Cooking Class

Italian Cooking Class – November 2014

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cordon bleu di maiale, pork, italian ham, fontina
+ spinaci alla romana, spinach, raisin, pine nut

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tagliatelle ai funghi misti, shimeji, maitake, oyster mushroom, baby portobello, dried porcini

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cheese tasting: Pecorino Romano, Parmigiano Reggiano, Provolone, Taleggio

Wine: Seal Beach Winery’s Red

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strudel di mele

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Apple Strudel

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