March 6, 2021
6:00 pm Rome (GMT+1) | 5:00 pm (GMT) | 12:00 pm EST | 9:00 am PST|
Let’s cook together the best of the traditional Italian Riviera vegetarian cuisine: savory pies, a shell of handmade fillo dough in thin layers stretched by hands filled with greens, cheese, eggs and herbs.
8 available places
Let’s cook together the best of the traditional Italian Riviera vegetarian cuisine: savory pies! They are a shell of handmade fillo dough in layers (all hand stretched) filled with greens, cheese, eggs and herbs. In this class we will prepare an artichokes pie, traditional for celebrating Easter.
What you will learn
With this course you will learn how to master the art of Liguria savory pies.
In particular you will learn how to knead from scratch the ancient Liguria fillo dough (also called pasta matta, “crazy dough”) and how to stretch it as thin as a bride veil! This dough is used for savory pies, for making the traditional cheese focaccia and it is also great for making crackers.
You will also learn how to perfectly combine the mandatory ingredients for the filling and how to adjust them according to your taste.
A traditional dish perfect for celebrating Easter but also as a yummy everyday vegan main course!
And between a layer of dough and the other we will also have a chat about Ligurian cuisine and its history!
How does it work
The class takes about 2 hours.
All classes take place on line in streaming via Zoom. Space is limited to 8 participants so that everyone can get the individual attention needed.
You will receive the recipe as well as a list of ingredients and equipment needed a week before class.The day before class, you will receive an email with a link to join the class on Zoom.
If you wish more information you can contact me .