Italian Regional Cuisine - Piedmont (Northern Italy)
A Regional Foods Class
Northern Italy is composed of eight very different regions, each with distinct culinary specialties. Northern Italian cuisine is heavily influenced by the French, German, Austrian and Eastern European cultures. Northern Italians pride themselves in creating delicious dishes based on the foods produced in their regions. You would find more risottos and polenta dishes than pasta. The North is also known for its amazing array of cheeses. Unsalted butter is called for instead of olive oil. Northern cooks use much less tomato, preferring to use more wine or broth as the liquid. Fresh herbs are must for flavor. Join Chef Thomas on this exciting culinary journey through the North.
Start by preparing Barolo Braised Veal with Cippolini and Portobello. This classic entrée will be paired with Northern Italian Beans with Pancetta and Sautéed Rapini with Gorgonzola. Panna Cotta with a walnut sauce will complete the meal with a rich and sweet finish.
IF YOU THOUGHT THE FOOD WAS DELICIOUS, THE WINES FROM THIS REGION ARE EXTRAORDINARY.
Our sommelier has selected the following wines from the Piedmont region of Italy to compliment your menu for an additional $25.
2009 Gianni Gagliardo, Fallegro, La Morra
2006 Tenute Cisa Asinari Dei Marchesi di Gresy, Monte Aribaldo, Dolcetto d'Alba
2005 Palladino, Bricco delle olive, Barbera d'Alba
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Note: We require that all students be at least 16 years of age to sign up for adult classes.
No alcoholic beverages will be served to anyone under the age of 21. Please bring identification with proof of age.


