This menu is accidentally vegetarian!

When in Rome eat like a Roman. Spilling out into the many alleys surrounding the ancient city are little open-air or “al fresco” bistros where locals can enjoy an authentic Italian meal well into the wee hours of the night.

Warm up your palate and learn how to make mozzarelline fritte, flash fried fresh mozzarella and homemade marinara.

Prepare a bright seasonal mushroom and asparagus sauce to compliment a rich and savory pasta entrée.

And how about a scratch pasta that doesn’t require fancy equipment and is easily duplicatable in your own home kitchen? Gnocchi or Gnudi, A Tuscan pasta made with fresh ricotta, can be prepared, start-to-finish, in less than one hour, (and most of that hour is chill time.)

Finally, inspired by coastal Sorrento, you will create personal lemon pudding cakes and an almond cookie.

And then, of course, sit, and enjoy the meal you have so carefully prepared.

Mozzarelline Fritte

mozzarella, homemade marinara

Roman Salad

market greens and classically simple vinaigrette

Handmade Gnocchi (Gnudi)

whole milk ricotta pasta, finished in a browned-butter sauce, cherry tomato

Citrus-Spiked Seasonal Mushrooms & Asparagus Tips

lemon and olive oil

Sorrento Lemon Pudding Cake

almond cookie

For refund policies, full menus and reviews please go to:

www.thepricklypearcookingclasses.com