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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