Zoom Class: Eggplant Parmigiana

Zoom Class: Eggplant Parmigiana

  • April 8, 2021

Eggplant Parmigiana, parmigiana di melanzane in Italian, is one of the classic preparations of southern Italy. It is a preparation associated with the cooking of Naples, but it is popular in the Campanian countryside and Calabria (Chef Luciano is Calabrese) and Sicily too.  Eggplant Parmigiana is a casserole dish made by slicing eggplant thinly and frying it in olive oil.  The eggplant is layered successively in a baking casserole with tomato sauce,

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Nocciola Soiree 2021

Nocciola Soiree 2021

  • February 5, 2021

Celebrating World Nutella Day by paying homage to our favourite spread with an evening of chocolate hazelnut, haute cuisine. You will see and taste Nutella like never before with an elegant four-course menu curated around the famed gianduia cream.   Chef Luciano Schipano and Food Writer Jenny Arena are teaming up to make this event go viral this year.  They will be packing all the ingredients and instructions into a kit

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(Russian) Virtual Cooking class: Cabbage Rolls.

(Russian) Virtual Cooking class: Cabbage Rolls.

  • January 31, 2021

Cabbage Rolls, Golubtsi in Russian is one of the most common dishes in Russian cuisine. It is popular throughout the entire country, although the recipe may differ in different parts. The dish is made by stuffing blanched cabbage leaves with a mixture of meat (most commonly used pork and beef), grains (rice, buckwheat, etc.) and sometimes sauteed onions. The dish is finished with tomato & sour cream sauce and garnished

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