Exploring Calabria, the Toe of Italy’s Boot! (4/13/20)
Monday, April 13 @ 6:30pm
Hands-On Class (approx. 2.5 hours)
Join Chef Rob Santello in exploring another region of Italy, this time, the southern region of Calabria which is famous for its spicy and robust cuisine, emphasizing powerful ingredients like garlic, sun-dried tomatoes and red-hot chili peppers. Because of Calabria’s hot and humid climate, Calabrians have made an art of food preservation. Oiling, salting, curing, and smoking have come to define much of Southern Italian cuisine. In particular, cured meats and sausages are a staple of Calabrian fair. In this class, we will make chickpea pasta, pitta bread, polpette, swordfish and other dishes utilizing ingredients such as nduja, eggplant, calabrian chilies, and tropea onions to name a few.
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