Lake Como cooking classe how to make pizza 2

Pizza is a traditional Italian food and Lake Como is a great place to learn how to make pizza and also to taste it. Pizza can be found in different variations and it is so appreciated that in 2017 it has become a UNESCO heritage. It is interesting to learn about the real history of pizza: it is said that it was invented by the chef Esposito in 1889 for the visit of Queen Margherita of Savoy. The originality of the pizza was that it looked like the Italian flag with red made of tomatoes, white from mozzarella and green of basil and it was named in honor of the Queen Margherita. However, pizza appears also before in 1866 in the book “Customs and Traditions of Naples” from De Bouchard, and it is said that it was invented for the working class, who required inexpensive food that could be consumed quickly but it was the Esposito’s version that made it popular and symbol of Italian food culture.

Nowadays, there are many versions of pizza form the cheapest ones to the most expensive ones like the one invented by the pizzaiolo Renato Viola, named Luigi XII, which is worth 8,300 euros. The ingredients are biological certified flour and Australian pink salt, three types of caviar, red prawns, lobster, sea cicada, fish eggs and Cognac Louis XII Remy Martin. Moreover, it is also served with a champagne bottle. Another version of pizza very famous in Naples is the fried pizza, which was born after the war as a response of the Neapolitan people. In fact, after the world war, eating pizza was expensive not only because of the ingredients but also because bombings destroyed the ovens. The dough of fried pizza is the same, the only difference is that instead of being cooked in an oven, it is soaked in red-hot oil.

Since 2009, Pizza Margherita was given the Traditional Guaranteed Speciality EU label together with other two pizzas’ types: Pizza Marinara with garlic and oregano, and Margherita Extra made of mozzarella di Bufala DOP, tomatoes and basil.

Lake Como cooking classe how to make pizza

Source: pizza in the wood-brick oven  https://www.italymagazine.com/featured-story/pizza-margherita-history-and-recipe

These pizzas are certified because in order to make them it is necessary to use quality ingredients and a special procedure: first of all, 3 mm thick disk of dough with 1-2 cm of crust are needed. Moreover, the pizza should be made by hand without machinery and the pizza needs to be cooked in a wood-brick oven at 485°C for about 90 seconds.

Here it is the original Pizza Margherita recipe registered in the “Disciplinare di Produzione della Specialità Tradizionale Garantita Pizza Napoletana”. To make the dough you have to mix flour, salt, water and yeast and it should be smooth and extensible. After letting the dough to rest for 2 hours it should be divided in portions of 180 grams each and let them rise for other 4-6 hours. After this, when the dough is ready, you need to roll it until it becomes 3 mm thick and has 1-2 cm edge. For the filling, take 70 g chopped tomatoes and put and spread them in the center of the disk of dough. Then, add DOP mozzarella and some basil leaves. At the end, put some extra virgin olive oil and cook at a temperature between 450C° to 480C°. pay attention to change the position of the pizza frequently so that the heat is spread.

Lake Como cooking classe how to make pizza 2

Source: the original pizza Margherita https://www.italymagazine.com/featured-story/pizza-margherita-history-and-recipe

Slow Lake Como organizes unique cooking classes in the Lake Como area. How to make pizza is one of our most appreciated experiences. The philosophy behind is that food is not only nutrition but also culture, history, and passion. With the teacher, you will make your own pizza and of course taste it is the perfect way to finish the class.

References:

Mariya,
Discover the activities on Lake Como Italy with us, click here discover our tours! or ask about our tours in Lake Como
info@slowlakecomo.com mobile +39 392 027 9675.

NOT TO MISS:

The tours, courses, and events promoted by Slow Lake Como allow you to sample local products coming into contact with farmers, artisans, and producers of local foods. 

cooking class Slow Lake Como + Abroad a foreigner

Italy is the perfect place where you can learn how to make homemade pasta, at Slow Lake Como, in the Lake Como area we have fantastic cooking classes. One of the most appreciated types of fresh pasta we teach how to make is called tagliatelle.

cooking class Slow Lake Como + Abroad a foreigner

Tagliatelle has an interesting story and origin: the name “tagliatelle” comes from the Italian word cut “taglio” made on the thin dough. The origin is from Emilia Romagna, a region in the central-northern part of Italy but it is spread all over the country. Already in the ancient past, the poet Orazio mentioned the special dough used to make tagliatelle, giving us the first historical reference about it.
According to a legend, tagliatelle were invented in 1478 by mastro Zefirano, the personal chef of Giovanni II Bentivoglio for the wedding of his son with Lucrezia, the daughter of Ercole d’Este. The chef was inspired by the beauty of Lucrezia and created the tagliatelle. A curiosity is that during fascism, Filippo Marinetti, writer inventor of Futurism, proposed the abolition of tagliatelle and maccheroni, as he considered them not so masculine, but it was a never listened to provocation.

