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.
Love is in the air! We will show you how to make pasta dough from scratch and turn it into some tasty heart-shaped Ravioli. And if it can't get any better, we will sweeten your day with some delicious homemade chocolate truffles. Perfect for sharing with family & friends.
Ahhh, the power of pasta! Join us in making our rich pasta dough from scratch, and using it to create a trio of pasta shapes, each with its own sauce that is also made by the students.
In this class, you will get the chance to learn how to prepare a delightful Italian cuisine, featuring flavors from Italy’s eight northern regions. This is an introduction into the rustic and traditional palette that Northern Italians know and love.
Pasta Making class is offered by Flour + Water. With a menu that changes daily, the heart of the food program focuses on fresh, handmade pastas formed at Flour + Water Pasta Shop along with Neapolitan-style pizzas and seasonal antipasti.
Learn to properly make and roll egg pasta dough. Then learn to fill and shape Tortellini, Agnolotti and Ravioli. Following class, you will have the option of cooking one of your pastas to enjoy, or boxing all of them up to take home!
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