The Italian Kitchen: Spring Cooking of Rome

The Cooking School: Interactive Classes with Tastes

 
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  • April 25th, 2013

    The Italian Kitchen: Spring Cooking of Rome

    The Italian Kitchen: Spring Cooking of Rome

    Come April, the fragrant street markets of Rome brim with tender greens, purple artichokes and old ladies shelling peas to be sold at a premium to harried working women. The meat of choice is lamb and the city's inimitable ricotta graces savories and sweets of all kind.

    Menu:

    • Minestra di riso e fave (rice and favas soup)
    • Fritto di agnello e carciofi (fried lamb chops and artichokes)
    • Piselli al prosciutto (peas stew with prosciutto)
    • Budino di ricotta (ricotta pudding)

    $95 / person + tax