Regional italian cooking classes

Buon giorno,

The new section of Learn the Italian through the love of food is ready to start. We open our class with Aosta Valley Cuisine. This cuisine is rustic and simple, which are mainly soup, game and cheeses. The soup has very ancient origins and is often made with rye bread slices, cheese and cabbage, as the soupe a la Valpellinenze. We start to prepare this recipe as our first course.

Being in the mountains, cannot miss the classic fonduta prepared with the traditional Val D’ Aosta cheese: Fontina, whose name originates dall’alpeggio Font. We prepare it with flan of cabbage. A typical dish of meat is the Soca, cooked beef with fontina cheese and cabbage. The idea is to learn different dishes using 3 or 4 regional ingridiens such as Fontina cheese, Verza and Mele. For dessert we are going to prepare the Hockiene better known as Fritelle di mela