FOLLE CASSERUOLA CALENDAR!! THE TRIP TO THE STATES!

sophia_spaghetti

FOLLE CASSERUOLA CALENDAR!! THE TRIP TO THE STATES!

 

Veix-Goodbye-New-York-Color-1200

 

NEW YORK- ARRIVAL SATURDAY, APRIL 13TH

 

 

SAMSUNG DIGITAL CAMERA

  AT PENTOLE AGNELLI SHOWROOM: 126 5TH AVE. 10TH FLOOR, SUITE 10B-NEW YORK- 212-620-4101 | 212 620-0371

www.agnelliusa.com

 

TWO LESSONS: 75$ each- To make a reservation and to buy these lessons you should write to: stefia1952@libero.it

 

Tuesday APRIL 18th – 6.30-10 PM

 

10857770_410020049154620_7692628138977973141_nSicilia_Panelle_2

SICILY WITH LOVE

A lesson that will teach to appreciate one of the richest italian regional cuisine: the Sicilian.

We’ll cook and eat together:

Grilled eggplants with capers sauce

Le panelle- Chickpeas fritters

Le Iolande al pesto trapanese- A special kind of pasta with Sicilian pesto.

Le polpette di pesce spada con salsa alla menta- Swordfish meatballs with mint and tomato sauce.

Il biancomangiare- The Blancmange- An almond and milk pudding with pistachios.

 

 2) Thursday, APRIL 21rst-6.30-10 PM

 

pasta-alla-carbonara                      10420101_1006742546007154_255026203706470778_n-300x225

COOKING AS ROMANS DO

A lesson that will disclose secrets and tricks in making the most famous Roman pastas.

We’ll cook and eat together:

Bucatini all’amatriciana- Amatriciana Bucatini

Spaghetti alla carbonara- Carbonara Spaghetti

Mezze maniche Cacio e pepe- Cheese and pepper pasta

Torta di ricotta- Ricotta custard

 

FRIDAY, APRIL 29TH- 7 PM.

THE DINNER AT PENTOLE AGNELLI SHOWROOM: A NEAPOLITAN FEAST! -OPEN TO EVERYBODY.

 

PENTAX Image

PENTAX Image

SAVE THE DATE!!

It will be a dinner to a maximum of 40 people. We’ll cook a Neapolitan menu, some of the best food that Italy can offer!

We’ll be cooking:

Paccheri alla Sorrentina ( a special kind of pasta with tomato, basil, and mozzarella)

Sartù di riso (a rich timbale of rice and meatballs)

Parmigiana di melanzane (Eggplant Parmesan)

Scarola maritata ( Escarole wit olives, pine nuts, capers, and raisins)

Torta Caprese (Capri’s Cake)

 

PRICE: 110$ EACH-WINE INCLUDED

To make a reservation and to buy this dinner you should write to: stefia1952@libero.it

 

AT HEAVEN’S KITCHEN COOKING SCHOOL-

 

havens21

109 WEST 17TH STREET
BETWEEN 6TH AND 7TH AVENUES
NEW YORK, NY 10011
TEL: 212.929.7900
info@havenskitchen.com

http://havenskitchen.com/

You can buy these two lessons directly online at the above address.

TUESDAY, APRIL 19TH| 7-9.30 PM

 

20160419-1900-Italian_1733

1) GNOCCHI WORLD

 Gnocchi are not only good to be eaten, they are also fun to be made! In Italy there are many different kind of gnocchi and we’d love to teach you how to make them:

Gnocchi di patate (potatoes gnocchi) with tomato sauce and basil

Gnudi, ricotta and spinach gnocchi with butter, sage, and parmesan ( these gnocchi are practically the ravioli’s filling, they are famous in Tuscany and that’s why they are called “Gnudi”, meaning “Naked”, naked raviolis.

Gnocchi alla Romana (gnocchi roman way). Semolina gnocchi with butter, pepper, and parmesan

Gnocchi con le prugne, Plum gnocchi. This is a typical recipe from Italy Northeast, dressed with butter, sugar, breadcrumbs, and cinnamon.

 

THURSDAY, APRIL 28TH – 7-9.30 PM

2) COOKING AS ROMANS DO

 

restauro-Colosseo-Roma

Roman cooking is very easy and down to earth. Rome is famous all over Italy for its pastas, made with simple ingredients rich in flavour: bacon, pork belly, hog jowl, eggs, romano, pepper. These are the perfect ideas for an evening with friends: easy, tasty, unforgettable!

Bucatini all’amatriciana, Bucatini matrician way, with tomato sauce, hog jowl, hot pepper and romano cheese. Amatrice is a village near Rome famous for this pasta that was enjoyed by Pope Bonifacio the VIIIth, born not far from there.

Spaghetti alla Carbonara. Spaghetti with eggs, bacon, pepper, butter, parmesan and romano cheese.

