Cooking Classes​

We offer occasional cooking classes with a strong cultural theme: either highlighting the geographical and historical characters of regional cuisine, or focusing on different perspectives, like seasonal ingredients. Below are some of the themes covered so far.
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Costs:
  • Dante classes students: $35;
  • Dante members and friends: $40 per person
to be paid via internet into Dante Society's account:117800-0054463-11 or send a cheque, made out to the Dante Society, to the Treasurer, Philippa MaLaughlin, 20 Murray Place, Lincoln 7608. In either case, please email your complete details to: dantechch@gmail.com.

Melanzane

A themed cooking workshop at Wilma’s Cashmere home, Sunday 21 February 2016 from 10am.
Learn the basic techniques to cook eggplants, and become familiar with a great variety of recipes:
  • melanzane a funghetto
  • melanzane abbottonate
  • melanzane ripiene
  • polpette di melanzane
  • parmigiana
  • pasta alla Norma
  • tortino di melanzane
  • involtini di melanzane
  • caviale di melanzane
  • melanzane al cioccolato....

Wilma Laryn has taught Italian cooking at various night classes for several years, has produced and presented the TV series “A TAVOLA! Italian Meals” and routinely organizes fund-raising dinners.

La cucina sarda

Two Italian friends, Elisa Manca and Carlo Quai, both native of Sardegna, presented a Regional Cooking session on the 8th of November 2015 at Wilma’s in Cashmere.

Menu:
Entrée:
  • Insalata di polipo (octopus salad)
  • Panadeddas (lamb mince and veggies pie)
Primo:
  • Colurgiones (ravioli filled with potato, mint and pecorino)
​Secondo:
  • Calamari, filled, in white sauce
Dessert:
  • Sebadas (fried pastry with honey and pecorino)

​The session is limited to a maximum of 12 people.

La cucina pugliese

Demo of Italian regional cooking with Dante Society: Apulia, at Wilma’s Cashmere home, 20 July at 10 am.

Menu: 
  • Tiedda di cozze (mussels’ gratin with rice and potato)
  • Agnello brodettato (‘soupy’ lamb with lemon and egg), served with pure` di fave e cicoria ripassata (pureed dry broad beans and wild chicory)
  • Zeppole pugliesi (traditional dessert)

​The session is limited to a maximum of 12 people