MAKE AN ENQUIRY

USING LOCALLY SOURCED FRESH INGREDIENTS

MENUS FOR COOKERY CLASSES

These are examples of just some of the dishes of the Monferrato that you will learn to ​prepare and cook during your vacation with us.

ANTIPASTI

Verdura Fritto Tempura

Verdura Fritto (Tempura)
This method of deep frying vegetables can be used for pumpkin flowers, as shown above, sage leaves, courgettes, cauliflower and broccoli ​florets and other vegetables .

Vitello Tonnato

Vitello Tonnato
Lean veal boiled in stock, wine and herbs, thinly sliced and served with a tuna, ​mayonnaise, anchovy and caper sauce.

Frittata con Zucchini

Frittata con Zucchini
Similar to an omelette but much richer, usually made with onion, ​vegetables and cheese.

PRIMI

Tajarin al Tartufo

Tajarin al Tartufo
Fresh tajarin, simply prepared with Piemontese virgin olive oil, parsley ​and shaved white truffles. 

Gnocchi Piemontese

Gnocchi Piemontese
Freshly made gnocchi with a simple tomato sauce made from fresh San Marzano tomatoes. 

Agnolotti al Sugo d'Arrosto

Agnolotti al Sugo d’Arrosto
Ravioli stuffed with sugo (ragu) d’arrosto. The sugo is made with minced veal and soffritto, (a mixture of finely diced fresh onion, garlic, carrots, celery and rosemary). 

SECONDI

Brassato di Maiale

Brassato di Maiale
​Pork loin seared and braised in white wine, ​vegetable stock and finely diced vegetables.

Polpette con sugo di pomodori

Polpette
These meatballs are made with minced veal, ​onion, herbs, spices and Parmigiano. A sugo di Pomodoro is prepared separately and added to the meatballs before roasting.

Capunet

Capunet
These delicious cabbage rolls are made after preparing a mixture of minced lamb, onions, ​diced vegetables, white wine and rosemary.

DOLCI

Semifreddo al Torroncino

Semifreddo al Torroncino
Beaten cream, eggs, fine sugar, crushed Torino nougat and frozen overnight. Served with chocolate sauce.

Bunet alle Nocciole

Bunet alle Nocciole
​This version of Bunet uses hazelnuts rather than chocolate.

Torta di Ricotta

Torta di Ricotta
This version of ricotta tart does not have a pastry base and is much lighter to eat. ​Made from fresh ricotta, sultanas, butter, sugar and fresh free-range eggs.

MAKING FRESH PASTA

​Making fresh pasta is one of the basic skills in Italian cooking, whatever the region. During your course, we will demonstrate how simple it is to make fresh pasta.​

Making Fresh Pasta

Using the best ingredients produces the best pasta. We use only fresh,​ free-range eggs and ​locally milled ’00’ flour.

Making Gnocchi

Gnocchi is made using mashed potatoes, fresh ​eggs and ’00’ flour.

Making Ravioli

Ravioli can be made using a variety of fillings including ​meat sauces, most vegetables and cheeses.

POLENTA

Polenta is very much part of Piemontese cuisine and easy to prepare. Polenta can be served with many dishes, or combined with other ingredients and taken as a first course. Part of your course will demonstrate how to make polenta.​ Piedmont is one of the largest  producers and users of polenta in Italy. Produced from maize,​ polenta is perfect as a vegetarian dish, especially ​if topped with a wild mushroom sauce or grilled ​with Fontina or Dolcelatte cheese.

Polenta 1
Whisking polenta
Polenta with fontina cheese

BROTHS AND SAUCES

Many of the recipes you will create require broths and sauces using the freshest ingredients. You will learn how to make these during the course.

Brodo Vegetale

Brodo Vegetale (Vegetable Stock) All stocks are made using mixed vegetables and adding chicken bones, beef bones, mushrooms etc. to give the flavour of whatever stock is required.

Besciamella sauce

Besciamella (Bechamel Sauce) A milk, flour and nutmeg sauce used in Italy for lasagna and other​baked pasta dishes.

Bagna Cauda

Bagna Cauda A classic Piemontese sauce used for dipping sliced, raw vegetables.​Made from Piemontese virgin olive oil, anchovies and garlic.

BOOK
DIRECTLY

When it comes to booking your stay, there’s no better place to do it than through our very own reservations department. Booking Directly with us ensures you receive a whole host of benefits you would not get elsewhere.

BOOKING ENQUIRY

8 DAY
EXPERIENCE

The Montalero 8 Day
Italian Cookery Course

8 day, 7 night cookery courses are £3,650 per person, single occupancy, excluding flights. All local taxes are included.

7 nights luxury accommodation with chambermaid service each morning, except Sundays.

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5 DAY
EXPERIENCE

The Montalero 5 Day
Italian Cookery Course

5 day, 4 night cookery courses are £2,350 per person, single occupancy, excluding flights. All local taxes are included.

4 nights luxury accommodation with chambermaid service each morning, except Sundays.

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3 DAY
EXPERIENCE

The Montalero 3 Day
Italian Cookery Course

3 day, 2 night cookery courses are £1,850 per person, single occupancy, excluding flights. All local taxes are included.

2 nights luxury accommodation with chambermaid service each morning, except Sundays.

FIND OUT MORE

BOOK DIRECT

When it comes to booking your stay, there’s no better place to do it than through our very own reservations department. Booking Direct with us ensures you receive a whole host of benefits you would not get elsewhere.

BOOKING ENQUIRY