Italy’s artisanal ingredients are born out of centuries of tradition and the wisdom of tight-knit communities who learned how to the harness the local environment into a sustainable production of long-lasting provision.
DurationItaly’s artisanal ingredients are born out of centuries of tradition and the wisdom of tight-knit communities who learned how to the harness the local environment into a sustainable production of long-lasting provision.
Even though these products are globally available to chefs, they are still shrouded in mystery for many home cooks. Join Chef Viola Buitoni in the Napa Valley Vintners Theater as she demystifies iconic foods and invites you to open your mind and kitchen to their bold, inimitable flavor.
You’ll focus on three important ingredients—balsamico, burrata, and bottarga—through Viola’s personal stories, professional experiences, and demonstrations and tastings of simple recipes. You’ll get shopping tips and sources, and Viola will answer all your questions.
At the end of the event, you’ll receive a handout with the recipes and information on sourcing ingredients so you can try them in your own kitchen
Like all of us at CIA, you love everything about food. That’s why we created offerings just for you to release your inner chef, eat some amazing food, and celebrate special occasions.
Started in 1946, CIA has long been recognized as the world’s premier culinary college dedicated to excellence with world-class faculty from around the globe and state-of-the-art facilities. So, it was a natural step to bring our expertise to food enthusiasts—like you—who already recognize your passion for the art and craft of food, wine, and spirits. Learn more about our story and the history of CIA.
Imagine stepping into the same kitchens where renowned CIA alumni like Amanda Freitag, Michael Symon, Cat Cora, Grant Achatz, and Enrique Olvera first learned everything from proper knife skills to laminating the perfect croissant to the art of building flavor.
Now it’s your turn. Take a hands-on multi-day Boot Camp or single-day class with CIA chefs. Dine in our student-staffed, faculty-led restaurants. Create a memorable food-centric event. Plan engaging corporate meetings. Take your love for food to the next level! With unique offerings at campuses in Hyde Park, NY; downtown Napa, CA; St. Helena, CA; and San Antonio, TX—there is something for all food fans to enjoy.
At CIA, a not-for-profit college, more than 90 percent of our students receive scholarships and other forms of financial aid. Your patronage helps support this important priority, ensuring students can realize their dreams of attending the world’s premier culinary college.
The techniques of traditional pasta are explored in this class favorite. We start with mixing the dough then move on to rolling and cutting - trying out well known pasta cuts such as angel hair, pappardelle, fettuccine, and bow ties.
Join us for a Night in Italy. In this hands-on class you will learn how to make Gnocchi and Tortellini from scratch while enjoying some wine. You will leave this class with a full belly and with confidence to make your own pasta at home to impress your family and friends.
Learn how to make 3 kinds of fresh pasta from scratch! This class is suitable for cooks of all levels.
Learn to make hand rolled pasta – tagliatelle. A simple marinara sauce will accompany it. We’ll start with a creamy Caesar salad topped with crispy artichoke hearts and also enjoy some chocolate-dipped cannolis for dessert.
Discussion includes: achieving proper doneness in vegetables, rice and pasta, general rules and methods of cookery, seasoning, and serving.
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