Sep
26
6:30 PM18:30

Cannelloni with eggplant, parmigiano reggiano crema and Sicilian tomatoe basil sauce

Handmade pasta stuffed with eggplant, a light parmigiano cream, and a basil tomato sauce. This will remind you of eggplant parmigiana with a twist.

Pairing, Nero D’avola and Primitivo

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678

After the hands-on instruction, class members gather at the family-style table to enjoy the cuisine they have made.  Please note that Quinci Emporium’s staff does not provide restaurant services.

 

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Oct
4
6:30 PM18:30

Cocoa caramelle pasta with fig and shallots, gorgonzola dolce fonduta.

Handmade cocoa dough Caramelle pasta ( caramelle are shaped like mini cannelloni and then the ends are twisted). The bitterness of cocoa is a great addition to the sweetness of the fig and onions.

Pairing, Valpollicella ripasso

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678

After the hands-on instruction, class members gather at the family-style table to enjoy the cuisine they have made.  Please note that Quinci Emporium’s staff does not provide restaurant services.

 

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Oct
17
6:30 PM18:30

Sous vide duck risotto with orange sauce

We are going a little French with this dish without compromising the techniques of the perfect risotto. The risotto will be mixed with a flavorful duck ragú.

Pairing , Cotes-du- Rhone

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678

After the hands-on instruction, class members gather at the family-style table to enjoy the cuisine they have made.  Please note that Quinci Emporium’s staff does not provide restaurant services.

 

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Oct
24
6:30 PM18:30

Saffron gnocchetti Sardi with bone marrow sauce

So many incredible flavors in this dish. Starting with handmade gnocchetti Sardi ( malloreddus) with saffron and a bone marrow and lamb ragú.

Pairing, Jigar cabernet sauvignon

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678

After the hands-on instruction, class members gather at the family-style table to enjoy the cuisine they have made.  Please note that Quinci Emporium’s staff does not provide restaurant services.

 

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Nov
1
6:30 PM18:30

Chestnut polenta with ragu of pork and pork belly and poached egg

A little chestnut flour is added to the polenta. This gives a great and extra flavor to this dish. The eggs will be poached (uova al purgatorio) over the ragú before serving.

Pairing, Aglianico

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678

After the hands-on instruction, class members gather at the family-style table to enjoy the cuisine they have made.  Please note that Quinci Emporium’s staff does not provide restaurant services.

 

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Nov
8
6:30 PM18:30

Cavatelli with wild mushrooms, white ragu and pecorino.

This ragu is not tomato based, and it will nor take long to make. We will learn how to make cavatelli by hand but this sauce will go great with many other shapes of pasta like orecchiette or rigatoni giganti.

wine pairing Nero D’avola

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678

After the hands-on instruction, class members gather at the family-style table to enjoy the cuisine they have made.  Please note that Quinci Emporium’s staff does not provide restaurant services.

 


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Nov
14
6:30 PM18:30

Chestnut gnocchi, with chanterelle mushroom rustic sauce

At Quinci Emporium we love to cook with different flours. During the fall we make a great chestnut cake. This gnocchi are made with some chestnut flour witch it will give this dumplings not only a beautiful color but a nutty flavor. The chanterelle sauce is very simple and delicate.

Pairing, Nebbiolo

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678

After the hands-on instruction, class members gather at the family-style table to enjoy the cuisine they have made.  Please note that Quinci Emporium’s staff does not provide restaurant services.

 

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Nov
22
6:30 PM18:30

Braised Halibut with pistachio, preserved lemons and capers, stewed cannellini.

This dish makes me think of how great Tuscan food is and how beans and fish are such a wonderful combination. The fish is encrusted with herbs and pistachio paste, making this a great way to elevate a simple dish.

Pairing, Carricante

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678

After the hands-on instruction, class members gather at the family-style table to enjoy the cuisine they have made.  Please note that Quinci Emporium’s staff does not provide restaurant services.

 

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Dec
6
6:30 PM18:30

lamb and ricotta stuffed crespelle.

Lamb is often used in the south of Italy. Crespelle are Italian crepes. Ricotta is a great pairing with the lamb. This dish is rich and perfect for the holidays and winter nights.

Pairing, Cananau

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678

After the hands-on instruction, class members gather at the family-style table to enjoy the cuisine they have made.  Please note that Quinci Emporium’s staff does not provide restaurant services.

 

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Dec
8
10:00 AM10:00

Tortellini in Brodo

Learn how to make the perfect toretelini, a signature dish from Bologna, Italy. In clarified broth.

