Contemporary Italian Cuisine

Volt Center
CSP-ITALIAN-83875
Start Date:
End Date:
Price: $125
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Learn the flavors and traditions of Italy one region at a time in this four-week hands-on cooking series, taught by former Le Cordon Bleu instructor, Harry Haff. Each week, you’ll explore the cuisine of a different Italian region while preparing a contemporary dish that showcases its unique ingredients, techniques, and culinary heritage. Along the way, you’ll build practical cooking skills and gain confidence with authentic Italian methods. Featured regional dishes include: .Abruzzo: Fresh Tacconelle pasta with traditional Abruzzo tomato sauce .Liguria: Focaccia Taggiasca served with a classic regional spread .Sardinia: Fregola con le Arselle (toasted pasta with clams) .Emelia-Romagna: Pasta Bolognese In addition to preparing these dishes, participants will learn essential techniques such as fresh pasta making, dough preparation and fermentation, sauce development, and regional cooking methods. Each class concludes with the opportunity to enjoy the meal together. Students will work in pairs. Recipes are included. Participants should bring an apron, a chef’s knife and a paring knife.
Meeting time and location:
10/07/26 - 10/28/26
Wed 6p - 8p
Volt Kitchen , Room 104
Volt Center
205 First St, New Bern NC 28560

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