Spring in Italy, (deep breath here) so many yummy thing to eat. In this class we explore 6 recipes. Each one speaks of the crossing over from winter to spring.
The Menu is
Boquerones with lemon oil
Parmigiano-Reggiano (winter milk) with La Vecchia 30th Anniversary condimento
Roasted cipollini onions and crimini mushrooms with garlic and basil oil
crusty bread for dipping and sopping.
Pasta with fava beans- fresh favas in a yummy tomato sauce
Pan sautéed Rainbow Trout with red wine vinegar sauce and Bomba beans
Crazy double chocolate gelato with Etruria bergamot oil and Fossil River flake sea salt