Neapolitan Pizza Workshop Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian expert, Naples born Chef Iole Aguero Limoncielloi, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough. In this hands-on class, you will learn how to shape dough into a perfect round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too. You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas. Classic Margherita Pizza, Basil and Mozzarella Fontina, Prosciutto, Arugula Pizza Italian Sausage, Mushroom, Onion and Sweet Peppers Pizza with Mozzarella Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!
The Italian Kitchen – Neapolitan Pizza Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian expert, Naples born Chef Iole Aguero Limonciello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough. In this hands-on class, you will learn how to shape dough into a perfect round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too. You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas. Classic Margherita Pizza, Basil and Mozzarella Fontina, Prosciutto, Arugula Pizza Italian Sausage, Mushroom, Onion and Sweet Peppers Pizza with Mozzarella Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!
The Italian Kitchen – Pasta 3 Course Dinner This classic Italian dinner menu is perfect to serve for a special family dinner. In this class, restaurant secrets will be revealed so that pulling off the sophisticated sauces and finishing techniques can easily be duplicated at home. Chef Barbara Sowatsky will teach you to make, roll and cut pasta dough into beautiful fresh pappardelle pasta. You will learn to pull together sophisticated pan reduction with ease, elegance and little cleanup. You will enjoy Balsamic Glazed Baby Greens Salad, Buratta, Prosciutto, Pomegranate Seeds and Grilled Bread to start the evening. Fresh hand-cut Fettuccine Pasta, Lemon and Garlic White Wine Reduction, Saffron Shrimp, Cherry Tomatoes and Arugula Vanilla Bean Panna Cotta, Mixed Berry Compote
The Italian Kitchen -The Pasta 3 Course Dinner This classic Italian dinner menu is perfect to serve for a special family dinner. In this class, restaurant secrets will be revealed so that pulling off the sophisticated sauces and finishing techniques can easily be duplicated at home. Chef Barbara Sowatsky will teach you to make, roll and cut pasta dough into beautiful fresh pappardelle pasta. You will learn to pull together sophisticated pan reduction with ease, elegance and little cleanup. You will enjoy Burrata Salad with Baby Greens, Prosciutto, Pomegranate Seeds and Balsamic Glaze with Grilled Bread to start the evening. Fresh hand-cut Fettuccine Pasta, Lemon and Garlic White Wine Reduction with Saffron Shrimp, Cherry Tomatoes and Arugula Burrata Salad with Baby Greens, Prosciutto, Pomegranate Seeds and Balsamic Glaze
Neapolitan Pizza and Wine Pairing Authentic flavors from Naples Italy are possible at home using these approaches taught by Chef and Sommelier Bonnie Rae. In this hands-on class, Chef Bonnie will take you step-by-step through the process of dough making for maximum flavor development, learning the surprising impact that proper hand “stretching” has on the final product. Classic Neapolitan flavors depend on the perfect sauce, which Chef Bonnie will share her recipes along with topping selections and combinations. However, learning the process of baking the pizza to get the proper crust in your home oven along with techniques of grilled pizza base will demystify pizza making at home with these amazingly flavorful and beautifully blistered pizzas. Oh, of course Chef Bonnie will put on her Sommelier hat and share two Italian wines that pair well with your freshly hand-made pizzas of: White Sauce with Prosciutto, Lemon, Arugula and Olive Oil Basil, Garlic Infused Tomato Sauce with Braised Fennel, Italian Sausage, Guanciale and Provolone Heavy Cream with Mixed Wild Mushrooms, Fontina and Taleggio Cheese Basil, Garlic Infused Tomato Sauce with Pepperoni, Coppa, Mama Lil’s, Basil and Parmesan Wines: Cantele Chardonnay Salento Poliziano Rosso Di Montepulciano
The Italian Kitchen – Ricotta Gnocchi If you are a fan of potato gnocchi, let us introduce you to its cousin – Ricotta Gnocchi (No potatoes required!) Lighter, slightly chewy, and without compromising our love for the delicious, pillowy nuggets of love we are familiar with – Ricotta Gnocchi is a snap to make. Chef James Sherrill will instruct you how to prepare the perfect gnocchi and teach you different rolling techniques to make the perfect gnocchi pillows. In this hands-on class, we will make: Ricotta Gnocchi Creamy Basil Pesto with pine nuts, parmesan and bacon lardons Wild Mushroom, Sage, Madeira Sauce over crispy brown butter fried gnocchi Radicchio Salad with crispy prosciutto, figs, marcona almonds and aged balsamic vinaigrette