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Italian Trattoria, Ristorante and Regional Favorites
| | Classes are 3 hours/ 125. per person/ per class/ inclusive
CLICK HERE: Payment and Class Registration Form
Ristorante Italiano-Lombardia/ (125.) per person/ 3-hour class
Casseruola di Polenta al Forno
Baked polenta casserole layered with
Fontina and Grana Padano cheeses
Carciofi Bolliti con Vinaigrette
Globe artichokes simmered in
lemon-bay-balsamic broth with mayo and herbed-garlic vinaigrette
Tacchino Brasato ai Funghi e Rosmarino
Turkey legs and thighs
braised in a luscious red wine sauce with pearl onions, rosemary, thyme and porcini
mushrooms.
Granita di Melograno
Chilled
pomegranate granita with rose water, lime juice, mint and pomegranate arils
Ristorante di Roma/ (125.) per person/ 3-hour class
Carciofi Bolliti con Vinaigrette
Globe
artichokes boiled in lemon-acidulated water served with Italian
vinaigrette
Abbacchio alla Romana
Traditional Roman style Lamb stew, braised in meat stock, red wine, carrots, onions and herbs.
Gnocchi di Polenta al
Forno
Roman
style cornmeal polenta gnocchi, baked in disk shapes with herbs and melted
butter
Biscuit
Tortoni
This frozen dessert is a cross between ice cream and mousse, made with fresh cream, rum, crushed amaretti
cookies, maraschino cherry and almonds.
La Trattoria Milano/ I (125.) per person/ 3-hour class
Asparagi e Peperone Rosso
Asparagus and roasted red bell pepper salad
Conchiglione Farcite
Pasta shells stuffed with ricotta cheese, herbs and baked in tomato sauce
Bocconcini di Pollo
Chicken breast roulade stuffed with prosciutto, fontina cheese and sage
Tiramisu
Espresso soaked lady
finger torte, layered with Marsala sabayon cream, Mascarpone and finished with a dusting of cocoa powder
La Trattoria Piemonte/ II (125.) per person/ 3-hour class
Broccoletti Piccanti
Sautéed broccolini with garlic and chili flakes
Gnocchi
con Salsa di Pomodoro
Potato gnocchi
with savory tomato-basil sauce
Bocconcini di Pollo
Chicken breast roulade stuffed with prosciutto, fontina cheese and sage
Tiramisu
Espresso soaked lady
finger torte, layered with Marsala sabayon cream, Mascarpone and finished with a dusting of cocoa powder
La Trattoria Calabrese III / (125.) per person/ 3-hour class
Insalata di Melanzane
Roasted eggplant slices, mint, lemon juice, olive oil and rocket
Cozze Ripiene
Stuffed mussels with bread crumbs, garlic and herbs
Farro al Tonno e Pomodoro
Farro with tuna, tomatoes, capers and herbs
Cannoli Pronto
Cannoli shells
filled sweet ricotta, chopped chocolate, orange zest and pistachio
La Trattoria-Flavors of Tuscany/ IV / (125.) per person/ 3-hour class
Panzanella
Tomato-cucumber-pepper, fresh basil and torn bread salad
Farfalle con Piselli
Butterfly pasta with peas, pecorino cheese, scallions and truffle oil
Arista alla Fiorentina
Rolled pork roast, Florentine style with herbs and garlic
Crostata di Frutta Fresca
Rustic Fruit Tart baked in a flaky crust.
La Trattoria Siciliana/ V/ (125.) per person/ 3-hour class
Insalata di Arance e Cipolle
Orange, red onion and watercress salad
Vongole “al Corsaro”
Spicy “pirate style” steamed clams in a tomato-wine broth
Orecchiette con Cime di Rape
Little ear pasta with Italian sausage, broccoli rabe and pecorino cheese
Biscotti
Twice-baked anise, almond and lemon flavored cookies
Italiano Classico! Sienna Nights/ Menu 1: (125.) per person/ 3-hour class
Tubetti pasta with crushed tomato, pecorino, rocket and fresh basil
Piccata al Limone
Sautéed chicken scaloppini with a white wine, lemon-caper-butter sauce
Peperoni all’olio
Bell peppers, fire roasted marinated in olive oil, chili flakes, vinegar and fresh herbs
Crostata di Pere
Pear tart, baked in puff pastry shell with a layer of almond cream and finished with an apricot glaze.
Italiano Classico! The Veneto/ Menu 2: (125.) per person/ 3-hour class
Risi e Bisi (Risotto)
Arborio rice, slow cooked in white wine, low sodium chicken broth, pancetta and sweet peas.
Filetti di Pesce al Cartoccio
Fresh fish baked in parchment paper w/ basil-parsley pesto, fennel, olives and sundried tomatoes.
Radicchio Trevisano al Forno
Radicchio baked in Balsamic vinegar with a swirl of olive oil, brown sugar, salt, pepper and shaved parmesan.
Watermelon Granita or Mixed Berry Granita (depending on season)
Icy fresh watermelon-prosecco granita with a touch lemon, fresh mint and berries
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