Eat, Drink, Cook: Naples/Campania

Eat, Drink, Cook: Naples/Campania

with Kimberly Koharki, Michael Krondl

Location: The Kitchen
Price: $125.00
Date: Sun, Jun 13th, 12:00 PM - 4:00 PM
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This class is part of the Intermediate Cooking-package.

From the craggy subalpine hills of Piemont to the sunbaked slopes of Sicily, the foods and wines of Italy are a reflection of this ancient land’s climate, landscape and history. This hands-on series explores Italy’s classic regional cuisines and local wine styles focusing on the elements that make them unique. We’ll match the crisp and mineral wines of the Italian Tyrol (a.k.a. Alto Adige) with the rich smokiness of the region’s speck (smoked prosciutto). When we cook the classic specialties of Parma, Bologna, Ferrara we’ll pair them with Lambrusco, the trademark wine of the Emilia-Romagna, in addition to more of the region’s hidden gems. It is often said that a region’s wines are the best companion for the local cuisine. Nowhere is this more true than of the diverse cuisines of Italy.

Long ignored by foodies due to its rough and tumble reputation, Naples boasts some of the most delicious food and under-appreciated wines in Italy. The cuisine manages to do the impossible, blending a rustic gutsiness with refined sophistication. But anything is possible in Naples…if you know the right people. Our menu begins with a fresh mozzarella tasting and an antipasto of crostoni al tonno fresco (large crostini with marinated fresh tuna and tomatoes), spaghetti con zucchini (a deceivingly simple dish of crisp-fried zucchini and fresh mint), bracciole al ragù (beef stuffed with a sweet savory mix of prosciutto, pine nuts, raisins and provolone), Friarelli aglio e "oglio," (broccolini with garlic and oil), and finishes with Baba al Limoncello (lemon liqueur Babas with lemon cream). Along with your meal you’ll taste through a flight of obscure and delicious southern Italy wines. Fiano, Falanghina, Piedirosso, Taurasi! These names may not be familiar yet, but they represent some of the best values and most exciting flavors in the wine world today.
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Michael Krondl is a chef, cooking teacher and food writer. He has authored several books, most recently The Taste of Conquest: The Rise and Fall of the Three Great Cities of...read more
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After graduating from The Culinary Institute of America, Kimberly moved to New York City to work with celebrated Sommeliers in Manhattan restaurants such as Cafe Gray and...read more
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