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Discovering And Appreciating Italian Vegetarian Cooking

Teacher: Rosetta and Mario Giuricich
Cost: 2 days accommodation + R500 surcharge
Dates: Friday 01 November 2024 - Sunday 03 November 2024

rosetta and mario giuricichAt the heart of Italian culture is food. Food represents life: from the bounty that nature provides into the hands of the skillful cook to create a masterpiece, a skill that is passed down from generation to generation. The respect for and appreciation for the natural source of ingredients in Italian cooking allows for the simplicity in the preparation and the unique taste of each dish prepared. Mother and son duo, Rosetta and Mario, have been passionate about Italian cooking their entire lives; a passion instilled in them from spending valuable time with Nonna Maria in her kitchen from young. In this retreat, we will showcase the simplicity and unique taste of some of Nonna Maria’s vegetarian Italian cooking: from slow-cooked Sugo di Pomodoro (Tomato sauce), fresh egg-pasta and the rich flavours of the Melanzane Parmigiana (Eggplant parmesan) of South Italy, to the more cream and butter-based sweets of North Italy, such as Tiramisù and Biscotti di Limone e Mandorle (almond and lemon biscotti).

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Rosetta and Mario Giuricich, mother and son duo, have both been deeply passionate about Italian cooking from a young age. Under the watchful eye of the maternal grandmother Nonna Maria, Mario was taught the skills underpinning Italian cooking. He further developed these skills by undertaking various part-time classes at the Silwood School of Cookery in Cape Town. Mario is an actuary with a PhD in Financial Mathematics. Rosetta is a medical doctor, practising in Cape Town.