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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.



Date

Description

Sunday 20 April

 

(Easter Sunday)

 

2 places available

It’s Easter Sunday, so we’ll prepare and enjoy five traditional Easter dishes, including the Roman Abbacchio with lamb, seafood and dolci (sweets).

 


26 April

FULL

Autumn Experience

After harvesting ingredients we’ll return to the kitchen to cook silky pappardelle with wild mushrooms, chestnut soup and hazelnut chocolate sweets.

 

Saturday 3 May

3 May

The secrets of dough

Making bread at home is way easier than you think.  Our chef, Anthony Simone, will share his sourdough secret and demonstrate just how simple it is to make good everyday bread, pizza and focaccia.

 

Saturday 10 May

10 May

Autumn is the best time of the year

Autumn brings a bounty of ingredients for us to harvest.  We’ll gather what is available and repair to the kitchen to create dishes we’ll cook and eat together.  You’ll learn handy traditional skills and techniques for each dish.

 

Saturday 17 May

17 May

NOTE TIME

5.00 pm

Autumn is the best time of the year

Autumn brings a bounty of ingredients for us to harvest.  We’ll gather what is available and repair to the kitchen to create dishes we’ll cook and eat together.  You’ll learn handy traditional skills and techniques for each dish.

Wednesday
21 May
10am - 2pm

Autumn brings a bounty of ingredients for us to harvest – nuts, herbs, fruit and funghi.  We’ll gather what is available and return to the kitchen to create dishes we’ll cook and eat together.  You’ll learn handy traditional skills and techniques for each dish.

Friday
23 May
10am - 2pm

 

Autumn brings a bounty of ingredients for us to harvest – nuts, herbs, fruit and funghi.  We’ll gather what is available and return to the kitchen to create dishes we’ll cook and eat together.  You’ll learn handy traditional skills and techniques for each dish.

Saturday 21 June
21 June

Salami making

This is a one-day intensive hands-on class where you will learn the methods involved in salami making at home. This course is ideal for beginners.

You will make your own salami using our family’s traditional method, and importantly you will also learn of the risks and pitfalls to be aware of.

 

Saturday 2 August
2 August

Umbrian winter warming dishes

As the temperature drops, it becomes time to make soups, stews and broths to warm and fill the body.

 

Saturday 9 August
9 August

Italian cooking is very difficult to pin down - almost every city and town has its specialties. However, there are some dishes that you will find almost everywhere, and that are now standards among the many Italian communities scattered across the globe. In this class we’ll explore some favourite Italian pastries, gateaux and tortes.

 

 

And then we are off to Italy with our culinary tours.




Most classes in June have been booked out by private arrangement.  If you are interested in a class in June, please phone Patrizia. It may be possible to slot you into an existing class.
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