Italian Holiday Dinner

The days between December 24th and January 6th are the highest holidays in Italy and, as tradition requires, Italians like to celebrate with lots of eating. Some of the dishes that are usually prepared date their origin back to ancient Greece and have been handed down from generation to generation.

In this class we will make a complete Italian holiday dinner, starting from snacks and appetizers and finishing with dessert. You’ll practice different cooking techniques, such as deep-frying and baking, and you’ll also learn
how to make Italian soups, salads, and stuffed pasta. Every dish will be thoroughly explained, discussing their historic context and why Italians
make these specific dishes for the holiday season.

Italian Holiday Dinner Menu:

• Fritto misto (arancini, potato croquettes, mozzarella, fried polenta and
• breaded eggplants) served with Apples, Carrots and Hazelnut salad.
• Minestra Maritata (ancestor of the Wedding Soup)
• Timballo di Paccheri (cheese stuffed Paccheri pasta standing in pie crust
• and topped with delicious ragú sauce)
• Struffoli (little deep fried dough-balls covered in honey) served with ricotta cheese mousse

At the end of the class we will sit around the table and dine together with a complementary glass of wine and homemade sourdough bread.

You’ll take with you all the recipes and any left-overs!

Wear your apron, and bring some extra drinks if you like.