Italian Regional Food

This class focuses on different regional dishes and learning

a bit about the regions of Italy through their specialties and available

ingredients. Emphasis is placed on how food relates to the local lifestyle.

Each three hour lesson includes menu preparation and sampling

of dishes prepared. The chef guides students through the preparation of two

or three dishes, providing notions of the history of these dishes and

ingredients. Some dishes which may be prepared are risotto with saffron,

pasta with tomato and eggplant, hand made ravioli, gnocchi, tagliatelle,

pasta with egg and bacon, pasta with sausage, pumpkin soup, vegetable soup,

veal rolls with ham and sage, ossobuco fried or roasted lamb, breaded and

fried mozzarella, stuffed eggplant rolls, pepper stew, pizza, polenta (corn

meal), cannoli, chocolate pudding, and fruit tarts.