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I've traveled and taught in almost every region of Italy and am always inspired by "casalinga" or the homecooking you experience when you're invited to eat at the home of an Italian family. When I ask the Mamma or Papà for a recipe, they tell me "a little of this", a "pinch of that" - no specific measurements. Italians cook by tasting and how they learned to make it watching their mother or grandmother. But they've taught me a lot in the process, like how to make the perfect pesto, using OO flour for pasta and the 5-minute risotto trick I couldn't live without, plus so much more.
Don't worry - my recipes have measurements but I always teach my students to trust their intuition and to taste and season along the way! During this week I'll teach you my recipes from five incredible (and incidentally some of my favorite) food and wine regions: the Piemonte, Tuscany, Emilia-Romagna, the Veneto, and Sardinia. Some of the delicious dishes we will prepare include: Beef Braised with Barolo, Baked Crepes with Creamy Wild Mushrooms and Prosciutto, Tagliatelle alla Bolognese, Venetian Risotto with Prawns, Saffron Gnocchi with Pork and Tomatoes and that's just to get us started!
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- Five full days of hands-on cooking instruction in my professional kitchen
- Use tools and equipment featured on the set of my new PBS series
- Detailed review of all recipes including my cooking tips and techniques
- Regional Italian menus featuring organic and sustainable ingredients
- Sit-down lunch each day including wine pairings from our wine guests
- Limited class size to ensure everyone receives lots of personal attention
- Cooking school location is easily accessible by car or public transport
- Copies of all my recipes and a beautiful embroidered apron
- You will receive a special gift from Anolon, Le Creuset and Chicago Metallic!
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US $2,000.00 per person
(Airfare and accommodations not included)
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