Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

LEdlund

Cooking classes in Italy

Recommended Posts

If Judy's Divina Cucina class is anything but as warm, friendly, generous and knowledgeable as she is on this forum, I would be surprised! She is the go-to person for lots and lots of us, and she is very, very generous with her time and patience.

Share this post


Link to post
Share on other sites

Has anyone taken a class with Faith Willinger or heard from someone who has? She did a Q & A here on egullet last year.

Share this post


Link to post
Share on other sites

Faith TEaches on Wednesdays and has a site www.faithwillinger.com

There is also sharon of restaurant GArga at garga@fol.it

Share this post


Link to post
Share on other sites

I met Divina earlier this year. She is a true gem! I've not taken her courses but I can vouch for her character. Go with Judy, you will not be disappointed!

And you must must must go to the chocolate shop in Florence with the cute owner. Dios Mio!

Share this post


Link to post
Share on other sites

Please remember to post the details of your class back here, primarily because I'll be in Tuscany for 2 weeks next summer. Yes, selfish motivation reigns supreme!

Share this post


Link to post
Share on other sites

I too will rec. Divina from the three initially mentioned.

The market tour with Judy was awesome and a lot of fun...I want to go back and buy a jar of that honey with white truffles...it was really special...and if you are nice Judy will tell you where the good butcher is - so you can try the famous meatball and SPECIAL red pepper jam!!!

Ciao,

Ore

(in Edinburgh on the way home to the US)

Share this post


Link to post
Share on other sites

Whew, I finally made up my mind and signed up with Judy. I'm so excited. :biggrin: Thanks to all of you for your comments. I know I'm getting the best advice here on egullet. I will definitely post the details when I get back (Sept). Thanks again!

Share this post


Link to post
Share on other sites

Next spring, my mother and I will be heading to Italy for a two-week vacation. Why? Because neither of us has ever been, and we really want to experience Italia together!

We are planning on spending our time primarily in Florence and Rome, with a few days in the Tuscan countryside (town TBD). We're city girls, so this itinerary suits us immensely.

We're also girls who love to cook, and would like to spend a few days (2-3) taking some cooking classes while in Florence. I've taken an early shining to Divina Cucina (I'm particularly smitten with the idea of visiting the market and making a meal based on that trip), and would love to hear either your opinions on this choice or your recommendations for other schools in the city.

I definitely want to take the class(es) in the city; when we head out to the country, it's going to be our downtime, so no shuffling around a kitchen at that point.

Please enlighten me!

Share this post


Link to post
Share on other sites

Divina Cucina is being modest--but she also may be solidly booked, Megan. Did you manage to find her schedule at her personal Web site to ascertain whether or not there would be openings?

Faith Willinger is also a member of eGullet. She may hold cooking classes, or at least have recommendations.


Edited by Pontormo (log)

Share this post


Link to post
Share on other sites

Ciao.

not being modest. thought it wasn't accpetable to promote one's self!

I created my program for real food lover's the market touring being my favorite part!

If you would like more info. email me.

Share this post


Link to post
Share on other sites
Ciao.

not being modest. thought it wasn't accpetable to promote one's self!

Well, if someone is asking about your courses directly, that's not really promoting oneself, at least not shamelessly :smile: .

Share this post


Link to post
Share on other sites

Does anyone have any recommendations for short Italian cookery courses (~1-2 weeks), conducted in English (or Italian and English) running over the summer?

I've read with interest the thread on the ItalCook/Slow Food cookery school; I'm curious to know what opther options exist.

Thanks for your help.

Share this post


Link to post
Share on other sites

Look for posts written by divina and hathor in this regional forum.

Click on to their web sites for further information. You'll find links at the bottom of their posts.

Share this post


Link to post
Share on other sites

Ciao Stigand!

Can you be a little more specific about what you are looking for? Regional? Slow Food type mentality? Restaurant cooking, or home cooking? There are endless choices here, but of course, I'm partial to Umbrian cooking!! :cool:

Share this post


Link to post
Share on other sites

Don't know if you would consider France, but if so a friend of ours runs some wonderful courses.

Her website gives all the details. Anne's a delight and a wonderful teacher.

Share this post


Link to post
Share on other sites

While cleaning up the house today, I came across a catalog sent by SlowFood for courses (1-3 weeks) given at the Higher Institute of Gastronomy in Jesi. Was wondering if anyone has taken any of these classes or knows someone who has. Looking for something for the "serious amateur". Seen lots of these "cooking classes" in Italy which seem just experiential for the traveller- making pasta for the first time, etc.- but am looking for something not for the professional, but again, experienced home cook to really get some higher-level instruction. Thanks.

Share this post


Link to post
Share on other sites

A very good school is called The Awaiting Table in Lecce in Apulia, the heel of the Italian boot. But, truth in advertizing, I recommend it because I will be teaching there this fall. It's one week long hands-on immersion classes taught in English. Check it out at The Awaiting Table

Share this post


Link to post
Share on other sites

Ciao Mark!

I took the 10 week course at Ital.cook, and it was fantastic. Great learning experience. Here is my thread from Jesi.

