Learn the recipes of true Italian Chefs as well old artisan ones from our beloved Nonna’s.
Three-Part Italian Series
UNO
Vellutata di Porcini e Noci con Crostini (Creamy Porcini Mushroom and Nut soup with a side of Crostini)
Cozze di Pane Aromatico (Stuffed Mussels with herbed Bread Crumbs) on a bed of Fettuccini and Brandy Sauce
Focaccia Napoli with fresh Basil
Cantucci “Tuscan Biscotti” with Mulled Wine (cookie is dipped in the mulled wine). Wine is boiled with Fennel seeds, Cardamom pods, Anise star and Cinnamon sticks
DUE
Olive Ascolane (Stuffed olives with meat double breaded and fried)
Spinach Gnocchi with Cheese
Pasta alla Chitarra (pasta noodle shaped as guitar strings) in a Fresh Tomato Ragu
Pizza Rustica (sandwiched pizza)…very filling
Tiramisu
TRE
Bocconcini di Zucchini e Patate (bite size zucchini & potato balls)
Arancini di Riso (“Breaded” rice balls stuffed with cheese)
Spezzitini di Pollo (pieces of chicken browned and braised in wine) on a bed of Polenta
Hot Chocolate and Coffee Turin Style with Whipped Cream and Amaretti Cookie
Classes can be customized to your needs…just ask!
Mangia, Mangia, Mangia, Pasta!
Orrechette in a Fresh Vegetable Broth
Spinach Gnocchi with Cheese
Pasta alla Chitarra in a Fresh Tomato Ragu (pasta noodle shaped as guitar strings)
Sweet Ravioli Dessert stuffed with Sweet Delights
Italian Seafood Class
Steamed Mussels in Wine served in Saffron Broth with a side of Crusty Herbed Crostini
Risotto made with Crab and Shrimp Bisque
Delicate Blue Fish Crispy and Roasted with Agro-Dolce Sauce
Calamari in Balsamic, Grilled and tossed with Italian Greens
Lemon Sorbet in Grappa served with Mint
The Artisan Style of Italian Cooking
Part 1: Speciality Doughs
Pizza Doughs: Wine and Yeast doughs
Italian Flat Bread from Northern and Central Italy
Pasta Sfoglia Torta Salata
Italian Puffy Pastry
Savoury Torte
