Tuscany is known for its rich history, beautiful landscapes and simple, satisfying cuisine. Let Paola introduce you to the food traditions of the region with a lovely Tuscan menu paired with Italian wines. Learn to mix and form Ricotta Gnudi topped with butter, thyme and prosciutto. For a second course, Paola will stir together Fagioli all’Uccelletta — Tuscan white beans cooked from scratch and braised in tomato sauce, sage and rosemary, and served with Bruschetta.
With dairy, eggs and gluten; optional meat.
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 class is designed as a hands-on cook-along experience offered live via the Zoom app. Recipes, pre-class prep and an equipment list will be sent before class; after class, we will share a recorded version. One spot in class is good for one kitchen. Online classes are nonrefundable.
Tuesday, March 9, 4:00 - 5:30 pmRegister for class