Polpette alla Napoletana: Crafting the Perfect Meatball

While in the United States, many savors in the juicy, tender delight that is meatballs on plate with spaghetti, it is quite different from its origin. In Italy, polpette or meatballs are eaten as the main course of a meal prepared in a simple manner which is either plain or in a light soup broth and vary in type of meat offerings from region to region ranging from turkey to fish. As a matter of fact, polpette are considered to be part of cucina povera or peasant food and are solely served in the household as opposed to restaurants. In addition, to varying in meats they also are prepared in different sizes from polpettone to polpettine. Join us in La Scuola to how create your own Italian meatballs with our Chef.

Note: Meatballs are made using Pork, Beef, and Veal.

In this class, guests will:
• Indulge in apperitivo to start the class, while learning about the origin of meatballs in Italy
• Discover how to make traditional Italian meatballs with seasonal and local ingredients.
• Participate in creating your own meatballs in the hands-on workshop activity and take them home to cook.
• Enjoy a dish featuring traditional meatball dish prepared by our Chef of La Scuola with complementary wine and prosecco.
• Take home adapted recipe and wine notes.

Host or Publisher Eataly Los Angeles