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!

BACKGROUND

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.

MENU

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

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

Jewish-Italian Passover Cooking Class with Gaia Massai | Thurs Mar 30 - SOLD OUT

$130.00