I just wanted to share with the group two of my upcoming hands-on cooking experiences in Berkeley. Classes are intimate (up to 10-12 people), hands-on and all levels are welcome. Here the details:
Hands-On Cooking Class: A Taste of the Trentino-Alto Adige Region (Feb 20th. 3:00 pm. Berkeley)
This event is limited to 12 people.
Trentino-Alto Adige is the north region of Italy that is bordered by Switzerland and Austria to its north and the Veneto region of Italy to its south. The region is known for its dramatic views and hearty foods. The cuisine of the region reflects its dual identity, the combination of the Latin history of the Trentino region, and the Austro-Hungarian roots found in Alto-Adige (Suditirol).
Join Italian Chef Maria Capdevielle and discover the flavors and culture of the region this 4 course menu.
- Radicchio Salad with Speck
- Canederli (Tyrolean bread "gnocchi" with mushrooms)
- Pork chops in savory blueberry sauce
- Bolzano Apple Cake
Hands-On Cooking Class: A Taste of Abruzzo (March 5th. 3:00 pm. Berkeley)
Abruzzo is lthe central region of Italy located on the East coast on the Adriatic. It’s among the most mountainous and hidden regions in Italy. The isolation that has characterized Abruzzo for decades has ensured that it maintained an independent culinary tradition. The cuisine is very wide and combines the mountainous, agricultural, and coastal aspects of Abruzzo. Some of the most popular ingredients from the region are: peperoncino, saffron, confetti from Sulmona (candied almonds), Montepulciano di Abruzzo wine and some of the most famous dried pasta brands around the world (Rustichella d'Abruzzo an De Cecco).
Join Italian chef Maria Capdevielle and discover the flavors of the region:
- Arrosticini (lamb skeward)
- Zucchini pickled in olive oil
- Ravioli di ricotta con salsa al pomodoro piccante (Home-made Ricotta ravioli with spicy tomato sauce)
- Crostata colla marmellata d'uva (grape jam tart)