In this class you will learn step by step how to obtain the ink from fresh squids and make traditional Italian risotto, cooked with PNW mussels and calamari. At the end of the class, we will sit down and enjoy our dish in the beautiful atmosphere of Pike Place Market
In this class you will learn step by step how to obtain the ink from fresh squids and make traditional Italian risotto, cooked with PNW mussels and calamari. At the end of the class, we will sit down and enjoy our dish in the beautiful atmosphere of Pike Place Market
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.
Join experienced pasta maker Chef Donna as she shows you the secrets behind making your own homemade pasta and gnocchi! In a remake of this popular class, you will learn how to make dishes from four regions of Italy along with delicious sauces to round out your meal!
Pasta tastes 100x better when it’s freshly made! Come learn how to elevate your pasta dishes with fresh noodles and ingredients!
Ready to never buy premade pizza dough ever again? With a couple tips, tricks and the right ingredients, you'll put pizza delivery businesses to shame. We're making a Neapolitan style pizza dough, a raw Neapolitan pizza sauce and turning it all into something special!
Chicago has some of the best food in the country and we’re here to teach you all the secrets! In this class, join Chef Julianna as each student will learn to make homemade Italian beef, fresh bread and homemade fresh giardiniera.
Class with the international pastry chef Cesar Yukio. He will teach you the unique pastry techniques to create the perfect recipes.
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