07/18/24 Cooking Class Hands On: Cacio e Pepe Agnolotto, Sugo Oli Friggone, w/ Parmigiano Reggiano Crumble

Join us for our hands-on class as we make Cacio e Pepe Spiral Agnolotto with Sugo  Friggone and Parmigiano Reggiano crumble. This dish is one of our favorites because of the beautiful spiral design. It's also a combination of Bologna and Piemonte origins.

Thursday, July 18th

5:30pm to 7:30pm

Wine Update:

Great food deserves great wine! Beginning on May 19th we will still suggest the wine from our Quinci selections that pairs well with the food we are preparing for class, but also permit you to choose otherwise from our selection. If you wish to have wine tastings with the meal, the cost of each bottle will be in addition to the class fee. Bottles of wine not fully consumed will be corked for you to take home.

Per usual, we do not allow outside wine to be brought into the shop, since we have a wonderful selection of our own for sale.