Rome Cooking Classes

Thursday, 26 August 2021

Why should olive oil be extra virgin and single estate?

A lot of my clients and friends from different parts of the world often ask me why they should buy the more expensive extra virgin olive oil, as opposed to simply olive oil. Extra virgin olive oils are the pure juice of cold pressed olives. 'Olive oil', apart from a small percentage of extra virgin, is oil extracted with the help of harmful chemicals, which of course end up in the bottle. To make things more confusing, I have seen cheap olive oil marketed as 'light' , which doesn't change the result: harmful chemicals.

extra virgin olive oil, single estate, just being pressed

The best extra virgin olive oils are 'single estate' ones, from small producers such us the ones here in Sabina, who harvest the olives at the right time, when they are turning from green to black. This ensures low acidity and plenty of antioxidants. The quantity produced might be less from each tree, but the quality is at its highest. This explains why good extra virgin olive oil is not cheap.
Moreover, would you buy olive oil from a huge company that also make washing powder and underarm deodorant? I wouldn't, even if their marketing image screams 'Italian-authentic-traditional'.

Tuesday, 3 August 2021

The Sabine Hills: an insider's guide

Are you dreaming of your your next holiday to Italy?

Would like to visit a magical destination that is off the beaten path and unknown to mass tourism?

Please read on to be inspired!

Have you ever heard of the Sabine Hills area, in Italy? Find out more about Italy's Best kept Secret: the Sabine Hills in the article written by Chef Guido Santi for L'Italio Americano Magazine.

It is too good a secret, not to share again!

"For those looking for authentic, idillic rural Italy a stone’s throw from Rome, this is the perfect destination" writes Chef Guido, from Convivio Rome Italian Cooking Holidays.

Full article can be found here, on this link. Enjoy!

Chef Guido, Sally from Convivio Rome have been offering Rome Day Trips and Italian Culinary Vacations in the Sabine Hills since 2006. Find out more on the links below:

Monday, 5 July 2021

In Praise of Sagrantino

Sagrantino grapes just ready to be picked

The best kept wine secret of Italy is, without any doubt, Sagrantino di Montefalco. This wine is made of 100% Sagrantino grape from the hills and valleys around the tiny village of Montefalco, in southern Umbria. What makes this Italian native grape so special is that people simply forgot about it for many, many decades. In fact, the Sagrantino grape' history is well documented since medieval times. This allowed a group of passionate, small local wine makers to search for abandoned and overgrown vineyards, in search of the perfect Sagrantino. Seeds were collected, new vineyards were planted so today we can drink this precious wine again. Still today, there are only 30 Sagrantino producers.

Sagrantino di Montefalco is in the same league as Brunello di Montalcino or Barolo, with a similar price tag but with even more character. Sagrantino has a very, very strong personality, is extremely aromatic, very tannic, spicy, with a definite taste of wild berries and, yes, chocolate. The notes of chocolate and spices come from ageing for at least 12 months in old oak barrels (according to Italian law). Of course, none of those 'barriques' that the French like so much.

If you want full alcohol content (14,5%) get a 2003 vintage bottle (remember how hot the summer of 2003 was?). Otherwise, we are usually around 13.5%, with vintage 2004 gaining popularity. Have Sagrantino with strong cheese and black olives, not necessarily with a full meal. I always offer Sagrantino di Montefalco during our wine tasting evenings, part of our 5 Day Italian cooking holiday programme. It's great to share such a special and different wine with my clients (and watch their reaction to it!)

Sagrantino di Montefalco is awarded DOCG ('Di Origine Controllata e Garantita', 'Of protected and Guaranteed Origin') denomination from the European Union, a seal of absolute quality. It exist in a sweet, dessert version called 'Sagrantino Passito', delicious and very, very expensive.

Chef Guido and Sally
Founders of Convivio Rome Italian Cooking Holidays, Virtual and In- person Italian Cooking Classes and Guido’s Cook Club Monthly Membership, Winery Tours and Olive Tours

Thursday, 1 July 2021

Crostata al cioccolato e arancio - Chocolate and orange tart

Chocolate, orange, summer time and socialising all mixed together!

Summer time is almost here in Italy and a time for socialising. Italian social life is often 'last minute and spontaneous' and this is part of the culture and lifestyle that we (Sally and I) really enjoy.

My friends know I have a passion for cooking, and I am often asked: "Can you bring dessert, Guido?"

I recently celebrated a friend's birthday and we all brought something to eat for dinner. I was asked to bring dessert, so I put together a very simple but delicious chocolate tart, made of orange flavoured short crust filled with chocolate ganache, which is dark chocolate melted in cream. I've used classic ganache proportions, which produce a brilliant, soft but firm, almost spreadable layer of delicious chocolate. I actually made two identical tarts by doubling the ingredients: they were both finished in no time!

