Join Alexandra as we explore the cuisine of Emilia-Romagna and its capital, Bologna, where she lives and works, and travel south to Calabria, where her family lives. Over the course of five workshops, you will discover that Italian cuisine is not a single concept, but a diverse collection of regional specialties, each with its own history and character. We will focus on ingredients, techniques, and the distinct spirit of these culinary traditions.

The weekend concludes with a Farm to Table dinner on Sunday evening, where we will combine the produce of Serenity Knoll Farm with the authentic flavors we have explored.

Friday Evening / Dinner

Tortelloni di Ricotta al Burro e Oro

Tortelloni stuffed with ricotta, served with butter and tomato sauce.

We kick off the weekend with a beloved pasta dish from Bologna: the iconic tortelloni. Traditionally, there are only two ways to serve tortelloni. This evening we will taste them “al burro e oro,” which means with butter and tomato.

You will learn how to make the perfect pasta dough. You will discover the secret ingredient that makes the ricotta filling so beautifully rich and balanced, you will watch as the pasta is rolled out by hand into a thin sheet, and you will learn how to shape the tortelloni. The tomato sauce we will make together from scratch.

Saturday Morning / Lunch

Tagliatelle al Prosciutto e Scalogno

Tagliatelle with Parma ham, shallots, and Parmigiano Reggiano.

Tagliatelle con Zucchine e Fiori di Zucca

Tagliatelle with zucchini blossoms.

From Bologna, we travel east to the Adriatic coast of Emilia-Romagna and prepare for a typical seaside lunch. You will roll out your dough from the previous evening and learn how to cut tagliatelle by hand. We will cook them in two different ways, both very traditional for the Romagna side of the region: one with Prosciutto di Parma and the other with zucchini and their blossoms. Get ready to sit down, take a bite, close your eyes, and imagine the sound of waves rolling onto the beach.

Saturday Afternoon

Panzanella

Summer vegetable and bread salad.

As we head south, I want to make a stop in central Italy: Tuscany and Umbria. A famous regional farmer’s dish, or piatto del contadino as we say in Italian, is panzanella. During the summer, it appears on every family’s table at least once a week, and it is easy to understand why: a fresh, light, and vibrant salad, yet substantial enough due to the ingenious use of stale bread. Yes, it will be delicious, we promise.

Caponata

Sweet and sour vegetable stew.

If you were to ask which dish embodies the southern Italian spirit, it’s caponata. Much like the people of Calabria and Sicily, this dish is bold and unapologetically vibrant, bursting with layers of flavor that somehow harmonize beautifully. We will prepare the caponata and have a taste at the end of the session. However, it is best to let the flavors develop overnight so they really come alive. You will be able to taste the difference as we transform the caponata into a beautiful antipasto for the Sunday Farm to Table dinner feast.

Scallopine al Vino Bianco

Pork cutlets with a white wine sauce.

A very easy, light, and quick main course to combine with the vegetables you have prepared.

Sunday Morning Brunch

Brunch does not really exist in Italy; however, mid-morning is a very important moment of the day. Around 11:00, everybody goes out for coffee and pastries — delicious one-bite pastries. On a weekday, it serves as a delicious break from the office, and on the weekend, as a leisurely late breakfast.

Panna Cotta con Frutta Fresca

Panna cotta with fresh fruit picked from the farm.

Tiramisu

Let’s take it easy this Sunday morning: we prepare our desserts for the evening, after which we will have an Italian-style coffee with pastries from the local bakery. And why not, because it is the weekend, we will make some mimosas too.

Chef’s Table – Farm to Table Dinner

Antipasto

Bruschetta con burrata e caponata
Bruschetta con ‘nduja
Piadina e friggione
Salumi e formaggio

Primo

Tortelloni di ricotta al burro e salvia
Ricotta stuffed tortelloni, served with butter and sage, and a very special surprise
Filet con sugo di carne
Typical Calabrese “maccheroni” with braised beef sauce

Secondo

Guancia di manzo in umido
Stewed beef cheeks

As is the tradition of the Cucina Povera in Calabria, the meat is served as a main, while the sauce is used to season the pasta of the first course. Two tasty meals from one pot.

Contorni

Peperonata
Summer on a plate: incredibly flavorsome slow-cooked bell peppers

Patate mbacchiuse
A very humble, very delicious peasant-style potato side dish from Calabria

Dolci

Panna cotta con frutta fresca
Tiramisù

TICKETS FOR FRIDAY NIGHT ONLY, $180

TICKETS FOR SATURDAY MORNING , INCLUDES LUNCH, $165

TICKETS FOR SATURDAY EVENING, $105

TICKETS FOR SUNDAY EVENING,  $95

TICKETS FOR FARM TO TABLE DINNER ONLY, $230