From the Roman Empire to your kitchen - Italian legumes for beginners

What to know

Evening course in Italian dishes with lentils, beans and chickpeas; for beginners, suitable for vegetarians Are you curious about cooking deliciously with seasonal vegetables and legumes? This course shows how lentils, beans and chickpeas - ingredients with roots dating back to ancient Rome - are used in authentic Italian dishes You will gain insight into the use of legumes in soup, pasta, salads, bread and side dishes, as well as practical tips for integrating them into your meal plan. The course works with seasonal ingredients and delves into traditions and techniques, so that even simple ingredients come into their own. No prior experience is required. Instructor Inger shares her experience from 28 years in Italy and provides recipes and ideas to take home. The course is suitable for vegetarians. Number of sessions: 1. - Date: 1 October 2026 - Time: 17:00–21:00 - Venue: Frelloskolen - Address: Ortenvej 64, Varde, Denmark - Admission: From DKK 395