I wanted to share this popular recipe for my Crostata al Cioccolato e Arancia, with you!

Crostata di Cioccolato e Arancio - Chocolate and Orange Tart
Ingredients: For the pastry: 150g of butter, 300g of flour, 150g of sugar, 3 egg yolks, orange zest, salt. For the filling: 200g of dark chocolate, 150g of fresh cream.  
Method: For the short pastry, mix flour with softened butter, add sugar, 3 egg yolks, orange zest, and a pinch of salt. Make the dough in to a ball, wrap it in film and refrigerate for 30 minutes. Roll the pastry and line a cake tin with it. Prepare the ganache sauce by melting chocolate and cream. Pour the ganache sauce in the tart. Bake for 30 to 40 minutes at 170 C (no need to 'blind bake'). Decorate with orange zest in the middle.

Chef Guido and Sally
Founders of Convivio Rome Italian Cooking Holidays, Virtual and In- person Italian Cooking Classes and Guido’s Cook Club Monthly Membership

Friday, 23 April 2021

The hidden treasures of the Sabine Hills

Toffia

Perfect for a day trip from Rome out in the countryside or a longer stay as part of a relaxing holiday, the Sabine Hills (Sabina), will reward its visitors with ancient medieval history, Renaissance palaces, castles and monasteries, cultural events, art exhibitions, unspoiled landscape, hiking trails and of course the Sabina DOP extra virgin olive oil from its olive groves.

View over the Sabine Hills

Quintessentially Italian countryside

The way the Sabine Hills are still today very rural and unspoiled is almost miraculous, despite its vicinity to a big city like Rome. The landscape of Sabine region is quintessentially Italian, with its rolling hills covered by olive groves and fruit orchards and dotted with medieval hilltop villages and castles. Because of the olive trees and other evergreen Mediterranean plants, the Sabine hills are very green all year round. A visit to one of the many hilltop villages in the area will reveal beautiful views over valleys and mountains in the far distance.

Bruschette with Sabine Hill's olive oil

Food in the Sabine Hills

Sabina is famous for its extra virgin olive oil, the very first in Italy to receive the DOP denomination. Olive oil has been produced here for millennia (there is an olive tree that's 2000 years old) and is known for being light and flavorful at the same time. The area is also well known for pecorino cheese, olives, salami and of course guanciale (cured pork cheek), necessary for any amatriciana or carbonara pasta sauce. Cooking classes, ranging from half day to 5 nights, are run in Toffia by Convivio Rome as well as half-day olive oil tours and wine tours.

Sally and Chef Guido
Founders of Convivio Rome Italian Cooking Holidays, Virtual Cooking Classes and Guido’s Cook Club Monthly Membership

Monday, 29 March 2021

Torta Pasqualina, my nonna's Italian Easter pie recipe

Ciao Everyone, Buona Pasqua!

In Genova and Cinque Terre, part of the beautiful Liguria region of Italy, ‘Torta Pasqualina’(literally ‘Easter Pie’) is a savoury pie that’s prepared for the Easter Weekend. My nonna was from Genova, therefore every year she would make a whole lot of these delicious ‘torte’ not only for the family but also as a gift for friends.

I would love to share this very traditional recipe with you. Easter Monday, for most Italians, is picnic day out in parks or in the countryside or even in your own garden. Torta Pasqualina is therefore perfect for this celebration with family and friends. For this pie, you can make your own puff pastry or buy it ready made. Here is the recipe, enjoy!

Torta Pasqualina

Ingredients: 600g (21.1 oz) or two ready made puff pastry round sheets, 6 tbsp extra virgin olive oil, 5 eggs, 300g (10.5 oz) fresh spinach, 1 swirl of butter, 50g (1.7 oz) grated parmesan, 300g (10.5 oz) fresh ricotta, fresh or dry marjoram and salt to taste.

Method: Boil spinach for only 2 minutes. Drain and cool. Once cool, squeeze out as much water as you can from the spinach, then place it into a large bowl. Mix with the ricotta and add the olive oil, 1 tbsp at a time. Add marjoram and salt to your taste. Line the bottom and the sides of a cake pan (measuring about 23 cm or 9.0 inches) with the first puff pastry sheet. Put the spinach and ricotta mixture on top of the pastry in the pan. Create 5 little indentations in the mixture, using your hands or a tablespoon, to accommodate for the eggs. Brake the eggs and pour them into the 5 spaces you’ve created. Sprinkle with grated parmigiano cheese. Then top with the second puff pastry sheet, making sure it seals together with the first one. Bake at 160º C (320º F) for 45 minutes or until golden.

Buona Pasqua a tutti, Happy Easter e A Presto!

