Vikki DiMattia shares her passion for world travel with Venetian food from a local viewpoint. Learn to create Venetian dishes utilizing simple everyday ingredients and spices in this hands-on class to create cumin and cardamom-spiced meatballs served on greens with crostini, linguine with asparagus cooked in prosecco with onions and copious amounts of parmigiana served with prosecco-Campari spritz, peperonata alla Venezia - slow cooked peppers with anchovies and tomatoes, filet of sole with saffron sauce over sautéed spinach with raisins and pine nuts served with a Soave wine, plus fig and mascarpone cake.
Sat, Jun 6, 12 pm to 2:30 pm