To be perfect its width must be 8 millimeters corresponding to the 12.270th part of the Asinelli tower in Bologna (and about 7 mm when it is raw). The Confraternity of Tortellino and the Italian Academy of Cuisine in 1972 deposited the measure at the Chamber of Commerce of Bologna. And it is in the Palazzo della Mercanzia that there is a reproduction of an 8 mm gold tagliatella. However, there is no coding for the thickness, usually between 6 and 8 tenths of a millimeter. The tagliatella should be enjoyed strictly with meat sauce (“ragù”). The Bolognese one is so tasty because it is slow-cooked for hours on the stove.
There are different options of tagliatelle: in Lazio, this type of pasta is called Fettuccine, it is narrower in size than Emilian noodles, but they are usually seasoned with ragù. In Tuscany the most commonly used condiment is porcini mushrooms or wild boar ragu, while in the Marche they are considered a typical dish and are seasoned with various types of ragù, including duck. In Veneto they are used to prepare pasta and beans.

cooking class - fresh pasta - Slow Lake Como - Como

Here is the recipe of tagliatelle dough:

  • Flour 300 g
  • Eggs 3
  • Salt 1 pinch

For the ragù:

  • Beef 200 g
  • Bacon 50 g
  • Onion 1/2
  • Carrot 1
  • Celery 1
  • Tomatoes
  • Red wine 1 glass
  • Broth
  • 2 tablespoons of extra virgin olive oil
  • Salt to taste
  • Pepper as needed

Here is the procedure: brown the bacon in a few tablespoons of oil, add a mixture prepared with vegetables. Finally, add the meat and brown it until it has reached a nice uniform brown color. Sprinkle with wine, let it evaporate and add the tomato paste, salt, pepper, and a little broth. Cook over low heat for a couple of hours, adding more broth if necessary. Mix the flour with the eggs and a pinch of salt, working the dough until you get a mixture of firm consistency. Roll out the dough into very thin sheets and cut into strips about one centimeter wide. Boil in plenty of salted water, drain it al dente and season with the previously prepared sauce.

Thanks to Slow Lake Como anyone can become a chef for a day and make homemade tagliatelle using healthy quality materials provided by local farmers. Making of pasta is a form of art: it is not only about cooking and eating but also understanding the products used in the recipes and the local traditions.
https://slowlakecomo.com/product/lake-como-cooking-classes-how-to-make-homemade-pasta/?lang=en

Lake Como food info from:

Mariya,
Discover the activities on Lake Como Italy with us, click here discover our tours! or ask about our tours in Lake Como
info@slowlakecomo.com mobile +39 392 027 9675.

NOT TO MISS:

The tours, courses, and events promoted by Slow Lake Como allow you to sample local products coming into contact with farmers, artisans and producers of local foods. 

lake como cooking classes oil

The Como area has an ancient olive growing tradition. This is thanks to its particular micro climate. The lake mitigates the rigid winter temperatures.  A group of Greek settlers following Julius Caesar’s army might have started the cultivation of olive trees in the area.
Taste the oil of this land and learn about it’s ancient production and tradition during Lake Como cooking classes by Slow Lake Como.

In 1997 it obtained the coveted recognition of Protected Designation of Origin (PDO) Laghi Lombardi, sub-designation Lario from the European Union. The rigid  production guidelines demand  manual harvesting of olives to maintain the high quality of the product using small mechanical tree shakers, usually in the month of November. The production zone includes 29 municipalities in the province of Como, situated along the western shore of the Lario, in particular in the so-called Zoca de l’Oli (or Oil Basin) between Sala Comacina and Ossuccio, and in the North Lake area, in the Triangolo Lariano (between Bellagio and Oliveto Lario) and on the shores of Lake Lugano (Porlezza and Valsolda). Local olives are pressed at one of the two mills on the lake: one in Lenno on the Como shore of the lake and the other in Bellano. 

lake como cooking classes oil

Lake Como cooking classes:

Home made pasta
Home made pizza
Home made bread
Farmhouse made cheese

The tours, courses and events promoted by slow lake como allow you to sample local products coming into contact with farmers, artisans and producers of local foods. 

lake como cooking classes - cheese making

Cheese making is the most important activity for farms in the Como area, discover how to make it with Lake Como cooking classes by Slow Lake Como.

Both fresh and mature cheeses are made using cows’ milk, goats’milk or a combination of both.

Cows’milk cheeses include typical Semuda, magro di Bellagio, Lariano di latteria and Lariano di alpeggio, whilst goat’s cheeses include Lariano di capra (both fresh and mature) and goat cheese obtained with lactic and presamic coagulation. 

Mixed milk cheeses include Zincarlin, made from whey or ricotta with the addition of herbs and pepper. Semüda is made from unpasteurized skimmed cow’s milk, rennet and salt. Its shape is usually cylindrical (average diameter 20-30 cm), with a maximum height of 8 cm and a weight of 2 – 4 kilograms.

