“At my first ever course in the UK, I will be thrilled to teach stunning plant-based whole grain versions of Italian classics using my family’s authentic culinary secrets handed down over generations, gained from years of experience and based on the macrobiotic philosophy. You’ll learn how to make exquisite fresh pasta, sourdough bread, pizza, focaccia, traditional main course dishes, pastries and desserts to a professional vegan Italian chef standard using seasonal organic ingredients"
Stefania Daniele, owner of renowned Gioia di Vivere Cookery School, certified organic vegan chef, cookery teacher and food therapist
This incredible course, exclusive in the UK to Made In Hackney, is available to book as single days, or book all 3 days and receive a 10% discount which will automatically be applied when you select the 3 dates at booking stage.
The course will include the following authentic advanced topics:
DAY 1: TUESDAY 10 MARCH OR FRIDAY 13 MARCH 2020
MORNING: FRESH PASTA
Techniques for creating light, whole grain, fresh egg-free tagliatelle and ravioli from scratch - without using a machine
Learn how to make traditional tasty sauces such as Tuscan Ragù and SalsaPasticciata - ‘messy sauce’-, and a plant based version of the traditional spinach & ricotta cheese filling
How to make the perfect vegan Parmigiano cheese
AFTERNOON: ITALIAN SAVOURY PIES
How to make a mouth-watering savoury, whole grain pie crust from scratch using authentic techniques
How to make a smooth and dreamy vegan béchamel sauce
Authentic techniques to create gorgeous calzoncini pies and a stunning traditional Tuscan savoury pie
How to make Sformato, an elegant traditional Italian crustless soufflé style pie.
DAY 2: SATURDAY 14 MARCH 2020
MORNING: SOURDOUGH BREAD, PIZZA AND FOCACCIA
How to create and maintain an Italian levain – a sourdough starter - and receive your own starter to take home
Learn techniques to make delicious crusty whole grain sourdough bread from scratch
How to use levain to make dough for tasty bread, pizza or focaccia
Kneading, shaping and rolling techniques
Learn the secrets of making delectable plant-based pizza and focaccia toppings such as garlicky tofu and carmalised red onions with fresh herbs.
AFTERNOON: ITALIAN TRADITIONAL RECIPES
Make the perfect tasty topping for Italian bruschette, Italy’s most popular starter
How to create a delicous and nourishing creamy whole grain risotto
How to make ‘meat-less balls’ with deep flavour and satisfying textures
Learn how to create perfectly seasoned dishes with wonderful depth of flavour
DAY 3: SUNDAY 15 MARCH 2020
MORNING: SHORTCRUST PASTRY
Techniques for making a versatile light, whole grain shortcrust pastry from scratch to create exquisite sweet or savoury tarts
How to make an exquisite Torta Coi Becchi, a traditional Italian custard tart decorated with a stunning ‘crown’ crust
Learn how to make a beautiful lattice pie
AFTERNOON: WHOLE GRAIN ITALIAN BAKING
Techniques for making versatile whole grain ‘impasto’ - cake batter and biscuit dough
How to shape and bake the perfect vegan biscuits
Learn to make whole grain muffins and mini cakes, which can also be made as whole cakes
How to reduce sugar by using unrefined sweeteners such as fresh and dried fruits, fruit essences, spices and natural syrups
Discover natural plant based cake toppings
All days will include:
Knife skills - how to peel, chop and slice like a professional
Using ‘integrale’ - whole grain - and ‘semiintegrale’ - light whole grain - flours and whole grain rice for deliciously healthy results
Healthier cookery techniques based on the macrobiotic philosophy such as steaming and blanching, as well as careful use of salt and oil.
A delicious plant based meal will be served during each half day session, as well as plenty of tastings.
Take home recipe packs for each topic
Maximum of 8 participants in a class
10% discount for booking the whole accredited* course (3 days)
10% discount in neighbouring whole food shop Food for All
*By completing days 1 and 2 of this 3 day course, participants gain module 1 of the Gioia di Vivere certified Organic Vegan Chef diploma (the diploma is comprised of 4 modules total). Completion of day 3 will count towards module 1 of the Organic Vegan Pastry Chef Certificate programme.
Stefania is an organic vegan chef and the owner of internationally renowned ‘Gioia di Vivere Cookery School’ a not-for-profit family organisation in Lucca, Tuscany. Stefania’s mother Marina, a pioneer of macrobiotic philosophy and vegan cuisine in Italy, founded the cookery school in 1992 to share her passion for creating delicious vegan versions of traditional Italian recipes using fresh, organic, seasonal and local ingredients. Students visit from all over the world to learn family recipes handed down through generations and vegan cookery secrets gained from years of experience.
Fee: £432 (£393 Concession**) for full 3 days inc. VAT or £160 (£145 Concession**) per day inc. VAT includes two delicious plant based organic meals per day.
The 10% discount for booking the 3 days will automatically be applied when you select the 3 dates at booking stage.
DUE TO DEMAND THERE IS NOW ANOTHER CHANCE TO BOOK FOR THE PASTA & PIES DAY ON TUES 10th MARCH
* This fee is used to fund our programme of free courses to vulnerable and low-income community groups. By attending a Made In Hackney masterclass you get a great day of learning AND you’re providing our charity with essential funds for us to continue our work with vulnerable community groups.
** Concessionary rate available for students, pensioners, unemployed and low waged. Please contact veryan@madeinhackney to arrange a concession payment.
For information: email@example.com / 020 8442 4266
Location: Made In Hackney, Food For All Basement, 3 Cazenove Rd, Stoke Newington, London, N16 6PA. Regretfully, the kitchen is not wheelchair accessible.
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.