There are times when classes are developed and don’t get in our brochure. We invite you to check out these new classes.
Be spontaneous with us. Register Today.
Date: Sunday, January 13 at 6 PM
Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating the leftover minestrone or vegetable soup from the previous day. Some sources date it back to the Middle Ages where the servants gathered food-soaked bread trenchers from the feudal lord banquets and boiled them for their own dinners.
Learn to make Pappa al Pomodoro and Ribollita with Marzia Caporale.
Class size is limited to ten people. Don’t delay. Register today.