Four regions of Italy are represented in this four-course menu created by Chef Antonio.
The culinary heritage of Italy comes to life in these recipes culled from four distinct regions. In this hands-on cooking class with Chef Antonio, you’ll learn just how special each cuisine is.
Begin with the delightful surprise of Cajun fried shrimp before preparing a layered eggplant parmigiana and a homemade potato gnocchi made from scratch, served with savory lamb and dressed in a silky sauce made with cheese and egg. And for a touch of modern to accent the traditional, create a sous vide pork belly with honey glacé.
Cajun Fried Shrimp
With lamb cacio e uova
Sous Vide Pork Belly
With honey glacé