The week prior to Easter, beginning with Palm Sunday, is referred to as Holy Week and is a period of many symbolical celebrations, including the preparation of long tables in churches that represent the table there Jesus held his last supper with his twelve disciples. There is also the procession of Good Friday, during which people try to recreate the Christ’s long walk towards the cross.
The importance of Easter in Italian culture is reflected in the country’s food traditions. During Easter lunch in Italy, lamb and eggs are always served. They appear either as part of the meal itself, or as sweets in the shape of these symbols of life and rebirth (in the case of eggs) and of sacrifice of the son of God for humanity (in the case of the lamb).
Today I participated in the Italian Easter Delights cooking school at Barilla in Annandale. I’ve been to Barilla’s cooking classes a couple of times and they are easy to follow under the guidance of Executive Chef Andrea Tranchero, fun, interactive and you meet different people, and what I learnt I would happily cook tomorrow because it is easy and delicious. With lamb being key feature in Italian food during Easter, we learnt to make Egg Pappardelle with Lamb Ragu', Goats Cheese and Artichokes which was really easy. What wasn’t easy however was the dessert and lucky it’s really only something you do once a year. To represent birth and rebirth in religion Easter eggs is the key element in the dessert and we learnt to make Tempered Chocolate Easter Egg with mascarpone Mousse and Toasted Colomba. By the way, I love the ricotta, orange and pistachio cake I was given to taste on arrival. Is there a recipe for that?
Barilla holds cooking classes regularly.
Hands-on Classes: $90 per person
Demonstrations & Master Classes: $60 per person
Cost of $90 per person includes prosecco and antipasto on arrival, all food and glass of wine with your meal, and generous goodie bag to take home.
Phone: 02 8585 3911
Thank you to Barilla for the Easter information and for inviting me as a guest.