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 cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
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.