In this cooking class, Dario shares appetising ways to cook using Italian-style cheeses using fresh, seasonal Market produce. Recipes include Buffalo Mozzarella in a Caprese-style salad with fresh watermelon, baby beets, basil leaves and a drizzle of olive oil; Burrata (money bag mozzarella pouches filled with delicate strings of curds and cream) served on a salad of avocado, shaved fresh asparagus, green peas, tomato medley and crisp butter lettuce with olive oil and lemon dressing; Ricotta Delicata and Parmesan gnocchi tossed in an easy onion, tomato basil leaf sauce, oven-baked topped with Parmesan and Fior Di Latte Mozzarella; and finally, irresistible cannoli, Sicily’s famous pastry using golden, crunchy delicate shells filled with sweet Ricotta cheese and cinnamon cream.
Cooking with Italian-Style Cheeses
Including Salads, Gnocchi and Cannoli
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.
About the Chef
Dario Di Clerico
Chef and Food Director, That's Amore Cheese
Born in the Abruzzo region of central Italy, Dario’s career as a Chef began in 2005, whilst still a student in Abruzzo, he travelled around Italy improve his cooking skills and gain experience. After graduation, he travelled to London where he worked for two years at the Michelin Star Restaurant Waldo as Chef de partie. Looking for another challenge Dario arrived in Melbourne in 2009. After his experience at Yak Italian Kitchen & Bar, he joined That’s Amore Cheese in 2014 as Chef and Food Director involved in all aspects of product development and promotion. In conjunction with Giorgio Linguanti, the company owner and cheese maker they have developed a new brand called ‘Cannoleria’ specialising in freshly filled cannoli with more than 20 different natural and seasonal flavours, free from artificial colours and preservatives. More
