La Cucina Piemontese (Food of North West Italy) Class 21st Jan

Fringed by the French and Swiss Alps and renowned for its dedication to slow food, Piemonte is a paradise for foodies. Given the northern climate, butter and cream, meat, cheese, canned fish and red wine are naturally prominent in the cooking.

You’ll learn how to make some of the typical dishes from the region – hearty and warming Bagna Cauda and rich cheese Fonduta for dipping vegetables and breads, Lonza tonnata – a tender pork loin with tuna sauce and Panissa – a robust Barolo risotto with beans and cured sausage.

Not forgetting desserts, we’ll make a delicious Torta di nocciole with hazelnuts (Piemonte is the home of Nutella and Ferrero Rocher) and a perfectly smooth panna cotta.

With guidance and demos from Tania, this is a hands-on class with group and individual work. Tasting along the way, all the dishes will come together to be enjoyed sharing-style with the rest of the class.

Ingredients include: Meat, fish, dairy, eggs, garlic, nuts, mustard, gluten

Complementary glass on arrival

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