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Cook in Italy Torino: Cooking Class Overview

November 24, 2014 by Valerie Lugonja 8 Comments

Federico Crova, owner of Cook in Italy Torino, shares three traditional Piemontese recipes

1a Cook in Italy Torino

Jens and Dennis joined me for a day of cooking a traditional Piemontese midday meal with Federico Crova, owner of Cook in Italy, in his Torino home while delegates attending Terra Madre, Slow Food International’s biannual event.

1b Cook in Italy Torino

Federico models his chef jacket eloquently.

2 Cook in Italy Torino

When the taxi dropped us off, my first thought was, “Where are we supposed to go?” He must have made an error. I asked which house was the address, and he pointed here, inside of the gate. We buzzed Federico, and he let us in. We walked, mouths agape, down the lane toward this stately and magnificent home. Federico has a cooking kitchen in another location, but for small groups, he teaches out of his home. More convenient for him, and much more interesting for tourists wanting a peek into the home of a local.

4 Cook in Italy Torino

Roses long gone by October 26 in Edmonton, blooming in full glory along the path toward the house.

5 Cook in Italy Torino

“Rapunzel, Rapunzel, let down your golden hair!” almost flew from my lips. I wanted a tour of this home. The architecture was captivating.

6 Cook in Italy Torino

Up the outside stairs and through a tall wide double front door into a massive vestibule opening into a chilly foyer with a wide staircase leading to the upper level, Federico moved to the side door that opened into his warm and vibrant family home. Humbly, yet with pride, he explained that he and his wife had completely refurbished this home. His family lives on the first two levels and they rent two apartments over that. They put in the stairway above to their second level and designed the iron to match the age and feel of the home. This was the office and art gallery. A massive desk was lined with various project with splashes of vibrant colour everywhere.

7 Cook in Italy Torino

There is a little side hall with a washroom I got locked into for awhile and the office flows into the family room or living area with a rather over-sized television set and a gorgeous play space in front of the window.

8 Cook in Italy Torino

The side window was framed by a persimmon tree. “Usually growing too high for plucking.” Such a shame. I would find a way….

9 Cook in Italy Torino

The wall opposite the play stage window offered a built in book case and opened into the kitchen. “Excuse the mess. We have young children.” No need. This home was a feast for Canadian prairie eyes. The character! I wanted to pack my bags and move in…

10 Cook in Italy Torino

The kitchen was bright, and large and professionally laid out with just enough clutter to add interest and feel like home.

11 Cook in Italy Torino 12 Cook in Italy Torino

Federico explained that Torino was the first capital of Italy. Not for long, but for long enough the House of Savoy became the Kings of Italy, and Turin, the capital. After Italian unification, Piedmont was one of the most important regions in regarding Italian industrialization. And how did this affect the food of the region? Kings like rich food. The region is too cold to grow olive trees, so this is a region of butter. The traditional dishes of the region are meat heavy, very, very rich and always made with butter. However, the poor also had to eat, and their cuisine was abundant with vegetables and myriads of inventive ways to make inexpensive ingredients taste like food fit for a king!

Our Cook in Italy Torino three course meal included an appetizer called caponet which is a traditional sweet cabbage roll filled with left over beef, traditional Piemontese Salami, herbs, a little garlic and vegetables typical of the region. It is significantly different than any sweet or sour Eastern European Cabbage roll. Absolutely delicious and I look forward to making them at home. Agnolotti del Plin filled with Spinach and Ricotta was the main and Bunet alla Piemontese, a chocolate custard with amaretti cookies and caramel, was the grand finale. I took careful notes and have written a separate post for each recipe.

14 Cook in Italy Torino 15 Cook in Italy Torino

Federico, Jens – where can I buy one of these. Jens said they are called “The Rabbit”. It is a wall secured wine bottle opener that works like a dandy. I must find one and have spent a considerable amount of time searching on line without luck, to date. We knew Federico was a hard core entertainer once we spied this.

16 Cook in Italy Torino

Once all was prepared, the wine was poured and the food was served.

17 Cook in Italy Torino

There was so much enjoyment during the preparation process, and tasting the fruits of our labour was equally gratifying. Each dish surpassed my expectations.

