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Southern Italian Ricotta Desserts with Rosetta Costantino

February 4 @ 1:00 pm - 4:30 pm

Join the wonderful Rosetta Costantino as she teaches you how to make fresh ricotta and use it in making three traditional Southern Italian desserts:  Cannoli Siciliani, Migliaccio traditional dessert from Campania and Ricotta Gelato from Calabria. You will taste the ricotta warm just as it is made. It is to die for and be warned that you may not be able to eat store-bought ricotta again!

Course Topics

Homemade Ricotta

Cannoli Siciliani (Sicilian cannoli filled with homemade ricotta)

Migliaccio (traditional dessert from Campania)

Ricotta Gelato (dessert from Calabria)


COVID-19 Protocol

As an attendee, you will be required to provide proof of full vaccination against COVID-19. For the safety of our staff and guests everyone is required to wear masks when indoors. 

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     

Venue

Artisan Baking Center @ Keith Giusto Bakery Supply

Tickets

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Rosetta 2.4.22
$ 150.00
5 available

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