The first in this three-part series focusing on sweet and savory pies from Italy included creating focaccia from the city of Recco in the Liguria region using Tallegio cheeses. Also on the evening’s menue were focaccia with a dough rich with potatoes and topped with onions, olives and cherry tomatoes, and la focaccia with rosemary. Cherry tomatoes and rosemary used in these recipes were from Penobscot Language School’s garden. Thanks to Judy Bernier for her amazing plantings and thanks to all who participated last night!
There is still room in the final two sessions of this class! Contact [email protected] or call 594-1084 for more information.