In Italian, the verb “condire” (“to dress”) is used when any sauce is added to a finished dish, whether it be a plate of pasta, a salad, or a platter of meat. Dishes are never slathered with sauce so that the bottom of the plate resembles soup, but generously dressed in a way that complements the flavors of the dish. That said, the significance of a great sauce should not be underestimated. Just like any respectable houseguest, a full plate should never come to the table undressed. In this back to basics class, the Chef of La Scuola will demonstrate mouthwatering sauces for each dish in a traditional Italian 4-course meal: antipasto, primo, secondo, and dolce. Guests will enjoy each completed course that our Chef prepares along with complementary wines. Class will be complete with adapted recipes and wine tasting notes to take home.
"Vinaigrette" with Roasted Seasonal Vegetables
"Besciamella e Ragú" with Pasta al Forno
"Puttanesca" with Pescato del Giorno
"Caramello" with Gelato
** Class duration is approximate and may vary by 10-15 minutes. Menu and wines are subject to slight change.