Umbria is known for its rustic and seasonal dishes, hearty enough for a working lunch and delicious enough for a 5-star dinner. Join Marie Rutherford for a trip to Umbia in this latest installment of our Exploring Italy series, where you’ll make minestra di ceci (brothy soup with chickpeas, herbs, and pecorino); strozzapreti al cinghale (handmade pasta with pork ragu); Castelluccio lentils with celery and braised fennel. You’ll wield some Italian liquid gold for a sweet finish with an olive oil and winter citrus cake before heading home to book your next Italian adventure.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.