Italian Culinary Roots Veal Parmigiana July 11, 2024 6:15 p.m.


  • 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 | 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?).

Students will enjoy the completed dish at the conclusion of the class. 
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Please Note: Some classes may run longer depending on the size of the class and level of participation.

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