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Patrizia Simone Country Cooking School
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Do you want to expand your collection of Italian recipes? Learn new specialties and handy techniques?

Each class is designed to meet the needs of the participants. Menus vary according to the seasonal produce available.

Patrizia Simone's Kitchen is proudly sponsored by Neff and Kitchen Aid.



Neff logoKitchen Aid logo


We believe good food does not need to be complicated.  In fact, the best food is often the simplest.  Our recipes and our cooking style reflect this fact. Fresh ingredients, treated simply and with respect, are the foundation of memorable meals.

Food should be delicious, and every meal should be a celebration. So when you come to our cooking school, you will not only learn how to execute a menu; you will also learn how it should taste.

Whether you are a casual cook or a dedicated enthusiast, once you spend time with Patrizia, you'll understand it takes more than a recipe to prepare an authentic Italian meal - and why it's worth it.

Take a look at the courses on offer - we hope that you will find something that takes your fancy. If you are interested in putting together something more bespoke, then we may be able to help with that too.

Maximum class size is 8 (and no - you don't have to find another 7 friends!).


Special interest classes (eg specific ingredient/s or dishes, corporate exercises etc) can be catered for by emailing Patrizia
here. Minimum size for these classes is eight persons.

If you are interested in going on the email list to learn what's happening in our part of Bright click
here
  • Classes commence at 10am (coffee and biscotti from 9.30am) and conclude around 2pm.
  • Class fee includes hands-on demonstration, light lunch (with wine), refreshments, recipes to take away.
Bookings are accepted only with full payment made via the secure online site. To make payment click on the relevant underlined class day/date below.

2 February

Book here.

Breads of Italy

(Note: This class will be held at La Scuola di Cucina, Enoteca Sileno's Cooking School)

Baking breads is much easier than you think. In this class you will learn how to create your own yeast, and bake simple and sourdough-style breads such as pagnotta, a simple ciabatta.  You'll learn how to save starters and yeast for later use in your own baking, make a pizza base to suite cooking in your home oven with delicious toppings, focaccia, and finally the ultimate Italian snack - the grissini.

This course is hands-on and includes lunch and wine.  

Please note: this course is not suitable for gluten or wheat intolerant individuals. We apologise for any inconvenience or disappointment.

15 February

FULL

Gnocchi and Risotto

There is a fine line between a great dish and a mediocre one. In this hands-on class you will learn all the tricks for making delicious gnocchi (and best sauces to accompany them) and risotto. Then discover the many dishes you can make with leftovers - like arancini,  and the Spanish “cousin” paella.  Perfect sauces for gnocchi.

 

In addition, you’ll learn more what the Roman and Florentine people call gnocchi!

25 February

Book here.

Sicilian cooking

(Note: This class will be held at La Scuola di Cucina, Enoteca Sileno's Cooking School)

Sicilian cuisine draws upon the sea and the mix of cultures that have populated the island over the centuries. This class will explore traditional recipes and focus on cooking techniques that can translate to your home kitchen.

Dishes such as pasta alla norma and caponata will be featured. Join us for this hands-on cookery course that concludes with lunch and a glass of wine.

1 March

Book here.

Umbrian Seasonal Long Lunch

Umbrian cooking - where flavour and health marry - with nuts and fruits and games and cheeses, to create the most enchanting dishes. Many of the dishes of central Italy will feature on the menu.

29 March

Book here.

Delicious dolci

Learn some of the delicious signature Italian sweets which have travelled and enchanted the world. You’ll learn how to make Sicilian canoli filled with chocolate, biscotti, crostoli, amaretti and many other beautiful cakes.

19 April

Book here.

Foraging for a feast

First we’ll head out to forage for seasonal bounty, then return to class to cook a five course meal. Dishes such as egg pasta, chestnut soup, zucchini flowers, pasta with wild mushrooms, duck with chestnut  and sweet persimmon pannacotta.

26 April

Book here.

Umbrian foraging

Our foraged ingredients will be incorporated into tasty breads, pastas and sauces, plus an autumn pizza with a difference.

3 May

Book here.

Today we’ll create a “lazy lunch” from central Italy, where the accent is on easy and stress-free dishes which will let us enjoy the company of friends and family during the meal.

 

10 May

Book here.

Sicilian cuisine

No-one cooks like the Sicilians - their foods draw on the land and sea and their sweets are legendary.  In this class we’ll learn classic dishes that home cooks are often hesitant to attempt. Focaccia, vegetable lasagna, fish involtini, and of course canoli.  

 

17 May

High Country Harvest event

Book here.

Autumn is the most abundant season of the year. We will forage for delicious ingredients then head back to class to create a five-course meal using the ingredients we have sourced.

 

20 May

High Country Harvest event

Book here.

Autumn is the most abundant season of the year. We will forage for delicious ingredients then head back to class to create a five-course meal using the ingredients we have sourced.

 

24 May

Chocolate class - more info closer to the time

http://www.brightchocolate.com.au/




If you would like to be kept up to date with classes please fill in this form.

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