Dinner in Venice APRIL 15 AT 6 PM

If you ever wanted to delve into the timeless cuisine of Venice, here’s your chance to do so without ever leaving NYC! We’ll prepare five succulent Venetian dishes, starting with a homemade lasagna and wrapping up with an Amaretto-spiked dessert. On the menu: 

  • Handmade Lasagna with Caramelized Radicchio, Onions, & Pancetta
  • Drunken Chicken with Brandy & Porcini Mushrooms
  • Slow-Roasted Fennel with Thyme & White Wine
  • Creamy Polenta with Sage & Parmigiano
  • Amaretto & Chocolate Semifreddo
read more

Fresh Pasta, Focaccia, and More APRIL 22 AT 6 PM

Join us for a new class devoted to the hearty country cuisine of Molise, a small, pristine region north of Puglia, across from the bay of Naples. You’ll learn to make fresh pasta from scratch, bake perfect focaccia, slow-cook chicken with white wine, and much more! On the menu:

  • Handmade Tagliatelle in Velvety Asparagus Sauce
  • Slow-Cooked Chicken with Rosemary, Olives, & White Wine
  • Grilled Eggplant Bundles with Ricotta & Mint in Fresh Tomato Salsa
  • Crispy Spiced Focaccia
  • Almond-Scented Orange Cake with Fresh Whipped Cream
read more

Pugliese Potato-Crust “Pizza” with Tomatoes & Mozzarella

The Pugliesi are known for transforming simple vegetables into memorable dishes, and the pizza below is no exception. A supple crust is made with boiled potatoes and flour (much like gnocchi dough, but firmer) and baked in a well-oiled pan until the edges crisp and brown. Tomatoes, Mozzarella, and fresh thyme are a classic topping, but you can add Parmigiano, olives, even salame or artichoke hearts, whatever strikes your fancy or beckons at the market.

The dough, unlike classic pizza dough, doesn’t contain yeast, so it won’t rise in the oven. While the pizza can be baked immediately after shaping and topping, you can also opt to  shape it and top it up to 12 hours ahead, making it  a perfect dish for entertaining.

read more