We had just returned home from an unforgettable family adventure in Tunisia, joined by our son and his childhood best friend. Throughout our stay, Tunisian hospitality enveloped us, and we delighted in extraordinary local cuisine while soaking up the golden North African sunlight. During the trip, I broke from our routine for a day and spent treasured hours with a local family, wandering through vibrant markets and discovering the art of preparing traditional dishes – the experience offered a genuine glimpse into everyday Tunisian life. Free from work distractions after removing all notifications from my phone, I fully savoured these moments with loved ones.

Back at home, an intriguing email awaited in my personal inbox, gently signalling my return from the warmth and vibrancy of Tunisia to familiar surroundings.

On Tuesday, September 16, 2025, 1:17 pm, The Bertinet Kitchen <bertinet@bertinet.com> wrote:

Hello 

We do hope you are well.

We have places available on the following fantastic class and we wondered if you would like to join us:- 

Regional Italian Cooking – A Day in Sicily with Valentina Harris Saturday 20th September 10am 

Here are some details about the course:-

Throughout this course, Valentina will share her extensive knowledge and passion for Italian cooking, guiding you through a variety of authentic recipes that showcase the unique flavours and ingredients from the largest Mediterranean island of Sicily.

You can expect to delight in dishes along with Valentina’s impressive knowledge and anecdotes in this hands on cooking class with the best of Italian produce to the fore.  The menu is based around a traditional Italian feast with antipasto, primi, secondi, contorno and dolce, with dishes including zuppetta di cozze (little mussel soup), zucca in agrodolce alla Siciliana (sweet and sour Sicilian pumpkin), scaloppine al marsala and a gelato alla nocciola with hazelnut meringues.

This course promises to enhance your culinary skills and inspire your love for Italian cuisine. You will emerge armed with knowledge, recipes, skill, and plenty of tips for cooking an array of delectable Italian dishes.

Valentina is our regular Italian tutor and has taught at the Kitchen for many years. She is a noted and much loved authority on Italian cooking and author of over 60 books on Italian cookery including Pasta Galore and Italian Regional Cooking, a culinary tour of Italy.  She appears regularly on TV, including her own series Italian Regional Cookery.

What a stroke of luck – the email arrived on Tuesday afternoon, and the cookery class was set for that Saturday at Richard Bertinet’s renowned school in Bath. Over time, courses at The Bertinet Kitchen have provided me with opportunities to learn from a diverse line-up of acclaimed chefs, each bringing their own unique approach and expertise.

My connection with Richard was further deepened at Kitchen on the Edge of the World in Norway in 2023, where he was among the many talented professionals leading workshops and inspiring fellow participants. Experiences like these – whether in Bath or on distant shores – have broadened my appreciation for food, learning, and the sense of community that comes from sharing it all together.

Italian food has always held a special place in my heart – especially the soulful, regional dishes that define each area beyond just pizza, unless I’m lucky enough to be dining in Italy itself, in Naples, the Pizza’s traditional home. My first true overseas cooking adventure took me to captivating Puglia in 2013, where I stayed for a week, at the enchanting organic farm Masseria Montenapoleone.

There, days unfolded amidst the beauty of the olive groves and historic stone walls, exploring the time-honoured rhythms of Italian family life. I rolled my own pasta under the guidance of my passionate host, visited local artisans crafting mozzarella, burrata, and ricotta using centuries-old techniques, and witnessed the pride that goes into every bottle of olive oil.

Each meal we prepared or ate – whether in the kitchen, at a sun-dappled table, or during lively market outings – became an invitation to share in traditions that are equal parts hospitality, flavour, and joy. The experience not only deepened my appreciation for Puglian cuisine but also left me with memories as rich and enduring as the land itself.

Sicilian cuisine was not familiar to me, so the opportunity to spend time with an expert was not to be missed, I quickly responded with a ‘yes please’.

Stepping through the doors of The Bertinet Kitchen for my eleventh visit, I felt the familiar excitement settle in. Upstairs, the inviting shop brimmed with beautiful kitchen tools. books and artisan treats, while downstairs the school buzzed with energy, ready for a new day of learning.

