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.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!