Michele's Kitchen
the best Cooking Class in Bergamo

Bacon and Puff Pastry Wrapped Asparagus. Prosciutto di Norcia is a luscious ham produced in Norcia and Valnerina in Umbria thanks to the skill of local artinsans and the particular climate condition of the territory.

Salame Felino is a pure pork salame from Felino, a small town located in the green Baganza valley, full of forests where herds of pigs were raised in an ancient past.

Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is also defined by some sources as an outer shell of mozzarella filled with butter or a mixture of butter and sugar. It is usually served fresh and at room temperature. The word burrata means "buttered" in Italian.

Suckling pig that has been boned, seasoned with garlic and herbs, and roasted, typically sliced and served as a filling in sandwiches. Porchetta originated in Lazio, a region of west central Italy, where it was probably a mountain food eaten during wintertime feasts.

Typical pasta from Tuscany less thin than spaghetti in a flavorful sauce of mushroom cream and roasted pork ragout

Thick spaghetti with a hole running through the center with amatriciana sauce made of tomatoes, peperoncino, guanciale (pig’s cheek), and grated Pecorino Romano.

Spaghetti dressed in raw egg yolk, black pepper, guanciale and grated Pecorino Romano. Sometimes pancetta is used instead of guanciale. Sometimes the dish is made with vermicello pasta or rigatoni. Any way you get it, it’s divine.

Spaghetti with three ingredients - Pecorino Romano cheese (cacio), black pepper (pepe), and leftover pasta water - make up the sauce, which is stirred into hot pasta to create a spicy, cheesy coating.

The name translates to ‘jump in the mouth’, from the luscious marriage of veal, prosciutto and sage in a delicate sauce of white wine and butter that will truly delight your taste buds!

Cacciucco, pronounced “kah-CHOO-kho,” is a type of fish stew, or soup, found in the Tuscany region and particularly associated with the port city of Livorno. The stew originated as an everyday dish of the fishermen of that area and, as such, was made with the smallest, cheapest fish left from each daily catch. Tradition holds that cacciucco must be made with five kinds of fish. The fish stew would be made with octopus, squid, and bony fish like the less than pretty scorfano nero (black scorpionfish), pesce prete (Atlantic stargazer), gallinella (Tub Gurnard), palombo (dogfish), and tracina (weeverfish). Mantis prawns were also added. Its base was tomato, garlic, chilli, red wine and often fresh sage. It was a hearty working man’s dish with a rich fishy flavour.

Umbria is a landlocked region, and because of that, meat, particularly pork, beef, and lamb, are extremely popular. This second dish is perfect for people who love strong flavours. Marinating the meat in Chianti red wine is the secret of this recipe.

Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher for a whole abbacchio, then marinate it and roast it the with salted anchovies, garlic, herbs, and vinegar—the Roman way.

A chilled dessert made with cream and often milk simmered with sugar and flavorings and set with gelatin, typically served with a caramel or fruit sauce.

Panforte Di Siena is an Italian confection that is a cross between fruitcake, candy, and honey cakes called Lebkuchen (lasting cakes). This cake is a wonderful confection and so easy to make. I usually make these Italian Panforte Di Siena cakes for the Christmas season, but it is wonderful anytime of the year. They are best eaten sliced into very thin slices and served after dinner with an good port wine or a dessert wine, tea or coffee. The name panforte, “strong bread,” is due to its strongly spicy flavor. In Italy it is also called Siena cake. Originally a Christmas pastry, panforte is now enjoyed year round by Italian cuisine enthusiasts.

This wine is obtained by an accurate selection of the grapes, which ferment 12 days in contact with the peels. Its colour is an intense ruby red colour, tending to a garnet red colour through the ageing. The perfume is intense and fruity with characteristic notes reminding us of the small wooden fruits. The flavour is dry, full and harmonic. Fit for Tuscan starters, cheese, first courses and red meats. To be served at a temperature of 16-18 degrees.

Vino Nobile di Montepulciano is one of Italy's classic red wines, and has unquestionably helped Tuscany retain its privileged place on the world wine map. It comes from the vineyards which surround Montepulciano, a picturesque hill town 25 miles (40km) southeast of Siena, southeastern Tuscany.

Morellino di Scansano is a dry red wine from the coastal hills of southern Tuscany in Italy. One of the region's lesser-known DOCG wines, it sits, somewhat underappreciated, in the shadow of its more famous counterparts from Chianti, Montalcino and Montepulciano. The wine is produced in the rolling hills around the medieval village of Scansano.

Brunello di Montalcino is one Italy's most famous and prestigious wines. In Tuscany, its homeland, it shares the top spot with only the highly-prized Vino Nobile di Montepulciano and of course the ubiquitous Chianti. All Brunello di Montalcino wine is made exclusively from Sangiovese grapes grown on the slopes around Montalcino – a classic Tuscan hilltop village 20 miles (30km) south of Siena. The word Brunello translates roughly as 'little dark one', and is the local vernacular name for Sangiovese Grosso, the large-berried form of Sangiovese which grows in the area.

Verdicchio dei Castelli di Jesi is a white-wine DOC located in the Marches region of central Italy. In 2010 the riserva form of the wine was singled out for promotion to full DOCG status (Verdicchio dei Castelli di Jesi Riserva). One of the most famous and historically noteworthy offerings in the Marches region, the dry white wines sold under this title are made from the ancient Verdicchio grape variety. Legend has it that when the troops of the king of the Visigoths, Alarich (370-410), marched on Rome, they were provided with barrels of Verdicchio to maintain their strength.

Vermentino di Toscana is made with different grapes of Vermentino collected from the cultivated vineyards that face the Tirreno Sea in the area of Tuscany. In September the manual harvest takes palce, carefully selecting the grapes. After the pressing there follows a cold static clarification and next an alcoholic fermentation in steel at a controlled temperature of 16°C. After comes the ageing in steel on the yeasts of fermentation for at least six months, during which the wine acquires its organoleptic characteristics and typical bouquet.

Let me know you favorite wine

Vin Santo ('Holy Wine') is the name given to the amber-hued straw wines traditionally from Tuscany, central Italy. The origins of the name are disputed, but most agree it comes from the time when these wines were used for Holy Communion. There are similar wines made in other Italian wine regions, and the vinsanto of Santorini is almost identical in both name and style, but the Tuscan hills retain a long-standing connection with these golden, intensely flavored wines. They are often consumed with almond-scented amaretti biscuits or knobbly cantucci biscuits.