Since the majority of Italy’s regions enjoy their share of coastline along the Mediterranean, Adriatic or Ionian seas, it’s no surprise that seafood plays a significant role in the Italian diet. While often viewed as light summer fare, seafood is also served in bountiful portions around the Italian dinner table throughout the winter months.
If you are daunted by the prospect of de-veining, de-bearding, or de-scaling, join us at La Scuola as our Chef demonstrates how to prepare raw seafood and incorporate it into classic Italian dishes. Guests will enjoy three seafood courses paired with complementary wines. Class will be complete with adapted recipes and wine tasting notes to take home.Menu