Back to All Events

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.