NOT JUST MEATBALLS! | A round-shaped Cooking Class!

 

SPAGHETTI AND MEATBALLS?
yes, no, maybe...


No Italian recognizes spaghetti and meatballs as an Italian dish, but it has become popular over the years as an Italian traditional recipe. 
Italian-American tradition has fuelled the mythology of this combination as a foundation dish within Italian cuisine, but it is not, as per Corby Kummer's article, appearing originally in The Atlantic on July 1, 1986:
"[...]Spaghetti and meatballs, a dish unknown in Italy, probably had its origin in several baked Neapolitan pasta dishes that used meatballs no bigger than walnuts [...] By the end of the twenties Italian restaurants had become the most popular ethnic restaurants in American cities: Italians all over the country opened "spaghetti houses" that served spaghetti and meatballs to blue-collar workers. The Depression made spaghetti less an option than a necessity, and spaghetti and meatballs began appearing regularly on millions of American tables."

At MaMa Florence's "Not Just Meatballs" cooking class we will tell you how to prepare the no bigger than walnuts meatballs for a typical true Italian meatball-pasta dish!

 

YOU SAY MEATBALL, WE SAY POLPETTA!

The Italian name "polpetta" indicates not just a meat but also a vegetable or fish croquette and is the diminutive of "polpa" pulp, flesh. The etymology comes from Latin pulpa.
The earliest "polpette" recipes come from Roman Era: they were included in Marcus Gavius Apicius’ De Re Coquinaria (“The Art of Cooking”), the oldest known collection of recipes. In the Chapter II "Sarcoptes atque Isicia" (ground meat and "polpette"), he related the merits of various meats and fishes a for meatballs, indicating that “The ground meat patties of peacock have first place, if they are fried so that they remain tender.
In history “polpette” were considered peasant food as the idea was to utilize leftovers. In reality, polpette are actually a perfect dish for chefs: a few grams of food that are not simply a juxtaposition of ingredients, but the perfect mixture of cultures, traditions, family recipes, personal tastes, and gastronomic knowledge.

Polpette represent survival combined with pleasure: learn how to prepare this functional and scrumptious dish at MaMa Florence's "Not Just Meatballs" cooking class!

 

 

HIGHLIGHTS | NOT JUST MEATBALLS! | A ROUND-SHAPED COOKING CLASS!

> Find out how to make fantastic balls from meat, fish, vegetables, and legumes
> Learn different cooking techinques 
> Discover the history behind the round-shaped food!
> Pair the right sauce to each of the prepared balls!

PROGRAM | NOT JUST MEATBALLS! | A ROUND-SHAPED COOKING CLASS!

Nearly anything can make a wonderful ball, not just meat, and we at MaMa Florence are wild about round-shaped food! We have experimented with putting almost anything you can think of into the fun and delicious round little treat, creating delicious balls for any palate. We use fish, vegetables, grains, legumes, cheese, and even chocolate. Fried, oven-baked, boiled, in a sauce, with leftovers, with ricotta and bread crumbs or eggplant and summer mint, carrots with nuts or fresh Swiss chard, balls can be created and cooked in so many ways there is no limit to your creativity.

SAMPLE MENU | NOT JUST MEATBALLS! | A ROUND-SHAPED COOKING CLASS!

Appetizer of fresh vegetables
Spicy cornballs with avocado
Eggplant and mint balls
Bread and ricotta cheese balls with tomato sauce
Swiss chard balls with yogurt and dill sauce
Lentil or Chickpea balls with spices
Chocolate truffles


WHAT'S INCLUDED | NOT JUST MEATBALLS! | A ROUND-SHAPED COOKING CLASS!

> Instruction with a professional chef 
> Preparation of 5 different kind of balls with meat, fish, vegetables or other balls with their sauces
> Preparation of an appetizer with fresh vegetables and a dessert
> Delicious meal of prepared dishes together with wine and water
> Tasting of local wines and food products
> Main topics and recipes of the dishes prepared during the class (PDF)
> 22% VAT included
> Class duration: 3 hours plus time for lunch | approx. 4 hours

JOINABLE CLASSES RUN FOR A MINIMUM OF 3 PEOPLE.
Should the minimum not be reached for the day you selected, you will be given the choice to pay an additional fee for a private class, change your date to another day, or be fully refunded.


Note that because we only use fresh, seasonal ingredients from local suppliers and farms the menu will vary depending on what we find that day! We will send you the weekly menu when you book the class.
Please do let us know if you have any food allergies or preferences.


 

 

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Choose Time:

10:00 AM
05:00 PM
05:30 PM

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Price per person:

110,00

 

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July 2018      

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