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Prosciutto e Carciofini al Balsamico (Prosciutto with Marinated Baby Artichokes in Balsamic Vinegar) - Funghi Ripieni (Roasted Mushrooms) - Insalat di Frutti di Mare con la Rucola (Seafood Salad with Arugula) - Ossobucci alla Reggiana (Braised Veal Shank) - Gnocchetti allo Zafferano con Noci (Saffron-Ricotta Gnocchi with Walnut Sauce)
What you will learn
Since Roman times, Emilia-Romagna has been the culinary heart of Italy — well known for its prosciutto, Parmigiano Reggiano cheese, balsamic vinegars and cured meats. In this class, we'll explore authentic dishes that showcase Emilia-Romagna's classic cuisine.