Regional Italian Menus
$415 per person
What You'll Learn
- Understand the differences between the cuisines of Campania, Emilia-Romagnalia Romagna
- Stretch fresh mozzarella
- Break down a whole artichoke
- Make fresh-stuffed pasta
About This Class
Benvenuto in Italia! If you’re as infatuated with Italian cooking as we are, this class will be your virtual vacation.
Join Chef Anthony Strong, formerly Executive Chef of The Delfina Restaurant Group, as he guides you through the cooking of his three favorite regions (all of which he has spent time cooking in!).
Each week’s class will focus on building a menu based on the classic repertoire, ingredients, and techniques of its specific region. We will start with an overview of the region’s unique food culture (you’ve never heard someone geek out on Italian food so passionately as Anthony), then you will cook a variety of dishes with Anthony by your side. After cooking your hearts out like the best Italian grandmothers, you’ll sit down to eat together. Each menu is designed to be replicated at home so get ready to impress your friends and family with the best of Campania, Lazio, and Emilia-Romagna.
Session 1: Campania (Napoli, Sorrento, and the Amalfi Coast)
Fresh-Stretched Mozzarella, Linguini Vongole, Spaghetti Aglio e Olio, Octopus “in Umido”
Session 2: Lazio (the traditional cooking of Rome)
Three classical pastas, Artichokes & Puntarelle 101, Pollo alla Cacciatora
Session 3: Emilia-Romagna (Parma, Modena and Bologna)
Tortelli en Brodo, Bollito Misto, Winter Squash with Chestnuts and Poppyseeds
- Wine included
- Full meal served in class
- Work in teams
- Suitable for vegetarians
- Three-session series
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Anthony Strong is the former chef of the Delfina Restaurant Group in San Francisco. Anthony cut his teeth on French technique, working as the sous chef at Vincent, a contemporary French restaurant in Minneapolis, and from there at NYC’s world-renowned Le Bernardin. In 2005 Anthony moved to San Francisco for fresher ingredients as well as a fresh perspective on cooking and landed at Delfina working with James Beard-winning chef Craig Stoll who has since taught him to be humbled by the simple things, from the art of pizza dough to an appreciation of housemade ricotta.