12.06.2012
Pasta al forno
11.16.2012
Bucatini All`Amatriciana
10. Serve immediately, with cheese and pepper for garnish (optional).
11.15.2012
The First Class!
Very simple, delicious and healthy meal. The origins of this dish come from the peasants farmers, they would hunt and gather what they could for their meals combining different meats, to make a complete dish.
11.09.2012
Top 10 american foods that Italians don't know and may love!
Marshmallow toasted over an open fire will no doubt impress any Italian that have a sweet tooth. |
American beef holds very hight quality. |
A surprisingly unusual breakfast for your italian friends! |
Jello, can you believe you can't find in Italy!? |
An American classic, and a way to insure you will make friends with your Italian neighbors. |
A fun drink to include in your party, or root beet floats for dessert. |
BBQ sauce, Mmmmmmmm... |
Peanut butter an American staple. |
Maple Syrup, make sure it is the real thing!! |
Wild rice, an exotic and fancy dish for Europeans. |
Cheeses from Vicenza
Happy Asiago cows |
This cheese, made from cow’s milk and protected by the European PDO mark, can be eaten at different stages of maturity: after just 20-40 days it has a sweet, delicate flavour, or when left to age for 3 months to 2 years it acquires increasingly more flavour, becoming tastier and even piquant.
Other typical cheeses from the Vicenza area include: Morlacco, a soft table cheese with a very salty but not piquant flavour; Caprino cheese made from skim goat’s milk; Grana Padano PDO, its fragrance makes it ideal for grating onto pasta dishes; Provolone Valpadana PDO, a semihard cheese that is sweet tasting when fresh but piquant when matured; Stravecchio di Malga, a hard mature cheese with an original flavour; Bastardo del Grappa, a sweet-tasting, slightly aromatic cheese; Crescenza, a creamy cheese; Caciotta, a delicate-tasting soft fresh cheese.
Provolone Valpadana PDO |
Crescenza |
Asiago Cheese |
Formaggio Caprino |
Grana Padano |
Stravecchio di Malga |
Bastardo del Grappa |
Caciotta |
Formaggio Morlacco |
La cucina Vicentina
"To those who accuse Italian cuisine of being elementary compared to the French variety I must say that "baccalà alla vicentina", of top quality, beaten for a long time with a wooden hammer, soaked for thirty-six hours, cut into pieces, scattered with cheese and browned with butter, oil, anchovies and onions, cooked over a slow flame, seasoned again with parsley, pepper and milk, is a true dish in the French style. A whole refined civilization is simmering in the pot."
So, for curious tourists who are lovers of good fare, here is a whole series of typical dishes connected with the land and particular periods of the year. In January try baccalà (dried cod) "alla vicentina", cooked in milk according to a recipe jealously handed down over the ages, accompanied by generous glasses of Durello wine from the Val del Chiampo; in February, Arzignano capons "alla canevera"; in March, kid; in April, the white asparagus of Bassano, diuretic, cleansing and rich in vitamins; in May, mutton and "risi e bisi", risotto with tasty Lumignano peas; in June, sopressa sausage from Valli del Pasubio and Recoaro, accompanied by a hot slice of polenta toasted on the grill; in July, "marsoni" from Valdastico; in August, "toresani di Breganze" with "greased" polenta, pigeons whose flesh released unforgettable flavours when it comes into contact with the embers; in September, the never-failing "polenta e osei" with spit-roasted birds; in October, "bigoli con l'arna" from Thiene washed down with red Tocai wine; in November, turkey with "malgaragno" from Montebello while December favours "bovoni" with mushrooms from Asiago and the Plateau of the Seven Communes.
The Vicenza countryside also offers a variety of products which, suitably blended in the kitchen, make an excellent contribution to tasty and appetizing hors d'oeuvres, entrées and main courses, vegetable dishes, sweets and desserts: from truffles to the oil products of the Berici and Pove Hills, from beans to potatoes grown at a high altitude, from honey to the "mostarda" (a spicy compote of fruit with mustard) from Montecchio Maggiore, the old fortress where bloomed the love of Romeo and Juliet, from the Christmas sweet "mandorlato" to the famous fleshy cherries of the foothills of Chiampo and Castegnero, from the trout of the pre-Alpine valleys to the white celery of Rubbio, the "corgnoi" of Crespadoro and the chestnuts of Durio, from the most renowned liqueurs to fruit yoghurts, from pastries to ice-cream, from mushrooms to ship's biscuit, from springtime herbs to woodland shoots and the mineral waters of the many springs in the province.
Click here to know more about the Cheeses from Vicenza!
11.01.2012
Our photo album
Telling the customers about the history of the plates that they will be eating |
Focaccia |
Even the little ones can learn how to make a focaccia!! |
The best polenta is made in a wood fire stove |
Risotto al Nero di Seppia with Sea Bass |
Spicy pumpkin tortellini with arugula pesto |
Home made bread and antipasti (Santa Catarina, Brazil) |
Tropical salad |
Paella step 1 |
Paella step 2 |
Paella done |
Gaspacho |
Bruschetta |
Everyone was playing golf, when they arrive the food was ready for them! |
Hand made lobster tortelloni (Minneapolis. USA) |
Paella for 30 people! |
Rustic Pappardelle |
10.02.2001
Cooking with Lucas in the United States
The classes and parties includes all the shopping, preparations and cleaning of your kitchen.
Availability in Colorado from Feb 11th Until March 5th.
Other states: Loading... For sure in Boston area. NYC, Miami and California.
We are also available for dinner parties, not just cooking classes
Prices for classes:
Class with minimum five participants on weekends and friday evening and four during the week.
- 100USD per person (all included except drinks)
You can also join one of these events in Denver at the lovely Invintions winery.
CLICK HERE FOR INVINTIONS EVENTS!
CLICK HERE FOR THE MENU IDEAS FOR PRIVATE CLASSES10.02.2000
Menu for Classes in the United States
Examples of menus for the classes
Those are just examples, we can also create a special menu for your group. :)
Menu - Northern Italian
- Focaccia with Sage
- Pear ravioli served with Parma ham and prosecco sauce
- Risotto with Italian Sausages and greens of the season
- Tiramisu with Amaretto
Menu - Family meal
- Focaccia with rosemary
- Fresh pasta or gnocchi
- Vodka sauce, Pesto Genovese or Amatriciana sauce
- Mattia's Nonna meatballs
- Polenta
- Panna cotta with berries
Menu - Central Italian
- Fresh Pasta
- Authentic Bolognese sauce
- Chicken stuffed with pear, wrapped on Parma ham served with Parmigiano and Truffles sauce
- Cantucci (biscotti)
Menu - Classic
- Focaccia with sage, honey and olives
- Ravioli filled with ricotta and spinach served with tomato sauce
- Baked chicken with sausages, olives and vegetables
- Tiramisu
Menu - Gnocchi
- Gnocchi alla Sorrentina
- Saltimbocca
- Baked potatoes
- Ricotta cake with figs and almonds
Menu - Deep South
- Stuffed tomatoes with rice, meat and mint
- Melanzane alla Parmigiana
- Angry chicken (Pollo all'Arrabbiata)