A Taste of Italy
‘Flavour, in Italian dishes, builds from the bottom. It is not a cover, it is a base.’
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Full course details
No one says it better than the great Marcella Hazan and we take her words as a point of inspiration for this course. For us, the heart of Italian cooking is in the ingredients and approach and at its best, a real taste of home. Tonight, we’ll celebrate the best of the many things we love about this corner of the world, from enticing starters and deeply delicious main dishes to dessert. This promises to be a satisfying night full of delicious comforts, leaving you inspired with everything you need to know to recreate the perfect Italian meal at home. Buon appetito!
"Brought the cooking show to life"
Brought the cooking show to life with a course from Dublin Cookery School!
Alice, A Taste of Italy Participant
"I have already recommended Dublin Cookery School to a number of colleagues"
The knowledge, proficiency and professionalism of Eric and his team was absolutely exceptional. I particularly appreciated the small number in the class, which meant that there were two people to a station, as in previous courses with other providers I have found myself in a group of 4 or 5, which severely limited the 'hands-on' aspect! I have already recommended Dublin Cookery School to a number of colleagues and am looking forward to returning for another course.
Eoghan, A Taste of Italy Participant
"A great course"
A great course, combining both demos with hands on cookery!
Jane, A Taste of Italy Participant
"My family keep demanding me to make the pistachio and lemon drizzle cake!"
Thank you to the chef and all the staff for making it a most enjoyable and informative evening! The only issue now is my family keep demanding me to make the pistachio and lemon drizzle cake!
John, A Taste of Italy Participant
Frequently asked questions
- What level of cooking experience do I need?
The beauty of how we design all of our courses is that anyone of any level can join us and learn heaps. While someone new to the kitchen will find support as they maneuver through new techniques, the more seasoned cooks in our group will thrive on all the pointers we offer for further improvement. Our personalized approach allows for really healthy breathing space in terms of suitability because we always teach our course material in a layered way and we know how to quickly adapt to a moving room. Constant, open-ended learning is one of the things we love the most about being in the kitchen and our tutors' enthusiastic teaching style and patience is a testament to that.
- Who typically takes this course?
We have both a wonderful community of regulars and constant stream of new students joining our classes. On any given course, you can expect a group of great diversity in both background and experience, many locals, and a good few travelers. What everyone seems to have in common though is that they are eager to eat and learn and be in good company.
- Is there a discount to booking onto more than 1 course?
Look no further because it sounds like our Cook's Club is perfect for you. Check out
https://www.dublincookeryschool.ie/cooks-club for more info!
- Is there an age requirement?
If you are interested in courses for young ones, we have a Growing Gourmet series (for 12-16 year olds) that you should check out! Otherwise, all courses are designed for adults. Our minimum age requirement for someone coming on their own is that they are at least 16 years old. If your child is younger than this and you think that he or she would enjoy the course, we'd love to have them on but they must be accompanied by an adult. Please alert us within the comments section of your online booking if this applies to you; note that our course fees apply to each participant, regardless of age.
- Should I eat something before I come?
Something light to help you start off with steady hands should suffice! Keep in mind that while you will indeed be sampling a little bit of everything we make throughout the class, it takes time to whip up what we've planned and the focus is always on the teaching and learning. (A fantastic exception to this would be our fab Pop-Up Restaurant Nights which you should definitely check out.) All food cooked in the school is intended to be eaten on the premises. For health and safety reasons, no savoury or unapproved items may be taken home.
- What do I need to bring?
Please bring your own apron as well as 1 tea-towel. Also come with a pen ready at hand - while we provide individual recipe packs for you to take home, the gold lies in what we teach beyond the recipes and the notes you take based on your experience in your practical sessions. One more thing to note -- please wear sensible shoes! While these courses are certainly lively and sociable, we're still bustling around a working kitchen that's essentially in full swing and things can get hot and slippery. Other than that, we've got your back. Our Evening 1 Day and 1 Week courses are all-inclusive experiences.
- What if I have a food allergy or dietary restrictions?
Keep in mind that all of our recipes are guidelines and very adaptable so as long as it has been made clear at the time of booking, we should be able to accommodate your dietary needs with a delicious adjustment (a note can easily be included when you book online). Be sure to highlight if your food allergy is life threatening and if it is, you must bring an Epi-pen. Please also note that we are a busy school environment and while every care will be taken to provide a safe and enjoyable cooking experience for all students, the allergin(s) you are affected by may have been handled at some point previous to your arrival and there is always the risk of cross-contamination.
- What if I can't make it to a course or dining event that I've booked?
Note that if you cannot make an Evening Course, 1 Day Course or Pop Up Restaurant Night that you have booked, you are more than welcome to send someone in your place (16 years or older). There's no extra cost for this so just give us a buzz and let us know who to expect and we'll take good care of them. If this can't be arranged and you need to cancel your place, please take a look at our Terms and Conditions to see what rules apply to you. Please note that if you are booked on as a Cook's Club Member, the membership is non-transferrable and therefore your place on the class is non-transferrable. One Week Courses are reserved for the individual booked onto the course (e.g., if you aren't able to attend certain days, someone else cannot be sent in your place on those days). For our full Terms & Conditions, go to https://dublincookeryschool.ie/terms.
- What is parking like in the area?
There is plenty of free parking along the curb outside the school around the corner on Sweetmans Avenue or Carysfort Avenue. There are also a few parking spaces available right outside the school that are free on both weekday evenings (after 7PM) and weekends (all day). For daytime parking during the work week, the cost is €5 for the full day. Please resist from parking outside the houses on Brookfield Terrace and Brookfield Place. Please also don't park on the grass verges opposite the school or on the double yellow lines in the area. For more info, go to https://dublincookeryschool.ie/find-us.
Your course itinerary
|06:45 PM – 07:00 PM||
Everyone is encouraged to arrive 15 minutes prior to the course start-time. After we sign you in, we’ll lead you to a comfortable seat in our modern, mirror-lined Demo Kitchen where you’ll have a few minutes to get to know your fellow students before we begin.
|07:00 PM – 09:15 PM||
Our Evening Courses all start off in the Demo Kitchen where the tutor leading the session introduces the night’s menu and jumps right in to the delicious tasks at hand. Our Evening Courses usually comprise of 2 Demo sessions that alternate with 2 Hands-On sessions. In our practical sessions, we organize ourselves so that everyone works in pairs with specific tasks assigned to each person. Don’t worry if you’re flying solo on the night, we’ll find you a partner in crime.
|09:15 PM – 09:30 PM||
At this point, students should be wrapping up all their tasks at hand. This is also a great time to compare and contrast the fruits of your labour and raise any lingering questions you may have with our team.
This is when we say our goodbyes. Be sure to check out our shop on your way out. Many tools and goodies we like to have close at hand in the kitchen are available at the school and we’d be happy to help you out with your decision making. While our time together was short, we always enjoy having you, appreciate all feedback, and look forward to welcoming you back again very soon!