Pasta: The Tour of Italy - Emilia Romagna
Join us for one (or two!) of our remaining four classes as we continue to explore a variety of different pastas found throughout the boot of Italy. Although we’ve already covered the pasta-making approaches of Sardinia and Campania, still to come are lessons pertaining to Emilia Romagna, Lazio, Tuscany, and Piedmont.
Led by the pasta king himself, Executive Chef Pat Pascarella will guide guests through the process of making three different region-specific dishes, staying true to the ideology of, “What grows together goes together.” Our in-depth discussion will touch upon everything from the varying types of flour to the history of each region, as well as how that history has ultimately influenced the areas’ cuisine. Don’t forget to leave class with your share of pasta to cook and serve at home!