Italy by Ingredient: Pomodori! (Tomatoes)
Sat | Aug 24, 2019 | 3–7P
Teacher Viola Buitoni
Behold, the tomato. It began its journey in the New World before bobbing across the mighty Atlantic and into the hearts and kitchens of Italy, forever transforming the country's cuisine.
In this hands-on cooking class, Viola will guide you beyond the obvious uses of this quirky fruit - you’ll learn to Roast, Blister, Preserve and Stuff tomatoes for a wide variety of uses. We will taste the nuances of a fresh tomato sauce versus one that has been cooked. You will preserve some tomatoes to take home. We’ll also throw together some handmade pasta along the way.
Our class will conclude with a Summer celebration around the table, enjoying the mostly-vegetarian tomato feast you have just created, paired with wines, beer and non-alcoholic beverages.
Menu | Recipes
Pomodori in vaso
Orecchiette fatte a mano alla crudaiola
Handmade orecchiette with fresh tomato sauce
Uova al pomodoro
Eggs coddled in tomato
Pomodori al riso
Baked tomatoes filled with rice
Pappa col pomodoro
Bread and tomato soup
Pomodori al tonno e maionese
Fresh tomato filled with tuna and mayonnaise
Pomodori al gratin
Baked tomato with bread
Old bread and tomato salad
Sicilian tomato and almond pesto