Casa Barilla Cookery Classes

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In side street of Annandale, just off Sydney's busy Parramatta Road, Casa Barilla is the portal to Italy.

Step inside and you find state-of-the-art cooking equipment and a sparkling demonstration kitchen presided over by chef Luca Ciano. Although a Milanese himself, Luca can turn his hand to other regions.

The night I took part, though, he was on home turf, demonstrating veal osso bucco, polenta, and chocolate ‘salame’ dishes from his home region of Lombardy.

Most of us know Barilla for the range of pasta sauces and pastas, but Casa Barilla is worth knowing about too, as it is a fitting showcase for the company’s products.

Each month, Barilla hosts two cooking classes that cover a different ‘Region of Italy’. These classes celebrate the ingredients that are special and authentic to that region.

Guests are treated to Prosecco and antipasto upon arrival, wine with their ‘hands-on’ cooked meals and a take home gift pack of an assortment of Barilla goodies. Students work as a group and there is plenty of help available (i.e. no washing up) and after a little stirring and chopping and general light cooking, a glass of wine appears at your elbow and you are invited to be seated and enjoy the fruits of your ‘labours’.

For the record, ‘our table’s’ osso buco was delicious, the polenta suitably creamy and the chocolate salame, was a witty take on real salame, and a lovely sweet finish, especially when served with a golden glass of vin santo.

July’s opportunity is over, but there are still more chances to take part. More details: (02) 8585 3911,

Casa Barilla, 4 Annandale St, Annandale, NSW. Maximum number 16, $90 pp.

- Sally Hammond

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AUGUST – Lazio Region (6pm – 8:30pm)

- Wednesday, 10th August

- Thursday, 11th August

The class will be treated to a menu that includes:

- Bucantini A’matriciana

- Veal Saltimbocca alla Romana

- Artichokes Roman Style

SEPTEMBER – Emilia Romagna (6pm – 8:30pm)

- Thursday, 1st September

- Friday, 2nd September

The class will be treated to a menu that includes:

- Tagliatelle all Bolognese

- Veal with Balsamic Reduction

- Asparagus all Parmigiana

OCTOBER 12, 13 Sardinia

NOVEMBER 9, 10 Puglia.

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