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An authentic fresh pasta lesson

MATERA
COOKING CLASS

AUTHENTIC ITALIAN FARMHOUSE COOKING 
AGRITURISMO L'ASSIOLO ⎮ MATERA ⎮ BASILICATA ⎮ ITALY

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A delicious Italian dessert
A typical local recipe from Matera
Italian risotto with pumpkin and sausage
Fried Italian zucchini
Inside the kitchen at our Matera Cooking Class
Picking fresh vegetables at our Italian farm
Typical local food in Matera
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MATERA COOKING CLASS

(4 HOURS)

Get away from the hustle and bustle of the Sassi di Matera and discover a true Italian farm.

A beautiful setting in the Italian countryside...

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Silvia, Greg and Agriturismo L'Assiolo invite you to your own personal cooking class set at a beautiful local organic olive and orange farm just outside of Matera in the Italian countryside. 

If you don’t have your own transportation, Agriturismo L'Assiolo can pick you up in Matera and take the 15 minute drive to the farmhouse, which is set amongst a beautiful protected nature reserve that also includes a stunning lake. 

 

A real Italian family farm...

First up, a quick tour of the farm so that you can really understand where the food we use in this part of the world comes from. During this tour you’ll learn all about the incredible biodiversity we have here in Italy and we’ll introduce you to one of our key ingredients, Extra Virgin Olive Oil, explaining how we produce our KM zero, organic ‘liquid gold’. What’s more, you’ll get the chance to eat some fruit straight from a tree - just like a real Italian farmer!


Then, it’ll be straight into the kitchen where you’ll meet Silvia, the daughter of the family, who has had over 20 years of seeing her Mamma wow local and international guests with her traditional Matera, farmhouse cooking. Who knows, maybe Mamma might even pop into the kitchen now and then to see how you’re all getting on!

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A true farmer’s lunch...

 

You’ll learn the authentic, original way to make fresh pasta, a typical pasta sauce and also two typical dishes from Matera. The family and the farm are all about authentic Southern Italian farmhouse cooking and most of the organic products you’ll use come straight from our land. From secret techniques to our philosophy of simplicity, this special experience in the countryside of Southern Italy will whisk you away to a side of Italy that is truly authentic.

After sitting down and enjoying the food you’ve made with some delicious local wine and a few extra little treats, we hope you’ll have created some wonderful memories to treasure forever.  

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Cooking Class
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WHAT'S INCLUDED:

FOOD & DRINKS
Snacks
A fresh pasta in traditional sauce ‘Primo’
A range of traditional, local antipasti

A jug of local wine as well as both sparking and still water. Beer, soft drinks, etc can be available upon request.

TRANSPORTATION
If required, guests will be picked up and dropped off by a member of the team from the farmhouse. The journey is 15 minutes and will use an air conditioned, comfortable modern car.

How to Make Pasta and Cauliflower | Simple Italian Fusilli Recipe
03:27
Matera Cooking Class

How to Make Pasta and Cauliflower | Simple Italian Fusilli Recipe

⇨ For written recipe: https://cutt.ly/6YtC9Il 1. Only add the pasta once the cauliflower is boiling - cauliflower takes longer than pasta to cook! 2. Only cook the pasta until halfway at the beginning, you’ll finish cooking it later. 3. Save some of that pasta water before draining. You’ll need it to finish cooking the pasta later! INGREDIENTS 1 CAULIFLOWER 220g/8 oz FUSILLI PASTA EXTRA VIRGIN OLIVE OIL PARMESAN CHEESE SALT PEPPER Some of the easiest and most delicious dishes come straight out of the ‘cucina povera’ cookbook. The ‘poor cuisine’ that my grandparents and their parents before them enjoyed here in Southern Italy often surprises people when they visit us. In fact the flavours and tastes that you can produce with so little (and just a little know-how) can be so rich! This cauliflower fusilli pasta is no different and is guaranteed to amaze your friends and family when you want to eat well AND with a lot of taste! Enjoy! Enjoy! ⇨ For more recipes every week, don't forget to subscribe: https://cutt.ly/vtLKTTR​ ⇨ Follow me on Facebook here: https://cutt.ly/byts7Pv
How to Make Lemon Chicken Scaloppine | Classic Italian Chicken Recipe
03:16
Matera Cooking Class

