We will travel throughout Southern Italy where you will learn how to make some of the dishes that are typically prepared in the fall months.
Crostone di Funghi (Toasted Italian bread topped with wild mushrooms sautéed in olive oil, garlic and parsley)
Pasta con zucca e salsiccia (Pasta with butternut squash and homemade sausage)
Tortiera di Patate e Funghi (Potatoes layered with wild mushrooms and breadcrumbs, parsley, garlic and pecorino cheese)
Peperoni ripieni della Casa Janca (Peppers stuffed with capers, tomatoes, flavored breadcrumbs)
Grano dei Morti (Cooked wheat berries topped with chocolate, nuts and pomegranate seeds)