MCA | Mediterranean Culinary Academy

Workshops

Boost your Skills and Knowledge in the Kitchen
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Cooking and Culture in Valletta


Join us in our workshop where we will dive into the fascinating history that connects Malta to the Mediterranean and how that connection persists to this day. Upon entering our doors you will be greeted by our chefs with a tasting of hand made Maltese antipasti and a glass of local (methode champenoise) sparkling wine. Once all participants have arrived we will share the stories created by local...

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Pasta Making Workshop | Tortellini


Under the guidance of our team of chefs, you’ll have the entire process of preparing authentic, hand rolled pasta demonstrated to you. Learn to transform flour, egg and water into silky sheets of pasta, used to create beautiful tortellini stuffed with a Maltese lamb filling. To complement the pasta we will be taking advantage of the bounty of Summer vegetables, sourced from our network of local...

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Culinary Basics | Baking


What will be covered in this session?Olive oil cake, lemon mascarpone frosting, almond and maldon shortbread biscuitsHesitant about baking cakes and cookies at home as it all seems a little bit too complicated? Anxious about preparing a dessert for your next summer gathering that will both look and taste delicious? Join us in the fourth instalment of our culinary basics series...

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Provençal Cuisine and the Seafood of the Mediterranean


The imagery conjured by Provençal cuisine is quintessentially Mediterranean. Olives and olive oil play a central role and ratatouille boldly displays the colours and flavours of the Mediterranean. Bouillabaisse sits at the top of the pantheon of fishermen’s stews. This classic seafood preparation will be the focus of the practical portion for the day. Together we’ll explore how cooking with...

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Paella & the Cuisines of Coastal Spain


The cuisine of Valencia is one based on rice cookery and the most famous dish is paella. This lesson will teach you to dissect and explain the simple grain of rice, enabling you to select and cook rice with confidence. We will examine the food products from the regions and explore the Moorish influence left on the Iberian peninsula. Most notably, we will see how each region is uniquely influenced...

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Tapas & Pintxos


The final day of this course will explore the Spanish tapas table. After demonstrations and guidance from your chef instructor, you will be asked to present an assortment of tapas to share with you peers. This exercise will enhance your creativity by sharing ideas, recipes and flavours with one another. The highlight of the day will be the chance to sit together as a group and enjoy the tapas...

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Pasta and Other Primi


Next up, we’ll look at our first plated course of the meal. According to tradition, this would often be a light soup or a more substantial dish like risotto, gnocchi or pasta. We’ll examine examples of each and discuss the stories they tell about their region of origin. Learn how to make pasta like a true Italian nonna. Roll, cut, shape, fill and sauce pastas from all over Italy.

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Secondi e Contorni


Today we delve into the Italian heart as well as look at the different secondi found within regional Italy and their accompanying contorni. From the north, where the cuisine is typically heartier and more meat focused, to the south, where the food is lighter and more fish forward.

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Dolci – Traditional Pastries and Desserts


Our closing lesson will focus on the sweet treats that the Italians are so celebrated for. We will examine how their cuisine has evolved to include some of the richest and most regionally-diverse dessert menus in the world. Sampling a few signature desserts from each region, we’ll give you a chance to try your hand at some authentic Italian patisserie.

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