About RosA Cookery

My Very Last Christmas Dems – a few remaining places!

I have a few places left for my last evening Christmas demonstrations – lots of festive recipes, nibbles and cocktails.  Dates remaining are:  Tuesday 2nd December, Monday 8th December, Wednesday 10th December

7.30pm – 10.00pm  £45pp

Email me to book your place

After 11 lovely years of running Rosa Cookery School I will be hanging up my apron after Christmas 2025.

Thank you to all the wonderful people who have shared in my classes – meeting you all has been the highlight.  Hopefully you will continue to find the recipes useful in years to come.

Many thanks

Adele

Food and cooking is in my blood – how can you grow up in an Italian family without that being the case? Let alone with an Italian chef as a father.

Inspired by these early years I trained as a Home Economist and following my initial degree at Bath and my Masters degree, I worked as a Home Economist with the Meat and Livestock Commission before teaching for many years at the College of Food, now University College Birmingham.

My main food influences stem back to my Italian background, learning to cook with my Nonna, Mama and Papa. Over the years I spent many holidays in rural Italy with the extended family and village community, cooking (and eating!), as all across Italy, food is still the central part of everyday life. ‘Cucina Povera’ isn’t a new trendy way of cooking but the way Italian families have eaten for generations – seasonal, local and inexpensive food.

Over the last 20 years we have rescued and restored an old Mill in my father’s village in the mountains of Tuscany, once the centre of the community. So for part of the year I’m exploring the local cuisine, visiting local producers and cooking with Italian friends and family. One day I plan to host Italian food courses at the Mill. Let me know if you’re interested!

After 11 lovely years of running Rosa Cookery School I will be hanging up my apron after Christmas 2025. 

Thank you to all the wonderful people who have shared in my classes – meeting you all has been the highlight.  Hopefully you will continue to find the recipes useful in years to come.

Many thanks

Adele

Food and cooking is in my blood – how can you grow up in an Italian family without that being the case? Let alone with an Italian chef as a father.

Inspired by these early years I trained as a Home Economist and following my initial degree at Bath and my Masters degree, I worked as a Home Economist with the Meat and Livestock Commission before teaching for many years at the College of Food, now University College Birmingham.

My main food influences stem back to my Italian background, learning to cook with my Nonna, Mama and Papa. Over the years I spent many holidays in rural Italy with the extended family and village community, cooking (and eating!), as all across Italy, food is still the central part of everyday life. ‘Cucina Povera’ isn’t a new trendy way of cooking but the way Italian families have eaten for generations – seasonal, local and inexpensive food.

Over the last 20 years we have rescued and restored an old Mill in my father’s village in the mountains of Tuscany, once the centre of the community. So for part of the year I’m exploring the local cuisine, visiting local producers and cooking with Italian friends and family. One day I plan to host Italian food courses at the Mill. Let me know if you’re interested!