La Cucina Napoletana

Duration: 3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
Our menu is born in the Bay of Naples, under the shadow of Mount Vesuvius, neighboring Capri and Sorrento in the Campania region. We prepare a classic dish that is now widely known and loved throughout Italy: fried eggplant slices with plenty of tomatoes and, for good measure, lots of Parmesan cheese. For the main course, we'll use one of the most commonly used meats in the area – veal – seasoned with Arab influences, paired with roasted potatoes that reflect the influences of French occupation. In short, we await you with an incredibly exciting array of Italian flavors, and if we're skilled enough, we might even whip up a superb ricotta linzer torte for dessert.

MENU

  • Parmigiana di melanzane / Baked aubergine with lots of tomato & parmesan
  • Gatto’ di Patate / Baked mashed potato, mozarella
  • Braciole di manzo alla napoletana / Neapolitan beef rolls, tomato sauce, basil
  • Torta di ricotta / Creamy ricotta tart

DATES

19 July 2024 - Friday
18:00 - 21:00 Bécsi Street
21 August 2024 - Wednesday
18:00 - 21:00 Bécsi Street

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Course calendar

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Gerenal infos

Cooking is hands-on, with each pair preparing the full menu in small batches. Our cooking sessions typically last about 3 to 4 hours and accommodate around 10 participants. The menu usually includes 3 to 7 courses/dishes. Food can be enjoyed during the course or taken home in small containers.

Our adult courses are designed for participants aged 18 and above, but we are happy to welcome children aged 12 and older when accompanied by an adult.

Course prices

Drink package