27-29 Federal Street, North Hobart
+61 3 62312788
enquiries@italianpantry.com.au



THE ITALIAN PANTRY COOKING SCHOOL

For more than 5 years the cooking school has been in planning and it has finally come to fruition.

It is because of their love for their families' Italian heritage that the cooking school, like the rest the business will be Italian based. Being born from experts in Italian cuisine and wine the cooking school is positioned to be a great learning place so that everyone young and old can experience a little bit of Italy at home.

Cooking Italian is fun and fulfilling, it is not a precise science, come and learn how to create your own Italian table from the Italian pantry.

PROSSIMI CORSI - UPCOMING CLASSES


HOSTED BY: WAJI SPIBY

PANTRY BASICS - PART ONE

Tuesday 9 July 2013 from 6pm - 8.30pm - $90 per person

Inside your fridge and pantry there are already the base ingredients to make a stock, suitable for soups, risotto, and sauces and freezing. Creating a good quality stock from scratch can seem daunting; Waji will be breaking the myths and sharing some of his trade secrets for successful stock. You will be constructing both a vegetable and a chicken stock using quality ingredients under the experienced eye of Waji.

Are you keen to develop your knife skills? During this class we will teach you to use knives correctly and which knife to use for cutting, chopping, dicing and slicing.

Prosecco on arrival plus recipe sheets to take home.

Private classes and group bookings can be arranged, hands-on cooking classes for corporate or private groups of 6 or more including a meal with wine.

Gift vouchers are also available for the cooking school.





HOSTED BY: WAJI SPIBY

RISOTTO UNLEASHED

Tuesday 16 July 2013 from 6pm - 8.30pm - $110 per person

Requiring mostly basic pantry ingredients and only a few utensils, this northern Italian staple makes a wholesome family lunch or dinner.

This classic Italian dish has been embraced by many Australians. It is filling, comforting, warming and easy to eat. You will learn about the different grains and what sauce they best pair with. What stock to use and when you should and shouldn't stir. The ingredients are mainly staples, so the time you save by not traipsing to a dozen different shops you can spend at the stove, stirring meditatively while sipping a glass of wine.

There is no need for dinner parties go into hibernation during the colder months because they can be just as fabulous as your summer barbecue! We'll provide you with the start of effortless dishes that will warm your guests and impress their tastebuds. Winter entertaining requires little more than an oven, a timer and a bottle of red while you all await the winter feast.

During this class we will discuss the different risotto grains; European grains vs better known domestic grains. We will make risotto two ways, absorb method and continual stirring using both of the ancient Ferron rice varieties, Carnaroli and Vialone Nano.

Prosecco on arrival plus recipe sheets to take home. Private classes and group bookings can be arranged, hands-on cooking classes for corporate or private groups of 6 or more including a meal with wine.

Gift vouchers are also available for the cooking school.





HOSTED BY: MATTEO RAO

PASTA BASICS

Tuesday 30 July 2013 from 6.30pm - 8.30pm - $110 per person

This two hour class will be an introduction to the fundamentals of pasta making. In this class you will learn the history of pasta according to a bias Italian. Select and handle the different flours that are used, mix and knead your own dough then use it in several machines from a hand pasta machine to attachments for your domestic mixer at home. Once you have cut the pasta it will be package it up to take home.

After the class we will sit down together and enjoy the pasta with some house made Italian Pantry sauces and a wine to celebrate.

Prosecco and cheese tasting on arrival plus recipe sheets and cheese tasting notes to take home. Private classes and group bookings can be arranged, hands-on cooking classes for corporate or private groups of 6 or more including a meal with wine.

Gift vouchers are also available for the cooking school.





HOSTED BY: MATTEO RAO

PIZZA LIKE A PRO

Tuesday 6 August 2013 from 6.30pm - 8.30pm - $105 per person

Have you ever wanted to make pizza at home and thought it was simply too hard? Then this is the class for you, we will use the same flours that the Naples pizza masters use. Cook and discuss the difference between Italian Buffalo mozzarella and Australian mozzarella. What's all the fuss about dessert pizza?

Don't bother with dinner preparation after this class, as you will be taking home the pizza dough you have made along with the skills to amaze your family.

Prosecco and cheese tasting on arrival plus recipe sheets and cheese tasting notes to take home. Private classes and group bookings can be arranged, hands-on cooking classes for corporate or private groups of 6 or more including a meal with wine.

Gift vouchers are also available for the cooking school.






FUTURO CORSI - FUTURE CLASSES


KIDS PASTA CLASS

This 2 hour class will be an introduction to the fundamentals of pasta making. Mix and knead your own dough then use it in a hand pasta machine to make spaghetti and fettuccini. Once the pasta is cut the chef will cook it, after the class we will sit down together and enjoy the pasta with some house made Italian Pantry sauces. These classes will be small numbers of 10 to 12 children per class and will be for children aged between 8yrs and 16yrs.

INFUSING PASTA

This is a follow up from the basic pasta class although it is not necessary to have done the basic class to do this one. In this class we will use lemon, chilli, spinach and other herbs and as always cook our triumphs and talk about matching sauces and wine.

RISOTTO & ITS MYSTERIES

This class is a demonstration style class in which you will learn how to select the right rice for risotto from the many different grains available, also which grains go with which food. Be taught 'non-stir' methods of cooking risotto, allowing each grain of rice to be separate and scrumptious. During the class you will amazed at how simple risotto can be complemented.

Terms and conditions

Full payment must be made at the time of booking to secure the place. Places cannot be held in reserve. Bookings are dependent upon availability and will be confirmed by email or post with a confirmation letter and receipt. All class fees are non refundable. Transfer to another class will be permitted if 5 working days notice is given. Late cancellations or non-attendance are non-transferable. The Italian Pantry reserves the right to alter class date due to circumstances that have arisen beyond our control. In this event you will be advised accordingly of the new date, transfers will be permitted under these circumstances.