Authentic Italian cooking
What you'll learn
- How to eat well the Italian way
- Easy techniques of Mediterranean cuisine, use of alternative ingredients
- 5 complete menus including appetizers, first and main courses, 3 best-seller chicken dishes and 5 all-purpose sauces
Requirements
- Basic kitchen equipment
Description
Do you miss your favorite Italian place around the corner?
Why not try to cook your favorite dishes at home, now that you have all that time in your hands?
Italian cuisine can seem complex (even intimidating) because of endless ingredients, techniques and preparations. But don’t worry, I will guide you every step of the way, I will show you a simple and effective methods to a great meal!
No show-off, no distractions, I will go directly to the point and help you gain confidence and the best result possible with few ingredients.
5 lessons, 15 recipes, including starters, firsts and main courses. Moreover, we have recently updated the course, adding 3 lessons on traditional Grandma's chicken and 5 all-purpose sauces.
As Master Yoda says: “Try not! Do!” :-)
Who this course is for:
- Food-lovers
- Coocking enthusiasts
- Beginners
Course content
- Preview04:45
- 02:25Veal carpaccio - Carpaccio di vitello
- 03:07Sweet and sour sardines - Sarde in saor
- 07:14Eggplant parmigiana - Parmigiana di melanzane
- 04:45Russian salad Italian style - Insalata russa
Instructor
![Amati Taste](data:image/svg+xml,%3Csvg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 64 64"%3E%3C/svg%3E){kind=avatar}
- 4.5 Instructor Rating
- 17 Reviews
- 132 Students
- 1 Course
Andrea Amati started his culinary journey very young, helping his father in the kitchen. When he grew up, he entered Hotel and Catering School Colombatto in Turin and at the same time his working experience began.
Amati was staging and afterwards working for a season at Hotel Villa Carlotta in Belgirate (Lago Maggiore).
The year after he started collaboration with a 5* Hotel Gusmay situated in Manacore del Gargano in Apulia.
The northern wind brought him in Denmark where Andrea worked for Vesuvio restaurant situated in Copenaghen.
When he came back to Italy, he started managing Banqueting of the famous and historic Turin restaurant – Cambio.
After seven years at golf resort in the nearby of Turin - “La Volpe e l’Uva” he joined the task force of “Drago Verde” where he continues to be a head chef until now.