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 staff, guests, and their loved ones at home, 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. All guests will be required to wear a mask during instruction regardless of vaccination status. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 14 days, you will need a negative covid test to attend class. If you are sick, please stay home. Thank you for your help keeping each other and our staff safe!
Itching to get back into the Pantry kitchen, but still feel hesitant about the end-of-class dinner party? We get it! We are happy to pack up your meal at the end of class for you to enjoy at home. We’ll check in at the start of class to see what you’d prefer!