Commanderia del Gusto organizes a cooking class held by Ivana Brambilla, a captivating and cheerful cook, an expert of gastronomic traditions and local history and the author of many coking books. She will lead all the participants through the preparation of a complete and traditional menu, by telling stories and anecdotes about Parma and its province, characteristic personalities and farming traditions.
After a demonstration of the different procedures, the cook will guide the participants through the preparation of the menu, always telling new stories and interesting information, revealing the secrets that hide behind every single dish. This “chatting” cooking class is the ideal choice for those who want to explore the true Parmesan culture starting from the local gastronomy and food.
There are 3suggested menus, connected to important personalities of the territory, to the culinary tradition and to seasonal specialties.
“TRADITIONAL FIRST COURSES FROM EMILIA ROMAGNA REGION”
Anolini in brodo (typical filled pasta with broth)
Pumpkin and/or chard Tortelli
Lasagne alla Bolognese
Tagliatelle with tomato sauce(classic or rustic style, with basil or chestnut flour etc.)
EATING AT GIUSEPPE VERDI’S TABLE
“Bassa” toasted bread
Giuseppe Verdi risotto
Cotechino with salty zabaione
Baci di Dama (hazelnuts and chocolate biscuits)
Nocino (walnut liquor)
MENU DI PRIMAVERA
Escarole with pine nuts; asparagus toasted bread
Green and pink gnocchi
White chocolate Salame
Recipients: groups of tourists (4 people minimum)
Period of the year: all year long/with advance reservation
Duration: 2:30 (full meal at the table not included)
Extra services: Variations to the menu (different themes, vegetarian menus, sweets only menus etc.) can be planned only upon advance reservation. The classes are also available in English, and by adding 4 extra Euros the participants will receive a certificate of attendance.
It is also possible to combine the coking class with a wine tasting course by an expert sommelier: the price varies depending on the number and typology of the chosen wines.
More details: At the end of the course the participants will taste all the specialties they coke, accompanied by water and local wines.
The courses will take place on the first floor of the near barchessa (typical rural building), in a big and fully equipped kitchen.
All the participants will be given a nylon apron, latex gloves and a booklet with the class’ recipes. The prices of the menus may change depending on potential changes and variation; in some cases a deposit equalling to the 30% of the total price might be required upon reservation. The price changes depending on the number of participants and includes the class and the full meal.
Reservations and purchasing: e-mail and phone reservations.