Inspired by Italy. A taste of the sun; a relaxed day of cooking using simple staple ingredients and local seasonal produce. Learn how to make rustic durum wheat pasta dough, handmade pizza base, and polenta.
The day is a mixture of demonstration and practical hands on cookery, with plenty of time to sample the results. We will create and sample a selection of bruschetta.
We prepare a classic basil pesto, assemble a selection of pizzas, fill ravioli and cook up some delicious pasta sauces.
All food is suitable for vegans. Please note, this course is not suitable for those with coeliac disease or wheat intolerances.