This program is taking place remotely. If you have signed up, you will receive an email with details of how to access the program.
This class is taking place remotely. If you have registered for the class, you will receive an email with details of how to access it.
Take a virtual tour of Italy’s most beloved culinary contributions: savory, sweet, and poured!
This series of lectures by food historian Francine Segan will take a deep dive into the unique and inspiring food and drink that make the country of Italy such a wine and food lover’s dream. Learn about the regions, ingredients, and language of this magical country.
Mon, Apr 6: Italy’s Cheeses
Italy is one of the word’s more renowned cheese producers, with well over 300 unique types. Enjoy virtual tours of how cheeses, like Emilia-Romagna’s famed Parmigiano-Reggiano are made. Discover the stories behind Italy’s sheep milk pecorinos, tangy goat milk caprino cheeses, water buffalo mozzarella, and burrata. Learn how cook with authentic Italian cheese and how to create the perfect Italian cheese course. This class is taking place remotely. If you have registered for the class, you will receive an email with details of how to access it.
In case you’d like to create a tasting plate of 3 to 4 cheeses to enjoy during the presentation, among the many delicious ones we’ll be discussing are:
- Pecorino, sheep’s milk cheese
- Parmigiano-Reggiano & Grana Padano, aged cheeses
- Mozzarella & Burrata
Tue, May 12: Italy’s Coffee Culture
Taste different coffees and coffee drinks as you learn about their origins, how to make a perfect cup of brew, how to cook with coffee, and the history and traditions around espresso in this sure-to-be-lively class.