Michele's Kitchen
the best Cooking Class in Bergamo

Fresh anchovies breaded and browned in olive oil is an ideal dish for eating fish above all for children.

Caponata, a lovely, piquant dish of stewed Mediterranean vegetables – one of the peaks of Sicilian cooking – is a textbook example of the intense sweet and sour agrodolce flavours typical of the island.

Buffalo mozzarella is a fresh, soft, semi-elastic textured cheese belonging to "pasta filata" family. It is manufactured in areas ranging from Rome in Lazio to Paestum, Campania and a production area near Foggia, Puglia.

Calabria is famous for its sweet red onions named after the glamorous beach town of Tropea. In Calabria these red onions are eaten in variegated ways. Here it is placed on top of a kind of pizza, called focaccia.

Sicilian-inspired pasta packed with meaty sardines, crisp-fried capers, and plenty of dill.

The pasta is orecchiette or “little ears”, a pasta typical of Puglia. Little disks of pasta made from durum wheat and water are pressed with the thumb so they come out concave, giving them the appearance of little ears

Arborio rice prepared with shrimp, calamari, clams & mussels.

If you love seafood, this dish will send you up to the moon. Rigatoni with smocked swordfish is a typicaldish from the strait of Messina. Capers and dry tomatos give this hearty pasta dish a robust, southern Italian flavor.

The popular southern Italian dish of layered eggplant, tomato, basil, grated Parmigiano cheese and mozzarella is as representative of Italy as is the similarly colored red, white and green national flag.

This is a typical Sicilian way to serve swordfish. Thin slices are wrapped around a tasty stuffing of bread crumbs, tomatoes and capers. To keep the rolls from falling apart as they cook, thread them onto pairs of bamboo or wooden skewers held side by side.

Roasted Sausages, Peppers, Potatoes, and Onions is a traditional Calabrian dish!

"Stockfish of Mammola ” has been used for centuries in Calabria in different ways: as starter, second course or main dish accompanied with potatoes, or to make pasta sauces. "Stockfish of Mammola" is well known in Calabria and in Italy. It is cooked in a particular pan called tiana (terracotta pan) with natural ingredients: potatoes, tomatoes, onion, olives, dried peppers and plenty of extra virgin olive oil. All these natural ingredients make this dish taste fantastic! Stockfish is a typical ingredient of our Mediterranean diet. Mammola is a municipality in the Province of Reggio Calabria in the Italian region Calabria,

Cannoli are the most famous Sicilian dessert. They have been traced to the times of the Arab domination of the island and were probably inspired by a Roman dessert mentioned by Cicero.

A rum baba or baba au rhum is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.

The Cassata Siciliana is the most iconic Sicilian cake, an elaborate dessert made with sponge cake, moistened with liqueur and layered with ricotta cheese, covered with marzipan and decorated with candied fruits and royal icing.

Sfogliatelle means many leaves or layers and this crisp pastry's texture resembles leaves stacked on each other. Sfogliatelle look like seashells when baked. Some people also call them 'lobster tails' for their resemblance to the same. The characteristic ridges form as the layers of dough separate during baking. The pastries are filled with a sweetened ricotta cream, semolina, and cinnamon mixture. Lemon zest or candied orange bits are also sometimes added. We are providing you with a recipe for sfogliatelle pastry dough but you can substitute purchased puff pastry dough.

Aglianico is a full-bodied red wine which is found almost exclusively in Southern Italy in the regions of Campania and Basilicata. Young Aglianico wines are known for strikingly savory flavors of leather, white pepper, black fruits and cured meat that when aged, develop soft dusty aromas of dried figs and sun-tanned leather. For those of us who are a fan of rustic, earth-driven wines, Aglianico is a star.

Primitivo is a dark-skinned grape known for producing inky, tannic wines, particularly Primitivo di Manduria and its naturally sweet Dolce Naturale variant. A classic Primitivo wine is high in both alcohol and tannins, intensely flavored and deeply colored. In Manduria, the fortified liquoroso variants often reach an ABV of 18%, which is dulled to 14% in the table wines

Cannonau di Sardegna is a red wine from the Italian island of Sardinia. It is made from Cannonau, the local name for the Grenache – one of Sardinia's most successful wine grapes. It has long been thought that the variety arrived on Sardinia with the Aragonese when they conquered the island in the early 14th Century (from what is now Aragon).

Nero d'Avola (also known as Calabrese) is the most important and widely planted red wine grape variety in Sicily. Vast volumes of Nero d'Avola are produced on the island every year, and have been for centuries. The dark-skinned grape is of great historical importance to Sicily and takes its present-day name from the town of Avola on the island's southeast coast. The area was a hotbed of trade and population movement during the Middle Ages and Nero d'Avola was frequently used to add color and body to lesser wines in mainland Italy.

Greco di Tufo is a DOCG of the Campania wine region in southern Italy. It is responsible for what is arguably the region's most prestigious white wine, made predominantly from the grape variety that shares its name. The Greco di Tufo grape is a clone of Greco Bianco and is believed to have been introduced to Campania by the Pelasgians, an ancient people from Thessaly in Greece. The name Tufo refers not only to one of the villages from which the wine comes, but also the type of rock on which the village was built.

Vermentino di Gallura is Sardinia's only DOCG appellation, and covers white Vermentino-based wines from a large area at the northern end of the island. As might be obvious from the title, Vermentino di Gallura wines are based on the Vermentino grape variety.

Negroamaro Rosato is Rose wine from Salento, Puglia boasts a bright pink color with ruby hues and aromas of white cherry, raspberry, cranberry and pink rose. In fact, pretty floral aromas do a nice job of filling in the back.

Let me know you favorite wine

This lemon drink is wonderful as a palate cleanser or as an after-dinner drink. It is always served well chilled in the summer months. Stored in the freezer until ready to serve. The ingredients are simple and few, and making a batch does not require much work, as it needs to steep for 50 days at least.

Liquorice Liqueur, also called in Italian black soul (anima nera) is an excellent sweet and digestive liqueur with a flavour of black liquorice. If you try it you will love it !!!