Best of Naples: Fall Edition | Thurs Nov 12

About this experience

Welcome to the Fall edition of our Tastes of Naples series! 

It's hard to overstate the importance of Naples in Italian cooking. So many iconic dishes - like pasta with tomato or meat sauce (ragù), or pizza, or pastries like sfogliatelle and babà - originated here. 
 
Its history dates back to antiquity, when the Greek city of Neapolis was founded on the site. Over the centuries, it played a vital role in numerous other empires, including the Roman, Byzantine, Norman, Spanish and French. The influence of these cultures is still seen in the contemporary Neapolitan language and cuisine. 

Tonight's menu will focus on some hearty cold-weather Neapolitan dishes that are perfect for this chillier time of year! 

ABOUT TONIGHT'S CLASS 

The main attraction tonight is ragù alla napoletana, which is usually translated as kind of "meat sauce."  But it's more than that: with typical Southern Italian frugality, ragù alla napoletana is really two courses in one dish. 

During the city's Bourbon period in 1800s, the Neapolitan cooks of the French court adapted the dish "ragout" (a slow cooked stew) to their native love of pasta with tomato sauce. Cuts of beef and pork, usually the tougher, less expensive ones that need to simmer for hours, were cooked in an abundant, tomato-based sauce. The sauce was used to dress their pasta, for a first course; and the cuts of meat were served as a second course, typically accompanied by vegetables, and of course bread, to clean your plate. 

Today the idea of ragù della domenica - where the meat slowly simmers on the stove on a Sunday, and the whole family gathers for relaxed, multi-course meal at the end of the day, is popular all over South Italy and in Italian-Canadian communities as well. No two families make ragu the same way - and few will share their secret recipe! - but the tradition remains strong. 

During tonight's hands-on class, we'll share our secrets for making a great "Sunday sauce," while we prepare a delicious, Napoletano meal together. Where we're done cooking, guests will be seated to enjoy the fruits of our labour! 

 

MENU 

Antipasti 

Polpette di melanzane - Crispy fried eggplant balls served with tomato sauce

Primo  

Pasta al ragù - Ziti pasta with slow cooked Neapolitan meat sauce  

Secondo e contorni 

Braciole e polpette al sugo - Beef rolls and meatballs cooked in sugo 

Gattò di patate - Traditional potato cake with cheese, salami and toasted breadcrumb topping  

Peperoni gratinati - Sautéed sweet peppers with olives and capers 

Scarola affogata - Braised escarole 

Dolce 

Zuppa tartara - Classic "spoon dessert" similar to tiramisù, with layers of liquer-dipped savoiardi, ricotta, whipping cream and preserved amarena cherry. Served individual cups. 

 

BEVERAGES 

A selection of wines, beers and soft drinks will be available for purchase at the event. Our wine list can be viewed here: https://cucinato.ca/collections/wines

We also offer corkage, the fee is $15 per bottle. 

 

TERMS & CONDITIONS 

• No refunds after purchase
• Exchanges (one per ticket) permitted up to 5 days prior to the event.
• Tickets to Cucinato events are transferable - you can give them to someone else if you can’t attend (but please notify Cucinato in advance!)
• We will do our best to accommodate dietary needs – please contact us before booking