Rustic Italian Cooking: A Taste of Southern Italy Campania & Sicily

Travelers to Italy may be surprised at the diversity of its regional cuisine. We invite you to spend two delicious culinary evenings with our native Italian cooking instructor exploring dishes from northern Italy. Each night a complete rustic Italian meal featuring an entree, side dish and dessert will be prepared and enjoyed together. Week one includes fresh cod fillets (topped with a fresh parsley and garlic sauce), grilled bell pepper and zucchini salad (tossed with a white wine vinaigrette including basil and oregano), cannellini bean salad (tossed with fresh fennel and herbs and a lemon garlic vinaigrette) and biancomangiare (cream pudding made with almonds and orange zest, served with poached fruit). Week two includes risotto con gamberi (shrimp risotto), swordfish (pan seared and topped with fresh olives and herbs), asparagus and carrot salad (dressed with a white wine vinaigrette) and espresso coffee granita (served with homemade whipped cream and cognac).

Rustic Italian Cooking: Lite Summer Salads Cooking with Class

Prepare and enjoy three traditional Italian style salads in this class taught by an instructor born into the Italian cooking tradition. Apprenticed in a specialty restaurant in Naples, Italy, she learned to create these Italian favorites using the freshest ingredients available.

The menu includes: orzo pasta salad (a dressed summer salad including fresh grape tomatoes, seasonal vegetables, olives and fresh basil); seafood salad (a mix of seafood and shellfish in a lemon vinaigrette, served chilled); panzanella (homemade toasted crouton salad with fresh cucumbers, tomatoes, red onions and a white wine vinaigrette).

Rustic Italian Cooking: Summer Antipasti Cooking with Class

Prepare and enjoy three traditional appetizers in this class taught by an instructor born into the Italian cooking tradition. Apprenticed in a specialty restaurant in Naples, Italy, she learned to create these Italian favorites using the freshest ingredients available.
The menu includes: two toppings for crostini (one spread made with fresh green olives, almonds, garlic and fresh herbs) and (the second, an artichoke pesto); two versions of bruschetta (one topped with radicchio sauteed in olive oil and garlic, then sprinkled with gorgonzola cheese) and (the second, a traditional Neapolitan style with fresh tomatoes and basil); zucchini fritters (dipped in yeast batter that includes pecorino cheese and chives, then fried until crisp).

ServSafe Certification

In this class students will learn the causes of foodborne illness and prevention. You will learn the food safety systems, the facilities cleaning and sanitizing, food safety regulations and employee training. You will take the ServSafe? certification test at the end of the day. Students passing the exam will receive a certificate as a ServSafe? Food Protection Manager.

You must purchase the required text new before the class. "ServSafe Essentials 5th Edition revised" with exam answer sheet. The book contains the prepaid answer sheet.
ISBN 978-1-58280-271-8. The book is available in the WCC bookstore. It is recommended that the student read through the book before the class. A photo ID is required to take the certification test.