Michela Tartaglia will guide you step by step during the class teaching you how to shape cicatielli, a pasta from South of Italy. You will also learn how to make a traditional San Marzano and basil tomato sauce cooked in a Italian terracotta pot.
Michela Tartaglia will guide you step by step during the class teaching you how to shape cicatielli, a pasta from South of Italy. You will also learn how to make a traditional San Marzano and basil tomato sauce cooked in a Italian terracotta pot. At the end of the cooking class, we will enjoy our cicatielli in the spectacular atmosphere of Pasta Casalinga.
Michela was born and raised in Torino, the Piemonte region in the northwest of Italy, the city that carries the dichotomy of "blue collar" (FIAT) and the aristocracy (Savoia Principe of Piemonte). She has southern blood in her veins from the remote area of Irpinia, the inland of Naples, where her parents were raised.
Her passion with cooking is not academic; it is the observation and humble repetition of what her mother, Gina, and grandmothers, Rosa and Michela, taught. Coming from a farmers background, she made the natural decision of embracing the statement "we are what we eat." This is a life long philosophy.
Teaching cooking classes is a true passion, allowing her to share the tradition and sense of belonging to her motherland. She is involved in the Slow Food movement and she strongly embraces the philosophy of preserving the traditional and regional cuisine of her country. She has also worked as an Italian Country Editor for Allrecipes.com.
After the classical studies in Latin and ancient Greek at the renewed Ginnasio Vittorio Alfieri of Torino, Michela studied at Alma Mater Studiorum of Bologna where she pursued her Masters Degree in Philosophy in 2005.
In Seattle, Michela is an Italian language instructor at Bellevue College, Dante Alighieri Institute, South Seattle Community College, and Rosetta Stone.
The perfect sauce, a good pasta al dente and here you are. Dinner is ready! Bolognese is another 5 stars dish of my beloved Italy. Insalata Mista (optional Anchovies vinaigrette) Home made Bolognese with pasta Panna cotta
Join us as we roll up our sleeves and learn the traditional art of pasta making! Kids wil make pasta dough from scratch to roll out and create classic and unconventional ravioli!
Calling all pasta lovers! Know how to make fresh pasta by hand? Join us as we learn all the tips & tricks to turn you into a regular pasta aficionado. We’ll share our super delicious and easy signature pasta recipe.
In this workshop you will work with different wheat flours and explore pasta's regionality. You will come away with the sensorial markers needed to understand how to knead fresh pasta and roll it with a pasta machine or by hand.
If you want to learn how to make pasta, then this class is just what you knead! Over the course of five days, you will be getting your hands into dough to learn the ins and outs of pasta making.
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