GROUP CLASSES
(the second largest island in the Mediterranean)
Learn the art of:
• Culurgiones
• Mallorredus
Sardegna
The island of Sardegna has a rich culinary tradition. Culurgiones is a filled pasta and is a product of the island’s agricultural and pastoral tradition. They originate in Ogliastra, in the central-eastern part of the island. This is one of the world’s Blue Zones, where life expectancy is higher than the world average. Mallorredus is a hand made pasta that is formed into small pot belly shape, with ridges that hold the sauce. They are made for all occasions, from parties to village festivals and weddings.
(Rome and the surrounding cities)
Learn the art of:
• Saltimbocca alla Romana
• Spaghetti alla Gricia
Lazio
In this class, we will focus on Rome, the Eternal City has a varied cuisine that has developed over millennia. Saltimbocca, made of veal and prosciutto, can be used as a main dish or a starter. Saltimbocca is literally translated to “jump in the mouth.” This dish is so good that your mouth will celebrate! Spaghetti alla Gricia is a classic Roman pasta dish, that takes its name from the Roman word gricio (pl. grici). The Grici sold everyday items - guanciale, pecorino cheese, pepper, etc. You will learn how to make spaghetti as well as the sauce.