Menu: Sausage and Bean Soup, Focaccia Bread, Wild Mushroom Pappardelle Pasta, Lemon Berry Olive Oil Cake
Semi-Hands on-class: The Italians pride themselves in using what is fresh and plentiful. The Tuscan region if filled with soup beans. Soaking beans vs canned beans, which is best. Porcini Mushrooms come in abundance in August through October in Italy, understand how they celebrate the fresh produce. Use what is in season for the most flavorful combinations. Understanding the difference between already grated cheese vs freshly grated cheese. Understanding how to bake with olive oil without fear. Making a focaccia bread in a skillet rather than a baking pan.
Notes: This class has beans, pork, gluten and dairy, not a good class for vegan, dairy free or gluten free diets. Just let us know in advance of any food allergies.
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