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18 Reasons: Regional Italian: Everyday Neapolitan

February 12 @ 6:00 pm - 10:00 pm
A pot of cooked mussels with herbs on a wooden board, lemon wedges beside it; text details an Italian cooking class on February 12, 6–10 PM, with instructor Viola Buitoni.

$205.00 USD
Member’s Price: $195.00

We’re launching a new series exploring the traditions of Italian cooking, region by region, with Chef Viola! These classes feature approachable, weeknight regional Italian recipes with easy-to-source, seasonal ingredients, and techniques accessible to home cooks of every level.

For the February installment of this series, we’ll visit the areas surrounding Naples, where Viola has been leading culinary tours for the last two years.

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Parmigiana di melanzane come dev’essere—Eggplant Parmigiana as it ought to be

Tubetti cacio e uova—Small pasta tubes with eggs and cheese

Fettine di manzo alla pizzaiola—Beef cutlets in pizza-like sauce

Impepata di cozze—Black pepper-scented mussels

Scarola alla napoletana—Neapolitan-style escarole with olives, raisins and pine nuts

Details

  • Date: February 12
  • Time:
    6:00 pm - 10:00 pm

Venue

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