If you’ve ever asked for lambrusco in Lecce, arancini in Alto Adige or pecorino in Parma, you’ll know that Italians are deeply allied to their region in terms of food culture and identity. In this class, we’ll investigate how history, culture and climate combine to make Italian regional cuisines so unique! We will also discuss the variety of pastas in Italy: fresh, dried, and why Italians don’t mix-and-match their sauces and shapes. Find out why, from knödel in Bolzano to sweet pastries in Sicily, Italy is a gastronome’s dream!
Duration: approximately 1.5 hours
Time: Weekdays, flexible
Groups of 10 or fewer: €55
Groups of 11 or more: €5 per person
This program is only offered to members of Friends of Spannocchia.