Within these four words the sense of Cookita is enclosed.
What better way to learn Italian than learn to cooking ?
Speak and learn to cooking delicious Italian dishes in a funny way
Designed by Antonella Ricco, Founder and Food Instructor of COOKITA, a brand new concept for sustainable and innovative Italian hands-on cooking classes. Our charming Italian Chef will take you on a culinary journey from the north to the south of Italy.
Learn to speak and eat Italian through our Regions’ Specialties.
Explore with your five senses the five flavors of Italy.
Eat like a Mediterranean – But how?
Italian Food Promotional Campaign
My mission is to promote the diffusion of Italian food, culture, traditions, practices and language through a culinary journey focused on Region’s Food in home style cooking, offering an opportunity to acquire the skill of preparing and eat regional traditional specialties indicative of each region and, in the meantime, developing your basic Italian language skills.
An official commencement of the entire cooking classes will be held on the 9th July with a cooking opening day @ Cookita Kitchen in Harlem followed by an opening tasting dishes.
A series of mini classes on “How to cooking delectable Italian dishes in less than hour” will be held during the promotion.
The workshops will include both theory session and hands-on cooking classes by our Instructor and Food Advisor Antonella Ricco, Gennaro Tesauro from Plenilunio alla Fortezza – Mola di Bari – Italy – and many other guests.
Food and pairing wine tasting as well as appreciating sessions will also be included in the classes.
We are sure that more New Yorker would have a deeper understanding of Authentic Italian Cuisine after this promotional campaign.
Extra-virgin olive oil
Puglia, with its 50 and over millions of olive trees, is first in producing olives and oil and for this reason we can say it is the most important region in Italy in the field of olive growing.
The oil produced here is strictly extravirgin(virgin olive oil of impeccable taste whose acidity cannot be larger than I g per 100gr.
The extravirgin oil made of olive from Puglia has different characteristic because of the different kinds of olives it is made of.
The most delicate quality of extravirgin oil, golden-coloured, of a sweet taste with a light itch is ideal for dishes served raw.
The medium type, of a deep golden colour, with a light and a bit herbaceous taste, is good for steamed dishes and salt ones.
The most intense one of a yellow- greenish colour, with a rich fruity flavour and slightly spicy taste, is good for grills and roasts, the best one for fried food because it doesn’t modify his chemical and physical structure even at high temperature, so it is not harmful for health.