Sally and Chef Guido
Founders of Convivio Rome Italian Cooking Holidays, Virtual Cooking Classes and Guido’s Cook Club Monthly Membership

Wednesday, 24 March 2021

How to choose a virtual online Italian cooking class on Zoom

A virtual Italian cooking class is a great way to get together with friends and family who live far away from you and you don't get to see very often. A Zoom Italian cooking party is also a wonderful way to celebrate a special occasion, such as birthdays, anniversaries and other significant life events.

Over this past year, the number of live virtual cooking classes has multiplied and it seems the market it's flooded with seemingly good offers. Choosing a live, virtual Italian cooking class that's right for you is not easy. So, how do you choose a virtual online Italian Cooking Class on Zoom?

1) Experience. First of all, it's good to look for a cooking school with many years of experience in giving cooking classes in person. This will make your Zoom Italian cooking class online a smooth and relaxed experience that will make you feel like you are cooking together with your teacher/chef, interacting and engaging in a friendly and comfortable manner.

2) Is the Teacher/Chef Italian, and living in Italy? When choosing a virtual online Italian cooking class on Zoom, it's important to select a native Italian teacher/chef that was born and grew up in Italy and speaks clear English. There is no substitute for the authenticity that only comes with being born and living in Italy, surrounded by its culinary traditions and cultural experiences everyday.

3) Professionalism, awards and reviews. Another great way to choose a virtual online Italian cooking class on Zoom is noticing the care that's taken in responding to your enquiry quickly, thoroughly and professionally, as your first impressions count. Checking a cooking school's awards and reviews on Google, Trip Advisor and Social Media helps you understand the experience that previous guests have had. It is also a good idea to read how the cooking school responded to the reviews.

At Convivio Rome, we have been running Italian cooking classes in central Italy near Rome for 16 years. We started offering virtual online Italian cooking classes on Zoom since March 2020. As soon as we started, we transferred all our in person experience online. Our aim is to quickly make our guests feel comfortable and feel like they are part of a real-life cooking experience and welcomed into our Italian family home.

Here is what a recent cooking class guests wrote about her virtual online Italian cooking class experience:

"Hi Sally and Chef Guido, Thank you again for such a wonderful cooking experience. We had "chefs" of all different experience levels in our party and each one had a great time following along with Chef Guido! Those who were nervous to tackle such a traditional italian dish quickly became comfortable due to how welcoming you two are. You have mastered the "art of zoom" and love that you all go the extra mile to ensure everyone is at the right step and nobody is left behind. I know the ladies appreciated how comfortable it was to ask questions throughout. I am certainly looking forward to making this again in the future!

See us again soon!
All my best, Taylor"

(Thanks to Taylor and her friends for giving us permission to share her comments and photos here)

Learn more about Convivio Rome's Virtual Online Italian Cooking Classes, Live on Zoom and coming to you directly from Italy!

>>> FIND OUT MORE!

Tuesday, 9 March 2021

My reflections on Stanley Tucci's 'Searching for Italy'

Last night, we've enjoyed watching Stanley Tucci's 'Searching for Italy'. So far, we could only watch the first 'Naples' episode as the others apparently are not released in Italy yet. However, I think the show is clever and fun, it's never stereotypical and it shows you an 'off the beaten track' side of Italy and its food and culture.

Tucci really takes you through the backstreets of Italy and his show is miles away from the usual 'postcard' approach to my home country. He talks to real people with a passion for cooking and to those producing the best ingredients for their regional cuisine. Simplicity of the Italian dishes and the importance of the quality (rather than the quantity) of ingredients is well demonstrated, a main aspect of Italian cuisine I also like to highlight in my Italian Cooking Classes. 'Searching for Italy' really shows you the true diversity of the Italian regions and their traditions: this was a pleasant surprise for me.

Tucci speaks good Italian and I was very impressed by the way he interacts and engages with the locals in their own language. As an 8th generation Roman, I am really looking forward to seeing the Rome episode!

- Guido

Find out more Today: Follow this link

Friday, 5 March 2021

Fun Corporate Team Building Events - Virtual Cooking Classes with Chef Guido in Italy

Virtual Italian Cooking Class Events, directly from Italy!

At our Convivio Rome Italian Cooking school, in the Rome countryside, we specialise in fun, corporate cookery events that are perfect for team building and client entertainment.

Chef Guido will lead your event. He is an 8th generation Roman who was born and still lives in Italy, where he has been running an Italian cooking school for the past 15 years.

Our Italian cooking school's corporate events are a fun-filled, interactive activity for everyone! Whether you’re looking for an exciting team-building activity or an idea for client entertaining, we will make your event memorable!

You and your team can spend the time creating wonderful Italian dishes with Chef Guido at our award-winning cookery school in Rome, Italy.

Convivio Rome offers a wide range of hands on, interactive, fun-filled cooking activities for all level cooks. Just ask!

Don’t know what you are looking for? Get in touch for a free taster session and zoom consultation & see how we can tailor an event specific to your needs.

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