http://www.businessdailyafrica.com/image/view/-/3507560/medRes/1528764/-/jm06fv/-/chef.jpg

Magazines

Chef who serves up culinary lessons on Italian mountain

Share Bookmark Print Rating
Guests nibble on grain bread and jam in  between food preparation. PHOTOS | MARGARETTA WA GACHERU

Guests nibble on grain bread and jam in between food preparation. PHOTOS | MARGARETTA WA GACHERU 

By Margaretta wa Gacheru

Posted  Thursday, January 5   2017 at  17:03

In Summary

  • As wine is cheaper than water in Italy, after each course was made, we all got to sit down and savour our culinary success with a glass of red or white wine (or sparkling water in my case).

The last thing I wanted to do during my brief stay in Italy over the holidays was attend an Italian cooking class.
First, I’m not domestic and although I’m not bad making my steamed sukuma wiki, I prefer not to cook.

SHARE THIS STORY

I grew up feeling women spend far too much of their precious time in the kitchen and often with little gratitude or appreciation expressed.

But since I was in Italy and there was one visiting family member who was really keen to attend that Italian cooking class, I figured when in Rome (or Italy generally), do as they do.

It was a pleasant surprise to discover that I was not attending a boring class about how to make pasta and pizza. I was actually going on a delicious adventure.

First, we had to get to the class by climbing a steep mountain. Fortunately, we were in a car with heaps of horse power, and not on foot.

But still, the winding road was a single lane (although meant to be a dual-carriage way), and it slowly snaked its way uphill amidst a thick forest of trees that were swiftly losing their leaves due to the cold weather that hits northern Italy during December.

When we finally reached the remote village via dell’Angelo and saw the chef’s unassuming house, the scene did not look promising.

But then as soon as we walked through the front door of Trattoria All’Angelo and met our jolly Italian chef Mauro Canaglia and his charming American wife Bari, both dressed in white aprons, the cozy warmth of the solid wooden floors, walls, raftered ceiling and wood-burning stoves quickly restored my hope that our journey might be fun and perhaps even enlightening.

Having held these cooking classes for 21 years, the couple is a seasoned team who insist the four-course meal be made by the guests, under his careful tutelage.

Starting off our morning with a classic cappuccino, espresso or macchiato and a slice of his home-made seven-whole grain bread slathered with sweet apricot jam, all 20 of us guests were then given an apron and a printed booklet filled with recipes for each of the four courses we would prepare for our amazing meal.

As wine is cheaper than water in Italy, after each course was made, we all got to sit down and savour our culinary success with a glass of red or white wine (or sparkling water in my case).

The first course was a pumpkin strudel which we all got involved in making, either rolling the dough, spicing up the fresh pumpkin or just munching the little nibbles (with more wine) that were brought out by the chef after he had assigned duties to everyone.

It was the sweet savoury flavour of the strudel that got everyone’s mouth watering for more. So we were keen to get back to work preparing the pasta for the second course at the same time as some of us prepared course number three —  the yummy meat loaf.

Chef Mauro shows a child how to paint strudel

Chef Mauro shows a child how to paint strudel with egg whites. PHOTO | MARGARETTA WA GACHERU

But frankly what I was waiting for was the creamy, chocolatey desert that we learned is an Italian classic called tiramisu.

1 | 2 Next Page »
NSE top gainers & losers
n-soko About us Contact us Digital Editions Syndication Help Privacy Policy Terms RSS