Rome at Home: Recipes from the Cucina Romano

All roads lead to Rome, or so the saying goes. Roman cooking is, at its essence, the confluence of flavors and ingredients from all over Italy and the Mediterranean. In this hands-on class, you will learn to make three classic Roman recipes. Join chef-instructor and food writer Shawnie Kelley as she guides you through making homemade pasta dough that will be cut into spaghetti for pasta carbonara, one of the four classic Roman pasta dishes. The silky creamy pasta comes together easily with egg yolks and pecorino Romano, a sharp sheep’s milk cheese that forms the base of the sauce, tossed with bacon and black pepper. We’ll balance the rich pasta with misticanza alla Romana, a vegetable-laden salad using the freshest leafy greens and seasonal vegetables tossed in lemony vinaigrette. For dessert, we’ll make ricotta cheesecake topped with sour cherries, a culinary legacy of Rome’s Jewish ghetto dating back to the 15th century. At the end of class, enjoy your meal with a glass of wine and leave ready to prepare a little taste of Rome at home.

• You will be standing, cooking, and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back.
• If you need to cancel your class booking, you can do so up to 48 hours before the class to receive a refund or class credit.

Host or Publisher TheMix@columbus state