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Fennel Al Forno with Smoked Cheese and Bread Crumbs (Valle D' Aosta) - Flash Cooked Calamari with Fresh Ligurian Basil Pesto (Liguria) - Osso Bucco with Toasted Pinenut Gremolita (Lombardia) - Roasted Garlic Polenta with Mascarpone Cheese (Venice) - Pistachio Cantucci with Aged Balsamic Macerated Strawberries (Modena)
What you will learn
The cuisines of northern of Italy, a little more continental and a little less Mediterranean than their southern counterparts, are full of surprising, rich flavors. Join our chef instructor and learn a menu of elegant dishes perfect for sharing on these cooler autumn nights. We'll walk you through the traditional cooking techniques, explain special ingredients and share tips that make it all easy.