Italy is a country of many distinct communities, each with its own culinary traditions based on the seasonal produce of the local land and sea. But when you see that the whole country sticks out into the middle of the Mediterranean – and enjoys its enviable year-round climate – you realise this diversity comes from its unique and ancient mix of sun, sea, mountains and sweet-scented, herb-strewn, fertile land.
Italians take huge pride in their local traditions – the wines, the cheeses, breads, sausages and pastas which vary from region to region, even village to village. Recipes are jealously guarded and handed down through the generations.
Staples such as pasta and rice appear in a multitude of taste-tingling combinations – flavoured with mushrooms, seafood, onions, garlic, olive oil or butter, tomatoes, herbs, smoked, fresh or dried meats and a cornucopia of fresh vegetables. Regionally, you can go from the rich, buttery cooking of northern Italy with its boiled meats, soft egg noodles and creamy risotto to Neapolitan mozzarella pizzas and the hard spaghetti and spicy north African influences of Sicily and the southern lands of Reggio Calabria and Apulia.
Italian cookery is universally loved and revered among the great cuisines of the world. To learn more about the exciting flavours and recipes come along and join us on Saturday 27 February for our Italian Cookery course. During the day you will experience a taste of the real Italy and take away with you some of the skills you need to recreate it at home.