Pizza workshop

Duration: 2 hours (all cooking classes are conducted in English, French and Italian)

Register: click here you want to join in our course

Please note that minimum number of participants required for a workshop to be held is 8. If there are less than 8 people interested in a workshop, that workshop will not be offered.

This course is an amateur course and not professional (click here for info on the professional course)

All the courses

• Discover the antique Italian tradition of pasta made by hand
  Sat 30 Mar 11:15am
  Venue: Pinsa's - Italian Cooking School
• Meet new friends and practice your Italian! Have fun in the italian pizzeria!
  Wed 3 Apr 7:30pm
  Venue: Pinsa's - Italian Restaurant
• Intensive professional Pizza-making course by Pinsa's (new!)
  Sat 27 Apr 9:30am
  Venue: Pinsa's - Italian Cooking School

We can organize a party or workshops for Companies with a cooking class

• on Saturday (minimum 10 people, maximum 40 people) - only for Lunch.
• on Monday / Tuesday / Wednesday / Thursday (minimum 20 people, maximum 40 people) - Lunch/ Dinner.

For more information contact us

Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri. It is also produced in Sicily.

Serving

Limoncello is traditionally served chilled as an after-dinner digestivo. Along the Amalfi Coast, it is usually served in small ceramic glasses themselves often chilled, the Amalfi coast being a center of both ceramics and limoncello production. This tradition has been carried into other parts of Italy.

Limoncello is the second most popular liqueur in Italy but has recently become popular in other parts of the world.

(click the picture to watch the video recipe)

In 1986, McDonalds opened its first store in Rome, in the heart of Italian eating culture. The American symbol of fast food in the middle of Rome... this was to much for a group of friends from the north of Italy. They started a resistance movement: Slow Food was born.

Documentary | Stefano Sardo | Italy | 2013 | 74 min | English spoken

When: Friday 22 March 12:00 |Where: Studio/K 1

Slow Food evolved into an international organisation with over 100,000 members in 153 countries and its own University of Gastronomic Sciences. Every two years, producers, scientists and food activists from around the world come together during Terra Madre and Salone del Gusto, a food market and congress combined. In 2012, the event attracted more than 200,000 visitors. Carlo Petrini has been the head of Slow Food since the start - and is called Carlin within the organisation.

Who is this inspiror, visionairy and protector of taste? Slow Food Story tells the story of an idea - food must be tasty, pure and honest - which started in a sleepy mountain village in northern Italy and has conquered the world together with Carlo Petrini. The idea that started with a group of friends, who discovered that food is connected with everything: eating is a political act.

(info: foodfilmfestival.nl)

Nieuwe INTENSIVE cursus PIZZABAKKER (van 6 uur) Register now!

Pinsa’s biedt een intensieve cursus aan op professioneel niveau, gericht op wie de geheimen wil leren kennen van een vak dat geen crises kent. These courses are taught using ELECTRIC STONE-BASED Pizza Oven