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Holiday Desserts from Southern Italy with Rosetta Costantino

December 2, 2022 @ 1:00 pm - 4:30 pm

Join the wonderful Rosetta Costantino as she takes us on a tour of the desserts of Southern Italy. In this class we will make desserts that are typically prepared for the holidays in Southern Italy. We will bake two different cookies, Pezzetti di Cannella from Puglia and Mostaccioli from Calabria. We will also make bocconotti, pasta frolla filled with almonds, chocolate and Christmas spices, and an olive oil orange cake, and we will conclude with cannoli filled with homemade ricotta as they do in Palermo at Christmas time.

Course Topics

Pezzetti di Cannella (Little cinnamon cookies)

Mostaccioli con Mandorle (Honey cookies filled with almonds, cocoa and anisette)

Bocconotti (Tartlets filled with chocolate, almonds and Christmas spices)

Ciambella all’Arancia (Orange-scented olive oil cake)

Cannoli Siciliani (Sicilian cannoli filled with homemade ricotta)

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.

Categories: Baking Class, Beginner     

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Venue

Artisan Baking Center @ Keith Giusto Bakery Supply

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