Classic Italian Cooking with Chefs Roberto e Brandi
Overview OF CLASSIC ITALIAN COOKING CLASSES
Join chef-instructors, Roberto e Brandi for a delightful and delicious journey through the heart of Classic Italian cuisine. They are both passionate chefs dedicated to sharing the authentic flavours of Italy with others.
This four-part cooking class series will introduce and demonstrate how to prepare some of the classics and is perfect for those looking to deepen their understanding of traditional Italian cooking techniques and flavours. Each class offers the opportunity to savour the delicious results with your fellow participants.
Details, along with instructions on how to register, are below. Classes are limited to 10 people and require a minimum of 6 to run.
We do offer limited options for drink purchases for classes held at the ICCA available for purchase by cash only. Red/White House Wine: $6 per 5 oz glass, Pop/Soda: $2 each, Bottled water: $2, Sparkling Water 1L, $7.00. (please bring exact change)
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Dates: Thursdays - February 13th, 20th, 27th and March 6th.
Times: 6:30 pm to approximately 8:30 pm (subject to the complexity of the dishes)
Fees: $322.00 ($280+ 42.00 HST)
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CLASSIC ITALIAN COOKING CLASSES OUTLINE
Class 1: Risotto Milanese and Chicken Scaloppine Saltimbocca with Crema Fritta
Roberto and Brandi demonstrate how to prepare two popular Italian dishes and a dessert.
Risotto Milanese: Risotto Milan-style with saffron
Chicken Scaloppine Saltimbocca: A typical dish from Rome, usually made with veal but is also often made with chicken or even pork.
Crema fritta: Crema fritta hails from Marche. These deep-fried custard snacks are sometimes served alongside a savoury fritti platter. These are often served as delicious dessert bites.
Class 2: Pasta, Sauces and Roman Street Food
This class focuses on common and popular pasta dishes and one typical Roman street food item.
Supplì: Supplì are Italian snacks consisting of a ball of rice with tomato sauce, typical of Roman cuisine. Some believe that they were derived from the French croquettes and were introduced to Rome by the French troops of Napoleon at the beginning of the 19th century.
Amatriciana: The Roman amatriciana sauce is typically made with guanciale, pecorino and tomato and served on pasta. It takes its name from Amatrice, a town in the province of Rieti.
Arrabbiata: Both amatriciana and arrabbiata are spicy tomato-based sauces. But amatriciana has guanciale in it (cured pork cheek) -- and arrabbiata does not, so arrabbiata is vegetarian, while amatriciana is not. Arrabbiata also contains garlic and parsley -- while amatriciana does not.
Carbonara: this is a famous sauce enjoyed worldwide. Carbonara is a pasta dish made with fattycured pork, hard cheese, eggs, salt, and black pepper. It is typical of the Lazio region of Italy.
Class 3: Gnocchi di patate napoletana and Tiramisù w/ homemade Lady Fingers
Learn how to make two very popular Italian dishes that are easy to make once you are taught by an Italian! (And yes, you will learn to make your own lady fingers!)
Gnocchi di patate napoletana: Neapolitan potato gnocchi are truly irresistible. Potato gnocchi are seasoned with a simple and tasty sauce, rich in flavour. This is a classic recipe.
Tiramisù homemade ladyfingers: Tiramisu is an Italian dessert made of ladyfinger pastries (savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks, sugar, and mascarpone, and flavoured with cocoa powder.
Class 4: Ravioli Ricotta and Homemade Pasta
In this class, you will learn how easy it is to make your own fresh Ricotta Cheese as well as how to make your own fresh pasta
Lasagna Ricotta: This easy lasagna recipe involves layers of rich ricotta, mozzarella, and Parmesan cheeses, blended with savoury Italian herbs, and layered with freshly made, tender pasta and marinara sauce.
Meet your Chef-Instructors, Roberto Manazza e Brandi Babando:
Born in Italy, Roberto Manazza has always had a passion for food that transcends borders. His Grandma had a very famous bar in that town and her passion was passed on to Roberto. With a rich culinary heritage and a deep appreciation for fine dining, he embarked on a journey that would take him around the world, ultimately leading to Canada, where he has spent the last 30 years.
Over the span of 23 years, Roberto honed his culinary skills in some of the best restaurants across Italy, Australia, and Canada, immersing himself in diverse culinary traditions and techniques. This extensive experience has not only deepened his love for food but also equipped him with the expertise to create exquisite dining experiences.
Three years ago, Roberto relocated to Halifax from Vancouver, BC, and has embraced the vibrant food scene of Nova Scotia. With an eagerness to share his knowledge, he currently works at Nova Scotia Community College and is working toward becoming an instructor. Roberto is excited about the opportunity to inspire and educate aspiring chefs, passing on valuable culinary wisdom.
As he continues on this culinary journey, Robert looks forward to contributing to the local food culture and nurturing the next generation of culinary talent.
Brandi Babando’s family comes from the Piedmonte region of Northern Italy. Though she was born in Canada, a large portion of her family still resides in Italy.
Brandi learned Italian cooking from her parents and grandparents starting at a young age. This early teaching caused a love of being in the kitchen and sharing food. She also has a catering diploma.
As part of the ICCA cooking school, she is looking forward to sharing food and stories; the kitchen is such a wonderful place to share – whether it be in Italy or Nova Scotia. There is always something to be learned in the kitchen!
Please note our refund policy is here.