A couple weeks ago we hosted a few guests from Arizona at our cozy kitchen in Prati overlooking St. Peter's Basilica. The seasons are shifting in Rome and now at markets we can find sweet red bell peppers and eggplant as the sweet peas start to dwindle. Pollo alla Romana was our choice of main course, which encompasses so much of the Roman cuisine. Simple, seasonal and fresh ingredients are exactly what it goes in our family style cooking. Meat could be an expensive commodity for most Romans and so it was commonly prepared as small cuts or sausages, and could also be conserved by drying, smoking, curing, pickling, and preservation in honey. Most families could only afford to serve meats or chicken for special Sunday dinners and thus Pollo alla Romana became a typical dish for Romans, amongst its ingredients are chicken pieces, dry white wine, garlic, parsley, tomatoes and the sweetest of bell peppers. This dish is traditionally prepared in the morning and left to simmer at a low temperature for several hours to ensure tender chicken while the aromas of the wine and herbs waft through the air. This chicken dish is a staple in Roman cooking to this day!
Grazie Ragazzi! What a special treat cooking with the (mostly) Californians, here's some photos from a few classes with the University of California students here in Rome. Thanks to the lovely photos from Michael Drummond! We're hungry!
Anyone's who has been to the open air food markets in Rome know this is one of the best seasons for food. We've still got artichokes, favas and peas, while eggplants and tomatoes are working their ways into the stands. And the fruit....oh the fruit! Strawberries are plenty while cherries have just arrived! But what gets me most excited about cooking is all the wonderful herbs that can go with these fresh spring vegetables and is a fundamental component of Italian, in particular Roman cuisine. At Roman markets we have a special herb called mentuccia, a wild mint variety that has a more buttery taste with smaller leaves than its sister peppermint plant. It is used in classic Roman dishes like Carciofi all Romana (Roman artichokes) or vignarola a green vegetable stew of favas, peas, artichokes and spring onions and when tasted just makes you think of spring bike rides and summer picnics.....
To celebrate this special time of year we will base our next dinner-class on Friday May 30th upon the careful combination of Italian herbs and how to sfruttare or take advantage of their delicate wonderfulness. We'll talk about how to use herbs in sauces, pastas, fillings and more. If you'd like to join we've got just two spaces left, so write soon to reserve a spot!
Friday May 30th
6 - 9 PM
Hands-on cooking class + full dinner and wine included
Via Torino 41 (near Piazza della Repubblica)
Small group, no more than 6 guests
Pun intended. Check out photos from our wonderful dinner-class where we made three kinds of pasta ripiena!
We're so excited to announce a our next dinner-class
Wednesday evening March 12th
Pasta Ripiena (filled pasta)
We'll be preparing classic ravioli along with some special filled pastas like cappelletti in brodo.
The dinner includes a main course, second, dessert and wine that will all be made alongside our talented Italian chef. So come join us for the evening to learn how to make these delicious winter pastas, taste local ingredients and spend an evening among good company.
When: 6:30 - 9:30 pm, Wednesday March 12, 2014
Where: Via Torino 41, Int. 4
Looking to celebrate the holidays in taste? Join us tomorrow evening from 6:30 - 9 pm in a beautiful private home for a holiday aperitivo. We'll be showcasing our seasonal, sustainable and delicious dishes. Aperitivo is 20 Euro, includes unlimited wine and food. We have just a few spots left so please RSVP by end of today to email@example.com
See below for details.
BUONE FESTE and hope to see you there!
This Thanksgiving let's be thankful for good company and good FOOD. Everyone should know how to make gnocchi, so don't miss the chance to learn beside a seasoned pasta maker, chef Domenico Cortese from the Rome Sustainable Food Project, and gather for an intimate full-course gourmet meal with only the freshest local ingredients. We are accepting just a few more reservations for our Gnocchi class this Saturday Nov. 30.
