October 2018 Rustico Cooking Classes

Hands-On Pizza Class, Free Sourdough Starter & More - OCTOBER 12 @ 6 PM

October 12 @ 6 PM: NEAPOLITAN PIZZA COOKING CLASS This is THE class to take if you want to learn how to make perfect, light, foolproof pizza at home! We’ll go over basic techniques such as kneading and shaping the dough, topping pizza the Italian way, and the necessary equipment and ingredients to turn out amazing pizza at home. Bonus: you’ll get to take home a batch of fresh dough, plus FREE sourdough starter to try at home!
• Make your own custom Pizza - choose from dozens of toppings, plus:
• Classic Pizza Margherita • Pizza Rosa with Speck, Arugula, Truffle Oil & Mascarpone
• Pizza Dolce (Sweet Pizza with Berries & Chocolate)
$110 per person including wine, dinner, take-home pizza dough, free sourdough starter, and recipes!


Fresh Pasta Workshop - OCTOBER 13 @ 12 PM

Join us for a lunch class featuring three amazing Northern Italian pasta and three amazing sauces, all made from scratch. Bonus: you’ll also learn to make classic Tuscan biscotti!
• Garganelli with Peas, Prosciutto, & Cream
• Garnet Yam Gnocchi in Sage Butter
• Cheese-and-Spinach-Filled Ravioli in Creamy Walnut Sauce
• Mixed Greens in Balsamic Vinaigrette
• Crunchy Almond Biscotti
$110 per person including wine, lunch, and recipes!


Farro with Roasted Eggplant, Tomatoes, Onions, & Many Herbs


If I had to pick just one whole grain to cook with (and thank goodness I don’t have to!!), I would likely pick farro. It is so versatile: robust in salads, soothing in soups, toothsome in risotto-style dishes. It has a decidedly firm bite when cooked al dente, and can be toasted lightly in olive oil or butter before adding liquid, to intensify its nutty flavor.

Feel free to experiment with other seasonal vegetables instead of the more summery eggplants and tomatoes below; my farmer’s market still had beautiful end-of-summer produce a week ago, but butternut or acorn squash would be lovely instead, as would shiitake mushrooms, beets, or even cauliflower. Just roast the vegetables of your choice until tender while you boil the farro, then combine and enjoy.