We bring you this course where you make four authentic mouthwatering Italian classics. With such strong memories of visiting Italy as a child, in particular the lovely aromas and arrays of pizzas in the piazzas, Emily has always felt a strong connection with the cooking of Italy.
Dishes you make are a simple spinach or chard ravioli with sage butter (fresh pasta dough making, pasta sheets turned into ravioli squares filled with tender chard or spinach and ricotta); a rich meat ragu (skirt steak, minced beef, pancetta, a little chicken liver in a sofrito of chopped onion, carrots, celery, mushroom and tomato); stuffed aubergines al forno (aubergines, sourdough bread, provolone cheese, tomato & herbs topped with parmesan & breadcrumbs and baked); and on the last week we practice the art of making a simple but good pizza dough and you choose from Emily’s topping combinations (potato, anchovy & rosemary or fig, prosciutto, gorgonzola & walnut). Hopefully there will be a little Italian opera to get you in the mood, a drop of Chianti and a taste of our home-made gelato.
Dishes you will make:
Pasta dough / sheets for a simple spinach (or chard) & ricotta ravioli in sage butter
The ultimate Neapolitan ragu with polenta or fettucine
Melanzane al forno ripiene (stuffed aubergines)
Authentic Italian pizza with a choice of toppings
To note – our evening classes generally finish at 8.30 pm but may end a little earlier or later. We are expecting the first pasta making class to go beyond 8.30pm.
Ingredients, an apron and copies of recipes are all provided.
You just need to bring medium to large sized plastic containers to take away the dish(es) you make.
Simply book online using our secure payment system and you will receive an automated email. Or if preferred, email (or ring) with details of the course you wish to book onto & we will send you an invoice with payment details. We confirm bookings once payment is received.
People are always welcome to join any of our weekly class courses that have already started subject to available spaces. Get in touch to find out more.
Just email us with the voucher details & course you wish to book onto and we will register you on. If the cost of the course is more than the value of your voucher we will send you an invoice for the difference.
Yes – there is a large free secure car park at Springfield Mill Commercial Centre where we are based.
We are just a minutes’ drive from the Outer Ring Road/ A6120. Turn off at Rodley Junction, as you head towards Rodley village turn right onto Bagley Lane (by The Owl). The car park to Springfield Mill Commercial Centre (Gate 3) is a few yards on- on your right. Or click here for address, map & more travel information.
We can adapt our dishes for most requirements but please do let us know when you book or drop us an email to discuss. We advise those particularly with a food allergy to read our Allergy Policy.
Yes there is wheelchair access to the cookery school, a wheelchair accessible toilet and two of our workstations can be lowered for wheelchair use – just let us know at the time of booking.
If you are aged 16 and over you are welcome to book on any of our courses. We usually suggest that those under the age of 16 join a course specifically designed for their age group.
We would not normally take any more than 10 bookings per course (sometimes less).
Yes absolutely. We welcome everyone on our courses whether you are an experienced or inexperienced cook. We provide extra support to whoever might need it!
Please don’t hesitate to ask any questions. We will get back to you as soon as we can. Email firstname.lastname@example.org or drop us a text on 07595510039.
Lots of surprises and we definitely learned more than what was on the syllabus ….Emily herself is just very passionate about what she does and wants to share her experience with you! The recipe ideas and techniques were also brilliant. (Daniela)
A real sense of dedication is evident at this cookery school from both Emily and Adele. A great cooking experience for anyone, whatever level you are at. (Sam)
Great Italian food! (Jamie)