A couple of weeks ago, I swapped the showroom for a cookery school.
Lacanche had invited a small group of us down to Enrica Rocca’s Cookery School in Notting Hill, where we spent the night cooking on their Macon range cooker.
There were twelve of us – a mix of dealers, Lacanche staff, and a very patient chef to keep us all in line.
It wasn’t one of those “stand and watch” kind of classes either…
This was hands-on stuff!
Aprons on, sleeves rolled up, a wooden spoon in hand (and admittedly, a glass of wine in the other).
By the end of the night, I’d rolled out fresh tagliatelle, roasted Delica pumpkin, and even managed a proper Italian Torta Caprese al Limone (essentially a light, lemony, and dangerously moreish cake).
And through all of it, the Lacanche Macon didn’t miss a beat.
The burners were fast and precise, the ovens kept their cool (or rather their heat), and the whole kitchen seemed to fall into a rhythm.
What I loved most, though, was the feeling of it all…
There’s something about cooking on a Lacanche that makes you slow down and take care. Not because it’s harder, but because you’re actually enjoying the process.
I think it’s that lovely mix of craftsmanship, comfort, and good company that turns cooking into something memorable.
Now, if you fancy recreating a bit of that Italian evening yourself, I have all the recipes saved from that night.
Just hit reply and let me know if you’d like them.
They’re all perfect for this time of year, especially the porcini and sausage sauce, which was my favourite.