Rustic Pizza 3/06 (Lonsdale)
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.
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*
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.