Italian cuisine is synonymous with Summer’s bounty of colourful vegetables and fragrant herbs. Rosita D’Adamo will show you how to create a variety of Italian regional dishes that make the most of Summer’s harvest - from Sicilian eggplant dishes to the Abruzzo region’s use of the humble zucchini. Ripe tomatoes are central to recipes from all over the country. Prepare dishes that can be used in different ways - from antipasto platter to main meal, and learn how summer vegetables complement pasta, legumes and Italian cheeses. You will delight in cooking this selection of vegetarian recipes that bring out the best in Summer’s offerings. Price includes cost of ingredients.
Beginners, Intermediate (18+ years)View list of Student Requirements for this course
Rosita D’Adamo is a second-generation Italian/Australian whose parents emigrated in the 1950s from the Abruzzo region of Italy. She considers herself lucky to have been raised by a market-gardener dad who grew vegetables all year-round and a mum who created delicious meals with them. Rosita’s love of cooking led her to complete a Cert III in Commercial Cooking at Great Southern TAFE when she lived in Albany from 1999-2001. She has run cooking classes at Mt Lawley and West Stirling Neighbourhood Centres and for refugee women at the Edmund Rice Centre. Rosita lives in Perth and, when she’s not in the kitchen engaging in her favourite pastime, she’s been working in jobs that deliver social services to migrants and refugees.