Hidden Italy with Gennaro Contaldo: London Masterclass in Lost Recipes

At 300 Oxford St, London W1C 1DX, UK, the Cookery School stages GENNARO CONTALDO: HIDDEN ITALY, a three-hour masterclass that sends you on a culinary field trip through lesser-known Italian regions without leaving the city. Gennaro Contaldo guides a small group through hands-on techniques—making semolina dough, shaping malloreddus by hand, and baking a Lake Como–style trout—each recipe rooted in a town or coastal tradition he loves. The room smells of toasted semolina and citrus; knives tap a steady rhythm; a brioche rises under the watchful eye of an expert. You’ll work in pairs to recreate Torta di farro, Malloreddus alla campidanese, Trota comasca and Polacca aversana, then sit at the chef’s table to taste what you’ve made. All ingredients, equipment and aprons are supplied, and every participant takes home a copy of Gennaro’s book, Hidden Italy, so the lessons continue in your own kitchen. What makes this class special for visitors to London is its fidelity to regional technique. Rather than teaching generic ‘Italian’ fare, the masterclass revives specific dishes tied to Italy’s plains, mountains, lakes and coasts—recipes that have slipped from home kitchens into memory. For food-focused travelers, the session is a concentrated cultural exchange: cooking as a way to learn geography, seasonality and the role of humble ingredients like anchovies and spelt. Practical details are straightforward. The experience runs about three hours and is wheelchair accessible; participants must be 15 or older, and the school asks for seven days’ notice for full refunds. Note the class is not suitable for vegetarians, vegans or guests with dairy-free or gluten-free needs. If you travel light, the location on Oxford Street puts you close to markets, specialty shops and transport links, so it pairs well with a walking food tour or a day of market-hopping. This isn’t a showy demonstration. It’s a craft-forward session focused on technique, texture and timing. For home cooks it’s invaluable: learn how semolina behaves, why citrus and anchovy lift a trout, and how shaping malloreddus changes sauce adhesion. For travelers, it’s a rare chance to carry a pocket of Italy home—recipes, a signed book and a set of practiced motions that will reshape your weeknight cooking. If you want authentic regional flavor in a compact, well-run format in the heart of London, this masterclass earns a spot on your itinerary. Book early to secure a hands-on station; classes fill quickly during tourist seasons and weekends. The pace balances demonstration with practice so you leave with reproducible techniques rather than theatre. Whether you’re a confident cook or a curious beginner, this session translates regional Italian identity into tactile skills—an education in flavor, provenance and the quiet craft of ingredient-driven cooking. Bring an appetite and a camera, too.