Make perfect pastas from northern, central and southern Italy in this six-week class.  Northern Italy is home to the lush, rich ingredients associated with Alta Cucina as well as the hearty produce typical of cooler climates.  Sophisticated yet rustic, the pastas of Central Italy are sure to please.  Warmer climates in Southern Italy are home to vibrant food from both land and sea.  Steeped in the traditions of cucina povera, peasant food, this area is known for its creativity and resourcefulness in making simple yet flavorful sauces.

Attendees will learn six different pastas and six different Italian deserts including: (pastas and sauce) fresh corzetti con erette e capesante (corzetti with chard and Scallops), fresh maccheroni alla chitarra alla carbonara di verdure (guitar-string macaroni with carbonara/vegetable sauce), fresh pizzoccheri con broccoletti e salsiccia (buckwheat pasta with sauce of broccoli and sausage), ricotta carmelle pasta alle erbe Emilia-Romangna style (ricotta stuffed, candy-shaped pasta with a sauce traditional typical of the Emilia Romangna region), fresh trofie con salsa al basilica e fagiolini (pasta with basil and beans and fresh orecchiette al tonno (ear-shaped pasta with tuna), (desserts) torta al limone, rollata farcita (pastry roll), torta glassata all’arancia (orange-glaze cake), albicocche al forno, cannoli, and torta al mandarino (mandarin cake).

Click here to register for this six-week class held six consecutive Tuesdays, 5-7 p.m. starting March 14th.