Celebrate the Pacific Northwests summer bounty with a feast of freshly harvested produce. Paola is here to show you the Italian way with simple, enticing dishes for al fresco dining. Learn how to transform ingredients like cherry tomatoes and cannellini beans into a light salad, balance the sweet and sour notes of a classic stewed bell pepper dish, and layer and bake vegetables for a seasonal Vegetable Tian.
Dietary Notes: Vegan; 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 hands-on cook-along 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, recipes and instructions will be sent one week 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.
- Insalata di Cannellini e Pomodorini (cherry tomato and cannellini bean salad)
- Peperonata (sweet and sour bell pepper, red onion and tomato stew)
- Tian di Verdure (summer vegetable tian: baked tomatoes, potatoes and summer squash)
Monday, July 19, 4:00 - 5:30 pmRegister for class