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Quintessential Italian Cooking with Sicilian Chef Michele Passarello

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$165.00

Quintessential Italian Cooking with Sicilian Chef Michele Passarello

Day One:
Date: Saturday 19th January 2019 
Time: 9:00am-12.30pm 1:30-4:00pm

Cost: Standard $155 + $30 Materials Cost
          Early-Bird $135 + $30 Materials Cost
Venue: Whitireia Kapiti Campus

or

Day Two:  CLASS CANCELLED
Date: Sunday 20th January 2019 

Time: 9:00am – 12.30pm, 1:30 – 4:00pm

Cost: Standard $155 + $30 Materials Cost
          Early-Bird $135 + $30 Materials Cost
Venue: Whitireia Kapiti Campus


Learn how to make several quintessential Italian dishes from scratch.

Our Sicilian chef will teach participants the secret of how to make the perfect pasta, risotto and panna cotta. Well do everything from preparing the pasta dough, making traditional Italian sauces, learning mantecatura, the art of finishing pasta and risotto.

And learn how to make il dolce, panna cotta, one of Italy's most popular desserts. Book for one or both days.

At the end of the weekend you will have learnt how to cook several Italian dishes, sat down to a traditional Italian meal each day, and have pasta to take home too.

Elements covered in two days:

  • The art of making pasta
  • The basic of the Italian sauce
  • Potato gnocchi
  • Making pizza at home
  • Pasta and mantecatura
  • Risotti and mantecatura
  • Panna cotta

2 Italian Cooking with Sicilian Chef Michele Passarello Kapiti Summer School summer school adult classes education 600pxDay One:
Saturday 19th January

  • The art of making pasta
  • Pasta dough
  • Fresh lasagne sheets
  • Tagliatelle
  • Maltagliati
  • Ravioli and the basic of the Italian sauce
  • Cherry tomato passata
  • The real carbonara with some modern food techniques
  • Sicilian pesto
  • Ravioli filling sauce
  • Pasta and mantecatura
  • Cavatelli alla norma sicilian eggplant pasta

 

 

3 Italian Cooking with Sicilian Chef Michele Passarello Kapiti Summer School summer school adult classes education 600px

Day Two:
Sunday 20th January

  • Potato gnocchi
  • Gnocchi ai formaggi
  • Making pizza at home
  • Sicilian pizza
  • Risotti and mantecatura
  • Risotto alla milanase – safforn risotto and bone marrow Panna cotta
  • The perfect pannacotta

Materials: $30 each day includes all food and a glass of wine.

Michele Passarello
Michele Passarello is a Sicilian chef and restaurateur on the Kapiti Coast. He has over 15 years experience developing innovative Italian cuisine which brings together the best traditional Italian cuisine and New Zealand ingredients. He has a passion for fresh, organic and locally produced foods that are good for the body and the soul.

Michele began his cheffing career as a teenager when he began working at his fathers restaurant in his hometown Agrigento in Sicily. After university Michele returned to the kitchen, working his way up in different restaurants from the north to the south of Italy. He developed a particular passion for pizza and pasta.

Michele came to New Zealand in 2006 via the Cook Islands where he worked at Portofino and the Pacific Resort. After arriving in New Zealand Michele joined the team at Scopa Cafe Cucina in Cuba Street. In 2009 he moved to the Kapiti Coast and began working at Long Beach. After several years he left to set up his own restaurant Waimea in Waikanae Beach, serving a unique fusion of Italian and Kiwi cuisines. In 2017 he sold his share of the business to concentrate on new projects and spend time with his young family.

Photos from Unsplash:

Brenan Greene

Jorge Zapata

Elle Hughes

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