Pastures of the Lake Como  area boast great quality and variety in terms of composition of vegetation and flora, which have been selected over time by the mild and temperate climate.

Moist and fertile soils that are slightly inclined, altitudes that are never too high and sunny slopes are very  favourable conditions.

Over the centuries, the practice of taking animals to mountain pastures has become increasingly popular among small local communities that, have selected autochthonous cow and goat breeds and chosen dairy and cheese-making techniques that are deeply rooted in the food culture and habits of their lands of origin.

In the autumn-winter period and in early spring, milk was given to the rotational dairies of the area. Today, many farmers have opened their own small cheese-making factories in order to directly sell to the public.

lake como cooking classes - cheese making

Lake Como cooking classes:

Home made pasta
Home made pizza
Home made bread
Farmhouse made cheese

The tours, courses and events promoted by slow lake como allow you to sample local products coming into contact with farmers, artisans and producers of local foods.

Lake Como cooking classes - wine

The viticulture in the area around Lake Como has very ancient origins. The two most important production areas are the hills of Brianza, in the Montevecchia and Valle del Curone Park, and the North Lake Como. Since the end of the 1800 a number of reasons (HAS) caused the gradual abandonment of the terraces.

In recent years we have seen a new impetus to viticulture leading to achieve important awards. In 2008 the wines produced in the area  obtained the recognition of I.G.T.Controlled Origin Denomination “Terre Lariane”.

The procedural guideline includes both white and red wines.

IGT “Terre Lariane” wines once ready for drinking have the following characteristics:

  • “Terre Lariane” white: pale yellow color; a fine, floral and mineral scent; typical dry and savory flavor; 10,50% minimum alcohol by volume; minimum total sourness 5,00 g/l;
  • “Terre Lariane” red: ruby-red color; intense, fruity, spicy scent; typical savory and fresh flavor; 11.99% minimum alcohol by volume; minimum total sourness 4,50 g/l;
  • “Terre Lariane” rosé: cherry-pink color; a fine, floral scent; typical distinctive, dry taste; 11.00% minimum alcohol by volume; minimum total sourness 4,50 g/l.

The red grapes varieties are: Barbera, Cabernet Franc, Cabernet Sauvignon, Croatina, Marzemino, Merlot, Sangiovese and Schiava. They produce fairly full-bodied red wines, to be drunk young, characterized by intense vinous aromas and hints of berries.

The white grapes varieties are: Chardonnay, Pinot Blanc, Riesling, Riesling Italico, Sauvignon, Trebbiano Toscano and Verdese. They produce white, mainly vintage, drinkable wines, characterized by good freshness and a discrete body. The scents that can be found are of wildflowers, fresh fruit and sometimes you can smell vague hints of sage.

Lake Como cooking classes - wine

Lake Como cooking classes are:

Home made pasta
Home made pizza
Home made bread
Farmhouse made cheese

The tours, courses and events promoted by slow lake como allow you to sample local products coming into contact with farmers, artisans and producers of local foods. 

 

Discover the specialty foods with lake como cooking classes

Visiting an area means discovering its history and  culture, but also enjoying the aromas and flavours that the local cuisine has to offer, we also suggest you to learn how to make it your own attending lake como cooking classes.

Lake Como offers a real gastronomic treasure, from lake fish to cheese, cold cuts and meat-based dishes.
Missoltini (sun-dried shad) Larian-style tench, pike fillets, risotto with perchmaltagliati with lavaret roe and famous traditional Lombard dishes such as casseoula all accompanied by  polenta uncia and tocc, and washed down with some good local red or white wine, are just some of the dishes that you will find in the Lake Como area.
In the mountains around the Lake  you can sample peasant cooking, essentially based on yellow taragna vuncia polenta. Polenta,mushrooms and chestnuts are the main foods in this simple but genuine cuisine.

Full fat cheese, a typical product of mountain dairies, is still made today in copper pans on wood burning stoves and the cheese is left to mature for at least three months in natural cellars. The mountains in Lecco area excel in cheese-making.The most famous product is taleggio but there are also stronger or more delicate cheeses, ricotta, rustic salami and excellent butter.
In the Brianza area there are hearty local dishes like verzata (pork and savoy cabbage), busecca or foiolo (tripe), polenta with small birds, cotechino with beans and, of course,  delicatessen products like filzette and cacciatorini.Typical of the area is also the original rustisciada,  made with pork loin and sausage browned with onions.
The Brianza area is also famous for the production of wine in Montevecchia hillside. There are also vineyards on the northern west end of the lake above Domaso.

Discover the specialty foods with lake como cooking classes

Lake Como cooking classes:

Home made pasta
Home made pizza
Farmhouse made cheese

The tours, courses and events promoted by slow lake como allow you to sample local products coming into contact with farmers, artisans and producers of local foods.