Fusilli Cacio e Pepe– Fusilli cheese and pepper. This is one of the most famous roman pasta, it’s a dish made only with fresh grated romano, parmesan cheese, and freshly ground pepper. Deceptively easy. To make a good cacio and pepe is not an easy job!

Mezze maniche ai carciofi- Half sleeves with artichokes, onions and bacon.

 

DINNER AT GUSTIAMO- A COMPANY THAT IMPORTS ITALIAN QUALITY INGREDIENTS TO THE STATES

 

14954501464_7b10eac427_b

 For invitation only. Here we’ll be offering a Sicilian Dinner.

 

sicilia

MENU

Busiate con il pesto trapanese agli agrumi Pasta al tonno, menta e limone
Vitel tonnè
Hummus di fave e bottarga

Insalata di finocchi, arance, mandorle,
Crostata di marmellata di mandarini e amaretti

 

Leaving New York on April 30th at 1 pm from La Guardia Airport.

 

 MIAMI-ARRIVAL MONDAY, APRIL 30TH- ore 16,17

 

miami

MAY, TUESDAY 3rd

AT THE RESTAURANT “ VIA VERDI”- 6900 Biscayne Blvd- Miami- 786-615-2870

115976_13608_full

Owner: Fabrizio and Nicola Carro- Fabrizio@viaverdimiami.com

 

21452

A SICILIAN DINNER for 80 people

APPETIZERS
Panelle (Chickpeas fritters)
Arancini (Fried rice balls)
Bruschette ai fagioli zolfini

FIRST COURSE
Pasta con il pesto Trapanese agli agrumi

SECOND COURSE

Polpette in agrodolce (Sweet and sour meatballs)

SIDE DISH
Insalata di finocchi, arance, olive e mandorle (Fennel, oranges, olives and almond salad)

 

DESSERT

Biancomangiare con granella di pistacchi (blancmange with pistachios crumbs)

Euro 65 wine included

 

MAY, SATURDAY 7th

A PRIVATE DINNER- 14-16 GUESTS

 

Bruschetta-c2

 Bruschetta pomodoro e fagioli (Bruschettas with beans, Bruschettas with tomatoes)

Pasta con pesto trapanese (Pasta with Sicilian pesto)

Osso bucco, risotto Milanese (Risotto Milanese with veal shank)

Tiramisu

 

MAY, WEDNESDAY 4TH

AT THE REAL FOOD ACADEMY

9612 NE 2ND AVENUE MIAMI SHORES

Phone: 786 395 0355

http://therealfoodacademy.com/

COOKING LESSON: A TASTE OF SICILY

 

ob_3e3d25_5897353223-77ec676a79

MENU

Appetizer

Grilled eggplants with capers sauce

Entrèe

Le Iolande al pesto trapanese- A special kind of pasta with Sicilian pesto.

Main Course

Le polpette di pesce spada con salsa alla menta- Swordfish meatballs with mint and tomato sauce.

Salad

Insalata siciliana- fennel, oranges, olives, and almond salad

Dessert

Il biancomangiare- The Blancmange- An almond and milk pudding with pistachios

$ 55

MAY, THURSDAY 5TH

AT THE REAL FOOD ACADEMY

9612 NE 2ND AVENUE MIAMI SHORES

Phone: 786 395 0355

http://therealfoodacademy.com/

 

COOKING LESSON: A TUSCAN FEAST

 

12745796_997931166964244_8640595935382453557_n

MENU:

Appetizer

Bruschetta with Zolfanelli beans (These are special beans from Tuscany, the producer, FATTORIA CASAMORA will ship them to Miami and we’ll be dressing them with their wonderful olive oil)

Entrèe

Tortiglioni with black cabbage and ricotta

 

Main Course

Meatloaf with mushrooms

 

Dessert

Schiacciata fiorentina alla panna (Florentine sweet pizza with heavy cream)

 

$55

 

 

 

 

Leaving Miami on May 9th at 18,55

 

LOS ANGELES- ARRIVAL ON MONDAY 9th AT 21,34

 87-giant-los-angeles

MAY, FRIDAY 13TH

Digital Capture

from 1:00pm to 5:00pm

LACMA and Surfas

First join Maite at LACMA for an exploration of the culinary history of Italy through the centuries with a special focus on Tuscany. Then reconvene at Surfas in Culver City where Stefania Barzini of the Folle Casseruola in Rome, Italy will lead the group in the preparation of a modern Tuscan meal complete with a tasting of Casamora Olive Oils and delicious Vin Santo with dessert. ($125 includes museum admission, tour, all ingredients, cooking instruction, recipes and wine. Does not include museum parking.)

Please note that through this class meets at LACMA it is not LACMA organized.