Jen, the ever-enthusiastic head of the kitchen team, had orchestrated every detail with ease, and Valentina was there to greet us with her signature warmth and expertise. The kitchen itself – bright, fully equipped, and set for discovery – welcomed each guest with an array of refreshments, including Richard’s legendary homemade bread and preserves, a testament to the school’s love of real food and hospitality.

As I introduced myself to the group I’d be spending the day with, there was a sense of camaraderie from the outset, everyone united by a shared anticipation for learning, laughter, and unforgettable flavours. Each visit somehow feels even more special than the last

Valentina Harris welcomed us with her trademark warmth and a storyteller’s flair – qualities honed over decades as one of Britain’s true ambassadors for authentic Italian cuisine. With roots tracing back to the Sforza dynasty of Milan and a childhood steeped in the flavours and rituals of her Anglo-Italian family,

Valentina truly embodies the living spirit of Italy at the table. Her deep respect for tradition is matched by extraordinary expertise, evident in her authorship of more than 50 acclaimed books covering the rich tapestry of Italian cooking. As a chef, educator, and broadcaster, she has left an indelible mark on food lovers across the world.

Beyond her impressive career in food media and teaching, Valentina has played an important role in empowering women in the culinary professions. The London chapter of Les Dames d’Escoffier – an international philanthropic organization dedicated to supporting women in food, beverage, and hospitality – was launched by Dame Sue Carter with essential contributions from Valentina and Marianne Fitzpatrick (Lumb) in 2010. Through her work with the chapter, Valentina continues to foster professional growth and camaraderie, mentoring culinary talent and celebrating the achievements of women in the industry.

During our Sicilian cookery day, Valentina’s guidance transformed a hands-on class into a memorable exploration of regional cuisine. She led us through a heartfelt menu celebrating the flavours of Sicily: Zuppetta di Cozze, a delicate little mussel soup; crisp Polpette di Funghi; fiery L’Arrabbiata; sweet-and-sour Zucca in Agrodolce; and comforting Riso e Melanzane alla Palermitana. The meal finished with cloud-like Spumette di Nocciola and silky hazelnut gelato. Each explanation brought Italian hospitality to life, turning recipes into living acts of memory, generosity, and shared celebration.

A day spent at The Bertinet Kitchen is always a joy, but this occasion was exceptional in both flavour and fellowship. Valentina Harris brought every recipe to life, weaving together stories from her rich culinary heritage with practical lessons and approachable expertise. The array of Sicilian dishes we prepared showcased the inventive contrasts and traditions of the region – nowhere more striking than the pairing of fiery L’Arrabbiata with the sweet-and-sour Zucca in Agrodolce.

The Riso e Melanzane alla Palermitana was a genuine highlight – a harmonious layering of silky aubergine, tender rice, vibrant tomato sauce and melting cheese. Each bite offered a blend of savoury depth, subtle sweetness, and creamy richness, the ingredients melding together to create a dish that was both comforting and bursting with flavour. Its appeal lay in the balance of texture and taste: the smoky aubergine and bright tomato perfectly complemented by the indulgent cheese and fragrant rice – a celebration of Sicilian home cooking at its most delicious.

After those vibrant, savoury courses, dessert was an event in itself: Valentina led us through crafting spumette di nocciola – light hazelnut meringues – and a silky hazelnut gelato made by toasting hazelnuts, making a praline with caramel and the nuts, cooling, and then blitzing before adding to a velvety crème anglaise base. The roasty sweetness of the gelato, paired with the delicate meringues, closed the meal with pure Sicilian spirit and unmistakable finesse.

The entire experience was a reminder of the thoughtful environment Richard Bertinet and his team foster at the school: a place where learning is hands-on, the ingredients shine, and every dish becomes a celebration of skill and community. Sharing the table over such memorable fare, with laughter and conversation flowing (and plenty of matching wine), gave the day lasting resonance.

As I look ahead to next month’s adventure at Rick Stein’s Cookery School in Padstow, the lessons and inspiration gathered from this brilliant Sicilian feast at Bertinet’s will travel with me – reinforcing just how rewarding it is to cook, taste, and learn in great company.

………………………………….Until next time L8ers………………………………..