PROGRAM UPDATE: As of July 1, 2024, there is no longer a requirement for participants to take an 8-hour class. First-time participants can take the 4-hour class and repeat every three years to qualify for the discount.
Discover the flavors of Northern Italy in this hands-on cooking class. We’ll begin with spiedini alla Romana (mozzarella skewers) and prosciutto-wrapped melon, then prepare two risottos using Arborio rice - one with Parmigiano-Reggiano cheese and another with dried porcini mushrooms. A seasonal vegetable dish, cicorie alla griglia, will showcase grilled Belgian endives, zucchini, peppers and onions. Our main course is the classic Chicken Cacciatora, and we’ll finish the evening with homemade almond biscotti. A $17 supply fee is due to your instructor in class.
Laurel Severson is a former home economist in commercial food service and was a recipe tester and editing expert. She is a long-time Community Education instructor and students enjoy being actively involved in her classes.
Laurel Severson
