29 March 2014 10:32

Alberto Civitella - the 'Italian Grand Maestro Gastronomia Italia', knighted by the President of Italy - will be returning to Larnaca for his unique cookery courses.
The exclusive courses of up to 10 people per session are run by Progress Cyprus, and will take place for the third year running on April 7, 8, 9 and 11  in Larnaca, and on April 10 in Limassol.
Split between morning and evening sessions at the Progress Cyprus training kitchen, there are four topics to choose from; fresh pasta, pizza, preserved vegetables and desserts/baked goods. Attendees will watch Alberto cook, whilst also joining in for an interactive experience. The chef will provide tips and his own personal 'secrets' and the audience will take away a CD containing the session's recipes. Those participating in the pasta sessions will make and dine on stuffed pasta and gnocchi with two fresh sauces, and those taking part in the pizza session will make and dine on two pizza varieties. For the preserved vegetables (artichokes and aubergines) and the baked goods (Italian Easter bread and dessert), there will be sampling of the recipes.
Jo Georgiou - trainer at Progress Cyprus - says the courses are back by popular demand: "Since Alberto's last visit, we have had so many people asking when he will be back, so we are pleased to be welcoming him into our kitchen once again. He is such a character and has garnered a huge following around the world thanks to his humour and informal style. He shows people how to cook in the real world, from scratch, without the need for fancy gadgets or hard- to-find ingredients, and the sessions are really enjoyable."
The sessions are between two and three hours long with morning classes starting at 10am and evening classes starting at 5.30pm. The cost for the pizza and fresh pasta sessions is €35 (with the meal), and the preserved vegetables and baked goods/dessert sessions cost €20 and €25 respectively.
Alberto - originally from Naples, Italy - has enjoyed a career spanning over 40 years, primarily in cruise ship cuisine. He was awarded the honorary title of 'Knight of the Italian Republic decree 141278 serie III' in 1987 and 'Knight Officer of the Italian Republic' in 1996, both honours by decree of the President of the Republic, awarded for outstanding services to hospitality.
Places are limited so booking is required in advance on: 24815416 / jo.georgiou@progresshq.com
 


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