Check out the menu and details here: https://www.eventbrite.com/e/a-culinary-evening-of-gnocchi-gnocchi-gnocchi-tickets-9294005621
What a wonderful class we had preparing Italian fall soups, crostini and homemade crackers with chef Carlo Sanzini last Saturday. After all this rainy-cold weather in Rome, soup was just the fixin'. As a staple of the Roman table and a means to bring people together over a 'one pot' meal, our zuppe surely did the job. We are happy to share our beautiful photos taken by the wonderful Merve Ozaytekin and are so excited for our next class this Saturday Nov. 30, we'll be making GNOCCHI three ways, with chef Domenico Cortese from the American Academy in Rome!
Join usfor our next dinner-class where we'll prepare GNOCCHI three ways, completely from scratch. It's easier than you think! Learn how simple a favorite cold-weather pasta can be cooking alongside our talented Italian chef, Domenico Cortese from the American Academy of Rome. Meet interesting locals, expats and travelers while practicing some Italian over a delicious full-course meal.
We’ll gather, cook, talk, and eat in our cozy kitchen using ingredients freshly sourced from Lazio farmers, then enjoy a full-course meal around one common table.
Menu includes the following:
Gnocchi con spinaci con burro e salvia, spinach gnocchi with butter and sage sauce
Gnocchi con la zucca con guanciale e pecorino, winter squash gnocchi with guanciale and pecorino cheese
Gnocchi tradizionali con pomodoro, traditional tomato gnocchi
Contorni e Dolce, side salad and dessert
Our next gathering will be on Saturday, 30 November 2013 in the kitchen of Ottagoni in Trastevere from 6:00 - 9:00 pm. There is a 12 guest maximum for the dinner, which includes wine and caffe or tea. For more information or to reserve your place here before Thursday November 28 (mandatory) or contact us at firstname.lastname@example.org
This Saturday we have a special opportunity to bake Italian pastries with an Italian-speaking pastry chef, Carlo Sanzini from Sanzini Pasticceria, as we prepare recipes that have been passed down through generations. So come socialize with locals and expats while sharpening your culinary and Italian skills at the same time! We'll be preparing fall specialties while learning pastry fundamentals like pasta frolla and homemade focaccia.The menu includes the following along with plenty of dessert wine:. Crostata di castagna (chestnut torte) . Castagnaccio (chestnut flour cake) . Focaccia dolce di uva e rosmarina (sweet grape focaccia with rosemary) . Biscotti al mandorle (Almond cookies)
Our next gathering will be on Saturday, 9 November 2013 in the kitchen of Ottagoni in Trastevere from 3:00 - 6:00 pm. There is a 12 guest maximum for the event, which includes wine pairing. The cost is 55 Euro per person (afternoon class). For more information or to reserve your place, contact us at email@example.com or +39 334 507 7596
See details here: http://www.eventbrite.com/event/9130350123
'Nuff said. Learn to make homemade pasta along with other delicious and unique Italian dishes. Our next class is this Saturday with Italian pastry chef, Carlo Sanzini. Check out our fall schedule here! http://breakingbreadrome.com/2013/10/28/join-us-at-the-table-for-our-fall-classes/
[gallery ids="72,68,69,70,71,74,75,80,81,82,83,84,85,86,87,88,89,90,91,92,93,94,95,96,97,99,100,101,102,103,104,105,106,107,108,109,112"] Photos courtesy of Carol Murillo
Our next culinary class will be this Saturday with chef Domenico Cortese, from the American Academy in Rome, from 6.00 - 9.00 pm. We'll be preparing two varieties of pasta completely by hand, orecchiete and maccheroni ai ferri, both of which originate from the 'sud' and will be paired with uniquely delicious sauces, all using ingredients freshly sourced from Lazio farmers. So come join us, learn the craft of Italian cooking and meet some great folks!
Dinner will be a full 3-course meal with wine and caffe at Ottagoni Kitchen, Via Goffredo Mameli 9, Trastevere. Maximum 10 guests.
65 Euro for 3 hour dinner-class, please reserve your place ahead and contact us at firstname.lastname@example.org
We look forward to having you!