16 Jun Cooking Classes in Italy – Italian Summer 2019

The deep south of Italy is the country’s poorest region. 

It is here in particular that Cucina Povera continues to be celebrated. 


Cucina Povera


The deep south of Italy is the country’s poorest region. 

It is here in particular that Cucina Povera continues to be celebrated. 

The simplest ingredients manifest into a cuisine based on locally sourced, seasonal food with a keen eye on frugality.  This diet features a significant amount of plant food, and plant based protein – mainly sourced from locally grown and produced beans and pulses, a heady repertoire of breads and pastas formed merely from flour and water and of course, copious amounts of extra virgin olive oil. 

Enza Saturno of Cucinare Lamade and Lamade Cantina, and Elizabeth Peddey of Elizabeth Peddey School of Cookery and Gastronomy – Italia, are proud to bring a series of fun and interesting cooking classes to Pisciotta which feature the dishes of Cucina povera Cilentane.  This is where you will learn the fundamentals of the true Mediterranean Diet of Cilento. 

Local producers, cooks, women of the village, and chefs are invited to present a simple menu of traditional recipes each week.

All classes are presented in English and translated into Italian.

Classes are held in the purpose built kitchen of Cucinare Lamade. The groups  are small, hands on -and participants are stepped through each recipe so that you will be able to reproduce the dishes in your own home

The Cucina Povera series of Wednesday morning cooking classes is now underway with Cucina con Lamade and Elizabeth Peddey School of Cookery and Gastronomy – Italia. 


Wednesdays – June – October, 2019 – 10am to 12 midday

All classes feature the unique flours and Grains from Molino e demetra, Castell Ruggero and extra virgin olive oil from Rodyum.

June Cooking Classes

Wednesday 12th June

Cavatelli con Pomodorini Freschi e Caccioricotta

(fresh pasta with tomato sauce and local cheese)

Zeppole (Ruospi)

(fried dough stuffed with anchovies and raisins)


Recipes supplied and prepared by Nonna Maria

Vino Bianco


Wednesday 19th June

Lagane e Cecci

(Fresh local type of pasta cooked with chick peas and tomatoes)

Insalate Pomodoro Sorrentino e Basilico

(Seasonal salad of Sorrentine Tomatoes and Basil)

Recipes supplied and prepared by 80 year old Nonna Claudia

Wednesday 26th June:

All about Alici – Anchovies

In Pisciotta our port is too small for the large fishing boats.  Many of our small boats fish use the old style Roman nets called Menaica nets to catch their anchovies.  When these nets are used the anchovies are not smothered the way they are in the nets on bigger boats.  The anchovies remain alive in the menaica nets and are eventually die by decapitation as they are removed from the nets.  They are collected fresh at the port and either sold fresh in the local fish shop or more commonly they are purchased to be packed in salt and preserved for months to come.  The menaica caught anchovies of Pisciotta are famous throughout Italy.

In Pisciotta we have the opportunity to eat anchovies every day of the week if we wish.  They are eaten raw –  marinated in lemon juice, sometimes they are fried and served hot out of the pan or they may be tossed through pasta.

In this weeks class we are taught by the wife of a local fisherman how to preserve the anchovies in salt and how to cook them in different ways.



July Cooking Classes

Wednesday 3rd July:

Wednesday 10th July:

Wednesday 17th July:

Wednesday 24th July

Wednesday 31st July

August Cooking Classes

Wednesday 7th August

Wednesday 14th August

Wednesday 21st August

Wednesday 28th August

September Cooking Classes

Wednesday 7th September

Wednesday 14th September

Wednesday 28th September


June 2019 : Special opening offer – 35 euro per person

July 2019 : 50 euro per person

August and September 2019 : 65 euro per person

Payment in advance will confirm your place in the class

Numbers are strictly limited so book and pay early

What You Will Learn:

This introduction to the understanding of Cucina Povera will bring some kitchen wisdom, culinary skills and a recipe repertoire that will have you cooking the most delectably interesting, healthy, seasonal dishes you could hope for! 

  • The pride of Cucina Povera
  • How to save money and time by knowing how to cook with the simplest ingredients of all.
  • Some simple recipes covering new and refreshing ideas for dishes and ingredients
  • Making the most of local Farmers Markets
  • How to select, store, prepare, cook and serve a variety of fresh and dry ingredients
  • Some new ways to consider food and cooking
  • Uses of some new ingredients
  • What not to skimp on
  • An enlightened view on protein and protein portions
  • Understanding flavours and balance of taste
  • New ideas on how to cook and serve pulses and grains
  • How to get the best out of vegetables
  • How to make and make and cook fresh pasta – just like an Italian nonna
  • How to make some simple sauces and dressings
  • How to present the food you prepare to the table


Light Refreshments are served on arrival

Lunch is served with a glass of wine

An apron is supplied for each class and offered as a gift – only while stocks last

All ingredients and cooking equipment are provided

English translation

A booklet containing a print copy of recipes and ingredients

Sampling of all the dishes we prepare with a glass of wine over lunch

An exemption from the washing up

Please wear closed, flat comfortable shoes.

What You Need to Know

The grains and flours that we use in each class, are supplied by Giovanni Caputo of Molino e Demetra. 

This mill is found in nearby Castel Ruggero.  It is locally famed for the selection and quality of ancient grains that  are stone ground to produce native Cilentan flours.  The most ancient of these is Caroselle.  We also use Senatore Capelli, Saragolla, Farro, Grana Tenero, Spelt, Wheat, a variety of cereals, chickpeas and the famous beans of Centrone.

The extra virgin olive oil we use is from one of the best olive oil producers in Italy – Olio Rodyum which is produced in nearby Rodio.

Fresh ingredients are purchased under the supervision of our cook from the Wednesday farmers market.  Class participants are invited to be part of this shopping experience.

These products are all available for purchase from Cantina Lamade.

Menus may vary from sample menus provided

Adjustments cannot be made for Food Allergies and Intolerances

Please advise us of any dietary requirements so that we can be sure to schedule you correctly

All participants are required to complete and sign a registration form on arrival.



Anyone who loves to eat can learn how to cook well!