Growing up in Italy where she spent summers at her parents' gelateria, Paola knows frozen desserts are even better when theyre homemade. From creating a rich custard base to infusing it with fresh herbs, shell show you the key steps to crafting silky-smooth gelato. Get a taste of contemporary flavors like rosemary with extra virgin olive oil and gelato infused with fig and port. Plus, shell share tips for making your own signature flavors.
Dietary Notes: Vegetarian with dairy and eggs; no gluten.
About the instructor: Paola grew up in Milan in a family devoted to making good food her parents owned a gelato store for 20 years. She spent most of her life in the kitchen cooking with mama and nonna first, and later with her children. When she moved to Seattle, she started matching local ingredients with regional Italian cooking. She travels to Italy every year and visits restaurants and trattorias looking for inspiration.
This is a demonstration class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class to all registered students. Class link and recipes will be sent four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information. Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.
- Gelato al Rosmarino e Olio Extra Vergine (extra virgin olive oil and rosemary gelato)
- Gelato ai Fichi e Porto (fig and port gelato)
Wednesday, July 21, 5:00 - 6:00 pmRegister for class