You can also look at Ore's thread.

We both took the 10 week course. They did not have these shorter courses when I went there, so I cannot vouch for them.

If you have any specific questions, please feel free to PM me.

Regards,

Judith

Share this post


Link to post
Share on other sites

Grazie mille!

Will check out both threads. Not sure, as much as I would like to, that I can take off for 10 weeks, but maybe in the future.

Share this post


Link to post
Share on other sites

Try Apicius if you're in Florence. They have a nice facility and lots of recreational courses. I saw lots of tourists there for short classes with their family and friends. www.apicius.it

Share this post


Link to post
Share on other sites

My wife and I just returned from Italy where we took the 1-week course at Ital.Cook in Jesi.

We had a great experience! It was their first time doing a short course for amateurs (usually 10 weeks for pros). There were 10 peope in the class, most from Europe. Instruction was in italian, with simultaneous translation of the chefs doing the lessons.

As the level of the studwents varies, I found some of the instruction a little basic, but all questions were answered fully to my satisfaction. We cooked from 9-5 daily with a lunch break. For the last night we also cooked dinner.

The area was beautiful too (we stayed about 10 miles away on the Adriatic). Many great restaurants around for dinner too.

Highly recommend this for a fun vacation experience.

Ciao Mark!

I took the 10 week course at Ital.cook, and it was fantastic. Great learning experience. Here is my thread from Jesi.

You can also look at Ore's thread.

We both took the 10 week course. They did not have these shorter courses when I went there, so I cannot vouch for them.

If  you have any specific questions, please feel free to PM me.

Regards,

Judith

Share this post


Link to post
Share on other sites

  • Similar Content

    • By smeems
      Hi.  I'm brand new to this site.  I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool.  The main reason I joined is  I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are open to anything interesting. There will be 55-60 people and the ceremony will also be at the restaurant. I’m thinking of a brunch/early afternoon affair, most likely on a weekend. Would love to find a funky/old school/unique/charming type of place for my sweetheart. Inexpensive please! Thank you in advance!
    • By smeems
      Hi.  I'm brand new to this site.  I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool.  The main reason I joined is  I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are open to anything interesting. There will be 55-60 people and the ceremony will also be at the restaurant. I’m thinking of a brunch/early afternoon affair, most likely on a weekend. Would love to find a funky/old school/unique/charming type of place for my sweetheart. Inexpensive please! Thank you in advance!
    • By liuzhou
      This may not mean much to non-British members, but I'm sad to read this morning of the passing of Antonio Carluccio, the only "celebrity chef" I ever met and spoke with.  Many years ago, I was standing outside his beautiful Italian deli in the northern fringes of Covent Garden, London admiring the wonderful fresh wild mushrooms on sale which were displayed by the open door and regretting that I couldn't afford them that day.
       
      As I was doing so, the man himself came out and stopped to chat with me. He was large of body and heart. At that time he was known mainly from his books and for his passion for (the then unfashionable) mushroom foraging, only later becoming a television star, too.
       
      Here are a few links. One to an obituary, one to a personal memoir from food writer Matthew Fort   and one to a Q+A session with the maestro.
       
       
    • By yentakaren
      Hi there Italian chefs around the world -    Two years ago (while visiting my family in New York - we live for 25 years in California))  we went to New York and ate in an Italian Restaurant in Syosset Long Island, New York (Steve's Piccola Bussola) and ordered their Chicken Cacciatore.  It was unbelievable, so savory and tender and juice and it had 4 lean and juicy (no skin, no fat, no gristle) rollups wrapped around what looked like a small (about 1-2" rib bone) (in chicken???_ was able to get some of the recipe because I called them 2x, but after 5 tries at various times, I am giving up.  He (the chef) said they used thighs - but the thighs I know are fatty and tough so I don't know where they got it.  He said they buy the whole chickens and cut it up, so I guess they can get rid of the fat,skin and gristle that way.   One, because I am never able to get their dark brown sauce (don't know how they do it because having a brown sauce by working with chicken, mushrooms, wine and onions is an enigma.  Their sauce is not sweet, or sour just rich and savory.   I saw the kind of sauce that it was when I saw the recipe of Hubert Keller's Beef Borguignon on TV, but it looked soooo difficult and was made with meat, not chicken. That has meat rollups sitting in a dark brown sauce.   Help!  I want to learn how to make that.   The initial recipe that they gave me was this:     Take chicken and cut it into pieces the size of a meatball with or without the bone.
      Take olive oil and make very hot.  Brown.  Add 2 cups chicken stock, salt and pepper, parsley, and simmer for ½ hour.  After brown, put until broiler and brown some more.
      In another skillet, put mushrooms, onions, little tomato sauce, and when sizzling and hot, add white wine (or Marsala) and cook in pan – ½ hour.  Add butter to thicken – but do not boil after butter melts
      Said I can also put a little tomato sauce in there - maybe it was tomato paste.
      After ready, marry the two and cook another 15 minutes all together (or not) – just eat it.
       
      Below is a photo of Steve's Chicken Cacciatore - I know it looks like beef, but this is chicken!
       
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×