Italian Seafood Night – Coastal Cooking with Chef Max
Join us for an unforgettable Italian Seafood Night cooking class with our talented Sardinian Chef Max, renowned for his expertise in Sicilian and Emilia-Romagna cuisine.
This hands-on culinary experience will take you on a journey through Italy’s coastal flavors, featuring traditional dishes from Liguria and Sicily, as well as a classic Italian dessert from Veneto. This class is perfect for seafood lovers and those eager to explore the depth of Italian coastal cuisine.
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Class Details:
Date: Tuesday, February 18th
Time: 6:30 to about 8:30-9:00 PM
Location: Italian Canadian Cultural Association of Nova Scotia, 2629 Agricola Street
Cost: $80 (includes HST)
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What You’ll BE COOKING:
Cacciucco alla Livornese – A hearty and flavorful seafood stew originating from Livorno. Once a humble dish created by fishermen using leftover or unsold seafood, Cacciucco has become a staple of Italian coastal cuisine, showcasing the bold flavors of the Mediterranean.
Seared Tuna Cubes with Pistachios – A modern Sicilian dish that highlights the Arabic influence on Sicilian cuisine. The fresh tuna, coated in crushed pistachios, delivers a delightful combination of textures and flavors that embody the island’s rich culinary heritage.
Tiramisù – One of Italy’s most iconic desserts! This layered masterpiece, featuring mascarpone, coffee, and cocoa, originates from the Veneto, Friuli, and Giulia regions. Learn the traditional techniques to make this creamy and indulgent treat at home.
Due to the use of fresh seafood and our teaching kitchen at the Italian Club, spaces are limited to 10 participants—reserve your spot today!
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Important Notes:
This menu includes pistachios, various species of fish, mollusks, squid, and octopus (subject to availability).
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Secure your place in this exclusive Italian Seafood Night cooking class and immerse yourself in the flavors of the Mediterranean.
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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Meet your Chef-Instructor, Massimiliano Pintus:
Chef Massimiliano, originally from Sardinia, has a wealth of experience in the culinary world, with extensive work in both Italy and China. He has held various roles, from chef to kitchen manager, and has owned his own restaurant in Italy. In China, he has managed, mentored, and taught cooking, showcasing his versatility and expertise.
Chef Massimiliano has also worked as a consultant and developed innovative, kid-friendly menus that cater to diverse dietary needs.
His culinary style is deeply influenced by Sardinian cuisine, known for its uniqueness, simplicity, and healthiness—though he humorously notes that the strong local wine can be tempting. He also has a strong appreciation for the richer flavors of Emilia-Romagna, where he lived for 20 years, and enjoys dishes like tortellini, parmigiano, parma ham, lasagna, and mortadella.
Chef Masimiliano's favorite dish is spaghetti aglio, olio e peperoncino, which he describes as quick, simple, and absolutely delicious.
Chef-Assistant Jane Thorburn: Home cook, former student of ICCA cooking classes and Italian food lover. I'm looking forward to sharing the kitchen with fellow pasta enthusiasts.
Please note our refund policy is here.
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