1-16 People
4.00 hours
£ 97.00



  Start the Easter weekend on the right foot and join us for a fabulous evening of Italian food and wine tasting.

   We are delighted to be joined by Valentina Harris again as our guest chef
26th October 2018





A little about Valentina

With heritage like Valentina’s, it is no wonder she is such a well-respected authority on Italian food and food culture. Tracing her family history back to 1369 through the illustrious Sforza dynasty, Valentina is the youngest member of a large Anglo-Italian family of gourmets. Educated in Italy, Valentina brought her qualifications for teaching and cooking from Rome to London in 1976, where she built her reputation primarily as a private chef until the publication of her first award-winning cookery book in 1984; Perfect Pasta.

An award winning author of over 40 books on Italian food, Valentina is also an experienced and enthusiastic teacher, sharing her food philosophy of seasonal local produce served with minimum fuss and maximum care. 

Valentina's Foodoir, her long awaited book of family memoirs and recipes: Fiori di Zucca, was published by DBP on June 6th 2013. This was followed by the publication of a revised edition of her famous book Risotto! Risotto! in 2017, which has recently been nominated for Best in  the World in the International Gourmand Awards.  Her latest book is The Italian Regional Cookbook, published by Lorenz Books.  This is the compilation of a previously published series of 5 books on regional Italian cookery and the culmination of 8 years research and work.   

The evening with Valentina
PART ONE: A hands on cooking class, making a classic dish from the city of Trieste – Frutti di Mare Gratinati  and the ultimate Spaghetti alle Vongole using Valentina’s own very special recipe from the little port of Lerici.

PART TWO:  Guests will be seated to enjoy the food we have cooked together along with 2 very special white wines that Valentina has selected to accompany these dishes.

Valentina will then demonstrate the following dishes for you to taste:

Branzino al Sale (sea bass baked in a salt crust)
Triglie alla Livornese (red mullet in the style of Livorno)
Vermicelli al Nero (Sicilian vermicelli pasta with squid and their ink)
Cozze Ripene (stuffed mussels baked in a rich tomato sauce)

And will serve you some more special wines that she has chosen to accompany these dishes.

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