- Private hands-on cooking class with a chef
- Learn about Jewish culinary traditions in Milan, Lombardy & Piedmont
- Enjoy eating what you cooked!
KOSHER COOKING CLASS IN MILAN
KOSHER COOKING CLASS IN MILAN
Our “Kosher cooking class in Milan” is strictly related to the history of the Milanese Jewish community, today the second largest in Italy after Rome, that differs from that of many other Italian towns for being relatively recent.
The reason is due to the uneven relationships of the Jews with the powerful families who ruled Milan throughout the centuries. The harassment policy led by the Visconti and the Sforza never let the Jews settle down for long periods in town, while there was an important community living in Mantua.
In the early 19th century the freedoms provided by Napoleon allowed the Jews to move from Mantua to the main city in the 1820’s, and the reunification of Italy helped the community to gather and establish a Israelite Consortium in 1866, which marked the beginning of the Jewish community in Milan.
After the tragic events of WWII (with 896 people deported) and the new arrivals from North African and Middle East countries today there are about 7,000 Jews living in Milan. A multifaceted group well inserted in the globalized life of the city.
They practice Sephardic, Ashkenazi , Italian rituals and boast a galaxy of gastronomic traditions. As it happened in the rest of Italy, the Jews from Milan adapted the local food traditions to the kashrut rules.
During your “Kosher Cooking Class in Milan” our culinary expert will point out the most typical Kosher dishes of both Lombardy and Piedmont regions.
One of them, as an example, is the Goose Salami from Mortara, in the province of Pavia, boasts a long-standing tradition, precisely the 15th century when it was commonly consumed by the Jewish communities of the region, due to the lack of pork meat and the ideal habitat for the geese who could live happily in the marshy Lomellina area, not far from Mortara town.
Goose was known as “the pork of the Jews” due to its versatility, the nutritious and flavory meat, you could eat it all! The soft feathers were used as a filling of the mattress for the dowry of the unmarried daughters, while the succulent meat could be dipped in the juicy grease and stored in terracotta jars all winter long.
In the 16th century the Jews were expelled from Milan and the salami was completed by the Christians with different ingredients, which made this product more varied in flavors and aromas, without affecting its softness.
Today the Goose Salami from Mortara is
- Your culinary experience is held in an apartment and is designed for private parties only.
- It lasts four hours, lunch included, and costs 210 euros per person (minimum two persons).
- A class operates with a maximum of 5 people.
- Market tour is optional
- For larger parties: please send us an email!
- No dress code
- Let us know if you have any allergy or intolerance