Traditional Italian Bread and Risotto
*Class Cancellation Policy applies, please refer to the bottom of page.
Special Italian cooking class by Chef Stefano. (2 times a year only!)
Learn the authentic and no waste Italian home cooking from Stefano who was trained by his grandmother from the age of 5!
This class will cover 3 different Italian breads and 1 risotto from scratch.
WHAT WILL YOU LEARN?
- Pasta Dura
Translated as "Hard Dough" and it is a low hydration bread that has a crunchy crust and light airy texture inside which makes it a perfect bread for dunking into olive oil or dips when entertaining. A very standard Italian bread, served with meals.
- Tomato Focaccia Barese
We will be using semolina flour to make this traditional Apulian focaccia. Semolina, a flour obtained milling the durum wheat, has a very sticky texture and it is very important to make the perfect focaccia. We will also be adding a secret ingredient to this bread to make it more airy and soft for a few days!
- Porcini Risotto
We will prepare this risotto from preparing the vegetable stock! Risotto can be prepared in 30 minutes but the important part is to serve it eat it at the right timing! according to Stefano, risotto cannot be shared! Why? you can ask him during the class ;)
- Piadina (Italian style wrap)
Simple yet tasty wrap became the most famous wrap in Italy by the German tourists who were visiting Romagna region. The dough was traditionally cooked on a terracotta dish (called teggia in Romagnolo). We will be making this on a fraying pan. Served with slices of ham and cheese and your lunch is sorted!
WHAT WILL YOU TAKE HOME?
- Recipes
- Food made in class
WHAT TO BRING?
- 1x Apron
- 1x Pen
- Tupperware container to take back your food
DETAILS
Length of Class: 6 hours
Venue: Room A, 16F, Yiuga Factory Building, 62 Victoria Road, Kennedy Town
CLASS CANCELLATION POLICY
We will confirm your seat(s) once all fees are received. Deadline for any cancellation or changes(eg. rescheduling) is 7 days prior to the scheduled date of the event. All fees will become non-refundable after the deadline. Cancellation requests should be made in writing at least 7 days prior to the class for any refund to be processed.
*The policy applies to sign-ups within the 7-day period before the scheduled event
About Stefano Romagnoni
A passionate foodie. Stefano started cooking in his grandmother's kitchen at the age of 5. It took him years to get the approval form his grandmother to cook without supervision. His cooking skills are strictly trained by his grandmother and roots are deep down in traditional Italian home cooking. Studied food Science and Technology and spent years teaching Animal Origin Food Inspection at Milan University as a professor, he’s appassionate of food history and colture. In Hong Kong working as quality assurance manager for one of the biggest Italian food importer, he is now sharing his love for food in Hong Kong by cooking and sourcing top quality food ingredients.