ITALIAN FINGER FOODS

We’re taking some of the best flavors from a favorite cuisine and making bite-sized morsels for sheer enjoyment and entertaining pleasure. Learn to create these for yourself so you can enjoy and share them at any time. We’ll learn to prepare an Antipasto Platter of Mortadella, Salumi and Prosciutto wrapped around Bread Sticks, Parmigiano Reggiano, fresh Burrata, Sicilian Olives, Pickled Lupini Beans, Radish Roses, Marcona Almonds and Pepperoncini with Flatbread; Rustic Italian Pepperonata of stewed and seasoned Bell Peppers, Tomatoes, Red Onions and Herbs served with homemade Black Pepper Wine Crackers; Chicken Florentine Flatbread with Truffle Oil and Herbes de Provence; Sicilian Arancini (Rice Balls) stuffed with a savory filling of creamy Arborio Rice and fresh Mozzarella with rich Marinara Dipping Sauce; Eggplant Parmesan Poppers filled with cubed sautéed Eggplant, rolled in Flour, Egg and Parmesan Cheese and Air-Fried to a perfect bite-sized crunch, and Zeppole (Homemade Italian Donut Holes) sprinkled with Powdered Sugar and served Carnivale-style in a parchment paper cone.