Each class is limited to only six students so that everyone can get their hands on the food during preparation. Your $45 gets you the class, a dinner that you help create and accompanying vino.
The menus are from all over Italy: Venice, Naples, Rome, Tuscany, Sicily, Milano, the Riviera. In this series students will also be making fresh pasta for almost every class.
Check out the syllabus:
Roma Alfresco — Saturday, June 18, 12:30 p.m.
Fresh-made Spaghetti in Carbonara sauce (Rome’s classic with eggs & pancetta)
Pollo al Diavaolo — spicy grilled butterflied chicken
Fresh fava beans braised with white wine and shallots
Sailing to Venice — Wednesday, June 29, 6:30 p.m.
Fresh Bigoli (whole wheat pasta) with caramelized white onions & anchovy
Risotto with Butternut squash and Clams
Veal Meatballs in Saffron Sauce
Tuscan Cozy Evening — Wednesday, July 6, 6:30 p.m.
Ravioli Nudi — tender Spinach Ravioli without the pasta in butter-sage sauce
Grilled Fennel Sausage with hearty White Bean & Herbs stew
Panzanella- Classic Tuscan tomato, bread and cucumber salad
Riviera Lunch — Saturday July 9, 12:30 p.m.
Fresh “Handkerchief” Pasta with Pesto Genovese
Fresh-baked Focaccia with herbs & black olives
Broiled Tomatoes with garlic and rosemary
Summer in Milano — Wednesday, July 20, 6:30 p.m.
Tacchino Tonnato — poached turkey breast with Milano’s signature tuna-caper sauce
Potato Gnocchi in Parmigiano-butter sauce
The Lightest Tiramisu
Sunny Day in Sicily — Saturday, July 23, 12:30 p.m.
Timballo (tall pasta cake) of ziti & meat with a pastry crust
Bucatini con Sarde — pasta with fennel and imported Italian sardines
Eggplant Caponata with pine nuts, cocoa, and balsamic vinegar
Naples by the Sea — Wednesday, July 27, 6:30 p.m.
Clams Oreganata — roasted clams on the half-shell with breadcrumb & oregano
Individual “cupcake” Baked Penne with fresh mozzarella & roasted tomatoes
Grilled Red Peppers with Shrimp, Escarole & garlic
Pizza Party 2 — Saturday, July 30, 12:30 p.m.
We’ll make the dough and create our own pizzas (baked & grilled) with a wide range of toppings: wild mushrooms, cheeses, prosciutto, artichokes, arugula, olives, shallots … more!
Italian Taste Highlights — Wednesday, Aug. 3, 6:30 p.m.
Chicken Cacciatore with fresh Arugula-Ricotta Gnocchi
Portobello Caps stuffed with cheese & ham
You can sign up for just one class or you can take them all. It's strictly à la carte. To register or to find out more information, visit Paulette's blog at The Cucina Paradiso.
While you're there you can also inquire about Professor Licitra's upcoming field trip to Rome in October. Spend a week cooking, eating and touring in and around the Eternal City and you'll return a changed person. Talk about the freshman fifteen. ...