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Rustic Pizza 3/06 (Lonsdale)

Rustic Pizza 3/06 (Lonsdale)

$90.00 Location: Lonsdale Cooking School
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Class attendee details

*the reminder email will be sent to this address

I have allergies and or dietary requirements

At Il Castello I try my best to keep a very wholesome family feeling to the restaurant, everything is made by hand and to order. The owner and I refer to the feel as “Nonna’s kitchen”, by keeping everything simple and rustic you’ll be able see and feel how we treat our food. I want you leave this class realizing how simple it is to stretch neapolitan pizza dough by hand, and basic sauce building 101. A few knife skills to practice, and a brief history lesson into the simplicity of Italian cuisine.

MENU:

  • Pizza dough: A demonstration of how the pizza dough is made, a breakdown of why each ingredient goes into it and a timeline of the proofing process.
  • Tomato sauce: Canned tomatoes, garlic, onions, red wine, and a bouquet.
  • Assorted meats: We’ll be able to top our own pizzas with whatever we want, some restrictions will apply to keep the food as simple as possible.
  • Panzanella salad: Cucumber, cherry tomatoes, balsamic shallot vinaigrette, garlic croutons and basil.
  • Polenta and Peas with Prosciutto: Boiled polenta with peas, topped with prosciutto parmesan and herbs.

Come ready to eat pizza and salad and learn what it means to keep food simple and rustic.

*warning this class is not able to cater to gluten restrictions*

Hands-on

3 hours

Please note: We will do our best to accommodate all allergies and dietary sensitivities or restrictions, but our facilities come in contact with all types of foods. We cannot guarantee there will be no cross-contamination. Please let us know of any dietary concerns when you are placing your order, in the notes section of your shopping cart.

Lonsdale Cooking School

1230 Lonsdale Ave
Vancouver, BC V7M 2H6

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Chef Aaron Lobo

Chef Aaron Lobo was born and raised in Toronto where his culturally diverse upbringing inspired his love for cooking at a young age. He grew up eating his mother’s traditional East Indian dishes such as Dahl and Channa Masala, as well as curries his Kenyan father would spend hours preparing. He was 17 when he decided to pursue his passion of cooking by enrolling in one of Canada’s most renowned culinary schools, George Brown College.

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