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DTSTART;TZID=America/Los_Angeles:20260508T130000
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UID:744011-1778245200-1778257800@centralmilling.com
SUMMARY:A Taste of Puglia with Rosetta Costantino
DESCRIPTION:Join Chef Rosetta for a culinary journey to Puglia—the sun-drenched heel of Italy—where we’ll explore some of her favorite traditional dishes from this beautiful southern region. \nIn this hands-on class\, you’ll learn how to shape orecchiette\, Puglia’s signature pasta\, which we’ll pair with a pesto made with fresh fava beans. We’ll fire up the grill to make Bombette—irresistible little pork rolls filled with gooey\, melted cheese that burst with flavor. Then\, we’ll prepare pitta Salentina\, a specialty from the Salento area\, and Taralli Pugliesi\, a delectable traditional bread snack. To finish\, we’ll indulge in a sweet treat from Lecce: Pasticciotto Leccese\, a flaky pastry shell filled with rich pastry cream. \n\nOur menu: \n\n\nTaralli Pugliesi (Traditional bread snack of Puglia)\nOrecchiette con pesto di fave (Handmade traditional fresh pasta tossed with fresh fava bean pesto)\nBombette Pugliesi (Grilled pork rolls stuffed with cheese and parsley\, garlic)\nPitta Salentina (Potato pie stuffed with onions\, tomatoes\, anchovies\, capers and olives)\nPasticciotto (Short pastry tart filled with pastry cream)\n\n  \n\n\n\n\n_____________________________________________________________________________________ \n\n\n\nInstructor Bio\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. 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.
URL:https://centralmilling.com/class/a-taste-of-puglia-with-rosetta-costantino/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/02/Orecchiette-con-pesto-di-fave-scaled.jpg
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DTSTART;TZID=America/Los_Angeles:20260514T090000
DTEND;TZID=America/Los_Angeles:20260514T150000
DTSTAMP:20260512T172950Z
CREATED:20251216T170051Z
LAST-MODIFIED:20260512T172950Z
UID:736272-1778749200-1778770800@centralmilling.com
SUMMARY:1 Dough: 2 Styles of American Pizza with Leah Scurto
DESCRIPTION:In this class you will learn how to manipulate fermentation and maturation to make 2 of the most popular American pizza styles using just 1 dough. Spend the day with 5-time Pizza Champion Leah Scurto of PizzaLeah.  She’ll show you how to master two popular pizza styles:  California Artisan\, and the thick\, crunchy pan pizza found in Detroit.  You’ll enjoy a working lunch with the pizza you make in class.  \n\n\n  \n\n\n\nInstructor Bio\nLeah Scurto first started making pizzas in 1997. She spent years honing her skills working in a small Bay Area pizza chain called\, Pizza My Heart. In mid 2018\, Leah branched out on her own and began the process of creating Pizzaleah.  Since opening in March 2020\, Pizzaleah has been included multiple times on the San Francisco Chronicle’s list of the 25 Top Restaurants in the San Francisco Bay Area. Leah has competed in pizza competitions across the United States and Italy. She is 5-time pizza champion and in 2022 she was featured on Hulu’s original show\, Best in Dough. In 2021 She was recognized as one of Pizza Today Magazine’s Rising Stars of the Pizza Industry. Leah has also had the honor of judging international pizza competitions. She also teaches pizza-making classes and works as a restaurant/pizza consultant.
URL:https://centralmilling.com/class/1-dough-2-styles-of-american-pizza-with-leah-scurto-6/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,No Experience Necessary,Pizza
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/12/PhotoEmmaKMorris-00641-125x125-2.jpg
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