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Salumi with Torta Fritta (Mixed Cold Cuts with Fried Dough) - Risotto alla Giuseppe Verdi (Risotto with Mushroom, Asparagus and Tomato) - Rosa di Parma (Rolled and Stuffed Fillet of Beef) - Carciofi alla Parmigiana (Artichokes Parmigiana) - La Sbrisolona (Parma Crumble Cake)
What you will learn
Academia Barilla and Sur La Table invite you to discover the culinary treasures of Parma, the capital at the heart of the Italian Food Valley. In this one-of-a-kind class we’ll show you how to incorporate into your cooking repertoire several of the many incredible artisanal food products produced in and around this historic city.