Carmela Sereno Hayes will guide you to make the perfect three course Italian menu. To start you will prepare two bruschetta toppings – a delicious fava bean, pea, lemon and pecorino topping and an artichoke and taleggio cheese topping which will be served on toasted bread drizzled with Filippo Berio extra virgin olive oil. The main course will be rice filled savoy cabbage rolls, served with a tomato sauce. And to finish Carmela will guide you to make a basil infused pannacotta with a berry compote and toasted almonds

This workshop is sponsored by Filippo Berio and each participant will receive a free bottle of balsamic vinegar and an apron in the post ahead of the workshop. Please email museums@westnorthants.gov.uk with your name and address.

You will be provided with a list of ingredients to buy in advance and details of any prep that needs to be done ahead of the session to then cook along with Carmela. You can cook along to all of the recipes or simply enjoy the demonstrations and cook at your own pace another time!

Gluten free students can be accommodated with advance notice – please email museums@westnorthants.gov.uk if you follow a gluten free diet and would like to receive an alternative ingredients list.

To be able to access the workshop you will need to use Zoom from your smartphone, tablet, laptop or PC. The talk will be a private Zoom meeting and joining details will be sent after a ticket has been purchased. You will be able to join the call using video or audio only if you would prefer not to appear on screen.

This workshop is part of a series of three workshops on Sunday 13 June, Sunday 18 July and Sunday 22 August. The workshops can be booked as single tickets or a series ticket to all three.

£10 per class or £25 for a series ticket to all three workshops + Eventbrite booking fee