Pairing, Rosso di Montalcino

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678

After the hands-on instruction, class members gather at the family-style table to enjoy the cuisine they have made.  Please note that Quinci Emporium’s staff does not provide restaurant services.

 

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Sep
13
6:30 PM18:30

Ravioloni stuffed with branzino, with Marcella Hazan butter sauce.

Fresh handmade ravioloni that is stuffed with branzino fillet. It can also be stuffed with a variety of fish, like tuna or salmon.

We will start with tomato concasse and apply it to the Marcella Hazan famous butter tomato sauce.

Pairing, Anne Amie Pinot Noir, Vette Sauvignon Blanc

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678

After the hands-on instruction, class members gather at the family-style table to enjoy the cuisine they have made.  Please note that Quinci Emporium’s staff does not provide restaurant services.

 

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Sep
6
6:30 PM18:30

Heirloom tomato and burrata lasagne

Fresh tomatoes from Ohio markets, burrata from Italy and handmade pasta is what we will use to make this dish. This is our summer version of lasagne, perfect at room temperature, can be assembled ahead of time and enjoyed on a cool summer night with friends.

Pairing, San Leonardo Sauvignon, Nero D’avola

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678

After the hands-on instruction, class members gather at the family-style table to enjoy the cuisine they have made.  Please note that Quinci Emporium’s staff does not provide restaurant services.

 

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Jun
30
6:00 PM18:00

Lemon crab risotto with Zucchini blossom, lemon granita.

Warm weather risotto is possible and much welcome in our kitchen. Lump crab meat, lemon and stuffed zucchini blossom Roman style is what we are using to elevate this dish. My family recipe for granita is something that I cherish and love to share, it is simple and wonderfully balanced.

payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678


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Jun
21
6:00 PM18:00

Croxetti with pesto ,Farinata

Croxetti or corzetti is a medieval pasta from Liguria. Ligurian have a long tradition of making pasta. Croxetti are the most beautifully shaped pasta, they are small circle of dough with decoration stamped on. We will honor the traditional way of making pesto in class by using a mortar and pestle, a milder olive oil and the best basil Genovese. Hardly any garlic, this pesto Genovese is a mild and elegant sauce. Farinata is a simple garbanzo bean oven baked pancake with olive oil and sea salt.

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678


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Jun
14
6:00 PM18:00

Seafood ragout, nduja, linguine. Fiore di sale , olive oil, lemon gelato

This is a one-dish meal with a delightful ragout of seafood, and nduja. Nduja is a salumi from Calabria made with pork belly , shoulder, roasted peppers and spices. Slightly savory, the gelato that we will make has a rich flavor with a grassy finish.

payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678


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Jun
6
6:00 PM18:00

Tangy Pecorino custard and Timballo of eggplant

We are opening June with a timballo.  Timballo is a dish from another era it is different from region to region.The preparation dates back to the Renaissance, and a version filled with, among other things, goose, trout and candied orange peel was served at the Medici daughters' weddings. The best-known depiction is of a 19th century assemblage of chicken livers, hard-cooked eggs, sliced ham, chicken and truffles all baked together in a casing of macaroni and pastry in a fragrant, meaty sauce. Timballo had its moments of glory in the 1963 film with Burt Lancaster called "Il Gattopardo" (The Leopard) by Luchino Visconti and the film Big Night. Our version is more simple and approachable. A friend had a pecorino custard in during a trip in Italy , after describing it to me I came up with this individually baked custard made of 3 different pecorini. Serve it warm, or room temperature, with fig compote, orange or cherry tomato preserve.

We are celebrating Sicily in all her opulence by pairing 3 wonderful wines from the island.

 Please call Quinci Emporium for payment

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May
24
6:00 PM18:00

Individual lasagnette, tiny chicken meatballs, light bechamel. Cantucci with vino santo

Tiny and delicate chicken meatballs, flavored roast chicken jus and light béchamel with aged parmigiano will bind the layers together of this individual lasagne. The perfect cantuccino will be paired with a sweet wine.

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678


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May
18
1:00 PM13:00

WINE TASTING - A Taste of Italy

presented by Nicola Biscardi

(Maximum capacity of 24)

$35/person

La Meridiana Rose’ paired with flatbread of prosciutto and stracchino

Soave paired with yellow beats and fennel carpaccio and lemon zest vinaigrette

Chianti Classico paired fiore di sale focaccia topped with oven roasted tomatoes and finocchiona

 

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May
3
6:00 PM18:00

salmon with roasted ratatouille, saffron aioli, barley risotto. Kumquats granita.

