Naples is a chaotic and riotous city, famed since antiquity for its glorious bay and fabulous vegetables grown in the rich volcanic soil that surrounds Mt Vesuvius.  A cuisine built around seafood and those delicious vegetables but also the home of dried pasta its one of those cities everyone should see at least once.

$150/$400 for 3 classes

Rome, the eternal city with 3000 years of traditions weaving through its culinary landscape is also always changing.  Many of the dishes we think of as most authentically Roman only came about a 100 years ago when peasants from the Abruzzi region moved to Rome and began operating humble trattorias where they served the basic pastas of their pastoral territory.  Other dishes harken back to the history of the Jews in Rome going all the way back to King Herod.  That said Roman food is not static and on a recent visit I was delighted to find an exciting revaluation of historical dishes and a new freedom to incorporate ingredients from away.  In this class we will learn how to cook classic dishes in a modern way starting with polpettine di bollito-bread fried croquettes filled with braised meat, a perfect and classic carbonara and a new twist on pollo ai pepperoni, roast chicken with peppers

$150/$400 for 3 classes

Tuscany, perhaps the best loved and best known region of Italy is where Sara’s family home and olive farm are.  It’s a cuisine that is based on the lush olive oil produced in the region with a deep appreciation of seasonal ingredients.  In this class we will learn to make sformato, a savory custard frequently served for an appetizer, Pici a very distinct micro regional hand rolled spaghetti and rabbit one of the most quintessential meats eaten there

$150/$400 for 3 classes