The Church proudly introduces CHEF CHIARA CIANCIARUSO COOKING CLASS LUNCH SESSION
"Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, enriched over the centuries by the influence of the different cultures such as that of Aragon and France. As capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the region, reaching a balance between dishes based on rural ingredients and seafood dishes. A vast variety of recipes is influenced by the local aristocratic cuisine. Let's put our hands on these 3000 years culinary tradition!
MARKET - Immerse yourself in the perfumes, sounds (noises) and feelings of a Neapolitan market, you will never look at a tomato the same way! In 1hour we will be back to The Church full of fresh ingredients and we'll rock the kitchen to put together a 2hours tasty and beautiful Mediterranean lunch.
Our 3 course menu will be a sheer Italian antipasto/primo/secondo.
We will play around a vegetable courses as Panzanella Salad or Caprese Salad or else according to the seasonal local delis. Do you call them Courgettes or Zucchini? Aubergines or Eggplants? Whatever Spanglish or Italianish we'll share, we'll focus on food, word.
Naples has one of the scrumptious food traditions, during our COOKING CLASS we'll soak into a typical Pasta e Lenticchie or Scarpariello or Pasta e patate mother's session, food for the mind and the body.
SECONDO - The Mediterranean Sea has put together milleniums of populations, all of them having the FISH as a main symbol of their different cultures. We will consequently treat his majesty the fish lightly pan fried or baked or grilled, always sided by the veggies we choose at the market. For meat addicted we might also work on Salsicce e Friarielli by using a rare local variety of broccoli growing up on the Vesuvio cratere.