Class Schedule

 

DUE TO THE COVID 19 VIRUS, ALL CLASS SCHEDULING IS SUPENDED UNTIL FURTHER NOTICE.

 

 

Amalfi, Italy

 

"No amount of restaurant food can replace home cooking."

.....Anthony Bourdain

"There is no greater love than the love of food."

....George Bernard Shaw

.

Spring 2020

Join me for traditional and contemporary Italian cooking.  Learn how to create and present dishes that will impress your family and friends. 

 

Gather a group of friends or family members and schedule a private class.  Reservations are for no less than 6 and no more than 7.  Days of the week for scheduling are Monday through Thursday, February through May.  Class time choices are 12 noon to 2:30p.m. or 6 p.m. to 8:30 p.m.  Fee is $60 per person and is payable when a date and class selections have been confirmed.

Having trouble getting a group together, schedule a private one-on-one class which includes all hands-on recipe work.    Private class fee is $190. Class time choices are 12 noon to 2:30 p.m. or 6 p.m. to 8:30 p.m.

You can build a class for either a group...or for private lessons by choosing one (1) recipe from each category listed on the plate…each class consists of four (4) recipes.

Just think...you get to choose the class menu!

SOUP OR SALAD

Minestrone – A hearty mix of vegetables, beans and pasta with undertones of pancetta.

Italian Wedding Soup – This soup is a marrying of greens, meatballs, carrots and pasta in a chicken broth...hence the name.

Pasta e Fagioli – Pasta & beans cooked in a lightly seasoned tomato broth with lots of garlic.

Stracciatella – Roman Egg Drop Soup, chicken broth with lots of eggs, toasted bread and cheese.

Mom’s Potato Soup - Cubed potatoes cooked with onions and finished with scattered eggs.

Pastina Soup – A fulfilling soup of egg pasta, eggs and chunks of Parmesan cheese.

Dorato Delizioso Salad - Golden delicious apples, celery, black grapes lightly dressed, topped with pistachio nuts.

Orange, Onion & Olive Salad - A trio of oranges, red onions and black olives in a lemon-orange dressing.

Greens W/Pears & Macadamia Nuts - This salad is definitely dressed for success with a Dijon mustard dressing topped with macadamias.

Frutta Salad – Tender greens tossed with grapes, blackberries and toasted pecans splashed with pomegranate vinegar and extra virgin olive oil.

Big Fat Italian Salad – Greens, roasted red pepper, garbanzo beans, cheese, fennel and more.

* * * *

ENTRÉES

Veal Saltimbocca – Scallops of veal wrapped with prosciutto and sage.

Chicken Scallopini - Thinly pounded chicken breasts, sautéed and finished with a creamy sauce.

Chicken Francese – Sautéed chicken breasts finished with a lemon sauce.

Tuscan Flank Steak - Thin flank steak seasoned with peppercorns, rosemary and olive oil, quickly cooked.

Lamb Chops w/Espresso Wine Sauce – Lamb comes to life with wine and espresso.

Oven Roasted Herb Pork Tenderloin – Pork tenderloin is rubbed with herbs and quickly baked.

Italian Cod – Roasted with walnut herb crust, finished with a walnut oil dressing.

Mediterranean Shrimp – Oven-baked shrimp topped with seasoned fresh breadcrumbs and drizzled with olive oil and lemon juice.

Flounder Piccata – Tender flounder is finished with lemons and capers.

Potato Gnocchi w/Gorgonzola Sauce – The light gnocchi are topped with a zesty Gorgonzola sauce.

Luciano’s Linguini – Pavarotti’s no cook sauce is unbelievable and good too!

Penne alla Vodka – The tube-shaped pasta marries nicely with a pink vodka sauce.

No Fail Cheese & Spinach Ravioli – A guaranteed easy way to make ravioli.

Risotto w/Spring Vegetables – Asparagus & yellow squash are springtime additions to risotto.  Finished with grated Parmesan cheese.

* * * *

SIDES

Sicilian Style Asparagus – Roasted asparagus topped with a zesty gremolata.

Sicilian Carrots – Herb cooked carrots sweetened with Marsala wine.

Italian Roasted Fries - Roasted roughly cut potatoes tossed with garlic, sage and rosemary, sprinkled with cheese.

Oven Fried Rice Balls Arborio rice filled with cheese, breaded and oven fried.

Spinach & RaisinsRaisins simmered in Port wine sweetened sautéed spinach.

Green Beans PomadoriGreen beans sautéed with tomatoes, onions and herbs.

* * * *

DESSERT

Italian Rice Pie – A great Easter tradition...rice pie with a phyllo crust.

Torta Caprese – This gluten-free cake is very, very “chocolatey” and topped with cream.

Almond Crostata - A tart crust filled with jam and almond paste custard topped with sliced almonds.

Ricotta & Mascarpone Puffs – Petite profiteroles filled with cheese cream.

Cinnamon Chocolate Walnut Biscotti – The combination of cinnamon, chocolate and walnut makes these biscotti’s irresistible.

Blueberry Cornmeal Cake – A corn meal batter cake filled and topped with blueberries.

Sour Cherry Tart–A pasta frolla crust filled with sour cherry jam with a lattice top.

Mangiamo!

 

PLATE UP YOUR CLASS AND SCHEDULE NOW!

 

 

Scheduling instructions:

  1. Email ritasitaliantable@zoominternet.net or phone 724-443-8700 with requested date.
  2. You will receive an email or phone call confirming date...or optional dates if necessary.
  3. Select your class menu; one recipe from each category listed.
  4. Payment details will be provided to confirm class date and menu.

 

 

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."

...Luciano Pavorotti, Opera Singer

.

......“Everything you see I owe to spaghetti.”

Sophie Loren

Mangiamo...an endless experience in taste!

 

.

Click flag for print version of the class schedule.

"An Italian without pasta is dead."

....Andrea Bocelli

 

 

 

 

Gibsonia, PA 15044, Phone/Fax: 724-443-8700