ITALIAN IN SPRING

Learn to turn an abundance of fresh Vegetables and Fruits harvested in spring into Italian foods you will absolutely love! Italian traditions rely on simplicity and use of the freshest ingredients to create classic Italian flavors. Join us for a delightful lesson to make homemade Ricotta on Crostini with charred sweet Tomatoes; Pasta Primavera with homemade Testaroli Pasta & Spring Vegetables; creamy Artichoke, Spring Pea & Pesto Pasta; Tuscan Chicken Skillet; Cheesy Rigatoni Torta; Springtime Frittata with Asparagus, Onion & Fontina, the original St. Louis Pasta House Italian Salad, and Pan De San Marco (Italy’s version of Bostock).