Event

L'Ingegno in Cucina- The Delicious Economy of Italian Home Cooking

Mondays, January 9th, 23rd, and 30th, 2012

L'Ingegno in Cucina course is a three-part series that teaches the versatility and consciousness of Italian cooks. In each hands-on cooking lesson, instructor Viola Buitoni will highlight the use and reuse of ingredients, and instill in students the ability to become a bottom-of-the-fridge cook while staying on budget and eating well. Perfect lessons for the New Year!

To get the most out of the course, we suggest that participants attend all three classes. There are a limited number of single attendance tickets available for each class.

Classes include:

January 9th: "Il Pane Vecchio" -Old Bread
Throwing bread away can truly be a sin. Viola will show you how to properly store and handle bread for longest possible and teach you how to use it in simple, nutritious and budget conscious dishes once it is past its prime. Ever had panzanella? Old bread gets even more heavenly with winter ingredients!

January 23rd: "I Misteri del Risotto Perfetto"-The Mysteries of a Perfect Risotto
Nothing impresses as a well-executed risotto, nor it is easier, yet so many are terrified of tackling it. The aim of this session will be to debunk those fears. Viola will speak about the different kinds of rice suitable for risotto and the importance of good stock. You will learn kitchen tips for foolproof outcome and share a variety of flavors to grace risotto.

January 30th: "1001 Frittate"-1001 Frittatas
Frittate are the simplest and most delicious way to make good use of inexpensive seasonal vegetables as well as leftovers. In this class, you will learn an easy technique to yield a frittata that's perfect every time, not withstanding what goes into it, and also chat about the wondrous nutritional value of eggs and the differences between various types.