How to Make Lemon Chicken Scaloppine | Classic Italian Chicken Recipe

⇨ For written recipe: https://cutt.ly/yTNgY1E 1. Be careful to not burn the butter - it should be transparent when adding the chicken, NOT brown! 2. Use good quality chicken breasts - they’ll taste so much better! 3. The same is true for the lemons! :) INGREDIENTS 500g/1lb SLICED CHICKEN BREASTS PLAIN FLOUR 3 LEMONS 12g/½ oz BUTTER EXTRA VIRGIN OLIVE OIL SALT BLACK PEPPER FRESH PARSLEY This chicken scaloppine recipe has to be one of the EASIEST recipes on my channel but it’s also one of the most incredibly delicious! If you want to add a simple but zesty and citrus mediterranean twist to your next chicken dish, this is the recipe for you! Authentic, scrumptious and SO Italian! Enjoy! ⇨ For more recipes every week, don't forget to subscribe: https://cutt.ly/vtLKTTR​ ⇨ Follow me on Facebook here: https://cutt.ly/byts7Pv
How to Make Mamma’s Ciambella Cake | Italian Breakfast Cake Recipe
03:48
Matera Cooking Class

How to Make Mamma’s Ciambella Cake | Italian Breakfast Cake Recipe

⇨ For written recipe: https://cutt.ly/ETD1kNy 1. Make sure you add that pinch of salt BEFORE you start mixing! 2. Have the patience to mix for AT LEAST 30 minutes before adding the other ingredients. 3. Make sure you butter and flour your cake tin - it will help the cake come out after cooking. 4. You can finish the cake by topping it with anything you like, brown sugar, cocoa powder, hazelnuts - it’s up to you! INGREDIENTS 4 EGGS 200g/7 oz SUGAR 225g/8 oz PLAIN FLOUR 8g/1/4 oz BAKING POWDER A TEASPOON OF VANILLA EXTRACT 100ml/1/2 cup OF WHOLE MILK 50ml/1/4 cup OF VEGETABLE OIL A PINCH OF SALT A FEW TEASPOONS OF CHOCOLATE HAZELNUT SPREAD It surprises many people to learn that here in Italy many of us prefer a sweet breakfast. That basically means that here you get to eat cake - in the morning! My Mamma has been making this typical ‘ciambella’ cake for years now and it’s always been a massive hit with everyone! Whether it’s morning, afternoon or even evening – you’re family and friends will always enjoy this incredibly simple but delicious cake! Enjoy! Enjoy! ⇨ For more recipes every week, don't forget to subscribe: https://cutt.ly/vtLKTTR​ ⇨ Follow me on Facebook here: https://cutt.ly/byts7Pv
How to Make Italian Green Beans | Authentic Italian Fagiolini al Sugo
04:29
Matera Cooking Class

How to Make Italian Green Beans | Authentic Italian Fagiolini al Sugo

⇨ For written recipe: https://cutt.ly/DTm5Vww ***TIPS*** 1. It’s really important that you trim the beans at each end because they’re tough and they’ll also affect the flavour! 2.Adding fresh cherry tomatoes into your passata will make your sauce extra tasty! 3. NEVER use a knife, scissors pr anything metal to cut basil because it will oxidate it and make it go black. Use only your fingers! 4. If you can’t get cacio ricotta cheese, a good quality parmesan will work too! Or you can use any cheese you like! INGREDIENTS 500g/1lb GREEN BEANS 350g/12 oz TOMATO PASSATA 5-6 CHERRY TOMATOES 1 CLOVE OF GARLIC OLIVE OIL SALT FRESH BASIL If you’re looking for something different to do with green beans for your next meal, why not cook them like we do here in Southern Italy? This simple but incredibly delicious recipe really reminds me of my Nonna and in fact it’s something that her generation would have eaten all the time. For me, it’s a great example of how the ‘poor’ kitchen of the past can, with a little love, become a cuisine ‘rich’ in taste for today! Enjoy! Enjoy! ⇨ For more recipes every week, don't forget to subscribe: https://cutt.ly/vtLKTTR​ ⇨ Follow me on Facebook here: https://cutt.ly/byts7Pv
How to Cook Linguine & Bottarga | Elegant Pasta Dish
03:48
Matera Cooking Class

