Casa Italia

Learn many traditional Calabrian dishes with Lisa and Salvatore Rombolà. You will begin this culinary experience by visiting the farms that produce the fresh ingredients. Our first farm visit will be to Tommaso and Lina's farm where he is known for his nduja, the spicy spreadable sausage. Also a stop at the pasta factory for a tour and the chance to purchase pasta. All the rest of the ingredients for the Calabrian feast are found in Lisa's garden;cipolla rossa, a sweet red onions, tomatoes and herbs.
The table for the cooking class will be set up outside near the wood fired brick oven. The next few hours will be spent creating traditional Calabrian dishes with Lisa and Salvatore.  Learn how the Calabrians use the outside ovens to make bread.  Lisa will demonstrate how to make Sottoli and Sotto Aceti which comprises a classic antipasti platter. Everyone will participate in the pasta making, by learning how to make fileia. This homemade pasta is rolled round bits of wire. The sauce will be a robust raguand made from nduja, the spicy spreadable sausage .  Next Lisa will show how fagioli is prepared the traditional way.  The main course will depend on the catch of the day. We will  sit down under the stars with the Stombolli Vocano in the distance and have dinner. Dessert will be Gelato by Tonino in Tropea and some amazing Limoncello made by Lisa.              Lisa can customize a class to meet your needs such as; olive oil soap, marmalade and wild vegetable harvesting.