For their 2007 spring classes, Allison and Amelia have chosen some favorite seasonal dishes from Italy, most of them from Sicily and Campania, where spring comes early and brings an abundance of fresh, flavorful ingredients. Southern Italians have a genius for mixing flavors, textures, and colors so that each dish is beautiful as well as delicious, and these dishes will surprise and delight you with their unusual combinations of ingredients. As always, Amelia and Allison will demystify Italian cooking techniques so that you'll have no trouble making these recipes at home.

Fette di Melanzane Imbottite

Grilled eggplant "sandwiches" filled with fresh mozzarella, sliced prosciutto, and fresh basil

Spaghetti con il Pomodoro Scoppiato

Imported artisanal spaghetti tossed with cherry tomatoes "burst" over high heat, flavored with garlic, oregano, cayenne, and Pecorino Romano cheese

Tonno alla Menta

Fresh tuna marinated with garlic, white wine, lemon juice, fresh mint and sage, then grilled. We'll serve it with grilled polenta

Uva in Gelatina di Champagne

A very elegant and light dessert of champagne gelatin studded with green grapes

Instructors: Allison Bader and Amelia Hard

Date: Thursday, June 21 at 6:30 pm

Fee: $100