Mariella joins us again to present this enticing regional course.
When Venetians want a bite to eat they head to their favorite bacaro for cicchetti, the Venetian version of tapas. This scintillating array of pickled, baked, stuffed seafoods and vegetables produce colourful plates of tempting small bites, suitable as starters or eaten together as a full meal. Venetians eat cicchetti at breakfast time, for lunch, dinner and a midnight snack — authentic dishes with a broad appeal!
Learn how to make Italian style tapas, such as frittata di radicchio di Treviso, zucca in saor, gamberi e lardo, fritto misto and the best tiramisu!
Maximum class size 8. All abilities welcome.