How to Cook Linguine & Bottarga | Elegant Pasta Dish

⇨ For written recipe: https://cutt.ly/fTd3gLv ***TIPS*** 1. Make sure you only half-cook the pasta in the water (do half the cooking time it says on the packet). 2. To make it creamy, finish cooking the pasta in the frying pan with the oil, parsley and lemon zest - adding the pasta water bit by bit until it's cooked but always al dente. 3. As soon as you add that chopped parsley, add the boiling water straight away so it doesn't burn 3. Add the bottarga at the end off the heat. INGREDIENTS OLIVE OIL 1 CLOVE OF GARLIC SALT 1 LEMON PARSLEY 300g/11 oz LINGUINE 20g/1 oz BOTTARGA (GREY MULLET ROE) This is one of the most particular spaghetti recipes on my channel and if you're looking for something a little bit different, this is the dish for you! Think of 'Bottarga' (Grey Mullet Roe) as our version of caviar...and when you use it in this pasta dish you'll be guaranteed to add that luxurious taste of the sea! Enjoy! ⇨ For more recipes every week, don't forget to subscribe: https://cutt.ly/vtLKTTR​ ⇨ Follow me on Facebook here: https://cutt.ly/byts7Pv
How to Easily Cook Lentils | Delicious Vegan Italian Lentil Soup
02:57
Matera Cooking Class

How to Easily Cook Lentils | Delicious Vegan Italian Lentil Soup

⇨ For written recipe: https://cutt.ly/hkswFql ***TIPS*** 1. Don't put more than 3 fingers of water when cooking those lentils, otherwise it won't be creamy – it will be watery! 2. Add more of that beautiful olive oil than you might think - this recipe really calls for it, so be generous! 3. If you really love the taste of garlic and onion, you can slice and chop it instead of putting in whole. Leaving whole gives a more delicate flavour, which personally, I prefer. INGREDIENTS 300g (10-11 oz) LENTILS 1 ONION 1 CLOVE OF GARLIC 6 CHERRY TOMATOES 1 CARROT 1 STICK OF CELERY 1 POTATO SALT OLIVE OIL ROSEMARY The luxurious simplicity of our food here in Southern Italy probably can't be better expressed than right here with this incredible lentil and vegetable soup. You won't believe how easy it is to make and when you try it – you won't believe how good it is either! Make sure you get some good quality extra virgin olive oil and some beautiful crunchy toast to go with it. Enjoy! :) ⇨ For more recipes every week, don't forget to subscribe: https://cutt.ly/vtLKTTR​ ⇨ Follow me on Facebook here: https://cutt.ly/byts7Pv​ #Italianfood​ #soup​ #lentils​ #authenticitalian​ #vegetables​ #matera​ #cooking​ #cookthis​ #food​ #hungry​ #vegan​ #delicious​ #italy
How to Cook Pumpkin & Veal Sausages | Delicious Italian Pumpkin Recipe
03:01
Matera Cooking Class

