Cucina Calabria in Moss Vale, New South Wales | Cooking school

Cucina Calabria

Locality: Moss Vale, New South Wales

Phone: +61 418 169 499

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• Speciality food shop
• Cooking school

24.01.2022 Pasquale is having an AH-maxing experience, perfecting his pizza making skills at the International Culinary Institute for Foreigners in d’Asti Piedmont Italy, where he will spend the next month before being ‘pimped’ to intern at a Pizzeria somewhere in Italy. He hopes to share his skills and passion for Southern Italian food when we (finally) open our doors later in the year. Images are of a Roman style pizza topped with Lardo (thinly sliced pork fat). Pasquale’s comment, simply - Y-U-M. BTW ..... that’s not Pasquale .... that’s the instructor.

23.01.2022 A little project before work today. Freshly picked spinach from our garden, combined with ricotta and pecorino cheese, used to fill fresh egg pasta .... Voila! Ravioli

21.01.2022 Pasquale is learning LOTS of new skills, in Italy, at the International Culinary Institute for a Foreigners, including tempering chocolate.

20.01.2022 I’m in a pickle ..... pickling roasted eggplants from our garden, for use in Antipasto Although we are not yet open for business, we are getting closer. There is lots happening behind the scenes which will ultimately mean a much more enjoyable and fulfilling experience for our FB friends and supporters.

13.01.2022 Pasquale has been exposed to some ‘interesting’ variations of pizza dough, as he progresses through a 1 month pizza making course in Piedmont, Italy, at the International Culinary Institute for Foreigners. This is a turmeric, or curcuma as it is known in Italian, flavoured pizza. The verdict, subtle and bloody delicious. I didn’t know that turmeric/curcuma is commonly used in pasta dough and risottos, resulting in a golden hue and mild aromatic flavour. It is also used for ‘extending’ saffron.

13.01.2022 Fighting the chooks for a great crop of ‘Green Gage’ and ‘D’Agen’ plums. Unbelievably succulent and sweet heritage varieties. The chooks know the good stuff - and so do we

09.01.2022 .... and yet more delicious Dolci made by Pasquale in this, his last week of the month long cooking class at the International Culinary Institute for Foreigners in Asti Piedmont Italy..... profiteroles, Sfogliatelle, rum baba, strawberry tarts; Cornetto and cannoli .....

08.01.2022 It’s official .... congratulations Pasquale, our resident Pizzaiolo

08.01.2022 Every day Pasquale is sending me images of new recipes he’s perfecting at the International Culinary Institute for Foreigners in Asti, Piedmont Region of Italy. This is a Sicilian Pizza, called Sfincione Siciliano. Using anchovies in the sauce and topping, with the addition of cacciacavallo cheese and breadcrumbs - it packs a punch. We hope to share these recipes with you, when we open our doors late 2019 - early 2020.

07.01.2022 Pasquale’s last day at the International Culinary Institute for Foreigners, in Asti in the Piedmont region of - Italy. He has undertaken an intensive, 1 month, Pizza making course. This course has been incredible and we can’t wait to share the recipes with you. His final week culminated in making these incredible torta...... next stop Parma for a 1 month internship as a Pizzaiolo. Stay tuned .....

05.01.2022 Nothing beats fresh produce you’ve grown yourself.

05.01.2022 An update from Pasquale and his latest creations from the International Culinary Institute for Foreigners, in Italy. The last week of his course, and they saved the best for last ... Dolce

03.01.2022 Pasquale, looking pretty happy, visiting Porta Palazzo Market, Torino, the largest open air market in Europe .... and so cheap.