Cooking from the Veneto region of Italy

Homemade pasta with white clam sauce
Homemade pasta with white clam sauce

Veneto never smelled soooo good!  The combination of white wine, clam broth, clams, garlic and parsley was wafting all around.  While breathing deeply, the students last night prepared tiramisu (originating in Treviso): mixing the mascarpone and rum cream and soaking the ladyfingers in espresso.  An easy assembly and “que bella”!

Pasta e fagioli and risi e bisi (thick soup of rice and peas) topped off the evening’s menu.  Everyone was a member of the clean plate club.

Next class is October 17 with food from Liguria (Genoa area).

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