 . . . Italian cooking with a passion
One
of the more relaxed and less visited larger cities in
Italy, Perugia is the perfect place to immerse oneself
in the Italian culture. Be it enjoying an old fashioned
gelato while gazing at the mountainous countryside,
discovering its many narrow Etruscan streets, the Roman
aqueduct, the underground ancient city, or even searching
for antiques and art, you will have an unforgettable
Italian experience.
 Perugia
is world renowned for its language school, summer jazz
festival, its October Euro chocolate market, and its
traditional evening passeggiata (stroll), suggested
to be one of the "thousand not to be missed in
your lifetime" events.
And
if you care to venture into the countryside, Umbria,
the green heart of Italy, is one of Italy's most lush
and nurturing regions, with sheep farms, green mountains,
fertile valleys, vineyards, olive groves and, of course,
wonderful fresh food. The hillsides are covered with
Spanish broom, there are golden fields of sunflowers
in July, Lago Trasimeno's year round welcoming shoreline,
and tiny villages nestled into the mountain valleys.
Many
years ago, after spending five months as an apprentice
in a restaurant near Perugia and becoming attached to
the area, Christine Hickman began returning yearly to
assimilate Italian cuisine and cooking from the local
people.
The
medieval hill town of Perugia, a thriving cultural and
language centre, and chocolate capital of Italy, is
where Christine now offers daily hands-on cooking lessons
in her newly reconstructed home in "Centro".
Introduction
to the cooking classes by Christine
Nothing
excites the spirit of a passionate chef more than
fresh, high-quality ingredients. On my first visit
to Italy I was overwhelmed by the abundance and availability
of the sweetest fruits and vegetables, the most flavourful
cheeses, the variety of plump poultry and savoury
fish and, in Umbria, the best pork I've ever eaten.
I was struck with a desire to return over and over
again so I could cook using this wonderful food. The
earthy black truffle, woodsy porcini mushrooms, juicy
pork, smooth and grassy Pecorino, creamy Mozzarella
di Bufala, fresh fave, figs, red bell peppers and
cherry tomatoes sweet as candy . . . are just a few
favourites. I love using all of the best locally available
ingredients to teach and inspire my students.
The
classes
Christine
has studied and worked professionally both in the
United States and Italy for over twenty years and
continues to divide her time between Perugia and Santa
Fe, New Mexico. Drawing on her knowledge of both languages
and cultures, her classes are a unique and enjoyable
experience. Above all, she seeks to pass on to her
students valuable and pertinent information in a fun
atmosphere . . . an occasion that leaves them confident
and looking forward to cooking Italian meals at home.
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Her
classes are small, no more than six persons, and she
chooses to work with participants on a personal basis,
creating menus according to their individual interests.
She focuses on the freshest seasonal ingredients and
typical Umbrian specialties such as truffles, Pecorino
cheeses and Torta al Testo. Traditional pasta dishes,
specialty desserts, and distinctive local wines are
also featured. Technique classes on specific subjects
(hand-made pastas, gnocchi, desserts, sauces, porcini
and truffles for example), as well as private and
two to five day sessions are also available by special
arrangement. And if your group is larger than six,
Christine can arrange to come to your villa.
Classes
typically begin at 10:00 am and last approximately
six hours, during which time you cook and enjoy the
wonderful meal you have helped prepare. Classes are
available mid-May through mid-October, Monday through
Saturday. Market visits beginning at 9:00 am may also
be pre-arranged any class day.
For
more information contact christine@sonomarcella.com
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Gnocchi
With
my first mouthful of gnocchi, I was hit with a
passion that has continued for more than fifteen
years. And ten years ago, after learning the “art
of making gnocchi” from an Italian friend,
Anna Maria Rodriquez D’Amato, I decided to
write a comprehensive book on the subject. The
idea has simmered ever since and I have finally
started work on the book-the first of its kind.
Gnocchi,
in most people’s experience, are small potato
dumplings that are usually commercially made,
a bit gummy and dense, and not that appealing.
Well-made gnocchi, on the other hand, are light
pillows with a creamy texture . . . a divine pleasure
to the palette.
Italian
gnocchi, pronounced ñôkë and
translated dumpling, were widely made and eaten
without the addition of potato for many years
before the potato was introduced to Italy. And
as most foods change with the availability of
ingredients, so has gnocchi changed over the decades.
With
and without potato, various vegetable and flour
additions, optional preparations such as fried,
boiled, sautéed, stuffed, and baked, used
as a garnish for salads or soups, sweet versions,
and even a few “dumplings” from other
European countries will be included. Traditional
as well as newly created recipes will inspire
the novice as well as the seasoned cook.
When
it is published A Passion for Gnocchi, the book’s
working title, will explain the tricks of making
those divine pillows, as well as introduce to
gnocchi lovers everywhere the many variations
of these “dumplings”. In the meantime
I will share my knowledge and love of gnocchi
through my cooking classes.
I’m
eager and hoping to impassion you as I have been.
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Christine
Hickman in her own words . . .
For
as long as I can remember, I’ve loved to cook
. . . with my Mother and my Grandmother, for my roommates
in college, and then for my husband. In mid-life,
I decided to change careers, follow my passion, and
become a professional chef. I worked in a series of
restaurants to refine my knowledge and skills . .
. at Le Trou in San Francisco, California, at Café
Escalera and Aqua Santa in Santa Fe, New Mexico, and
in a small restaurant near Perugia, Italy.
I
also worked for various caterers in Santa Fe when
I chose to expand my background and experience, and
eventually, in order to satisfy my creative urges,
I decided to venture out on my own. My professional
cooking journey began nearly twenty years ago, and
during that time I have spent many a summer in Italy
. . . first for pleasure, then for work, and now I
have a home in Perugia where I spend May through mid-October
teaching private, hands-on cooking classes.
My
creative interests, friends, and travels have enriched
my love of cooking and although I have more knowledge
and practice in the Italian “kitchen”, I
am also well-versed in other ethnic cuisines . . .
namely Indian, Moroccan, Vietnamese, Thai and Spanish.
During
the course of my cooking career, I’ve published
several cookbook reviews and food related articles
for local magazines as well as Santa Fe’s newspaper,
The Santa Fe New Mexican. This experience has inspired
me to launch a project I’ve long thought about
. . . a book dedicated to the subject of gnocchi,
an Italian “dumpling” often served as a
“primo” or first course instead of pasta
or soup . . . and of course you will get to share
my knowledge of gnocchi during your cooking class.
For
more information contact christine@sonomarcella.com
FOR
NEARBY ACCOMMODATION SUGGESTIONS PLEASE WRITE CHRISTINE
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Sono
Marcella
Christine Y Hickman
690 Gonzales Road
Santa Fe
New Mexico 87501
USA |
May-October: |
Sono
Marcella
Christine Y Hickman
Via Volte della Pace 17/A
06122 Perugia
Italia |
Email: |
christine@sonomarcella.com |
Web: |
www.sonomarcella.com |
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