Lots of roasted vegetables in this late spring version of ratatouille with a little more crunch then the traditional method. Fantastic also served on a crostino or cold polenta. We will finish the class with a Kumquat granita .

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678


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Apr
28
12:00 PM12:00

Spring vegetable polenta terrine, olive oil cake with fig sauce

Two classic Italian recipes in this class. Slow cooked polenta with layers of roasted vegetables and chunky Sicilian tomatoes sauce. The olive oil cake represents the simple beauty of Italian food by using just a few ingredients. Perfect menu for a spring lunch or summer dinner with friends.

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678


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Apr
26
6:00 PM18:00

Homemade orecchiette, romanesco cauliflower, pistachio Bronte pesto. Ricotta granita

The orecchiette shaped pasta are from the region of Puglia but the sauce is from my native island of Sicily where pistachio grow in abundance in the foothills of Mount Etna , Sicily’s emerald green gem.

Refreshing and bright granita is a simple and straightforward frozen dessert, ricotta will add the perfect balance and creaminess

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678


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Apr
12
6:00 PM18:00

Agnolotti with epoisses cheese brown butter, celery, apples and prosciutto. Chocolate budino

Silky pasta stuffed with a pungent French cheese ( Epoisses ) topped with crispy prosciutto, sweet apples and celery. Chocolate budino ( custard), garnished with Sicilian fiore di sale and Sardinian olive oil.

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678


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Apr
5
6:00 PM18:00

Open face saffron and squid ink ravioli with spicy lobster Bolognese

The big bites of fresh lobster with diced vegetables will be the sauce for the layers of homemade squid ink and saffron ravioli. Lots of colors in this dish that will be finished with a delicate broth.

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 Please call Quinci Emporium for payment

614 228 8678


IMG_5841.jpg
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Mar
10
12:00 PM12:00

LASAGNE ALLA BOLOGNESE

This rich, complex lasagna is typical of the region of Emilia- Romagna with freshly made spinach pasta, meaty bolognese sauce, silky besciamella and parmiggiano reggiano. 

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 please call quince emporium for payment

614 228 8678

 

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Mar
3
12:00 PM12:00

AGNOLOTTI, TORTELLINI CAPPELLETTI IN A CLEAR BROTH BACI DI DAMA

Agnolotti, cappelletti and tortellini in clear chicken broth. Unlike tortelliniagnolotti contain a filling with  salumi and chicken livers, while the shape can be round or  square.Typical of Mantova. Cappelletti are shaped like little heats and filled with parmigiano, ricotta and nutmeg.

Baci di dama are cookies typical of Piedmont, the region from the northwest of Italy, known for its hazelnuts. Piedmont is also rich in other delicacies such as chocolate, white truffles, and wines (Barolo, Barbera, Moscato D’Asti, Asti Spumante).

The name, baci di dama or lady’s kisses, originates from the cookie’s resemblance to two lips intent on giving a kiss.

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 please call quince emporium for payment

614 228 8678

 

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Feb
23
11:00 AM11:00

PIZZA NAPOLETANA LEMON CAPRESE CAKE

This dough will get you very close to the flavors of Napoli at home without using wood-fired oven. We will use san marzano tomatoes for the sauce, buffalo mozzarella from Campania region, the best olive oil and oregano from Sicily.

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 please call quince emporium for payment

614 228 8678

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Feb
17
12:00 PM12:00

STUFATO AL BAROLO (BRAISED BEEF SHOULDER) MASTERING POLENTA

 

Barolo is one of my favorite reds, a big wine, and full of flavors, aromas, and lots of tannins. By braising the beef in Barolo wine the beef will cook into melting tenderness creating a complex sauce .The beef will be served with creamy mascarpone polenta

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 please call quince emporium for payment

614 228 8678

 

 

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Feb
1
6:00 PM18:00

CHESTNUT PASTA WITH ZUCCA  AND SALSICCIA SPICED CHESTNUT CAKE 

 

Chestnut flour is high in calorie and was essential In the cucina povera (poor kitchen) of Tuscany. Chestnut flour is more expensive than it used to be and it is also known as sweet flour. This flour was turned into bread, cakes, pasta and porridge. We will celebrate this amazing flour in class by making fettuccine and ricotta ravioli and chestnut honey spiced cake that will become one of your favorite

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 please call quince emporium for payment

614 228 8678

 

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Jan
26
11:00 AM11:00

HOMEMADE CANNELLONI  CAPRESE CAKE  

Fresh homemade pasta, tomato sauces. Roasted vegetables, and buffalo mozzarella stuffed cannelloni. This style cannelloni from Sorrento will warm hour hearts. This recipe is Italian comfort food at its best. 

