The wonders of Ricotta – with Rosa Mitchell

Now offering
Pick-up & Delivery twice a week.

$180.00

Celebrating the wonders of ricotta cheese with Rosa Mitchell.

One of Australia’s most celebrated Italians, Rosa Mitchell is well known for her traditional wholesome Italian food. Rosa is very passionate about seasonality and small producers, as you will see with all the ingredients presented in her class.

The name Ricotta is derived from the Italian word recocta that means “recooked”. It is fresh, unripened cow’s milk cheese that has a thick texture with high moisture content. Because of low-salt content and light flavour, it can be perfectly used in sweet or savoury dishes.  For this special cooking class, Rosa will show you all the diversity and functionality of creating the most divine dishes using ricotta cheese.

The menu will include 5 dishes in total, sweet and savoury.

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Celebrating the wonders of ricotta cheese with Rosa Mitchell.

One of Australia’s most celebrated Italians, Rosa Mitchell is well known for her traditional wholesome Italian food. Rosa is very passionate about seasonality and small producers, as you will see with all the ingredients presented in her class.

The name Ricotta is derived from the Italian word recocta that means “recooked”. It is fresh, unripened cow’s milk cheese that has a thick texture with high moisture content. Because of low-salt content and light flavour, it can be perfectly used in sweet or savoury dishes.  For this special cooking class, Rosa will show you all the diversity and functionality of creating the most divine dishes using ricotta cheese.

The menu will include 5 dishes in total, sweet and savoury.

As a young girl Rosa Mitchell (nee Pagano) and her family followed the many Italians who migrated from Sicily to Australia. Her family settled in West Footscray. She arrived in Australia from Sicily when she was seven years old and while her parents were working, she helped prepare meals for the family. Despite the miles between there and here, it is a surprisingly small step in kitchen miles. The table and stockpot are the same, cardoons and fennel still grow wild by the railway line and the extended family and neighbours gather to make salami once a year.
Rosa began working at ‘Gertrude Street Enoteca’ for her friend Brigitte Hafner, whom she had met through the local chapter of Slow Food. Soon she was running the kitchen at Journal Canteen, where she was given free rein; and her home-style Sicilian cooking was winning hearts and stomachs alike.
And it was soon time for Rosa to open something new, starting with Rosa’s Kitchen in Punch lane which operated for nearly 4 years. And now with Rosa’s Canteen off Bourke street which is soon to turn two.
With no formal training, Rosa cooks from her heart, from a life surrounded by food. Rosa Mitchell’s food is very special: simple, traditional, lovingly prepared and authentic.