These delicious Italian pastries have a long history – being first mentioned in the 14th century in the Piemonte region of north west Italy. It was created in honour of the visit of the King of France.
When most of Europe and the northern hemisphere celebrates Labour Day or May Day, in Abruzzo there is a wonderful food tradition each May 1, in a little corner in the north of the region.
More Italian cooking is coming your way this summer – Saturday 10 February
Luciana will be hosting the next hands on cooking class:
‘A TALE OF 2 SUMMERS – Celebrating Summer and The Cuisine of Abruzzo in Australia’
SPOIL SOMEONE YOU LOVE WITH A GIFT VOUCHER:
DATE: Saturday 10 February
TIME: 9.30am – 2.30 pm
VENUE: To be announced, in Brisbane.
COST: $160 (past cooking class guests only $140)
Come and Celebrate all things Italian this summer and relive your Italian holiday vacation and travels to Abruzzo as you cook up a storm with Luciana Masci. Learn the skills and secrets to make a superb 5 course Italian banquet..
Impress your family and friends and most of all have fun with food and with like minded people. Using only the freshest of ingredients and seasonal cooking, this class promises to impress for sure. Recipes have been gathered and passed down to Luciana and come from northern and central Abruzzo areas. You and your friends will create these Italian dishes from antipasti, pasta, meat and dessert. Great new recipes you can entertain with over our wonderful Australian summer.
Learn to make recipes including:
* fried stuffed olives (olive ascolane)
* summer spelt salad
* tortellini filled with ricotta and walnuts
* lamb with egg, cheese and lemon
* semolina and almond cake (parozzo abruzzese)
Classes often fill up (small classes only )..so reserve your places now.
GIFT VOUCHERS AVAILABLE ALSO – So why not contact Luciana and her team at Touring Abruzzo now to reserve your spot?
Tour Italy with Luciana and relive your Italian memories with this great cooking class.
Contact Luciana firstname.lastname@example.org or 07) 3102 4384.
OTHER CLASSES IN 2018: MARCH 18 and APRIL 15
Here are a couple – Antonella and Dino, the most generous people and Dino is an artisan breadmaker.
How about the taste of freshly baked focaccia filled with grilled capsicum
(peppers) with egg and cheese – ‘peperone con cace’ e ove’ ?
You will find recipes archived or file in the relevant sections.
In my first cooking class for the 2014 season in Brisbane, Australia we will explore and have fun making these Abruzzese treats – baked and fried. You will see that olive oil (especially extravirgin olive oil) is used in all cooking. Butter is not a traditional ingredient in Abruzzo, unlike the northern regions of Italy so you will see how the flavour is fabulous and not to mention the health qualities!
Here is what we will be making in our Italian Bake off class:
Sbrisolona‐ a ricotta crumble cake with almonds and chocolate as well as an Italian crema and sour cherry version,
Pizzelle – crispy thin traditional Italian olive oil waffles, easy to make but so impressive. We will make 2 versions, both sweet and savoury. The sweet version has liqueur as a secret ingredient and the savoury version we will use saffron or poppy seeds and pepper!
Biscotti – rolled with fig jam and cocoa, Luciana’s very own flavour combination…so perfect to serve with any afternoon coffee
Crespelle – for a festive touch to celebrate the summer season we create these scrumptious sweet fritters made with a soft dough where we can add sultanas or aniseeds and sprinkle with sugar!