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 please call quince emporium for payment

614 228 8678

 

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Jan
18
6:00 PM18:00

TORTELLI DI ZUCCA , MOSTARDA, POLENTA CAKE

 

This dish is  from the city of Mantova Italy. Each tortello is stuffed with pumpkin, Parmigianomostarda di frutta, spices and crushed amaretti biscuits to create an intriguing sweet-meats-savory combination.

Simple butter and Parmigiano reggiano will be our topping. We will also make mostarda in the class. We will finish with a fragrant almond polenta cake.

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 please call quince emporium for payment

614 228 8678

 

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Jan
11
6:00 PM18:00

OSSO BUCO  RISOTTO WITH WINE REDUCTION  POACHED PEARS WITH WARM GANACHE

  

This is a rich  Italian stew from Lombardy literally translates to “bone with a hole” the bone-in vealshanks will give a rich flavor. Osso buco will be topped with gremolata. we will finish the class with a classic  risotto Milanese with a wine reduction.

Payment is due when you schedule for a class. You must notify us if you are cancelling your attendance at least four (4) days prior to the day of the class for a refund of no more than 50% of your payment. Otherwise, payment is non-refundable.

Classes are  $65.00 per person $75.00 with wine

 please call quince emporium for payment

614 228 8678

 

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Nov
11
2:00 PM14:00

Stuffed turkeywith homemade ricotta and spinach. Celeriac pure, apple torta della nonna.

Perfect for your Christmas or Thanksgiving. Homemade ricotta, spinach and pine nuts will be the stuffing for the butterflied turkey breasts. Celeriac pure with gremolata (gremolata is a chopped condiment made with garlic, parsley, lemon zest, and anchovy. Gremolata is the perfect umami). The Germans, the Jewish and the Italian have a variation on this cake or torta. This apple torta is dense and moist studded with a ton of apples. It will become one of your favorite fall cakes.

WINE PAIRING

DOMAINE ROCHE GUILLON BEAUJOLAIS

 

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Nov
4
2:00 PM14:00

Gorgonzola and hazelnut tortelloni, pumpkin veloute'sauce , fig almond tart.

 

We wanted to include pumpkin in our class.This is a delicious starter recipe. Homemade Tortelloni is stuffed  with sweet gorgonzola and hazelnuts, served in a creamy velvety  pumpkin veloute. Pastafrolla  is Italian for "short pastry", and it is the base most used for a variety of tarts and cookies. This dough will be the base for our crostata or tart.

WINE PAIRING

AMARONE

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Oct
28
2:00 PM14:00

Gnocchi with broccoli, mussels and clams. Malfatti with sage brown butter

A comforting and delicious dish, gnocchi is a soft dough dumpling made with flour and potato. We will serve it with a light clam, mussel and broccoli rabe sauce. Malfatti translates to "badly formed". These ricotta, spinach and parmigiano dumplings are delicious. Like gnocchi we will learn to use as little flour as possible to make a light fluffy dumpling. We will finish with the best beurre noisette, (a sauce of butter cooked until brown). Beurre noisette will become one of your favorite sauces. Keep it in your fridge and fry duck eggs for your Sunday special breakfast. 

WINE PAIRING

GAVI

MAUI SAUVIGNON BLANC

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Oct
7
2:00 PM14:00

Crespelle alla fiorentina, chocolate budino

Light and crispy crepes are going to be the  foundation for this savory dish. We will layer the thin pancakes with spinach, fresh homemade ricotta and pecorino from Sardinia. Perfect dish to be prepared in advance. We will finish by making the creamiest chocolate budino served with fiore di sale siciliano and DOP olive oil 

WINE PAIRING

CHIANTI CLASSICO CASA EMMA

GOVERNO SAN GIOVESE

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Sep
30
2:00 PM14:00

Saffron Malloreddus, sausage and fennel ragu' Biancomangiare.

Learn how to make gnocchetti Sardi a beautiful sausage and fennel ragu.

We will finish with a dessert from my childhood in Sicily, biancomangiare. Biancomangiare is a budino originated some time in the Middle Ages. Made with homemade almond milk, we will serve it with a fruit compote.

 $65.00 per person $75.00 with wine

WINE PARING

PRIMITIVO, ITALY

EASTON, AMADOR COUNTY ZINFENDEL

JIGAR, DRY CREEK VALLEY ZINFANDEL

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