Join Italophile Marie Rutherford as she leads you in preparing porchetta, a classic dish of rolled and stuffed pork, enjoyed throughout every region and town in Italy. Weaving in her stories of working in a family-run porchetta sandwich truck, Marie will guide you in making an at-home version of this dish, stuffing Calabrian chili, fennel seed, sage and rosemary into pork belly. You’ll score the pork skin and cook it to a burnished, crackling masterpiece and serve it alongside poached quince aioli; creamy polenta; fresh-baked focaccia; and late summer greens with roasted fennel and zucchini, fried sage, and lemon caper vinaigrette.

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.