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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

100% Typical Italian

Homemade Pappardelle fresh pasta served with Ragù alla Bolognese


A few days ago on my Sagraincasa Face Book page and on Twitter I announced what for me was very exciting and great news “ the Umbrian country girl chef will arrive to work in London this February “ . Mamma Mia, the positive responses I have received have been amazing ,so before anything else I would like to sincerely thank all my followers for all their wonderful support.

YES it’s on,  its official ,the flights have been booked and I am already planning  to bring with me a few Italian goodies, ingredients such as our own  Extra Virgin Olive oil made from olives grown in the Sagraincasa olive grove, some really first class Parmesan cheese  and so much more…yes because  for two weeks I’ll be  running an Italian Cooking Workshop in Wandsworth Common, London . The friendly and  beautiful intended location is the  kitchen of my dear friend Lorna Dunhill, isn’t this great?

I am just so very excited about this wonderful project . Lorna and I have been friends for many years, sharing a great passion for good food . Lorna herself is an expert chef that  for many years has operated her own  well-known catering company in the UK and she is now also a request Food Consultant   . As for me , as you know I am a cookery tutor , I also cater for private lessons, weddings and dinner parties and  achieved my Sommelier graduation a couple of years ago.
Over the years of  our  friendship , Lorna has noted my pleasure in sharing my strong passion for food in my work and especially during the cooking classes that I run here in Umbria . So not long ago, using her typical English calm way, she suggested to me that we should run a cooking workshop in London during the winter. You can imagine my typically Italian excited reaction , with a huge smile on my face , my heart beating fast and my head banging up and down in agreement ” SI SI  I would be very happy “ I eventually managed to reply !

So it was born  , I presented her (Lorna ) with a program made up of  100 % TYPICAL ITALIAN menus and Lorna went ahead and created  two weeks of a full  Italian cuisine experience for the enjoyment of anyone who will be happy to come. As for me, having the opportunity to share my passion for Italian cuisine and also being able to show just how it can be so simple, yet tasty  and easy to cook,  will be a great joy  .



So how can you miss this opportunity ? If you are a UK reader take a train and come to London, if you are already there , no excuses, just take the tube, bus or drive to us . Chose your date and book in, but be quick  because there are limited places  so come on ROLL UP,ROLL UP and book !


Ragu alla Bolognese chef Fabrizio Simona picture by Nick Cornish

Ragu alla Bolognese chef Fabrizio Simona picture by Nick Cornish

Ragu alla Bolognese

Homemade Pappardelle served with Ragu alla Bolognese chef Fabrizio Simona, pictures by Nick Cornish


Here are the programs and how to make a booking :

17th February to 1st March 2014
10.30am – 2.30pm days.   6.30pm- 9.30pm evenings

19th, 22nd, 26th 27th(eve) February 2014

10.30am  2.30pm day.    6.30pm – 9.30pm evenings

Discover why all Italians are so crazy about pasta, you can’t miss this hands-on cookery workshop. Learn how to make homemade pasta, to start you on the road to producing your own with confidence. Also make filled ravioli and a selection of sauces. Italians say that every pasta shape requires its is own special sauce, you will acquire a few special top tips from Simona, an Italian chef. Do explore her lively and interesting blog that centres around her life and food in Umbria –

Workshop Menu
Ravioli Filled with Ricotta and spinach with a Sage Butter Sauce
Tagliatelle Cacio e Pepe
Pappardelle with Sausage and mushrooms Tomato Sauce
Tagliolini alle Vongole
Rigatoni Carbonara

17th, 28th February 2014


Our idea for this workshop is to introduce authentic family dishes that are ideal to prepare for large numbers of guests and also ideal for freezing. Rustic and versatile, they are appealing and suit all guests, young and old.

Workshop Menu
Pumpkin and Sausage Lasagna
Melanzane Parmigiana
Aubergine, Mozzarella, Parmesan, Tomatoes and Basil (v)
Chicken Cacciatora cooked in Red Wine with Tomatoes, Olives and Capers


18th(eve), 21st, 24th February and 1st March 2014

An expansive workshop which picks on few of Italy’s great dishes, working through the methods and reasoning behind them. When you know how to make these, you open the door to your own flavour combinations. To master a authentic Ragu Bolognese is a skill you will enjoy for life. The fabulous flour-free Torta caprese, a beautiful chocolate or lemon cake made with ground almonds, is a classic that will be appreciated by all.

Workshop Menu
Handmade Pasta
Rich and authentic Bolognese
Classic Basil pesto
Risotto with Gorgonzola and Walnuts
Torta caprese

Evenings of 20th and 25th February 2014

L’Aperitivo is an important ritual in the Italian culture. It’s the time for great canapés served with a light Prosecco, or classic Italian bitters to sharpen the appetite. In this workshop we will prepare fast and exciting Aperitivi in true Italian style. Bringing together fresh and seasonal ingredients, and enhancing the final presentation for entertaining in style.

Workshop Menu
Fritti Misti
Crispy Sage Leaves filled with Anchovies
Black and White Risotto, a Squid Ink and Parmesan Risotto
Marinated Zucchini filled with Ricotta and Herbs
Pancetta rolled with Goats Cheese, Walnuts and Pears

How to make a  booking :

Please send your request to book your date or simply ask for more info if need it.


Looking forward to seeing you there.


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