The Foods of Campania!
Learn to prepare a scrumptious four-course Southern Italian dinner.
“Buy the best! Most of what I cook can be described as ‘la cucina povera’ or ‘la cucina rustica dal mezzogiorno,’ the peasant cooking of southern Italy, especially the region of Campania. The dishes are simple and use few ingredients. That’s why I only buy the best meat, seafood, seasonal produce, and ingredients from Italy that go into each dish. Buy the best, keep the best of the best, and you’re 90% to making a good dish!” – Chef Gianni
You will learn:
- how to prepare a scrumptious Southern Italian dinner
- how cooking with simple but high-quality ingredients
means you’ll always have plenty of delicious choices - how to eat like the Italians!
FREE of gluten, dairy, soy, shellfish and peanuts
Our working menu will include classic dishes from several
regions of Italia.
Antipasti (Before the Meal)
- Brocoli rabe. Sauteed in EVOO with garlic and peperoncini. (Calabria)
- Carciofi fritti. Baby aritchokes fried in EVOO and topped with a sprinkle of fresh mint and a squeeze of lemon. (Lazio)
- Caponata. Spicy eggplant salad with tomato, onions, celery and capers. (Sicily)
- Fra’Mani salumi. (USA)
Primo Piatto (First Course)
- Spaghetti aglio e olio. Corn dried pasta imported from Italia with an anchovy, garlic, EVOO, pepperoncini and walnut sauce.
Secondo Piatto (Second Course)
- Porchetta. Pork loin roast stuffed with an herb and garlic paste.
- Cipollini agro dolce. Cipollini onions in a sweet/sour sauce.
- Potatoes roasted with rosemary and truffle extra virgin olive oil.
Dolce (Dessert)
- Macedonia. Apple, pear salad marinated with Prosecco and Italian chestnut honey.
Espresso
Saturday, March 24, 5:00pm-8:00pm
Cookhouse
253 Columbus Avenue, San Francisco
$80 (includes four-course dinner and recipes)
To register, email cheftom@hippkitchen.com
or call 415-420-6300
