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27Jan
Farm-to-KITCHEN Cooking Class: Regions of Italy, North vs. South
1:00 PM - 11:59 PM The KITCHEN presented by The Trustees
Date: January 27, 2019 to January 27, 2019
Where: The KITCHEN presented by The Trustees, The Boston Public Market , 100 Hanover Street, Boston, Massachusetts, United States
Phone: N/A
Event Type: Food & Dining, Sports & Recreation
Ticket Price: N/A
Farm-to-KITCHEN Cooking Class: Regions of Italy, North vs. South Presented by The Trustees No one does pasta like the Italians (a well know fact!), but did you know that flavors and shapes can vary widely based on region? We're exploring the differences and similarities of traditional pasta dishes of Northern and Southern regions of Italy in this very special Farm-to-KITCHEN cooking class. Join us for a seasonal & local twist on the flavors of Emilia Romagna region in the North and the Puglia region in the South. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors.  Led by Chef Juli, this class will emphasize classic recipes she learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). She spent her weekends exploring the different regions of Italy and wants to give you a similar experience through food. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we'll be making, courtesy of The Massachusetts Wine Shop. Dates:  Sunday, January 13 from 1:00-3:00 pm Sunday, January 27 from 1:00-3:00 pm Sunday, January 27 from 4:00-6:00 PM Saturday, March 16 from 1:00-3:00 PM Saturday, March 16 from 5:00-7:00 PM Menu:  Stuffed cappellacci di zucca (pumpkin ravioli) from Northern Italy with sage, pumpkin puree and a warm butter sauce and pumpkin seeds. Attendees make pasta from scratch. Local ingredients: stone ground Four Star Farms wheat flour, pumpkin seeds from Q's nuts, Chestnut Farms eggs, pumpkin from Siena farms and guanciale from Stillman's Meats. Campanelle (bells) with mushrooms and spicy sausage (n'duja) from Southern Italy. Local ingredients include pasta from Law of Pasta, mushrooms from Si
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