Menu may include:
appetizers
Bruschettas with Creamed Zolfini Beans Drizzled with Casamora Extra Virgin Olive Oil
Panzanella (Bread Salad with Tomatoes, Onions, Cucumbers, Boiled Eggs, Capers, and Basil)

entree
Oil Mill Soup (Artichokes, Potatoes, Olive Oil, Garlic on Toasted Bread)

main course
Tuscan Meatballs with Mushroom Ragu

side dish
Chickpea Salad with Fresh Onions, Nuts and Aromatic Herbs

dessert
Peach Cake

REGISTER HERE: http://www.brownpapertickets.com/event/2533816

 

MAY, SATURDAY 14TH

AT THE ITALIAN CULTURAL INSTITUTE                      

 

   entrata5

1023 HILGARD AVE, LOS ANGELES

310-443-3250

 

A TUSCAN COOKING LESSON WITH LUNCH

 MAY, SATURDAY 14th

 

images

Appetizers

Bruschetta with black cabbage and lard

Bruschetta with Zolfanelli beans (These are special beans fro Tuscany, the producer will send them to L.A. we’ll be dressing them with their wonderful olive oil)

First meal

Potatoes and mint tortelli

Second meal

Meatloaf with mushrooms

Dessert

Schiacciata fiorentina alla panna (Florentine sweet pizza with heavy cream)

 

SAN FRANCISCO

MAY, MONDAY 16TH

 

112

A Cooking lesson at a private home

 

SONOMA COUNTY

MAY, THURSDAY 19TH

 

11221573_685098308291215_5905152179061756999_n

 

A TUSCAN DINNER AT COMSTOCK WINERY

 

LOS ANGELES

 MAY, SATURDAY 21rst

AT THE ITALIAN CULTURAL INSTITUTE

1023 HILGARD AVE, LOS ANGELES

310-443-3250

 

A SICILIAN COOKING LESSON WITH LUNCH

 

11

 

 

Appetizers

Arancini (fried riceballs)

First meal

Busiate with Trapanese pesto

Second meal

Impanata di pesce spada (Sword fish timbale)

Side dish

Fennel, oranges, olives, and almond salad

Dessert

Blancmange (Almond and milk custard)

 

OJAI

 

images

MAY, SUNDAY 22nd

Lavender Inn                                                  Ojai-Lavender-Inn_11

210 E Matilija St – 93023 Ojai (CA) · +1 (805) 646-6635

REF: Beth innkeeper@lavenderinn.com

 

csm_Villetta_Annessa_Laboratorio_di_Cucina_1238c0e476

Two Nonnas in Sicily
Sunday  May 22 @ 1:00 with Stephania and Paola

This class will be way too fun!  These two Roman grandmas are traveling in the US, cooking real Italian home food on the road, attending food events and teaching cooking classes on various regional food in Italy.  Besides working at her own cooking school, Stephania is also a contributing chef at Fattoria Casamora (www.casamora.it) in Tuscany, where she organizes weekly cooking workshops.  The Fattoria produces one of the most amazing and prized Italian extra virgin olive oils, and they are sponsoring part of the events she will be doing in the U.S.  She will use this olive oil in the class.  Stephania is also an author of 7 cookbooks, a blogger, and teaches Food Writing Classes at several universities.  Vieni a mangiare!

 Menu:

Appetizers
Arancini (fried riceballs)

First meal
Busiate with Trapanese Pesto

Second meal
Fried Swordfish Meatballs in a Tomato and Mint Sauce

Side dish
Fennel, Oranges, Olives, and Almond Salad

Dessert
Blancmange  (Almond and Milk Custard)

$75 with a class of 12 people

 

CALL 805-646-6635 for RESERVATIONS & more information on private or these public classes!

 

MAY, TUESDAY 24TH

SANTA BARBARA

travel-states-12

Cooking lesson at a private home

 

LOS ANGELES

MAY, THURSDAY 26TH

Digital Capture

From 1:00pm to 5:00pm

LACMA and Surfas

First join Maite at LACMA for an exploration of the culinary history of Italy through the centuries with a special focus on Tuscany. Then reconvene at Surfas in Culver City where Stefania Barzini of the Folle Casseruola in Rome, Italy will lead the group in the preparation of a modern Tuscan meal complete with a tasting of Casamora Olive Oils and delicious Vin Santo with dessert. ($125 includes museum admission, tour, all ingredients, cooking instruction, recipes and wine. Does not include museum parking.)

Please note that through this class meets at LACMA it is not LACMA organized.

Menu may include:
appetizers
Bruschettas with Creamed Zolfini Beans Drizzled with Casamora Extra Virgin Olive Oil
Panzanella (Bread Salad with Tomatoes, Onions, Cucumbers, Boiled Eggs, Capers, and Basil)

entree
Oil Mill Soup (Artichokes, Potatoes, Olive Oil, Garlic on Toasted Bread)

main course
Tuscan Meatballs with Mushroom Ragu

side dish
Chickpea Salad with Fresh Onions, Nuts and Aromatic Herbs

dessert
Peach Cake

 

LOS ANGELES

MAY, FRIDAY 27TH

DINNER AT A PRIVATE HOME

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

No Comments

Post a Reply