In this hands on cooking class you will prepare Matteo’s traditional Easter lunch menu, inspired by recipes from his Nonna Pia and home region of Emilia Romagna, using beautiful local and South Australian coastal produce:

Antipasto: Costolette di Agnello Fritte (Hutton Vale lamb cutlet crumbed & pan fried)

Fresh pasta: Cappelletti in Brodo (little popes hats filled with ground pork & Parmigiano Reggiano served in a delicious broth)

Risotto: South Australian snapper & fresh herbs

Dolce: Panna Cotta (Nonna Pia’s recipe)

After the class you will be seated in the Enoteca and dine on the wonderful dishes you have just prepared with a glass of European wine and Illy coffee.

Class start time is 9am.
Class & lunch finish at approximately 2pm.

See below for more information.