Join us on a tour of the different regions of our favorite food-obsessed country! This spring Abby Canfield will take us to Rome, where she’ll teach us about the local flavors, techniques, and traditions. You’ll make fiori di zucca (fried zucchini flowers stuffed with cheese and anchovy); cacio e pepe with spring peas and homemade tonnarelli pasta; suppli al telefono (fried tomato basil risotto filled with mozzarella); and carciofi alla Roman (wine-braised artichokes with fresh herbs).
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