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Italy Cooking Class June 2012 (for sharing)

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Italy Cooking Class June 2012 (for sharing) - Page Text Content

S: A Taste of Abruzzo: Culinary Vacation June 2012

BC: Made by Jess 2012

FC: A Taste of Abruzzo Culinary Vacation A book of recipes and the sights of Abruzzo, Italy June 2012 | Program By:Italia Sweet Italia

1: The Cooking Vacation included: 4 Classes, 7 days, 6 nights in Abruzzo Province in Termoli, Italy

2: 1: Homemade Pasta Class: Spaghetti from Scratch | Step 1: Prepare Dough | Step 2: Roll Out Dough Option 1 | Step 2: Roll Out Dough Option 2 | Cook Tomato sauce for one hour for a tasty flavors

3: Step 3: Make Noodles using "Chitarra" or with a Crank Machine TIP: Make sure its dry enough | Step 4: Separate and boil for 5 minutes

4: Our Finished Masterpieces: | We also made a second pasta: Cavatelli with Vegetables | Although we did not actually make this Tiramisu due to time constraints, we did get the recipe!

5: Photos from our dinner the night we arrived: | Fish in baking paper with potatoes, olives, and tomatoes | Ricotta cheese Ice cream with pears and caramel dressing

6: Our Cooking class was in the town of Termoli

7: in the Abruzzo Region of Italy

8: Claudio Tamburrini owns a local jewelry shop in Termoli. He showed us how he makes earrings and let us help to make the s-shaped silver swirls

9: We too can make our own pendant with a carved shell, liquid silver, and some jewelry tools | Anne, Claudio Kathy, and Jess

10: We were also introduced to a local ceramics artist, Micaila, who demonstrated the process and the painting of trobocos on ceramic bells

11: Our third artist was one a confection artist who makes candy coated almonds, called confetti. His name is Matteo Gentile

12: Kathy, Jess, and Anne

13: John, Ronaldo, Jess, Kathy, and Anne | We took an excursion to a fishing hut called a Troboco. Ronaldo shared the stories on how this was a way of life and also demonstrated his fishing skills and caught some sardines.

15: We had pizza and wine for lunch on a local national beach park and were able to stick our toes into the Adriatic Sea

16: In the town of Vasto, we visited an art museum which had a beautiful garden and beautiful view of the coast

18: 2: Stuffed Vegetables and Stuffed Pasta Class: | Always use freshest ingredients | Step 1: Prepare Dough | Step 2: Roll dough out using machine to make very thin (almost transparent)

19: Spinach Ravioli, Stuffed Vegetables & Cheese Balls | Step 3: Blend spinach and cheese and place in pastry bag to dispense onto dough. Brush egg around filling so dough will stick | Step 4: Fold dough over filling and seal edges | Step 5: cut around with pastry blade, then boil for a few min

20: Cheese Balls: Step 1: Prepare cheese/egg mixture and roll into balls | Step 2: Prepare sauce with fresh tomatoes | Step 3: Deep fry cheese balls in vegetable oil. once oil is drained add to sauce and serve

21: Stuffed Vegetables: Step 1: carve out insides of vegetable to fill (cucumber, pepper, eggplant). Save what you carve out. | Step 2: Take Eggs, Cheese, and meat and add to carved out insides | Step 3: Stuff empty vegetables with newly made stuffing filling and bake

22: Serve Ravioli with fresh grated parmesan on top and a little olive oil. Garnish with basil leaves. | Our Completed Masterpieces:

23: We toured an olive mill called La Selvotta and were able to see a 200 year old olive tree and taste test a few of their homemade olive oils

25: We visited a winery, fontefico, in Vasto with a beautiful view of the sea and tasted the local grapes: montepulciano

26: 3: Pastries, Biscuits, Cookies, and Deserts | Step 2: Roll out dough into a long round log. Then flatten and cut into parallelogram shapes | Step 3: After cut into shapes, bake in the oven

27: Mustaccioli Step 1: Prepare dough and mix with hands | Step 4: Dip baked cookies in melted chocolate and allow to dry

28: Cavicioni Step 1: prepare pastry shell in customary way and roll out thin (similar to the ravioli) | This is similar to Ravioli but with chocolate/chickpea filling. | Roll out thin, place filling, and fold over (no egg to seal) and use pastry roller or fork to make seal. Deep fry.

29: Biscuits for Breakfast Step 1: Prepare dough & use hand mixer to blend | Step 2: add lemon zest | NOTE: dough will have sticky constancy. | Step 3: Spoon onto baking paper and bake

30: Pizza con Bicarbonato Step 1: prepare dough | Step 2: Shape into a small loaf like shape and cut diagonal "x" lines in it on top (just a little way in) | Step 3: Sprinkle sugar on top and bake. Cut into pieces after cooling

31: Our Finished Masterpieces

32: We went to a bell foundry,Fonderia Pontificia Marinelli, in Agnone, for a tour | They still makes bells for the Vatican

33: We also toured a cheese factory in Agnone that has been around since 1662. We tried fresh motzerella and a harder cheese (shown here).

34: We had lunch here, on our way back from the cheese/bell tour

35: Kathy, Jess, and Anne

36: 4: Pizza! | Step 1: Pizza begins with the dough. Use fresh yeast and type "O" flour. Step 2: Kneed until smooth and then set some place warm allowing it to rise.

37: Step 3: To prepare pizza sauce, take tomatoes (without skins) and puree them to produce sauce (without seeds). Add spices and mix well | TIP: Be sure to use fresh mozzarella if available

38: You can put anything on the pizza: vegetables, meat, cheese (cook prior to putting on pizza)

39: After dough has risen, shape into circle and put into pan that has olive oil on the bottom. (this was not as easy as it looked!!)

40: TIP: For best results, cook dough and tomato sauce first and then cook remaining amount after cheese and toppings

41: Our Masterpieces: Margarita | Of course we had to have gelato for desert to complete the meal | Vegetable Meat (sausage. beef) Anchovie and onion

42: While you are waiting for the pizza to cook or dough to rise, you can always make Bruschetta | You can make traditional with tomatoes or with oher grilled vegetables (eggplant, peppers, or others)

43: All in all an amazing vacation and wonderful trip! Special thanks to our Guide, Frabrizio and our Chef, Massimo | Selected Liquors we had for after dinner

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  • By: Jessica A.
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  • Title: Italy Cooking Class June 2012 (for sharing)
  • This book is a summary of the photos from the cooking class for sharing
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  • Published: almost 6 years ago