Rome in the Spring: Cooking & Wine

ID : 14954   
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CourseGraphic - Farro Porridge, a Rustic and Famous Roman Soup
- Saltimoccalla Romana (Chicken with Sage, Prosciutto & Pecorino)
- Bucatini with Guanciale, Hot Peppers & Tomatoes
- Tozzetti con le Niccole (Hazelnut Cookies)

As soon as winter breaks, the citizens of Rome shake-off the cold and return to doing what Italians everywhere do best - eating and drinking. Spring is the perfect season for celebrating the bounty of life and love through food! Join Diane Manteca and Adam Centamore for an evening of cooking alla Romana, with the Italian wine flowing like tourists to the Colosseum. As Caesar might have said, "Veni, vidi, comedi" -- I came, I saw, I ate!


Class Details

1 Sessions


MultipleInstructor :
2.Diane Manteca1.Adam Centamore 



Member Cost:


Materials Cost:


Registration Closes On
Friday, April 21, 2017 @ 11:59 PM

Schedule Information

Date(s) Class Days Times Location Instructor(s)
4/21/2017 Fri 6:00 PM - 9:00 PM Boston, BCAE  Map Diane Manteca  ; Adam Centamore