Ciao Italy! Series

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Venue:	Eurostoves Culinary Center
Hours:	6:30p.m.-9:30p.m.
Ages:	Adults
In/Outdoor:	Indoor
Cost:	$$$$ see below
Category:	Parents Only

Experience the distinct variations of Italian regional cooking in this on-going series. Each 3 hour class will explore how the influences of land, weather and people have impacted the flavors that make up the authenic dishes of regional Italy.

Venice The next culinary adventure leads us to Veneto, home to unique city of Venice. We'll explore how this seaport city along with the Austria proximity influenced the foods of the region.

Recipes include: Risi e Bisi (Rice and Peas), Iota (Vegetable Soup of Trieste), Polenta e Salsiccia (Polenta snd Sausage), Canederli (Bread Gnocchi), Frittata alla Verdura (Vegetable Frittata), Granseola al Limone (Crab with Lemon), Scampi, Radicchio alla Pancetta, Proscuitto Panini, Crostata di Marmellata (Jam Tart). Regional wines that influence and enhance the foods of Italy will be paired with these authentic dishes.

May 3 - Northern Italy We start in the Northwest, bordered by the Alps and the sea, in the regions of Lombardy and Piedmont. Truffles and arboria rice blend with di magro (the lush vegetation and vibrant herbs) to give us classic dishes like risotto and minestrone.

Recipes include: Carpaccio Alla Parmigiana, Minestone, Stracotto al Barolo (Barolo Wine Braised Beef), Piccata al Marsala (Veal Marsala), Gnocchi di Patate (Potato Gnocchi), Riso di Tartufi (Mushroom & Truffle Risotto), Montebianco (Chestnut Cream Mountain) and Pesche Ripiene agli Amaretti (Amaretti Stuffed Peaches).

May 17 - Italian Riviera From there we travel southeast to Liguria, the Italian Riveria, for fresh fish and pesto. A typically vegetarian region, the dishes blend pasta and cheese with available produce.

Recipes include: Zuppa di Cozze (Spicy Mussels), Pesto Trenette, Ravioli in Salsa di Noci (Ricotta Herb Ravioli with Walnut Pesto), Torte di Verdura (Vegetable Tart), Zucchine Ripiene (Stuffed Zucchini), Bonet (Molded Chocolate Cream), Meringue con la Panna (Cream Filled Meringues).

May 31 - Venice The next culinary adventure leads us to Veneto, home to unique city of Venice. We'll explore how this seaport city along with the Austria proximity influenced the foods of the region.

Recipes include: Risi e Bisi (Rice and Peas), Iota (Vegetable Soup of Trieste), Polenta e Salsiccia (Polenta snd Sausage), Canederli (Bread Gnocchi), Frittata alla Verdura (Vegetable Frittata), Granseola al Limone (Crab with Lemon), Scampi, Radicchio alla Pancetta, Proscuitto Panini, Crostata di Marmellata (Jam Tart). Regional wines that influence and enhance the foods of Italy will be paired with these authentic dishes.

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