Tour of Italy: Rome

Menu: Bruschetta with Olive Tapenade and Ricotta - Gnocchi alla Romana - Arugula Artichoke Salad with Citrus Vinaigrette - 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 Naples, Sicily, Tuscany and Rome. Take one or all four and immerse yourself in this wonderful country’s cuisine.

Roman cuisine features simple preparations of seasonal ingredients with a focus on fresh vegetables. As part of our series exploring regional Italian cuisine, this hands-on class will walk you through the steps for making hand-formed gnocchi. Our instructor will share secrets for creating everything from a classic olive tapenade to a zesty citrus vinaigrette. You'll enjoy honing knife skills alongside classmates as we prepare a traditional Roman salad. Plus, we'll show you how to make custard from scratch for a creamy Italian dessert.

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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.