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Hand Rolled Pasta with Rosetta Costantino
Hand Rolled Pasta with Rosetta Costantino
Spend the day with cookbook author and teacher Rosetta Costantino and learn to shape traditional pasta from many regions of Southern Italy, made with only durum wheat flour and water. Using only your hands you will shape the dough in various shapes such as cavatelli, orecchiette, busiati, fusilli, gnocchi, lorighittas and more. This is a... Read more »
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Laminated Brioche with Nicole Plue
Laminated Brioche with Nicole Plue
Advance your baking skills and deepen your understanding of the lamination process with this hands-on class making Laminated Brioche or Brioche Feuilletée. a rich, soft, flaky dough with beautifully articulated layers that can be used for both sweet and savory pastries. We’ll use an enclosure and folding sequence different from croissant or kouign amann to... Read more »
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Pizza Romana with Michael Kalanty
Pizza Romana with Michael Kalanty
Join us for hands-on pizza making with Chef Michael Kalanty. Fresh from his visit to Rome, Michael is excited to share principals and techniques he has learned firsthand with a style of Pizza making that is truly one of a kind. "If the rectangular shape of Roman pizza doesn’t surprise you, you’re sure to raise... Read more »