The Cuisine of the North (Tuscany, Piedmont and Emilia Romagna)

Influenced by its Northern neighbors, mountain ranges and cooler climates, these regions of Italy are known for egg-based pastas, dairy-rich dishes, polenta, hard cheeses, dried pork products such as prosciutto, beans and bread. In this class we will make pasta from scratch, traditional pesto and a wonderful, once-baked biscotti. Our meal will be comprised of a summer salad with bagana cauda dressing, Genovese linguine with green beans, new potatoes and pesto, a white bean in herbed tomato sauce with fresh sausages, and almond biscotti.