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SUMMARY:Zucchini Appetizer to Dessert – Recipes from Southern Italy
DESCRIPTION:Spend the afternoon with Rosetta as she shares with you the many ways to cook zucchini at the peak of the season\, from appetizer to dessert with some of her favorite recipes from her cookbook My Calabria and other regions of Southern Italy. \n\n\n\n\n\n\nCourse Topics\n\n\n\n\nAppetizer\nFrittelle di zucchine (Calabrian Zucchini fritters)\n \nMain \nPasta con Crema di Zucchine (Pasta with zucchini and fresh herbs sauce)\nInvoltini di Zucchine (Zucchini rolls filled with ricotta and baked with tomato sauce)\nZucchine con la Menta (Zucchini marinated with oil\, vinegar\, mint and garlic) \nDessert \n\n\n\nTorta di zucchine al cioccolato (Zucchini flourless chocolate cake\n\n\n\n\n\n\n\n\nCOVID-19 Protocol\nAll 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. \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \nFor Californians you can get your digital COVID-19 Vaccine Record here. \n\n\n\nInstructor Bio\n\n\n\nCookbook 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. \nRosetta 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.
URL:https://centralmilling.com/class/zucchini/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2022/01/My-Calabria-e1641580120795.jpg
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