When you think Italian Food, the first image that springs to mind is probably a tall mound of spaghetti topped with tomato sauce and meatballs. Don get us wrong – we’re all for generous heaps of spaghetti – but there is so much more to Italian Food than the quintessential pasta dishes. In this demonstration-based class, you’ll venture north to Piedmont, where you’ll discover the magic of bagna cauda, a slather-on-everything dipping sauce. You’ll come to love a traditional peasant soup of polenta, leek and rosemary topped with crispy pancetta. You’ll learn what makes agrodolce (a sweet-sour treatment typically reserved for vegetables) also a perfect fit for pan-seared pork chips. Along the way, we’ll examine how lesser-known Italian dishes from the countryside achieve a balance of creamy and crunchy, bitter and rich, and umami and herbaceous to produce dishes that are simple to make and satisfying to eat.

Recipes Include:

Bagna Cauda with Charred Broccoli

Polenta Soup with Crispy Pancetta and Kale

Italian Sweet-and-Sour Pork Chops

Ricotta-Semolina Cheesecake

Please note: This is not a hands-on class. In this class you will watch and interact as the instructor prepares several dishes using a variety of strategies and techniques. You will sample from generous tasting portions of the demonstrated dishes.

Food Allergies/Restrictions: Please notify us at least 7 days in advance of the class if any food allergies or restrictions in your party by emailing [email protected]. We will do our best to accommodate when possible. Most classes can be made gluten-free with advance notice.

Tickets are $65 pp