Summer Desserts from Southern Italy 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!

Let’s celebrate summer with desserts found in the South of Italy. Participants in the class will work in teams to create delicious dishes, while being called to see demonstrations and important techniques Rosetta has mastered in her recipes. This is a social and active class that will make you feel as if you are cooking amongst family to create a spectacular spread. Grab a friend and get your seat for this class today!

Course Topics

Torta di Ciliege (Cherry almond cake)

Crostata al Caprino (Goat cheese tart topped with fresh berries)

Pesche con Crema (Peach shaped cakes filled with pastry cream)

Zabaione al limoncello con fragole (Fresh strawberries with limoncello sabayon)

Granita di more (Blackberry sorbet)

Health & Safety Protocol

Mask wearing and proof of vaccination are not required to participate in our classes. Students may wear a mask if they wish.

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. Any changes in the guidelines provided will be communicated to participants immediately.

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.