Eat, Drink, Cook: Sicily

Eat, Drink, Cook: Sicily

with Kimberly Koharki, Michael Krondl

Location: The Kitchen
Price: $145.00
Date: Wed, Sep 15th, 6:00 PM - 9:30 PM
Only 1 more seat available!
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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 four of 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.

This session focuses on the famed food and wine of Sicily. Here, you find all the flavors of the Mediterranean, of North Africa and Italy, of the Middle East and Spain. Our menu features sformatini di melanzane (roast eggplant and pepper “flan”), spaghetti al pesto delle Lipari (spaghetti with mint and tomato infused pesto), pescespada in salmoriglio (grilled swordfish with oregano) and granita di tarocchi (blood orange granita). When it comes to wines you’ll sample the best of Sicily’s indigenous grape varieties. From the fruity, generous Grillo to the searing acidity of Carricante, from the subtle and ripe berried Frappato to earthy, spicy Nero d’Avolas, you’ll taste all that this sun-drenched region has to offer.
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