Join Executive Chef Giò on the Island of Ischia for a five star hands-on mediterranean cooking class in his professional kitchen. This rising star chef is cooking up a storm with regional recipes – learn to prepare local seafood and the island’s signature recipe, wild rabbit!
Chef Giò garners the simplicity of Ischia’s island cooking in this hands-on cooking class designed for those wanting to spend a day in the kitchen. You will prepare a local antipasto, pasta with sauce, main course and dessert. Wild rabbit is the specialty here, and every Ischian will tell you that their rabbit, cooked only with the island’s unique white wine, is a secret family recipe.
There is also a Greek influence in the Ischian cuisine due to the Greek settlers who came from the island of Euboea in 770BC. Wine growing villages dot the island beneath the lush volcanic slopes of Mount Epomeo making Ischia’s wine production quite interesting. The culinary magic and wonderful micro-climate of Ischia makes for the perfect one day cooking experience in the heart of Campania.
Executive Chef Giò and his team of award-winning chefs, shares his recipes and technique with you during your hands-on experience. His philosophy is, simplicity. “You must taste the flavor of each food on its own.”
Traditional recipes are prepared with regional products and a modern interpretation by this young, dynamic Executive Chef team. On the menu, coniglio all’ischitana, wild rabbit, the island’s most famous dish. His recipe slow cooks it with white wine, cherry tomatoes, garlic, and chili pepper. Sgombro, wild mackerel, calamari, octopus, and alici, anchovies, are just a few of the daily fresh fish on the menu. Chef Giò uses aromatic herbs basil, oregano, sage, parsley, rosemary, and chili peppers grown in his garden and fresh fruits and vegetables. The local lemons have a strong influence in cooking and are used from first course to dessert, including le delizie al limone and limoncello.
Everyone enjoys the foods that were made in cooking class at the table together. Local wines from the fertile soil of Mount Epomeo are served including white, Forastera and Biancolella and red, Piedirosso and Guarnaccia.
- One hands-on cooking class with Executive Chef Giò, followed by lunch with the foods prepared in class and a toast of local red or white wine.
- Recipe booklet and apron.
$295 per person, based on minimum two people. Includes all taxes and Italian VAT.
2018 Dates: This program is available April 1 to November 2. You can check in and start your cooking program any day of the week. Rates are subject to change based on currency exchange. Call for updated rates. Airfare not included. Group transfers for any cooking tour or tours that include transfers, are for the group and are not private. Transfers before, after or to another destination outside of your cooking tour are not included in the program price. If you would like to add on a private transfer or transfers, let us know and we will send you pricing.