Choose a different location or date to find an available class.
0 seats left
Cheese Tortellini with Proscuitto, Sweet Peas and Mint
Bitter Greens with Balsamic Vinaigrette and Parmigiano Reggiano Crisps
Vanilla Bean Panna Cotta
What you will learn
Menu: Cheese Tortellini with Proscuitto, Sweet Peas and Mint - Bitter Greens with Balsamic Vinaigrette and Parmigiano Reggiano Crisps - Vanilla Bean Panna Cotta
Class Description: This spring, take a cooking tour around Italy with Sur La Table cooking classes! Whether it’s fresh fish and olives from Sicily or rustic flavors from a Tuscan village, Italian cooking is as varied as the country it comes from. This month, we’ll feature our favorite recipes from Sicily, Tuscany, Rome and Emilia-Romagna. Take one or all four and immerse yourself in this wonderful country’s cuisine.
Home of everything from Parmigiano-Reggiano to prosciutto, balsamic vinegar to Bolognese, the flavors of Emilia-Romagna represent the best of Italy. As part of our series exploring regional Italian cuisine, this hands-on class will walk you through the steps for creating homemade tortellini, one of Emilia-Romagna's best-loved dishes. You'll enjoy working alongside classmates as you practice making pasta dough from scratch, then rolling, filling and hand-forming tortellini. We'll round out the meal with a traditional salad featuring Parmesan crisps and from-scratch balsamic vinaigrette. Then we'll finish with a silky-smooth panna cotta that's sure to please any sweet tooth.
What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 to 2 1/2 hours, unless otherwise noted above
You will work with other students in groups of 4
Hands-on classes are limited to 16 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
You will enjoy a generous taste of every dish
Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.