Flavours are proud to run cookery courses in Rome, which because of its central location offers an incredible variety of dishes and ingredients. Its culinary tradition of Roman times has survived through the centuries, cultivated by a rich and solid historical inheritance making this region an exemplary location for a cooking holiday. Who hasn’t heard of the famous Carbonara or Spaghetti all’Arrabiata? Well, these are just two of the many Roman recipes you’ll enjoy with us.
Rome cookery is very variegated and includes pasta courses, but also tasty meat courses and delicious fresh vegetables such as Abbacchio alla Romana (Roman style Baby Lamb) and the incredible Fiori di Zucca ripieni (stuffed courgette flowers). And of course, there will be an evening dedicated to making Pizza with different toppings according to seasonal products.
Below is just a sample of some of the dishes that feature in our Rome Cooking Holiday, we hope you enjoy this little taster. And if you'd be interested in being kept up to date with all the news at Flavours, including new recipes, then please sign up for our newsletter.
First Course
- Alici Fritte - Very tasty Fried Anchovies (V)
- Pasta al Pepe - Pasta with a Pepper Cream Sauce (V)
- Panzerotti - A unique Napoletan dish (V)
Main Dishes
- Risotto alla Pescatora - A Seafood Risotto with Clams, Mussels, Little Octopus and Prawns
- Saltimbocca - Veal Rolls with Prosciutto and Sage
- Pollo alle Olive - A hearty dish of Chicken and Olives
Dessert
- Crostata di Fruita - A Fresh Fruit Crostata
- Pasta Frolla Pastry - Pasta Frolla Pastry is the base for the Crostata di Fruita
- Semifreddo Agli Amaretti - Semifreddo Agli Amaretti is made with an Italian favourite, Amaretti Biscuits
- Tiramisù - An old Italian favourite which needs no introduction...
- Torta di Mele - An Italian Apple Cake
Anyone doing a Cookery Course in Rome just has to come back with a mean little recipe book that it’s adviseable to keep under lock and key. From the secrets of pizza to a simple roast chicken, the cuisine of this region can transform even simple ingredients into a feast.
