FC178 - Exploring the Vast and Fascinating World of Spaghetti Workshop

FC178 Spaghetti Viorica Vallery 2.jpg
FC178 Spaghetti Viorica Vallery.jpg
FC178 Spaghetti Viorica Vallery 2.jpg
FC178 Spaghetti Viorica Vallery.jpg

FC178 - Exploring the Vast and Fascinating World of Spaghetti Workshop

from 40.00

Mangiamo! Let’s cook like a pro with the most elemental staple of the Mediterranean diet. By adding natural, locally sourced, high quality, simple ingredients, we can master unforgettable, easy to prepare dishes. Combining ground meats, veggies, fresh fish, or shell fish, bacon, extra virgin olive oil, aromatic herbs and various hard cheeses will play with spaghetti like a painter on his canvas. Rapid, last minute preparation, using only fresh products and the right techniques, spaghetti can satisfy simple hunger or sophisticated palate. Let’s explore these various styles: pommarola (tomatoes, mozzarella and basil), carbonara, amatriciana, aglio e olio and pepperoncino, clams and mussels, butter and anchovies. All classic authentic spaghetti combinations. Salute!

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Viorica Vallery is a self-trained pastry chef.  Growing up in Italy, and experiencing all of Europe’s finest cuisines, Viorica was raised cooking and baking alongside her Italian grandmother, the real “master” chef in her life.  These skills have remained an important part of Vitoria’s life, so keeping her family recipes alive is a way of honoring her roots. Her cooking concepts are based on healthy, natural and carefully sourced, primarily organic ingredients. Taste and balance, simplicity and elegance, characterize her food.  Ready to share her experiences and knowledge of this high-quality culinary style, she hopes to guide you through the delicious labyrinth of skillful techniques and recipes, as she takes you on a European tour of delicacies.

This class meets at the parish house behind St. Mary’s Church in Dartmouth. The entrance is on the left. Parking is available in the lot.

  • Food fee $15 paid to instructor at start of workshop

  • Wednesday, 6:00 - 9:00 p.m.

  • April 24