5 COURSE TASTING MENU WORKSHOP Click here for info.
SALUMI MAKING WORKSHOP Click here for info.
Experience Angelo’s unexpected studio, set in the middle of a wooded lot and surrounded by farms. It is filled with his hand-crafted décor and features a fully-equipped professional kitchen and cellar cantina containing his unique salumi.
In this class you will learn how to make sausages from the master. Angelo has accumulated many accolades for his unique sausage creations, and years ago was crowned Sausage King of Ontario. The wine-infused heritage pork sausages that he has made for prestigious visiting winemakers from all over the world are a one-of-a-kind labour of love.
Angelo’s recipes and techniques will be fully explained as you get to work using traditional, hand-cranked sausage grinders, pork meat from select small farms, salt, pepper and his signature wine reduction.
You will be immersed in classic, time honoured methods; all the things that we’ve abandoned in the quest for life in the fast lane. Angelo will explain his minimalist approach — purity in flavours, few, simple but well selected ingredients, and passion. You will take home with you the masterpiece you have created!
Upon arrival you will be treated to Humble Bread wood fire roasted coffee or Angelo’s espresso blend or Pluck Tea, complemented with freshly baked Sfogliatelle. Midmorning we will stop for a spuntino with Prosecco and Aperol. A few of Angelo’s specialties will be tasted.
The class culminates in a multi-course lunch with local wine pairings (Angelo is a fully credited wine expert). Café and a little group musical finale with Angelo on the guitar will cap off our Italian lunch, making for a one of a kind “County experience”.
PASTA A MANO (Pasta made by hand)
This class reflects Angelo’s cooking philosophy: “Italian Roots in Local Soil”; simplicity, purity of flavours, and memories of time past, using local ingredients wherever possible. The Sunday ceremonial long lunch that Angelo remembers from childhood is reflected in this class — starting early in the morning to prepare for the gathering of the family to share a lunch that leisurely spills into the afternoon, culminating with stories and singing.
Your hands, guided by your heart, will be the main ingredients in this class. The Studio, the methods used, and the ingredients all have a story. A truly original and entertaining experience of food, wine, music and culture.
Upon arrival you will be treated to Humble Bread wood fire roasted coffee or Angelo’s espresso blend or Pluck Tea, complemented with freshly baked Sfogliatelle. Then it’s into the kitchen to learn the secrets of Angelo’s no-fail hand-made pasta dough.
Midmorning, after making the pasta ball and getting the sauces started, we will stop for a spuntino with Prosecco and Aperol. A few of Angelo’s specialties will be tasted.
Back in the kitchen, we’ll proceed in making fettucine alla chitarra and cavatelli. Once the two pastas are ready on the drying rack, you will use up the rest of your pasta ball making pasta to take home.
We’ll then finish the two sauces – Angelo’s Sorrentina recipe that consists of semi-dry cherry tomatoes, fresh tomatoes, buffalo mozzarella and basil, and the Salsiccia and mushroom ragu using Angelo’s heritage pork wine-infused sausages and a medley of local mushrooms.
Our “family” will be ready to sit down at the table for a leisurely multi-course lunch complemented with a tasting of local wines. We’ll start with assorted in-house salumi, in season vegetables, local cheeses, olives, and few of Angelo’s specialties for appetizers. Then Fettucine alla Sorrentina and Cavatelli al Ragu di Salsiccia e Funghi you made will be served in individual locally handmade clay art pieces. A seasonal contorno (side dish) will follow.
Café and a little group musical finale with Angelo on the guitar will cap off our Italian lunch.
Weather permitting, a walk through the cork trail in the Studio’s wooded lot can be arranged. Angelo’s cats will keep you company as you take in the view of the neighbouring horse pasture.
This class will change to reflect seasonal availability of ingredients and can be fine tuned to suit the group.
Please read Studio policies as there is limited leeway to accommodate special requests.
In this class you will learn about pasta sheet lamination and make delicious stuffed pasta and garganelli. Angelo will teach you how to inlay herbs into pasta sheet, and other fun pasta shapes. Once the pasta is made, we’ll sit down for a delicious lunch and enjoy your delicious works of art!
RISOTTO FOR THE SEASONS
Good food starts with good ingredients. Join Angelo in the kitchen and learn to make the perfect risotto using Carnaroli and Vialone Nano rice varieties imported from Italy. Angelo learned the non-stir method directly from Gabriele Ferron and will teach it to you. No longer will you consider risotto a daunting, time consuming task. Angelo will show you some fabulous flavour combinations to delight your palette throughout the four seasons.
Full lunch featuring your risotto creations with complimentary glass of local wine will be served.
STRESS-FREE SOUTHERN ITALIAN SAUCES
Born and raised in Naples, Italy, Angelo grew up steeped in healthy, simple and wholesome Southern Italian cooking. Using locally sourced ingredients we will explore staples of the Mediterranean Diet, La Cucina Povera.
You will learn how to make authentic and delicious sauces to use with pasta or risotto, using simple fresh local ingredients and a few pantry staples. Stress free cooking for any season.
Angelo will teach you some basic techniques that will empower you to improvise based on what ingredients are on hand.
Once the sauces are ready we will sit down to a delicious lunch.