Italian Culinary Roots Veal Parmigiana July 11, 2024 6:15 p.m.
$70.00
- Cotoletta alla Bolognese | Breaded Veal Cutlet with Prosciutto di Parma and Parmigiano Reggiano
Fresh Baked Bread, and Salad will also be served.
Origin: Emiglia Romgna | Bologna
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!
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.
In stock
-