Noella’s cooking

In my kitchen the essential products which form the base of my cooking come from my vegetable garden and from the nearby woods. In spring I gather grass herbs which grow on the hills around the farm and when I have time, simply because it gives me so much satisfaction, I love to prepare potatoe gnocchi, or some of the many types of pasta, such as fettucine, lasagne, ravioli and pinci.For me, the very best plates are: il cinghiale, which is delicious wild boar, and il coniglio, which is tasty and tender rabbit. The sweet dishes I prepare generally serve both for dessert and breakfast, and as well as breads, tarts and cakes, I often bake traditional Italian sweets like crostate, ciambellone and pandolce.Perhaps all this talk of delicious food is making you interested in my Cookery Classes! I offer my classes to individuals, even one or two people, up to a maximum of 12 people in a small group. But whether individually or in a small group I would love to teach you the things you want to learn; we can plan the course program together to make sure you enjoy learning about fine Italian cooking which you can reproduce at home. The Cookery Course outline which I suggest below will give you an idea of the program I have found to work extremely well.I’m looking forward to showing you my garden, to cooking some delicious dinners for you, and above all to seeing you soon at Aiole.