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Cooking classes, Italian
2 to 10
6:00 PM (2.5 hours)
This dish is very popular in Rome and incorporates San Marzano tomatoes with pancetta, chili flakes, red onion and Pecorino Romano.
The very popular and iconic dish of egg, guanciale, Parmigiano Reggiano, Pecorino Romano and pasta cooking water. I will show you how to prepare this dish in an authentic manner (no cream!) and teach you the techniques to prepare it with confidence.
Learn how to make this very spicy and also sweet and savory dish of San Marzano tomatoes, anchovy, pine nuts, currants, capers, chili flakes and white wine.
I created this dish as an answer to a cold and foggy San Francisco night. It is inspired by the famous pasta sauce made with vodka, tomato and cream. It's incredibly simple and yet evokes praise and admiration from all.
This is one of the most simple pasta dishes in all of Italy and yet it is also one of the most difficult to construct properly. I will show you the techniques for bringing this together in a flawless manner.
This dish originates in the northern Spanish region of Cantabria in the town of Santander. It is a fantastic dessert.