bambini in cucina

An appreciation of good food starts early in life. Italian children often learn to cook and enjoy fresh food from an early age by spending time in the kitchen with Nonna, Mamma or Zia (and often Nonno, Papa' and Zio too!). At these sessions two experienced chefs will guide 6-12 year olds through the preparation of some basic Italian dishes. Kids will have the chance to ‘get their hands dirty’ and help prepare the food, before enjoying a tasting of what they’ve prepared, while parents enjoy one of the many other GUSTO sessions.
Maximum 15 children per class. Cost $25 per child/class or 4 tickets for $80

10am – 11am
Pizza with Roberto Taffuri from Ventuno & Cavallino          Code: 1BC
Everyone loves pizza and when it’s made the Italian way, with a thin crust and fresh toppings, it’s a healthy, filling snack for growing bodies. After watching professional pizzaiolo, Roberto, toss pizza dough, kids will have a chance to try it themselves before making a simple pizza Margherita in a portable pizza oven.

11.30am – 12.30pm
Pizza with Roberto Taffuri from Ventuno & Cavallino         Code: 2BC
Everyone loves pizza and when it’s made the Italian way, with a thin crust and fresh toppings, it’s a healthy, filling snack for growing bodies. After watching professional pizzaiolo, Roberto, toss pizza dough, kids will have a chance to try it themselves before making a simple pizza Margherita in a portable pizza oven.

1pm – 2pm
Fresh Pasta & Pesto with Logan Campbell from Lucio’s Italian Restaurant       Code: 3BC
Making fresh pasta is simple and fun, providing an exciting sense of accomplishment as the silken sheets roll through the teeth of the pasta machine to produce long, thin strands. Kids will help knead pasta dough and fashion it into fresh linguine before Chef Logan boils it up to serve with a simple pesto which the kids have pounded in a mortar and pestle.

2.30pm – 3.30pm
Fresh Pasta & Pesto with Logan Campbell from Lucio’s Italian Restaurant      Code: 4BC
Making fresh pasta is simple and fun, providing an exciting sense of accomplishment as the silken sheets roll through the teeth of the pasta machine to produce long, thin strands. Kids will help knead pasta dough and fashion it into fresh linguine before Chef Logan boils it up to serve with a simple pesto which the kids have pounded in a mortar and pestle.

Presenters:
Logan Campbell was born into a family passionate about cooking. His father taught him exceptional butchering techniques, how to prepare a meal from paddock to plate and to source the best local produce. Logan’s professional career began with an apprenticeship at Catalina, where the fine dining foundations of discipline and respect for ingredients were set. Logan has added his own deft touches to Lucio’s long-standing reputation since becoming Head Chef in 2006. He is a father and dedicated member of the community, volunteering with the SES.

Roberto Taffuri developed a passion for food at the age of 14 when he learnt to make true Italian pizza at a cookery school in his home town of Verona. He spent his holidays working at various Italian restaurants in Verona and, when he turned 18, opened his own family restaurant/pizzeria. He travelled to Australia ‘for a short time’ to learn English, where he met Lido Russo of Ventuno and Cavallino and became pizzaiolo of these two restaurants.