Hello, I’m Bruna. Here you will find out all about where my knowledge and love for Parmesan cheese started, and for cooking as a whole for that matter.
Nonna Clara Perotti (My Mom)
My first knowledge of Parmesan came from my Mom, Clara, who is now 89 years young.
My husband Chris, can tell the story of when I first met him and I drove to the Italian Deli in Orange Grove to buy Parmiggiano, imported Italian pasta and Italian tinned tomatoes. (www.parmesancheese.co.za)
I was going to make him sauce for spaghetti for our evening meal. Being inexperienced (my Mom did all the cooking when I lived at home) the whole process took ages, needless to say, when he finally came home from work I pranced around to serve dinner which was a plate of pasta topped with napoletana sauce and parmesan cheese, (nearly as good as my Mom’s). When he went to the cupboard to take out the All Gold Tomato Sauce I was devastated.
I grew up with not even being allowed to have All Gold Tomato Sauce in the cupboard, never mind add this to a pasta dish. This is where it all began. Parmesan came together when I got married to Chris because once out of my Mom’s house, I had to start cooking and making use of all the ingredients that I grew up with.
|Cost||Starting from R450.00 for 240 min|
|Subjects||The Art of Making Artisan Pasta|
|Ages||10 – 70|
|Levels||Beginner, Intermediate, Advanced|
|Experience||1 – 3 Years|
Introduction to Italian Antipasti and Artisan bread
Talk on pasta and its history while eating the antipasti – free range and organic
Hands on pasta making from beginners to advanced
Making of sauces
Cooking and eating and plating up of the fruits of labour
Introduction to Espresso, Italian dessert