by Krista Dossetti
Rosetta Constantino has something to celebrate. In just two short months, she will be marking the 10-year anniversary of her Calabrese-inspired cooking classes, Cooking with Rosetta.
Prior to our formal interview, I was invited to attend one of Rosetta's classes on a Friday night in mid-June. I made the trek to the warehouse district in Emeryville, circling the block a few times until I located a nondescript business front that houses an impressive test kitchen secreted within—Paulding & Co. Kitchen. Inside I find a group of about 25 attendees, all seated in folding chairs, ready to embark on an evening with an exciting topic: A Night in a Neapolitan Pizzeria.
Fonte: L'italo-Americano
