Third of a series of 5 culinary meetings with Chef Salvatore Arria in which we will learn to cook a complete, tipically Italian, menu: from the appetizers to the dessert.
This session will be focused on another of the many Italian first courses: Pappardelle pasta with season and porcini mushrooms sauce.
The program includes a cultural intro, pasta making (hands-on) demo-cooking, and FEASTING.
Workshop 1 - Appetizers:
23 Feb.: Focaccine in Padella - Pan baked Tuscan round Focaccine bread with Cecina
Workshops 2 and 3 - First courses:
April 13: Lasagne al ragù di carne in padella - Pan baked Lasagne with meat Ragù
JUNE 29: Pappardelle ai funghi porcini e funghi di stagione - Fresh made fettuccine with Porcini and seasonal mushroom sauce.
Workshop 4 - Main course:
August 24 (tentative): Pollo, due modi veloci da preparare - Two quick ways to prepare savory chicken filet.
Workshop 5 - Dessert:
October 26 (tentative): Tiramisù - You will learn how to make this classic Italian desert which originated in the Treviso area and now famous all over the world. Original Recipe. You will be tempted to eat the whole container
