Hands-on Cooking Class - Italy – Essentials of Emilia-Romagna Cooking | Saturday, 24. October 2020
This region which stretches between the Adriatic coast, northern Tuscany and the Po Valley is one of the most prolific agricultural regions of Italy. It is known for its pasta, balsamic vinegar, Parma ham and Parmigiano Reggiano cheese among a wealth of other products. While enjoying wines such Sangiovese and Barbera you will learn to make traditional dishes that include: brodetto fish stew, pasta Bolognese, chicken cacciatore with creamy polenta and warm zabaglione with Marsala wine for dessert.