How to Cook Pumpkin & Veal Sausages | Delicious Italian Pumpkin Recipe

⇨ For written recipe: https://cutt.ly/pjOkWpn ***TIPS*** 1. If you can't get veal sausages, you could always try with some small, thin pork sausages - but trust me, veal works best with this recipe! 2. If things start to get a little dry during the cooking, you can always add a drop more water. 3. Make sure you cook that alcohol from the white away before adding the pumpkin. INGREDIENTS ¼ OF AN ONION 450g (1lb) PUMPKIN 400g (14 oz) VEAL SAUSAGE 60ml (1/4 cup) WHITE WINE SALT OLIVE OIL ROSEMARY If you've never tried veal sausages before, you're missing out! In fact, one of my favourite recipes (always learned from my Mamma) is this incredible pumpkin & veal sausage recipe. With literally only 3 main ingredients, this recipe is probably amongst the easiest that I've shown you all so far – and it takes no time at all to make! Great for any occasion and sure to impress, just make sure that you use the best ingredients you can find and you'll be well on your way to enjoying another great example of what we call the luxury of simplicity! ⇨ For more recipes every week, don't forget to subscribe: https://cutt.ly/vtLKTTR ⇨ Follow me on Facebook here: https://cutt.ly/byts7Pv #Italianfood #sausage #pumpkin #authenticitalian #salsiccia #matera #cooking #cookthis #food #hungry #veal #delicious #italy
How to Cook the Best Pollo alla Cacciatora | Quick Chicken Cacciatore Recipe
02:54
Matera Cooking Class

How to Cook the Best Pollo alla Cacciatora | Quick Chicken Cacciatore Recipe

⇨ For written recipe: https://cutt.ly/ujxj3fy ***TIPS*** 1. Don't be tempted to add too much olive oil into the pan at the beginning, otherwise it will become too greasy! 2. There are many variants of this recipe but this is the simplest. Feel free to experiment but my advice is to always seek the luxury of simplicity - just like we do in Matera! 3. Before adding the tomatoes in salsa, make sure that white wine has completely cooked off. You can tell when you can't smell the wine any more ;) INGREDIENTS 800g (1-2lb) CHICKEN ON THE BONE (THIGHS & DRUMSTICKS) 1 CLOVE OF GARLIC CHILLI-FLAKES 300g (10-11 oz) TOMATOES IN SALSA ½ GLASS OF WHITE WINE ROSEMARY OLIVE OIL SALT Pollo alla Cacciatora' is how we Italians do comfort food. Beautiful tomato sauce, fragrant rosemary and delicious juicy chicken come together in this classic dish that is surprisingly easy to make. If you're stuck for ideas for dinner this evening or lunch for tomorrow - look no further! Just keep it simple with great, fresh ingredients and you'll not go wrong with this one…enjoy! ⇨ For more recipes every week, don't forget to subscribe: https://cutt.ly/vtLKTTR ⇨ Follow me on Facebook here: https://cutt.ly/byts7Pv #Italianfood #chicken #cacciatora #authenticitalian #whitewine #matera #cooking #cookthis #food #hungry #tomatoes #delicious #italy
How to Cook a Fantastic Italian Cod Fish | Best Baccala Recipes
03:02
Matera Cooking Class

How to Cook a Fantastic Italian Cod Fish | Best Baccala Recipes

⇨ For written recipe: https://cutt.ly/GjywFPK ***TIPS*** 1. If you can't get our durum wheat semolina flour, you can just use regular plain flour too. 2. When storing, do it gently because the fish will be very delicate and you don't want to break it! 3. If you like, use only cherry tomatoes or only salsa - it's up to you ;) 4. Whatever you do…don't overcook that fish otherwise it will be rubbery! Max 8 minutes!! INGREDIENTS 200g (7 oz) COD 150g (5-6 oz) CHERRY TOMATOES IN SALSA 40g (1-2 oz) DURUM WHEAT SEMOLINA FLOUR DRIED BLACK OLIVES ½ AN ONION ½ A CLOVE OF GARLIC 2 BAY LEAVES SALT OLIVE OIL 'Baccalà' (meaning salted cod) is a real favourite amongst everyone here in Matera and Basilicata and this recipe from my Mamma, using tomatoes and olives, serves up a real treat for all the family. Simple, delicate and just delicious, I invite you to give it try - you won't be disappointed! ;) xxx ⇨ For more recipes every week, don't forget to subscribe: https://cutt.ly/vtLKTTR ⇨ Follow me on Facebook here: https://cutt.ly/byts7Pv #Italianfood #baccalà #fish #cucinapovera #olives #matera #cooking #cookthis #food #hungry #tomatoes #delicious #italy

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