2 Caponet Piemontese Cabbage Rolls

The Caponet

2 Agnolotti del Plin

Agnolotti del Plin

2 Bunet all Piemontese

Bunet alla Piemontese

1a Cook in Italy Torino

Cin! Cin!

18 Cook in Italy Torino

What an incredible day. I will definitely make every recipe again and I am confident that I can. Sadly, Federico is moving to Geneva in the Spring of 2015, but his contact information will remain the same. He plans to open a cooking school in Geneva, and I plan to visit him there, someday….

You can reach Federico at info@cookinitaly.org

A few of the photos in this post were contributed by Jens Gerbitz, a much better photographer than I. I am ever so grateful for his lending them to me. You can browse his entire set here, but please note that he is the owner of these photos and they are not to be copied or used in any way without his express permission.

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Filed Under: Cooking Schools, Italy Tagged With: Cook in Italy, Federico Crova, Torino

About Valerie Lugonja

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Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
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« Cook in Italy: Bunet alla Piemontese
Christmas in November 2014: The Louella Rayner Story »

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Cook in Italy: Bunet alla Piemontese
Cook in Italy: Caponet
Cook in Italy: Agnolotti del Plin
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Comments

  1. Bruce Waldie says

    November 25, 2014 at 12:26 am

    I have a Rabbit but it is not wall secured, it is hand held. They are wonderful. Thinking about it, I would not want a wall mounted one. There is something about the joy of feeling the cork pop, smelling the aroma from the cork that makes the difference. I once made a big batch of Blush for a friend for her Open House Celebration and opened every bottle with my Rabbit. It was so easy and amazing.

    Bruce Waldie

    Reply
    • Valerie Lugonja says

      November 25, 2014 at 8:56 am

      Bruce!
      Where ever did you get it – do tell! It would be a lovely gift for my husband for Christmas!
      🙂

      Reply
  2. Brendi says

    November 25, 2014 at 2:46 am

    Valerie, what fun you have had and such wonderful food. I love all Mediterranean foods, the freshness and use of local ingredients inspire me every time I taste them. I will be making all of these wonderful recipes.
    As i side note, mom and sis and I are making the dark Christmas cakes tomorrow. I have the fruits soaking in the single malt and the scents are filling the room, promising great treasure to come.
    Hugs, Brendi

    Reply
    • Valerie Lugonja says

      November 25, 2014 at 8:57 am

      Ah! You are making me homesick… we are currently in Palm Desert, and though it is absolutely gorgeous here – there is no place like home this time of year. I am clicking my heals three times and hope to be home tomorrow.
      🙂
      V

      Reply
  3. Mary says

    November 26, 2014 at 7:27 am

    The homes in the area are lovely, but something interesting I find throughout Italy is that no matter how stately, rustic or ‘Italian’ the outside of the home looks, the interior is predominately modern yet never seems out of place. Sorry to hear Federico is moving but one never knows. Someday!
    Thank you for the roundup. Delicious!

    Reply
    • Valerie Lugonja says

      November 26, 2014 at 9:06 am

      Mary,
      I have notice exactly that! My husband is the same. It seems that those that grow up amongst antiquity choose modern – or even ultra modern as their own home decor while many in this “new world” yearn for the old world charm and love the neo-classic style.
      🙂
      Valerie

      Reply
  4. Lorraine says

    November 26, 2014 at 9:28 pm

    Hi Valerie, Loved all the beautiful photos! Cooking in Italy- now thats hard to beat!
    It was a real highlight to meet you and your mom in Jasper at the Christmas in November Extravaganza

    Reply
    • Valerie Lugonja says

      November 27, 2014 at 8:21 am

      Lorraine
      It was SO wonderful meeting you! I have JUST started my posts from Christmas in November – so far behind! Thank you for taking the bold step into the commenting world! Not an easy step at all! And you can always email me privately if you would rather! But, I am thrilled to have your email now, and will send you the photos when I get to that piece.
      I must ask – what is your favourite all time Christmas cookie or sweet that everyone wants and asks for the recipe for???
      ;0
      Merry Christmas!

      Reply

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