Interactive

In this class you will learn some of the recipes I brought back from my numerous trips to Italy.

Revisiting some of the foods I had in Alba and Turin Piedmont, you will learn how to make Vitello tonato (thinly sliced cooked veal with tuna sauce).

We will follow with Agnolotti del Plin (stuffed fresh egg pasta with wild mushrooms, truffle and chicken broth).

Finishing on a sweet note with Nutella Panna Cota.

Complementary glass of beer or wine.

***Also pairing recommendations of wines from Piedmont available at a separate cost.

In this class:

Great cooking is about more than recipes – it’s about timing, technique and having fun. During our classes, you’ll work together with other enthusiasts in a hands-on environment led by our chef.

Food preferences can be accommodated. People under the age of 18, must be accompanied by an adult.

*taxes not included, wine, beer and spirits available, gratuities welcomed on site