A cooking experience in an urban farm at Monteverde quarter in Rome

The program
A cooking lesson with hands on, where you will have the opportunity to taste everything you prepare. At the end of your class you will have a candle-lit dinner on a beautiful terrace or in a veranda, depending on the weather.
You will have the unique opportunity to visit an “urban farm” on the roofs of Rome where everything, from soap to beverages, preserves and veggies is self-produced in a wide and sunny kitchen with a huge marble counter.
A food writer, journalist and professor who has been researching food traditions for the last decade. She focuses on an ecological approach to home cooking that is rooted in her grandmother’s teachings.
For late spring, the instructor has the following proposals, in each category you may choose one dish that you prefer:

1. ANTIPASTI

• Sicilian arancine
  a Sicilian secret recipe, fried rice and peas balls stuffed with ragu (traditional veal sauce) and mozzarella, the size of an orange.
• Spring vegetal carpaccio
  Fresh roman zucchini and artichokes, chips of young parmesan (grana) cheese and lemon
• Pink crostini
  Home made sourdough bread with a spread of freshly boiled beetroots, stracchino cheese and lemon zest, a perfectly pink antipasto
• Asparagus with Instructor's special mayonnaise
  Spring asparagus with home made mayonnaise made with fresh organic eggs, olive oil and wild greens to flavour it

 2. MAIN COURSE

• Trenette pasta with basil pesto sauce
  Trenette is home made flour and water pasta, boiled with a few green beans and half a potato, and seasoned with home made basil pesto sauce (basil, pine nuts, parmesan, pecorino, olive oil and garlic), a typical dish from Genoa
• Red maltagliati pasta with endive and anchovy sauce
  Home made flour and egg pasta, that red and sweet because of the beetroot juice in the dough, with a bitter endive and anchoy seasoning
• Sicilian "Pasta con le sarde"
  A typical Sicilian spaghetti recipe with sardines, breadcrumbs, wild fennel leaves, toasted pine nuts and raisins
• Roasted suckling pork with herbs and potatoes
  A traditional recipe for suckling pig, a delicat meat that comes with fresh thyme and herbs, potatoes
• "Bollito" with acetosa and mint sauce
  Beef cuts with celery, carrot and onions, boiled and served warm with a special fresh greens sauce, sour and tasty

3. VEGETABLE SIDE DISH

• Delicate roman zucchini tasting
  The best way to taste roman zucchini is steam cooked with lemon, olive oil and freshly crushed basil
• Carciofo alla romana
  A typical roman recipe for tender and tasty artichokes, stuffed with pennyroyal and garlic, and cooked in a clay pot with broth and white wine
• Fresh green peas sauté with "guanciale"
  Fresh peas are best when sauté in a pan with some guanciale (cured pork cheek), and fresh onions
• Fave e cicoria in Apulia's style
  Fresh fava beans purée with sauté chicory and garlic croutons

4. DESSERT

• Tiramisu with wild strawberries
  In the spring, the typical italian tiramisu (a soft and creamy desert served cold) can be served with wild strawberries instead of cocoa
• Lemon pie
  A delicious and refreshing desert with a sweet crust and a stuffing of lemon curd
• Peach and cream Crostata
  Peaches are in season and make for a special Crostata, the typical fruit pie italians love, decorated with a few edible lavender flowers

The menu might change slightly depending on the best produce available at the market.
COST AND DETAILS
The cooking class with dinner will be from 6:30 to 10:30PM (approximately)
Location: Via Antonio Pignatelli 6 (Monteverde neighborhood)