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I’ve always said that a good pizza will be my last meal on earth. I’m so crazy about pizza that years ago, I went all the way to Naples in Southern Italy just to eat a pizza at the famous Manuelina. It was definitely worth the trip.
My love of pasta doesn’t fall that far behind. One of the most comforting dishes on earth is a big bowl of steamy hot pasta topped with a robust tomato sauce and doused with grated parmagiano reggiano? There’s nothing like it.
Over the years, after countless trips to Italy, my bag of cooking tricks has grown and I can’t wait to share them with you!
We'll begin by making dishes like Fettuccine with Asparagus Ribbons, Maine lobster and Lemon Crème Fraiche and whole wheat fettuccine with the most decadent sauce of wild mushooms as well as extruded pasta, like Bucatini alla Amatriciana.
My Weir Dough recipe (get it?) for pizza recipe is pretty special, and I’ll share with you my latest technique for achieving the perfect crust in your own home kitchen create different toppings like Pizza with Shrimp and Spicy Aioli and Pizza with Broccolini, Hot Pepper and Fresh Pecorino. We’ll round out our menus with some delicious soups, salads, and of course, a dessert or two!
If you want to bring out your inner Italian and learn how easy it is to make the best pizza and pasta right in your own home kitchen, this is the perfect weekend for you!
Group size is limited and these classes sell out quickly.
* Transportation and lodging are not included. |
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