$95.00 per person, plus tax
You don't hear much about this region of Italy. It does not have the tourist appeal that Florence and Venice have, unless of course you are a "FOODIE".
Then it quickly becomes a must go destination and here is why: Pasta, Ragu Bolognese, Mortadella and a vast variety of Sausages, Balsamic Vinegar, Parmigianno Regiano and the King of Hams "Prociutto di Parma". A veritable list of the top ingredients that Italy is famous for.
If your "Bologna" has a first name - then it probably has the capital of this region to thank. This is pork country and they have raised the curing of said pork to a refined and delectible art.
Our chef has come up with a stellar menu sure to represent this region appropriately. Come join us as you learn how to make:
Parmesan Crispy Pockets filled with Prociutto, Melon and Arugula
Ragu alla Bolognese - a Slow Cooked Stew from Bologna
Strawberry Tart with Aged Balsamic Vinegar
Surprisingly considering the gastronomic importance of this region it is a rather meager wine growing area. However its neighbors to the north (Veneto) and to the South (Tuscany) provide exceptional quality wines that bookend this fine culinary region admirably.
Our sommelier will pair this menu with wines from these two wine regions and create a superb food/wine experience. The pairing is included in the price of the class.
Italian Regional Cuisine - Northern Italy - Emilia Romagna
Sat, Jun 3, 2017 | 6:00pm - 9:00pm