Secondi e Contorni

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Skill Level: Medium

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.


  • Historical and geopolitical influences on regional cuisines
  • Pasta's origin story
  • Regional food culture & Nutrition

Science & Nutrition

  • Gluten development in pasta Technique

Cooking Technique

  • Correct knife skills
  • Timing, planning, and organisation in a kitchen
  • Fresh pasta making
  • Pasta sauces
  • Roasting
  • Patisserie basics


  • Regional wines
  • Regional salumi and cheeses
  • Quality and selection criteria for produce
  • Traditional Italian produce

Workshop Sessions

Workshop Sessions

Session Date Time Places Left

The Mediterranean Culinary Academy classroom at No 5, Sappers Street, Valletta

All of our workshops will be held at our purposely-designed professional kitchen class room on Sapper Street in Valletta, conveniently close to the nearby open-air public car park.

Our modular classroom has been created to morph effortlessly between technical and theory exercises, with plenty of space for you to work, cook and learn. Designed for up to 12 students and a lecturer at a time, our classroom is also home to the latest cooking equipment – although it still feels like a comfortable home kitchen.

We look forward to welcoming you!

Bookings Now Open!

What's included?

  • Food & Drink
  • Use of Equipment

75 4 hours over 1 Session