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Gourmet chef, Rocco, is now conducting cooking classes at Villa Cavour! Learn how to prepare a variety of provincial dishes and cooking techniques!

Put your cooking skills to the test at Villa Cavour!

Rocco, gourmet chef, will conduct cooking classes for every level: from beginners to experts in the art of cooking.

Lessons will include the most popular regional, traditional Italian recipes. You can start with the basics, like pastas and sauces, or ask for something special that you'd like to learn to cook.

Classes will be held two days a week, Monday and Wednesday, from 5:30 PM, for a small group of up to six people (or eight for group bookings). Single classes are also available.

Enjoy a delicious meal and Italian wine

After each class you'll enjoy dinner on the house and wine degustation. Wines have been imported directly from Piemonte (Italy) and have been selected to compliment different dishes. Desserts and coffee are complimentary.

Cost:

$80.00 per person per single lesson
$60.00 per person per multiple lessons (more than three) or for groups

If you are looking for a unique present, gift vouchers are available to surprise your loved ones or friends with this special treat!

So, what are you waiting for? Just bring your apron and be ready to have a great experience for a special night out: nice food and wine and... a lot of fun!

For more information or cooking class schedules, contact us or call Mara on (07) 4124 5454.

Cooking class schedule

Lesson 1
La pasta fresca
Home made pasta

• How to make the dough
• Pasta shapes assortment: tagliatelle, tajarin, maltagliati
• Assorted sauces to be served with pasta

Dinner:

• Tagliatelle con pancetta e porri (tagliatelle with bacon and leek)
• Tajarin con ratatouille (tajarin with vegetable ragù)
• Maltagliati con ragù di anatra (maltagliati with duck ragù)
• Semifreddo al caffè

Wines:

Dolcetto d’Alba, Moscato

Lesson 2
La pasta fresca
Home made pasta

• How to make the dough
• Filled pasta shapes assortment: Ravioli del plin, tortelli, agnolotti, panzerotti

Dinner:

• Ravioli del plin di pollo ( ravioli filled with chicken and herbs; butter and sage sauce)
• Tortelli di zucca (tortelli filled with pumpkin; walnut sauce)
• Panzerotti di magro (panzerotti filled with ricotta and spinach; tomato, cream and parmesan sauce)
• Agnolotti alla piemontese (agnolotti filled with meat; traditional piemontese sauce with gravy, porcini mushrooms and parmesan)
• Bunet (chocolate, macaroons, caramel pudding)

Wines:

Langhe Favorita, Piemonte Barbera

Lesson 3
Crespelle
Gnocchi alla parigina

• How to make crepes and fondue cheese
• How to make gnocchi alla parigina (pate choux dough)
• How to make profiteroles

Dinner:

• Crespelle alla valdostana (crepes filled with cheese and ham, with parmesan and light cream)
• Gnocchi alla parigina (pate choux gnocchi au gratin)
• Bignole alla piemontese (assorted profiterols)

Wines:

Erbaluce di Caluso, Moscato

Lesson 4
Gnocchi di patate
Potatoes gnocchi

• How to make potatoes gnocchi
• Assorted gnocchi shapes: traditional gnocchi, strozzapreti, offelle di patate
• Gnocchi sauces

Dinner:

• Gnocchi con pesto alla ligure (traditional gnocchi with pesto sauce)
• Strozzapreti alle erbe (gnocchi with herbs; parmesan and walnut sauce)
• Offelle al burro e salvia (gnocchi filled with fondue cheese and asparagus; butter and sage sauce)
• Mele alla castellana (white wine cooked apples with homemade custard)

Wines:

Nebbiolo d’Alba, Barbera vivace

Lesson 5
Antipasti tradizionali
Traditional Entree

• How to make fresh majonnese
• How to make:
  • viltello tonnato
  • insalata russa
  • peperoni al forno (capsicumm entree)
  • melanzane alla pizzaiola, grigliate e al forno (eggplants entree)
• How to make “bagnet vert” (green sauce)

Dinner:

• Vitello tonnato, insalata russa
• Peperoni e malanzane al forno (capsicum and eggplants chard grilled, with tomato, onions, oregano); melanzane alla pizzaiola (eggplants chard grilled, topped with tomato sauce, mozzarella cheese, oregano); melanzane e zucchine marinate (eggplants and zucchini marinated with lemon juice, parsley, garlic, mint)
• Boiled eggs and fresh tomatoes with “bagnet vert” (green sauce; parsley, garlic, olive oil, tomato sauce)
• All served with grissini (homemade bread stick)
• Semolini dolci, frittelle di mele e amaretti (sweet semolina, apples fritters, and macaroons)

Wines:

Roero Arneis, Dolcetto D’Alba

Lesson 6
Pizza e canapé

• How to make pizza dough with different pizza topping
• How to make grissini
• Assorted canapé (appetiser or nibbles)

Dinner:

• Nibbles
• Pizza
• Tiramisù

Wines:

Barbera vivace, Moscato

Lesson 7
Dolci
Dessert

• How to make:
  • Pan di Spagna (sponge cake)
  • Pasta frolla (short bread)
  • Crema pasticcera (custard)
  • Zabajone

Dinner:

• Risotto con pollo al curry (chicken risotto with curry sauce)
• Zuppa inglese

Wines:

Langhe Favorita, Moscato

Lesson 8
Gourmet seafood dinner

• How to prepare a gourmet dinner, from the entrée to the dessert

Dinner:

• Insalata di polipo (octopus and potatoes salad)
• Gamberetti all’aglio (garlic prawns)
• Risotto della Baia (Bay Risotto, with scallops, cutlet fish, king prawns)
• Panna cotta ai frutti di bosco (berries panna cotta)

Wines:

Roero Arneis, Barbera vivace

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