"The Secrets to Italian Cooking"

There are no deep secrets to creating an Italian meal. Start with simple ingredients, using simple techniques and the best quality ingredients you can find. Every meal usually begins with or includes a good quality extra-virgin olive oil, fresh garlic, onions and fresh herbs such as basil and parsley sometimes right from the garden. Each shape of pasta is meant to be used in a soup, or with a three-ingredient herb tomato sauce or meat gravy or a ragu infused with flavorful meats or fresh vegetables. Seafood, fish and meats are often finished with a simple light wine sauce. Desserts are customarily eaten for breakfast.

I am looking forward to sharing more of my hand-me-down Italian traditions with you along with various Italian-American dishes attained from integrating the two cuisines together. I think you’ll enjoy learning instructions first-hand and tasting the food at class. This will insure success so that when you complete the course you will not just have a written recipe but the confidence of knowing you can make these recipes at home.  

Class #1  2/20/13

Gamberi al’Aglio –“Shrimp in Garlic Sauce”

Frittelle di Erbe di Campo – “Little Vegetable Cakes”

Biscotti di Anice – “Anisette Toast”

Class #     2/27/13
Scaloppine di Pollo alla Marsala – “Chicken Marsala” 
Scarola al’Aglio – “Escarole with Garlic & Oil” 
Torta Marmorata – “ItalianMarble Cake” 

Class #3   3/6/13
Melanzane Ripiene –“Beef-Stuffed Eggplant”
Peperoni Arrostiti – “Roasted Peppers” 
Brutti ma Buoni – “Ugly But Good Cookies” 

Class #4   3/13/13
Arancini – “Rice Balls” 
Giambotta – “Vegetable Stew”
Torta Croccante – “Crunchy Walnut Cake”