Regional Italian Cuisine – Campania

Chef Rick Tyler teaches throughout the Bay Area and brings his knowledge of regional Italian cuisine to ITK.  In this class, we’ll focus on the flavors of Campania with the following menu:

Scialatelli – This four sided pasta is fun to eat and provides and interesting texture.
Baccala alla Vesuviana (Salt Cod with Tomatoes and Capers)
Sarto di Rico (Neapolitan Rice Timbale)
Pastiera – Traditionally served during Easter this dessert is great to have anytime of the year.

Cost is $90. Class begins at 6:30pm.