Italian language and neapolitan cookery

Meals (Course A and B)

1. ITALIAN PASTA AND DESSERTS
"Gnocchi alla Sorrentina" (gnocchi with tomato and mozzarella cheese)
"Mezze maniche" pasta with zucchini and mussels
Zeppole di san Giuseppe

2. VEGETABLE DISHES
"Parmigiana" (Aubergine with tomato, parmesan cheese and provola cheese)
Escatole or friarielli (typical vegetables of Naples) in the pan

3. NEAPOLITAN SPECIALITIES
Tomatoes au gratin
"Frittata di maccheroni" (pasta omelette)
Mixed croquettes typical of Naples (cabbage, aubergine and zucchini)
Neapolitan canapè

4. ITALIAN PASTA AND DESSERTS
Pasta with potatoes
Spaghetti with octopus sauce
"Struffoli" (little fried balls of dough, covered with honey)

5. VEGETABLES AND DESSERTS
Stuffed artichokes or zucchini "alla scapece" (with vinegar)
Peppers in the pan or stuffed zucchini
Ricotta cheesecake

6. NEAPOLITAN SPECIALITIES FOR STARTER OR APPETIZER
"Insalata di rinforzo" (cabbage salad)
"Arancini" (rice croquettes)
"Montanare" (fried little pizzas with tomanto sauce)
Fried little pizzas stuffed with ricotta cheese and mozzarella cheese
"Bruschette" (toasted bread with tomato, olive oil and basil

Dinner will be served at table which will be set in accordance with the kind of meal.

PIZZA AND PASTA, THE SWEETS, BREAD, TOMATOES AND BASIL, ALL THE FLAVOURS OF THE MEDITERRANEAN.

A. Language and
cookery(group course)
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B. Naples in the kitchen
(personalized course)
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Meals
(Course A and B)