A Cooking Class Experience - Shop, Cook, Lunch

À propos de votre expérience

Chiara Cianciaruso is a globetrotter chef. She travels the seven seas cheffing around in restaurants, hotels, museums and mega yachts, she comes back the most she can to her home port Naples. Skilled in japanese or thai or french approaches, here at The Church Chiara focuses on local tradition.Her contribution to The Church is a total experience. It includes tasting and shopping in the craziest Neapolitan market and a full day Italian cooking class. Let her introduce you to a tasty corner of our home!

Raph Regan is our eclectic music and food artist and former owner at different restaurants between Norway’s capital, Oslo and his native city of Naples, where he moves in 2015 to start several projects in the city’s thriving food business.Fed up by the constraints of the restaurant circuits, he throws all limitations and routines out of the window. His goal is: total freedom away from standardized dining experiences. His idea of cooking focuses on vegetables by drawing on his experience in a biodynamic farm in Oslo, “neglected” fish – highly flavorsome and rich in taste and tradition – and sustainable ingredients farmed naturally or in the wild. He is also very keen on food fermentation processes and is continuously experimenting with preservation techniques to develop new, spontaneous flavors.

"Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, enriched over the centuries by the influence of the different cultures such as that of Aragon and France.As capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the region, reaching a balance between dishes based on rural ingredients and seafood dishes. A vast variety of recipes is influenced by the local aristocratic cuisine.Let's put our hands on these 3000 years culinary tradition!

Menu

Our 4-course menu will be a sheer Italian antipasto/primo/secondo

Antipasto

• Panzanella Salad 
• Caprese Salad (according to the seasonal local delis)
• Courgettes/ Zucchini
• Aubergines/ Eggplants

Primo

• Pasta e Lenticchie
• Scarpariello 
• Pasta e patate mother's session

Secondo

• Lightly pan-fried or baked or grilled fish
• Veggies sides, using a rare local variety of broccoli growing up on the Vesuvio cratere

Drinks & Beverages

• Digestif
• Wine

Programme

• 10:30 am: Class starts
• 1:30 pm: Class ends