THIS CLASS HAS BEEN CANCELLED
For centuries Italy consisted of separate republics, each with different culinary (cooking) customs. These varying cooking practices, which were passed down from generation to generation, contributed to the diversity of Italian cuisine. Italy’s neighboring countries, including France, Austria, and Yugoslavia, also contributed to differences in the country’s cuisine.
Italian cuisine combines the health benefits of a Mediterranean diet with a wide choice of seasonal ingredients and regional flavours that were passed down for centuries from generation to generation. Explore the wonderfully diverse and delicious world of Italian food during this series dedicated to the flavours of the Mediterranean. After the cooking is complete, take off your apron and savour the results of your labour with a glass of wine. Perfect for the beginner to intermediate home cook.
Instructor: Eli Silverthorne
Wednesday, April 1 | 6:00 – 9:00pm
$80 per person (+ service fee*)
This class is eligible for the Flavours of the Mediterranean Spring Series Pass.
Passes for sale until April 1, 2020
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