Antonio Sorrentino, Carmela Abbate y Sal De Riso
Neapolitan Cuisine
Discover exquisite Neapolitan dishes. Our chefs share the ability to optimize the flavor of each Mediterranean ingredient, elevating traditional cuisine to a truly exceptional level.
Antonio Sorrentino, Carmela Abbate y Sal De Riso
Neapolitan chefs: Antonio Sorrentino and Carmen Abbate, experts in regional cuisine; and Salvatore De Riso, expert in pastry making.
Explore the culinary essence of Naples: authentic flavors, masterful techniques. From "alici mbuttunate" to "ravioli alla caprese".
Carmela Abbate, Antonio Sorrentino and Salvatore De Riso: three passionate Neapolitans eager to share their culinary treasures with those who are ready to receive them.
Carmela immerses us in the essence of Naples through evocative aromas, such as the unmistakable soffritto that perfumes the city’s charming alleys. Antonio guides us through the richness of Neapolitan cuisine, rooted in a bountiful territory that spans from sea to land. Meanwhile, Salvatore inspires us with his mission to spread the taste of Neapolitan cuisine around the world, one he has successfully conquered with his iconic desserts. Get ready for a unique sensory journey with these culinary masters!
At the end of this online course you will be able to:
- Make the most of the extraordinary ingredients found in the city of Naples, like an expert.
- Perfect the preparation of salt cod fritters, achieving a unique and light batter.
- Dive into the experience of Scialatielli “allo scoglio”; fusing seafood flavors with Neapolitan tradition.
- Prepare an amberjack fish in caper sauce, exquisitely combining Mediterranean ingredients.
- Create an Amalfi lemon tiramisu, balancing freshness and exquisite pleasure in every bite.
Let’s start this course full of passion, color and love!
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Course Syllabus
Course Content
Chapter 2 - Salt cod fritters
Chapter 3 - Scialatielli "allo scoglio"
Chapter 4 - Amberjack in caper sauce
Chapter 5 - Amalfi Lemon Tiramisu
Chapter 6 - Fried zucchini flowers
Chapter 7 - Ravioli “alla caprese”
Chapter 8 - Meatballs with Sorrento lemon essence
Chapter 9 - Sorrento Walnut Cake
Chapter 10 - Stuffed anchovies
Chapter 11 - Spaghetti with clams
Chapter 12 - Stuffed squid
Chapter 13 - Neapolitan Baba
Before you go
Make the most of the extraordinary ingredients from Naples.
What you'll learn
You will start with the preparation of salt cod fritters, where the classic batter is mixed with water and beer for a unique lightness. The master touch: fried seaweed, not only as decoration, but to prolong the marine effect on the palate.
We will continue with scialatielli “allo scoglio”, an experience that encapsulates all the flavors and aromas of the sea. The freshness of seafood, shellfish and crustaceans cooked separately meets an ancient Neapolitan recipe for scialatiello, with pecorino cheese, fresh cream and parsley directly in the dough.
The main course will be amberjack fish in caper sauce, a delicacy rich in flavor thanks to the combination of capers, Mediterranean herbs, rosemary, oregano and an unusual touch of vinegar. Served with fried potatoes “like grandma used to make them”, simply in a pan with garlic and spices.
Then we indulge in an Amalfi lemon tiramisu, a version made with homemade sponge cakes, lemon buttercream, lemon and limoncello sauce, and a lemon tiramisu cream. A balanced explosion of freshness and indulgence.
Fried zucchini flowers will follow, featuring the traditional Neapolitan version with a filling of ricotta, parmigiano reggiano and smoked provoletta.
The culinary journey will continue with Caprese-style ravioli, highlighting the simplicity and speed of execution. This dough featuring no resting time, is combined with a filling of different flavored cheeses and a San Marzano tomato sauce .
For lovers of the land, we present meatballs with Sorrento lemon essence. A unique version with prime cut minced meat, fried and mixed with a Neapolitan and “French” lemon sauce, with brandy and cream. .
We will finish the earthy menu with an authentic and hearty Sorrento walnut cake, made with an easy to make batter.
Finally, we will surprise you with stuffed anchovies: an impressive yet simple dish, where the choice of fresh anchovies and the traditional smoked provolone cheese filling are key to success. A Neapolitan culinary feast awaits you!
Who is it for?
This Neapolitan cooking course is aimed at a wide audience, from passionate cooks who are taking their first steps to those with some culinary experience. Of a medium difficulty, the course aims to offer a perfect balance: challenging enough to learn new techniques and enrich your culinary repertoire, but at the same time accessible to all skill levels. If you are ready to embark on an exciting Neapolitan gastronomic experience, this course will provide you with the tools to elevate your culinary skills to new heights. Get ready to explore the delicious and rich culinary tradition of Naples!
What you’ll need
- Skimmer
- Large pan
- Rolling pin
- Pasta machine
- Frying pan with lid
- Narrow mesh sieve
- Wide baking tray
- Planetary mixer
- Sifter
- Baking paper
- Whisk
- Silicone spatula
- Pastry sleeve + 10 mm smooth nozzle
- Cooking thermometer
- Immersion blender
- Thick-hole grater
- Grater
- Mold with notches for ravioli
- Broiler
- Decorative disk
- Scissors
- Toothpicks
- Silicone babà mold
- Mold 26 cm
Course recipes
In this course you will learn
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Meet your Instructor
Neapolitan chefs: Antonio Sorrentino and Carmen Abbate, experts in regional cuisine; and Salvatore De Riso, expert in pastry making.
Carmela Abbate, Antonio Sorrentino and Salvatore De Riso: three authentic Neapolitans ready to pass on their gastronomic knowledge to willing cooks and chefs.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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simple
i like how doable the dishes are.