Discover your inner chef and Italy's incredibly diverse culinary landscape to create your own three course masterpiece! Six classes introduce three thematic classes and the distinct and exciting cuisines of three Italian regions. Each class lasts 4 hours. You will cook in a newly equipped kitchen at the Dante Alighieri Society in Kendall Square, Cambridge, and enjoy your meal in intimate and beautiful surroundings.

Each 1 day class is $90 for individual students. Couples Discount at 50% for second couple member.

If you want it all, it is only $430 for the complete six class course!
All menus include an appetizer, one or two entrées, and/or dessert. A wine pairing with the food will also be provided! For more information, contact Chef Guida or visit his website at www.angelochef.com. For registration information please click here.

Offered by UMass Boston, College of Advancing and Professional Studies, in collaboration with the Dante Alighieri Society of Massachusetts.

Michelangelo Tours of ItalyClasses meet on Wednesday and Thursday nights (except first class - see below) from 5:30pm to 9:30pm on the following days:

Hand Crafted Pasta - April 24 or April 25, 2014

Many Layers of Italian Deliciousness - April 30 or May 1, 2014

Pizza, Calzone and Focaccia - May 7 or May 8, 2014

Featured Region: Sicily - May 14 or May 15, 2014

Featured Region: Liguria - May 21 or May 22, 2014

Featured Region: Emilia-Romagna - May 28 or May 29, 2014
Michelangelo Tours of Italy.
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Click here to view the event flyer.
Thematic classes:

Hand Crafted Pasta Fresca - Thursday, April 24 and Friday, April 25, 2014

Learn how to make basic egg-pasta dough (pasta all'uovo) and three kinds of fresh pasta (Tagliatelle, Ravioli and Fusilli). Also learn the art of pairing the correct shapes of pasta to the right kinds of sauce (its much like wine-pairing!).

The Many Layers of Italian Deliciousness (Vegetarian) - Wednesday, April 30 and Thursday, May 1, 2014

Lasagna - Rich, creamy, chock-full of veggies, with hand crafted lasagna pasta sheets
Parmigiana di melanzane (Eggplant parmesan, the original neapolitan recipe)
Tiramisù

Pizza, Calzone and Focaccia - Wednesday, May 7 and Thursday, May 8, 2014

All made from scratch!

Regional Cuisine classes:

Sicilia (Sicily) - Wednesday, May 14 and Thursday, May 15, 2014

Le arancine (Rice balls stuffed with mozzarella and ground beef)
Pasta con le sarde (Pasta with Saffron, Raisins, Fennel and Sardines)
Cannoli (You will make both the shells and the ricotta filling from scratch)

Liguria - The Land of Pesto (Vegetarian) - Wednesday, May 21 and Thursday, May 22, 2014

Farinata (Baked Chick pea "pancake")
Gnocchi al pesto (Hand made gnocchi with fresh basil and pine nut pesto)
Polpettone (Traditional Italian Vegetarian Meatloaf)

Emilia-Romagna - Wednesday, May 28 and Thursday, May 29, 2014

Crescentine (Traditional Emilian Fried pizza dough with prosciutto and cheese)
Passatelli in brodo (Handmade bread crumb parmesan pasta cooked directly in chicken broth)
Torta Sbrisolona (Almond Cake Crumble from Modena)