Saturday, October 14th 10am-2pm
Junior chefs will learn the techniques to pasta and dough making and the simple steps to classic Italian sauces. This course will explore the flavors of the Italian kitchen and regional dishes and seasonal cuisine.
Menu: Tagliatelle With Bolognese, Tortellini with Spinach And Ricotta, Umbrian Farro Soup, Italian Almond Biscotti
Chef Alexandra Golovac