Italian Regional Cooking (In English)

Italian Regional Cooking (In English) in Esbjerg and Varde

Join Italian chef Debora Eroli for a delicious, hands‑on culinary journey through Italy’s most iconic food regions. Over 6 sessions, you will explore traditional techniques, regional specialties and authentic flavours – from handmade pasta to the signature dishes of Palermo, Bari, Naples, Rome, Florence, Bologna and Milan.

This course is designed for anyone who loves Italian food and wants to learn how to cook it the way Italians do at home: with passion, simplicity and respect for local traditions.

What you will learn

Handmade pasta

Across three sessions, you will master the foundations of fresh pasta making:

• Orecchiette,tagliatelle and assorted shapes

• Lasagne andcannelloni

• Classic andalternative gnocchi

You will learn to work with different doughs, textures and fillings – and understand how pasta changes from region to region.

A culinary tour of Italy

Each week, Debora takes you to a new region, exploring its signature dishes and cultural food heritage.

Palermo – Sicilian flavours

• Busiate withtoasted breadcrumbs

• Aubergineparmigiana

• Cannolosiciliano

Bari – Puglia’s bold traditions

• Pastaall’assassina with stracciatella

• Braciole

• Pasticciotti

Naples – Campania’s classics

• Pasta allaNerano

• Spezzatinoalla genovese

• Migliaccioor babà

Rome – The Eternal City

• Carbonara

• Saltimbocca

• Tiramisù

Florence – Tuscan comfort

• Pappa alpomodoro

• Pici withwhite ragù

• Cantucci

Bologna – The heart of Emilia‑Romagna

• Tortellini withmortadella and balsamic vinegar

• Tenerinacake

Milan – Northern elegance

• Risotto alla milanesewith ossobuco (bone marrow)

• Applestrudel

Focaccia & Neapolitan pizza

The course ends with two iconic Italian staples:

• Ligurian focaccia withits signature airy crumb

• Authentic Neapolitanpizza with long fermentation and high‑heat baking

Who this course is for

This course is perfect for:

• Home cooks who want todeepen their Italian cooking skills

• Food lovers curious aboutregional traditions

• Anyone who enjoys hands‑onlearning in a warm, social atmosphere

No previous experience is required – just curiosity and appetite.

Outcome

By the end of the course, you will have:

• A solid foundation inItalian pasta‑making

• Knowledge of regionaldishes and culinary history

• Confidence to recreatefull Italian menus at home

• A deeper appreciation forItaly’s diverse food culture

Recipes may vary according to the availability of the ingredients.

Practical Information

A fee of 100 DKK per session will be added to cover the cost of ingredients. This amount is settled directly with the instructor.