Italian Culinary Roots Veal Parmigiana April 25, 2024 6:15 p.m.

$70.00

  • Cotoletta alla Bolognese | Breaded Veal Cutlet with Prosciutto di Parma and Parmigiano Reggiano

Fresh Baked Bread and a Salad will also be served.

Origin: Emiglia Romgna | Bologn

In this new Cooking Series, we will be exploring an Original Regional Italian Dish that inspired its American Italian Counterpart.

I will give a brief history and evolution  of the dish, then students will participate nearly 100% hands-on in creating the final product!

 We will be using all scratch ingredients, along with professional techniques, that can be easily duplicated at home. This is a 2-hour class consisting of demonstration and 100% hands-on participation (what does this mean?).

 
Bring your favorite wine to sip during class! Wine also available for purchase.
Students will enjoy the completed dish at the conclusion of the class. 
 
Looking for a Private Class? click HERE!

Giving a Gift? Buy a Gift Card Instead- click HERE!

 

 

Please Note: Some classes may run longer depending on the size of the class and level of participation.

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