One simple word that encapsulates all that we love about the Italian way of life. ‘Let’s eat’ – how better to experience this generous-hearted and hospitable country’s heritage than through the rich diversity of its food.

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.

We are delighted to announce our fabulous new Italian Christmas Cookery course
taking place on Saturday 12 December. If you are looking for something different for your Christmas Day
celebrations this year then come along and join us.

Lunch, il pranzo, on Christmas Day is the most important of all the Christmas feasts and is a lengthy affair. 

The menu we have put together is a mixture of Christmas Eve and Christmas day. It is designed so that you can prepare much of the in advance, so you have time to relax and enjoy Christmas day.

Your menu
Risotto ai Funghi e Prezzemolo (Roasted mushroom risotto) 
Insalata Tipica delle Sagre (Festival mixed salad)
Salmone scottato con cozze e Tagliatelle (Seared salmon with tagliatelle

Tiramisu  (traditional delicious sweet)

We had over 150 entries to our competition to win a day with Shires – we are delighted to announce that our winner is Caroline Sweetman from Daventry

Many of you also completed our mini survey telling us the type of courses that you would like us to run. The most popular choices being Italian cookery, wine matching, healthy eating and bread baking.

The good news is our Artisan Bread course will be running again in October and for all you pasta lovers our first Italian Cookery Day will take place in November. Please subscribe to our site and you will receive details of the courses as soon as they are posted.