Learn to cook a fantastic Italian Feast using classic and modern recipes, from focaccia bread originating from Rome, Panzanella salad from the Tuscan region, Risotto Milanese learn the importance “mantecatura”  when finishing dishes from the Lombardy region.

Complete the feast with a modern Napolitana tomato sauce, understanding its variety of applications with an Aubergine parmigiana from Sicily.

Finish with something sweet with a panna cotta from the piedmont region using seasonal rhubarb and white chocolate suitable to complete any dinner party

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