|
 Home chefs can learn the secrets of making great pizza or handmade pasta from the experts at Cantinetta Piero.
Hands-on classes (photo album) are scheduled throughout 2011. Participants will work in the kitchen of Cantinetta Piero directly with chef Craig DiFonzo as he teaches a variety of pizza and fresh pasta making techniques for easy use in the home kitchen.
Limited to 10 people, participants in the “Pizza Secrets Class” will learn about proper heat, making great dough, stretching and shaping pizza, different toppings to consider and other secrets for making one of the world’s favorite foods.
“Pizza Secrets Classes” in 2011 are scheduled for:
* January 25
* February 22
* March 22
* April 19
* May 24
* June 21
* July 26
* August 23
* September 27
* October 25
* November 29
* December 20
Participants in the “Pasta Secrets Class” will learn the simple “labor-of-love” techniques of making handmade pasta dough, rolling out the dough, cutting it into shapes, what sauces go best with different pasta shapes and how to cook perfect al dente pasta.
“Pasta Secrets Classes” in 2011 are scheduled for:
* January 25
* February 22
* March 22
* April 19
* May 24
* June 21
* July 26
* August 23
* September 27
* October 25
* November 29
* December 20
All the classes take place on Tuesdays from 11:00 a.m. - 12:30 p.m. The cost for the “Pizza  Secrets Class” is $45 per person, per class (plus service fee and tax), and includes a Cantinetta Piero chef’s apron. The cost for the “Pasta Secrets Class” is $55, per person, per class (plus service fee and tax) and includes an apron.
Overnight accommodations at Hotel Luca are available at a special “Secrets Class” rate based on availability upon request. Reservations are required and may be made by calling 707-299-5015.
|
