Welcome to the second chapter of our culinary journey through Northern Italy and the Dolomites! In this chapter, we will be exploring the world of ravioli all'ampezzana and strudel, two classic dishes that have their roots in the heart of the Italian Alps.
The cuisine of the Dolomites and Northern Italy is rich and diverse, with a focus on using fresh, locally sourced ingredients to create dishes that are both flavourful and satisfying.
The unique landscape of the region, with its mountains, forests, and valleys, has influenced the local cuisine, resulting in dishes that are hearty, nourishing, and full of character.
One of the highlights of this class will be learning how to make spinach, beetroot, and poppy seed ravioli all'ampezzana, known as Casunziei Appezzan, completely from scratch.
This traditional dish hails from the Ampezzo valley in the Dolomites and features small, moon-shaped ravioli filled with a mixture of cheese, spinach, beetroot, poppy seeds and herbs.
In addition to the ravioli, we will also be delving into the world of strudel, another beloved dessert from the region.
Strudel is a pastry that consists of a thin, flaky crust filled with a sweet and spicy apple filling.
Our class will guide you through the process of making the perfect strudel dough and filling, and you will learn all of the tips and tricks for creating a beautiful and delicious dessert.
Come hungry and ready to learn! In addition to learning how to make these delicious dishes, you'll also gain a deeper understanding of the culinary traditions and cultural significance of Northern Italian and Dolomite cuisine. By the end of the class, you'll have the skills and knowledge to recreate these dishes at home and impress your friends and family with your newfound culinary prowess!
This class is Vegetarian.
What if I have a special dietary requirement?
We make every possible effort to satisfy dietary needs and, where possible, provide alternatives.
If you have any questions about what we can provide, please call us before making your booking on 01708691322.
If you have any dietary needs or allergies, even if you don't believe they're relevant, please write them in the "dietary requirements" box at the checkout!
Will I have my own work station?
Yes, each student will have a personal work station with an induction hob and a next gen oven plus all the utensils, knives and pans you will need for the class.
What age range do you allow in classes?
Anyone of any age is welcome to attend. Under 16-year-olds are welcome to attend our class accompained by an adult (we would only charge for one ticket). Under 10-year-olds will have classes available to attend especially made for younger children.
Will I get the recipes?
At the beginning of your class you will receive a printed card that features all the recipes you will be learning on the day, plus an additional section for any further notes.
Can I change my booking?
You may transfer to an alternative class if you give us notice not less than 5 days before the date of the class. In this case, we will rebook you on to your selected class as long as it’s available and not sold out. Confirmed bookings are not eligible for refunds or cancellations under any circumstances. If you cannot attend a class you may send someone else in your place, just let us know the name of the attendee in advance of the class, where possible.
What do I need to bring?
You do not need to bring anything to most classes, but we recommend bringing a food container for the food you will make in case you wanted to take it home. Please make sure you are wearing closed toe shoes.