant and sheep herding culture of the region.

As you arrive, we will serve you the typical appetizer pallotte cac' e ove. These simple, hearty patties are traditionally made with leftover bread and cheese – because non si butta niente (nothing goes to waste) in Italian home cooking!

Our primo for the evening will be pasta alla pecorara which gets its name from the homemade ring-shaped semolina pasta (called anellini or pecorara rings), served with a rich vegetable-and-ricotta sauce.

For the main course this evening we'll make involtini con i fagioli - veal scaloppine stuffed with mushrooms, meat and herbs sautéd together with beans in tomato sauce (talk about a hearty one pot dish!)

We’ll also be making another Fall veggie dish perfect for this time of year: cicoria ripassata all'abruzzese, a slightly bitter, garlicky sauteed chicory which is abundant in Abruzzo in autumn. And to finish, dessert: a dome shaped, chocolate glazed semolina cake called parrozzo for its resemblance to the traditional rustic savoury bread from Abruzzo (called pan rozzo which means "coarse bread").

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 our staff. And don’t worry, we’ll have plenty of Montepulciano d’Abruzzo DOC to serve with the meal!

MENU

Pallotte cac' e ove – Literally “cheese and egg balls” in Abruzese dialect – a savoury fried snack made with pecorino cheese and leftover bread, served in tomato sauce.

Pasta alla pecorara- Homemade ring-shaped semolina pasta with a rich vegetable and ricotta sauce (and optional guanciale)

Involtini con i fagioli - Traditional abruzzese-style stuffed veal scaloppini with sauce and beans

Cicoria ripassata all'abruzzese - Sauteed bitter, garlicky chicory

Parrozzo – Dome shaped, chocolate glazed semolina cake

ABOUT ABRUZZO

Abruzzo is one of Italy’s best kept secrets and the greenest of its regions – in fact, over fifty precent of the territory is protected through national parks and nature reserves. Its mountainous, forested landscape is dotted with pretty towns, medieval castles, olive groves, vineyards, and along its Adriatic coast, many beaches and small resort towns.

Amongst Italians, Abruzzo is particularly known for its tratturi, a remarkable network of wide grassy paths that span three regions, from Abruzzo to the north, Molise in the middle, and finally Puglia to the south. These paths were used for many centuries by shepherds who would make the long trek every six months, to avoid the cold of Abruzzo’s winter or the heat of Puglia’s summer.

Although it is fairly central in location, Abruzzo has historically been more connected to southern Italy – both culturally and politically. Like it’s southern neighbours Abruzzo has an important agricultural sector and produces one of Italy’s most popular wines: Montepulciano d’Abruzzo.

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 (750 ml).

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

Abruzzo Cooking Class- Fall Edition | Thurs Oct 23

$150.00