Italian Trattoria, Ristorante and Regional Favorites

Ristorante Italiano-Lombardy/ (135.) 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 Italiano Sienna Nights/ (125.) per person/ 3-hour class
La Bandiera
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.

Ristorante Italiano/ The Veneto/ (135.) per person/ 3-hour class
Risi e Bisi (Risotto)
Arborio rice, slow cooked in white wine, chicken broth, saffron, pancetta, roasted peppers and sweet peas.
Filetti di Pesce al Cartoccio  
Fresh fish (Branzino, Perch or Bass) 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.

Ristorante di Roma/ (135.) 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 w/ 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/ (135.) 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/ (135.) 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.

Saltimbocca di Pollo

Sautéed chicken breast, baked with a layer of prosciutto, sage and mozzarella cheese.

Tiramisu

Espresso-soaked lady finger torte, layered with Marsala sabayon cream, Mascarpone and finished with a dusting of cocoa powder.

La Trattoria Calabrese III/ (135.) per person/ 3-hour class
Insalata di Melanzane
Roasted eggplant slices, mint, lemon juice, olive oil and rocket.
Cozze Ripiene
Stuffed mussels with breadcrumbs, garlic and herbs.
Farro al Tonno e Pomodoro
Farro with tuna, tomatoes, capers and herbs.
Cannoli
Crisp cannoli shells filled sweet ricotta, chopped chocolate, orange zest and pistachios.

La Trattoria-Flavors of Tuscany/ IV/ (135.) 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/ (135.) 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.