Whether it’s a simple picnic or a feast for family and friends, the Italians have always taken lunch seriously. In this three hour workshop, we will be focussing on dishes which can be mostly prepared the day before and then, with minimum fuss, put on the table – or indeed on the grassy river bank. Barny's menu includes
(Crisp, delicious & simplebread made with chickpea flour & olive oil)
Caponata with buffalo mozzarella
(A sweet sour southern Italian version of ratatouille)
Straccettiwith sardines & gremolata
(Homemade pasta, sardines, Almafi lemons, olive oil, chilli)
Sardinian lamb casserole
(Influences from Moorish cooking… spices, apricot, white wine)
Almond, ricotta & polenta cake with raspberries
With 2 specially selected natural wines from Sicily
The evening will be a mix of hands-on and demonstration. Towards the end of the class, you’ll have supper and a glass of wine. Recipes will be sent to you after the class.
At some classes, there may be leftovers and we’d encourage you to take your share home.
Please bring a Tupperware container if you would like to take food home with you.