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 October, pecorino cheese is celebrated in Basilicata, oyster mushrooms in Apulia, and apples in the Valle d'Aosta; chestnut festivals begin in many regions of Italy, continuing through January.

Pane al Pecorino

A golden ring of bread with chunks of pecorino cheese baked into it, served with seasonal fruit

Minestra di Castagne e Finnochio

An elegant puréed soup of roasted chestnuts, fennel bulb, shallots, and leeks, enriched with cream and garnished with diced chestnuts sautéed in browned butter

Agnello e Funghi al Forno

A simple but delicious peasant dish in which chunks of boneless lamb shoulder are tossed with oyster mushrooms, extra-virgin olive oil, garlic, fresh rosemary, and a pinch of hot pepper, then roasted in a hot oven (served with roasted potatoes and sautéed zucchini)

Paradel

A luscious bread pudding studded with apples and walnuts, served with lightly whipped cream

Instructors: Allison Bader and Amelia Hard

Date: Thursday, October 18 at 6:30 pm

Fee: $100