Winter Squash: From Appetizer to Dessert with Rosetta Costantino
November 15 @ 1:00 pm - 4:30 pm
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!
Share Rosetta’s love for winter squash making some favorite Southern Italian dishes featuring these versatile and delicious ingredients. Rosetta’s food is consistently delicious and her classes are always joyful. An afternoon cooking with her is an excellent way to spend time with friends and make new ones.
Class Menu
Fritelle di zucca (Calabrian Squash Fritters)
Pasta con zucca e salsiccia (Pasta with squash and Calabrian sausage)
Parmigiana di zucca (Slices of squash layered with tomato sauce, scamorza and parmigiano, baked)
Zucca in agrodolce (Slices of squash marinated with vinegar and mint)
Gelato de zucca (Pumpkin gelato)
Health & Safety Protocol
Incidents of Covid-19 are currently on the rise, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness.
Although masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at [email protected] if this occurs to speak with a class coordinator.
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. If there are any changes in this policy, all students will be notified immediately.
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.
Categories: Cooking Class, No Experience Necessary