COOKING CLASS
EMILIA ROMAGNA, NORTHERN ITALIAN PASTA MAKING - SAT, FEB 22
- SKU:
- 68575
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 11 AM - 2 PM
EMILIA ROMAGNA, NORTHERN ITALIAN PASTA MAKING | 11 AM - 2 PM
Join us for an immersive cooking class where you’ll learn the art of traditional Northern Italian pasta making. This hands-on experience will guide you through crafting two iconic dishes from scratch: delicate, hand-shaped tortellini served in a rich brodo (broth) and classic hand-cut tagliatelle, perfect for pairing with your favorite sauce.
Under the guidance of our expert Chef Deniz, you’ll explore authentic techniques, from kneading and rolling the dough to shaping each pasta by hand. Discover the flavors, textures, and traditions that make Northern Italian pasta unique. By the end of the class, you’ll have perfected these timeless recipes to recreate and share at home.
Buon appetito!
MENU
• Italian Winter Salad of Roasted Squash with Apples, Goat’s Cheese, Fine Balsamic and Bitter Greens.
• Tortellini en Brodo, Mortadella FIlling, Chicken Broth, 36 month old Parmigiano.
• Hand Cut Tagliatelle al Ragu alla Bolognese, Parmigiano.
• Vanilla Gelato with Fine Olive Oil and Flakey Sea Salt.
(Picture shown is for illustration purpose only)
- All participants receive a storewide 10% discount on the day of the class with exceptions on already reduced prices and electrical items, in-store items only.
- Attendees must be at least 19 years of age to attend/participate in these classes.
- Allergies: we cannot guarantee that foods will be allergen-free, but you are welcome to come to class to learn, get recipes and tips. Tasting is of course your choice and is at your own risk.
- NO REFUND is given for registration cancellations or no shows.
- By purchasing a cooking class (online, in-store, or over the phone), you automatically agree to aforementioned terms & conditions.
- If you have any questions, please contact us at: service@gourmetwarehouse.ca
Deniz’s love of food began in the Mediterranean, where he grew up surrounded by a food-obsessed family. It wasn’t until later in life that he began his professional cooking career. In 2003, Deniz began working in small establishments in East Vancouver after immigrating to Canada. After just a few years in the field, he attended VCC’s Culinary Arts program. During his school years he worked at Ouisi Bistro as Chef de Partie, which specialized in Cajun and Creole cuisine.
