Learn the art of regional Italian cookery and discover the incredible diversity in Italian cuisine as your experienced tutor Luigi Notaristefano creates for you some of the best regional specialties Italy has to offer. To Italians the term Italian cuisine has less significance than say Roman, Florentine, Neapolitan or Venetian cuisine.  Just as each region has its own identity with regard to its landscape, climate, architecture, cultural heritage, language or dialect, so it has it's own style of cookery, making use of local ingredients in season.  Even the same "Italian" dish will have its distinct regional version.

The workshop will last approximately three hours, during which you will watch Luigi prepare two flavorsome dishes from one of the Italian region. After the demonstration you will all sit down and enjoy the cuisine that Luigi has prepared during this workshop in the comfort of the peace and plenty surroundings.  After this workshop we hope you will all feel excited and encouraged to be able to go and recreate a little bit of Italy in the your own home.

Each session will be based on a specific region of Italy and will encompass two dishes (either entrée & main or main & desert) that embody the true traditional, authentic aspects of that region.  For details of what region/dishes covered in upcoming sessions please contact us directly.

Sessions will start from the 25th of June on the following days/times

• Saturdays from 11:00 - 14:00
• Thursdays from 11:00 - 14:00
• Each session costs $95 NZD per person.
• We do not accept bookings without payment in full.
• Bookings are mandatory.
• No refunds, credits or transfers will be given for no shows or cancellations within 6 working days of your booking
• We reserve the rights to refuse or cancel bookings

Luigi is originally from Irsina which is in the region of Basilicata in Italy.  He has traveled extensively throughout his homeland and has resided and worked in many different corners of Italy, gaining a true appreciation of the diverse flavors and distinctive traditions of the various regions.  He started his training when he was a mere child at the side of his dear mamma and sister making homemade pastas and sauces.  Luigi, however, learned the art of Italian cuisines during three years of structured training at Istituto Professionale Alberghiero di Stato di Potenza.  Luigi then gained experience working successfully in restaurants and hotels throughout Italy, Europe, and the UK before moving to New Zealand where he has worked for establishments such as Seymours, Wildfire, Seamart, Realto Brasserie and the Hilton Hotel.  Luigi has also owned his own thriving business "Luigi's Italian Kitchen" which he operated for 10 years as well as being a consultant for Nestle and a successful tutor of Italian cuisine at several of Auckland colleges and institutes. Luigi and his family make many trips back to Italy, always returning with new inspirations and fresh knowledge to share.  A full profile can be provided upon request.