February - Emilia Romagia
The well-known cities of
the north central plains of the region of Emilia Romagna are the origins of some of the most famous
traditional Italian food. The thick, hearty ragu of Bologna, parmigiano from Reggio, the salt-cured meats of Parma, and
the sweet balsamic vinegars of Modena. The region stretches from the northern
wheat fields to the coast of the Adriatic Sea, which provides fresh seafood for
its culinary traditions.
This month we will start
with a vegetable and seafood fritter, Frittelle, followed by the preparation of a traditional Ragu
Bolognese. For our main course
butterflied chicken breasts with prosciutto and sage in a white wine reduction sauce.
I will be offering two
classes in February on Tuesday and Wednesday evenings the 18th and 19th at 6PM.
Ciao tutti!
1 comment:
Tu sei un bravissimo cuoco. Hai studiato a NYU come me.
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