Hands-On Tuscany in the Spring

Learn how to prepare a mouth-watering, Italian seasonal feast in this hands-on class.

Menu:

• White Pizza with Artichokes, Prosciutto and Arugula 
• Tuscan Salmon with Spinach and Roasted Red Peppers  
• Warm Farro Salad with Basil and Oven-Dried Tomatoes
• Panna Cotta with Macerated Berries  

Skills covered in class:

• Getting familiar with Italian ingredients
• Working with pizza dough
• Baking on a pizza stone
• Selecting and sautéing fish
• Determining fish doneness
• Working with fresh herbs
• Working with farro
• Balancing flavors
• Working with gelatin
• Macerating fruit

In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.

Want to see more classes? Visit thechoppingblock.com.