For their fall cooking classes, Amelia and Allison have researched the many food festivals that occur throughout Italy during this time of year and have created three menus filled with the delicious and unusual dishes featured at these festivals.  Please join us to celebrate chestnuts, pecorino cheese, oyster mushrooms, bagna cauda, pork, Gorgonzola, black truffles, apples and pears, among other traditional Italian treats.

In December, the food festivals celebrate wild boar (Tuscany), black truffles (Umbria), and the cuisine of Padova, as well as paying homage to olive oil and chestnuts throughout the country.

Cicchetti di granchio

A delicious antipasto served throughout the Veneto:  crisp polenta squares topped with a mixture of crabmeat, onion, celery, lemon juice and zest, chives, and parsley

Spaghetti al Tartufo Nero

An Umbrian specialty in which the pasta is tossed with a luscious combination of black truffles, garlic, anchovy, and extra-virgin olive oil

Maiale in Dolce Forte

Pork shoulder prepared in the manner of Tuscan wild boar: marinated in red wine and red wine vinegar with herbs and spices, then braised with the marinade, along with dried fruit, orange zest, hot pepper, pine nuts, and a hint of bitter chocolate  (served with the traditional accompaniments of creamy polenta and braised greens)

Torta di Castagne e Cioccolato

A fudgy, intensely-flavored chocolate cake which uses puréed chestnuts instead of flour, topped with a chocolate-rum glaze

Instructors: Allison Bader and Amelia Hard

Date: Thursday, December 13 at 6:30 pm

Fee: $110