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Holiday Desserts from Southern Italy with Rosetta Costantino

December 6 @ 1:00 pm - 4:30 pm

Join the wonderful Rosetta Costantino as she takes us on a tour of the festive sweets of Southern Italy. In this class we will make desserts that are typically prepared for the holidays.  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

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. 

Categories: Baking Class, Beginner     

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Artisan Baking Center @ Keith Giusto Bakery Supply

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