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.

Caponata di Carciofi

Baby artichokes braised with garlic, onions, capers, tomatoes, green olives, celery, and wine vinegar, served with semolina bread.

Penne con i Broccoli Arriminati

Imported artisanal penne pasta tossed with romanesco (green) cauliflower, white wine, anchovy, red onion, pine nuts, and currants.

Petti di Pollo all'Arancia

Chicken breasts simmered in a reduction of sautéed red onion, orange juice and zest, white wine, and rosemary. We'll serve it with soft polenta.

Coviglia al Caffè

A light, creamy, intensely flavored espresso custard, served chilled.

Instructors: Allison Bader and Amelia Hard

Date: Thursday, May 24 at 6:30 pm

Fee: $100