A taste of Calabria with Rosetta Costantino

Roll up your sleeves and leave your passport at home– Rosetta Costantino tours us through Italy in her monthly offerings here at the Artisan Baking Center!

In  this class you will get to make some of Rosetta’s favorite winter dishes. We’ll start with a delicious bruschetta topped with beans and winter greens.  You will learn how to roll pasta made with only flour and water and cut it into thick wide noodles topped with a tomato sauce flavored by succulent pork ribs.  A side dish of roasted peppers with breadcrumbs accompanies the pasta and we finish the meal with a traditional Calabrian walnut cake that also happens to be gluten-free.

Course Topics

Bruschetta con Fagioli e Rapini (Bruschetta with cannellini beans and broccoli rabe)

Maccheroni Larghi (Homemade wide noodles) with meat flavored sauce

Costate di Maiale con sugo di Pomodoro (Pork ribs braised in a fresh tomato sauce)

Peperoni con la Muddica (Red and yellow peppers baked with breadcrumbs)

Torta di Noci (Walnut cake)

Health & Safety Protocol

All course attendees and guests of the Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. Course instructors may also wish to request certain health and safety standards for their courses. Attendees will receive such requirements and current standards in a pre-class email 48 hours prior to the class date.

Please stay home if you’re experiencing any COVID-19 symptoms. Email us at [email protected] if this occurs. 

For Californians you can get your digital COVID-19 Vaccine Record here.

Instructor Bio

Cookbook author and teacher ROSETTA COSTANTINO was born and raised in Verbicaro, a small wine-producing hill town in Calabria, at the southern tip of the Italian peninsula. The family moved to the Bay Area when Rosetta was 14 years old, and though they settled into the fast pace of life there, they kept their traditions. They continued to grow their own produce, raise rabbits, make their own ricotta, and cure their own salsiccia Calabrese with spicy peperoncino from their garden. Even after she earned a chemical-engineering degree at the University of California Berkeley and went on to a successful career in Silicon Valley, Rosetta retained her love of her family’s traditional foodways. Rosetta shares her story, family traditions, and over 150 recipes in MY CALABRIA: Rustic Family Cooking from Italy’s Undiscovered South (November 2010). Written with San Francisco Chronicle food columnist and author Janet Fletcher ,and nominated for an IACP cookbook award, MY CALABRIA transports readers to this unique food culture of rustic, homegrown, and homemade foods. Rosetta’s second book focusing on the desserts of Southern Italy was published by Ten Speed Press on October 2013 and has also been nominated for an IACP cookbook award.