Italian Cooking Class, Paris International Cooking School, Sydney

Italian Cooking Class

Italian food is not just pizza and pasta. Students will learn a selection of food from all parts of Italy. Learn recipes from mountain regions to southern Mediterranean, also including recipes from central Italy and Rome. Class covers practical information about Italian lifestyle. Students will make 3-course meal each week, and the food will be taken home at the conclusion of the class.

We have three menu sets (sets of recipes) for this class:

Italian Cooking Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Minestrone soup
Veal Scaloppine “al Marsala”
Italian style mashed potatoes
Baked fennel “gratinati”
Mascarpone cheese custard with petit four

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Veal Scaloppine “al Marsala”
Italian style mashed potatoes
Mascarpone cheese custard (with petit four)

week 3:
Minestrone soup
Roast lamb in garlic and rosemary crust
Baked fennel “gratinati”

week 4:
Stewed baby octopus in red wine and garlic
Venetian rice and peas
Tiramisu cappuccino cake

week 5:
Lombardy style Pumpkin soup
Baked lasagne “ai funghi” (vegetarian style)
French beans with roasted tomato sauce

week 6:
Beef steak Pizzaiola
Zucchini Umberto
Chocolate squares

week 7:
Tuna pate
Gourmet Pizza (with home made base + sauce)
Endive and Cannelloni bean salad with Italian dressing

week 8:
Veal shanks Milanese style
Sicilienne style baked cauliflower
Vanilla & almond biscuits

Italian Cooking Menu 2:
week 1:
(cooking demonstration and 5-course meal)
Spicy Seafood Soup
Veal Parmigiana
Trivelle Pasta with Spinach
Cauliflower with Parmesan Sauce
Ameretti Peaches and Apricot Crumble

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Spicy Seafood Soup
Veal Parmigiana
Trivelle Pasta with Spinach

week 3:
Chicken Risotto
Cauliflower with Parmesan Sauce
Ameretti Peaches and Apricot Crumble

week 4:
Mushrooms Bucatini
"Carne Diavolo"
Baked Potatoes "Con-Créma"

week 5:
Parmesan and Italian Parsley Omelet
Asparagus All Forno
Ricotta and Hazelnut Tort

week 6:
Lamb Stew with Rosemary
Green Beans in Roasted Tomato Sauce
Glazed Blueberries "Bar"

week 7:
Red Lentils and Tomatoes Soup
Meatballs Palermo Style
Potatoes and Pumpkins Purée

week 8:
Cream Cheese and Spinach Roulade
Orange and Avocado Salad
Almond Cake

Italian Cooking Menu 3:
week 1:
(cooking demonstration and 5-course meal)
Artichoke and Salami Salad with Italian Dressing
Sardinian Lamb Stew
Carrots with Basil Pesto
Baby Chats Potatoes with Basil Pesto
'Torta di Cioccolato' (Chocolate and Walnut Cake)

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Sardinian Lamb Stew
Carrots with Basil Pesto
'Torta di Cioccolato' (Chocolate and Walnut Cake)

week 3:
Artichoke and Salami Salad with Italian Dressing
Pan Fried Fillet of Perch with Herb and Parmesan Crust
Baby Chats Potatoes with Basil Pesto

week 4:
'Margarita' Pizza
Spicy Marinara Stir Fry
Coconut Panna-Cotta

week 5: (vegetarian menu)
Cream of Broccolis Soup
Creamy Pumpkins Risotto
Sautéed Mange-Tout (Snow Peas)

week 6:
Veal Scaloppini Zingara Style
Baked Pasta with Parmesan
Italian Style Baked Cheesecake

week 7:
Roast Courgettes with Green Sauce
Beef and White Beans Lasagna
Cauliflower with Italian Cheese Sauce

week 8:
Stuffed Cannelloni with Cheese and Tomato Sauce
'Bagna Cauda' and Dripping Vegetables
Fig Bread Loaf

We have three (3) sets of menus (a total of 84 recipes) for the full set of this course. We rotate different set of menus (recipes) each term. For full list of menus, please refer to this Menu Listing page

enrolment

To enrol into this class, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)
Classes are run subject to acquiring minimum numbers. Maximum number of students per class is 6.

what to bring

For the first session, simply come to the class with empty stomach. A three-course (5 dishes) meal will be served at the conclusion of the cooking demonstration. From second week onwards, students are required to bring an apron, two tea towels, food containers and ingredients (detailed list will be provided weekly).

(Photo by Antony S.)

Italian Cooking Class

Paris International Cooking School, Sydney