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.

The many food festivals in November include ones devoted to bagna cauda (Piedmont), Gorgonzola (Lombardy), pork (Emilia-Romagna), saffron (Abruzzo), and pears (Emilia-Romagna).

Bagna Cauda

The traditional antipasto of Piedmont:  a richly-flavored mixture of melted butter, extra-virgin olive oil, garlic, and anchovies, served warm with raw seasonal vegetables to dip into it

Fusilli al Gorgonzola e Noci

Spiral pasta in a creamy sauce flavored with Gorgonzola, walnuts, and fresh thyme

Scaloppine di Maiale al Basilico e Aceto Balsamico

Thin scallops of pork loin quickly sautéed and served in a pan sauce flavored with balsamic vinegar and basil (served with saffron risotto and roasted green beans)

Pere al Forno con Sapa

A lovely traditional dessert from Emilia-Romagna:  pears baked until tender with lemon zest, cinnamon, and sapa, a syrup made by cooking down ripe red grapes

Instructors: Allison Bader and Amelia Hard

Date: Thursday, November 15 at 6:30 pm

Fee: $100