We’ll kick things off with a welcome glass of Prosecco and some delicious Italian antipasti, before Gennaro demonstrates how to make fresh pasta from scratch.
A TASTE OF THE AMALFI COAST WITH GENNARO CONTALDO
LEARN ITALIAN COOKERY WITH A MASTER
- Per person
A vibrant Italian cookery class hosted by Gennaro Contaldo
With inspiring recipes from his new book Limoni, this is the ultimate homage to the Amalfi lemon, known locally as Sfusato Amalfitano. We’ll kick off your 3-hour class with a crisp glass of Prosecco and a selection of Italian antipasti.
Next up, Gennaro will let you in on the secret to making fresh pasta from scratch, sharing his top tips and the key to creating a variety of long pasta shapes, before moving on to a super-elegant, creamy lemon sauce. While you get cracking on your own tagliatelle al limone, Gennaro will rustle up his steam-baked sea bream – infused with fragrant lemon, fresh parsley and garlic.
At the end of a fun-packed class, you’ll sit down to tuck into your homemade pasta, Gennaro’s sea bream, and a glass of wine for good measure. To finish, we’ll toast your new skills with limoncello. You’ll leave with a full belly, a new-found love of lemons and a signed copy of Limoni. Fantastico!
Not suitable for those who are intolerant to wheat or gluten.
- It is not essential to book as a pair. Individuals are welcome to book onto this lesson but must be aware that this class requires you to work in pairs and you maybe paired up with another individual for duration of the class.
- This is an adult lesson and not suitable for children under the age of 15 years. Those aged between 15-17 must be supervised by a paying adult for the whole duration of the lesson.
- The duration of the lesson includes the teaching time as well as time taken to enjoy eating what you have made.
- Only paid guests who are actively taking part in a cookery lesson are permitted to be at the cookery school whilst classes are in progress. We cannot accommodate spectators or provide a waiting area for friends or family members.