The cuisine of Lazio is characterized by the simplicity of the traditional dishes and the use of very poor ingredients, sometimes misunderstood in all those restaurants that try to imitate this cuisine: this is the case of the “gnocchi alla romana” which are made of semolina and not of potatoes. In contrast to other regional culinary traditions, Lazio has maintained its characteristics over time, with only some slight influence of the Jewish community. We will taste pasta e ceci, spaghetti alla carbonara, bucatini all’amatriciana con cinghiale and cheeses. We will sip on Orvietto, Cesanese and Petit Verdot.
This class meets in the Culinary Arts Center in the Education Wing.
Please provide the names of additional attendees in the Order Notes section upon checkout.