LELLO PASTA MASTERCLASSES
Season 1, 2019
Our cooking classes are held on Saturdays, and feature a different theme and selection of recipes each month. Learn the secrets to Italian cooking with our Head Chef Leo Gelsomino over a two hour hands-on workshop, followed by lunch and wine.
$150 per person
Package discounts available:
3 classes $400
All 5 classes $650
Saturday 2 Feb
REGIONAL ITALIAN PASTA
Chef Leo takes us down the cobblestone paths of regional Italy and into the home kitchen with this hands-on pasta-making session. Learn the techniques behind three of his favourite handmade pastas, before sitting down to enjoy them over lunch and wine.
Learn to cook:
BREADCRUMB MALTIGLIATI—rough cut egg pasta made with crumb and parsley
SCIATELLE—long, square-sized spaghetti
PIZZOCHERI—a flat ribbon pasta made with a combination of wheat flour and buckwheat
Saturday 2 March **BOOKED OUT**
Forget those frozen and takeaway pies—after Chef Leo teaches you how to make his authentic, crispy crusted Italian pizzas you’ll never go back. In this class, participants will learn the art of pizza toppings, as well as a variety of pizza and focaccia styles, before finishing with lunch and wine.
Learn to cook:
FOCCACIA DELLA NONNA
FOCCACIA DI RECCO
Saturday 6 April
VEGAN ITALIAN KITCHEN
Across two hours of plant-based power, Chef Leo will share some of his favourite Italian recipes and techniques—that just happen to be 100% Vegan. Learn to make traditional pickles and preserve seasonal vegetables to be enjoyed year-round; explore the world of wild mushrooms; and, discover how fresh fruit can be incorporated into regional Italian dishes.
Saturday 4 May
THE SARDINIAN FEAST
Join the Sardinian family table with this interactive cooking class. Chef Leo will teach traditional sausage making techniques, plus share his recipes for capocollo (pork salami), pancetta, porchetta and seadas (fried cheese and honey pastries). Polish it off with lunch, Italian wine and mirto (a Mediterranean liqueur).
Saturday 9 June
RAGUS AND SAUCES
They say that the secret to French cooking is all in the sauces, but for Italians, sauces form the basis of many traditional dishes as well. In this class, Chef Leo will take participants step by step through the creation of meat and vegetable-based sauces and ragus. Learn which sauces to match with different pasta shapes, and how they can be incorporated into pizzas and other Italian dishes.
There’s only 10 spots available and classes fill up fast, so book now to avoid missing out!