Discovering And Appreciating Italian Vegetarian Cooking

At 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).