TRICKS & TREATS

As James Joyce wrote “God made food; the devil the cooks”… and Italian chefs are definitely among the most diabolic. Discover the secrets behind one of the world’s most bewitching cuisines and pick up culinary spells on this hands-on cooking class.

Gastronomy is a cornerstone of local culture but you may not know that the Italians’ obsession with food has very ancient roots dating back to Etruscan times and the Hellenistic era when Italy’s southern coastal areas were colonized by the Greeks. The etymology of typical Italian dishes is evidence of their ancient origins. The words lasagne, maccheroni and pizza derive from the ancient Greek terms làganon, makària and pektos. Surviving paintings and mosaics unearthed in Pompeii, depicting banquet scenes, bread, eggs, fish, fruit and vegetables show that ancient Romans were gourmands right to the soul. Epicureans might also be interested in knowing that fast foods are far from being a modern invention. Before the eruption of Mount Vesuvius in 79 AD Pompeii had already launched a chain of thermopolia offering ready-made refreshments that could be served and eaten quickly.

One of the earliest known cook books, dating back to the 4th century AD, contains recipes attributed to 1st century AD Roman star-chef Marcus Gavius Apicius. Apicius was a much gossiped-about celebrity who maintained relationships with the imperial family and is described in historical sources as a gluttonous spendthrift who squandered all his fortune on a luxurious lifestyle and colossal banquets which eventually led him to bankruptcy. Apicius went to great lengths to procure high-quality ingredients and had he been alive today it is likely he would have been Michelin-rated. According to a curious anecdote, he once sailed all the way to Libya in search of some prawns and not finding any to his satisfaction among those that were brought to his ship he returned home without even setting foot on shore.

With the assistance of your chef you too will learn how to select the best ingredients – without fear of going bankrupt of course! You will meet him in Largo Argentina and begin your day with a visit to the outdoor food bazaar of Campo de’ Fiori, one of the city’s oldest markets which has been trading the choicest goods since 1869. Enjoy the sensations of the scene: hear noisy hawkers loudly proclaim the quality of their wares to encourage passing trade; admire stalls brimming with a tempting assortment of produce that will make your mouth water; feast your eyes on crisp green vegetables, juicy fruits, delicious cheeses, the freshest of fish; watch bargainers as they haggle for the best deal. Together with your chef, select and purchase the seasonal ingredients needed for the cooking lesson, then head for the kitchen and listen as he shares his tricks with you.

He will guide you through the preparation of a pasta dish, such as ravioli or fettuccine, a second course and a dessert. You will be taught how to match different flavours, discover regional recipes, try out infallible cooking techniques and pick up tips you can use to impress your friends back home at the dinner table. After the cooking experience tuck into the meal you just prepared… Buon appetito!