Jewish-Italian Passover Cooking Class with Gaia Massai | Thurs Mar 30 - SOLD OUTHands on, interactive cooking class
Cost:$130.00 per ticket
About this experience
Just in time for Passover, join us for a special cooking class and three course dinner event, featuring a selection of classic recipes from the rich tradition of Jewish-Italian cuisine!
Jewish-Italian cooking has a long, complex history - dating back more than two thousand years. And it has evolved over that time with the arrival of settlers from diverse countries in the Middle East, North Africa and Europe.
Each wave of settlers brought foods from their country of origin, but also evolved, adopting local dishes and adapting traditional ones based on the availability of ingredients in Italy.
The cuisine of these communities goes well beyond modifying Italian dishes to conform to kosher laws. There are many cases of classic Italian dishes that actually come from the Jewish tradition. The use of fennel and eggplant for example - which are so common in modern Italian cooking - derives from Jewish cuisine.
A PASSOVER MENU OF ITALKIM AND SEPHARDIM ORIGINS
Italian Jews are either Italkim (from Italy) or Sephardim (from Spain), so their cooking is quite distinct from the Ashkenazic tradition of Central and Eastern Europe, which is predominant in North America. Gefilte fish is unheard of in Italy, for example: Italian Jews eat Muggine in Bianco (Jellied Striped Bass) for the High Holidays.
So while tonight's Passover-inspired meal consists of dishes that are well known to Italian Jews, they may be new - or at least surprising – to the Jewish community here in Toronto.
Please also note: while this meal will follow basic kosher rules (e.g. not mixing meat and cheese), not all of the ingredients we are using this evening will be strictly kosher.
Haroset Veneziano - Venitian style haroset served with matzah
Caponata ebraica – Jewish caponata (eggplant stew), a delectable blend sweet and sour flavours
Polpette di baccalà – Deep fried cod and potato fritters, a specialty of Venetian cooking
Pollo alle prugne e olive – Dish of Tuscan origin. Marinated chicken breast with prunes, olives, capers, and herbs
Bietola saltata – Sauteed Swiss Chard with garlic and a touch of chili
Carote arcobaleno – Roasted rainbow carrots
Torta morbida alla ricotta – Ricotta-Almond pudding cake
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
Food expert and Cucinato co-founder Gaia Massai grew up in rural Tuscany and spent time managing her family’s wine and olive oil business before immigrating to Toronto to start a Jewish-Italian family with her husband, David. Tonight, she will share some of her favourite dishes that she prepares for her extended family during the various Jewish holidays and will give you a brief introduction to the history of Italian-Jewish communities.