The Napolitain cooking, is very varied and it is one of the most complete in Europe.
It arises and modifies itself through secular contacts with Mediterranean and North-European cultures that influenced tastes and flavours obtaining special dishes and many refined recipes.
Those people who want to know the secrets and the techniques of this ancient gastronomical tradition, our school offers the chance to learn the preparation techniques of the Napolitain cuisine’s main dishes.
Cooking classes will develop into our lab, and the members, time after time, will prepare first and second courses, vegetables and sweets of the Parthenopean tradition.
It is surely one of the most prestigious in the world.
It has a great variety of typical courses known for their nutritional characteristics.
Pulses, vegetables, fish and olive oil, accurately prepared, offer delicious courses.
In each lesson will be prepared choice of first courses based on pasta, pulses, meat, rice, cheese etc. etc
Choice of second courses based on meat, vegetables, "mozzarella", molluscs etc. etc.
Choice of vegetables based on aubergines, mushrooms, peppers, artichokes etc. etc.
Students, in each lesson, will prepare a complete menu and each course will be served with the best wines of Campania.
In the end of the day’s work, students are going to achieve a score and a final marking for each test.
Classic recipe with origins in the Renaissance: onions, meat and history!
A superb Christmas tradition, but to eat at any time of the year.
Impepata di Cozze (mussels), Alici fritte (fried anchovies), Spaghetti ai Frutti di Mare (spaghetti with seafood). All the dishes you expect to find in a seaside town like Napoli.
Fried eggplants assembled with tomato sauce, mozzarella and love.
In each course, will be introduced the main wines of Campania and how they should be served.
It is an ancient tradition and a perfect combination of shapes and colours, inherited by different dominations: Greek, Roman, French and Spanish.
Students will prepare typical napolitain sweets and cakes: "sfogliatelle", "babà", "pastiera", etc.
The subjects are about:
Magic shell-shaped filled.
Small yeast cake saturated in syrup made with Rum.
Sweet fried balls mixed with honey.
Queen of the Neapolitan pastry, a cake with thousand perfumes.
Ready to start your next course? That's great!
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