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Cooking Class - Florence in the Spring

April 22, 2021 - April 22, 2021

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Start with Piselle alla Fiorentina, sweet peas with lemon and garlic. Then Cannelloni Florentina, handmade pasta tubes filled with ricotta, pancetta and fresh spring spinach, smothered in a light pink sauce. End with Torta Barozzi, an Emiglia-Romagna classic cake. Created in 1886, the recipe was lightly guarded and many guessed at the exact ingredients.

When:

5:30-7:30 p.m.

Where:

The Culinary Stone, 2129 Main St., Coeur d'Alene

Cost:

$50

Phone:

208-277-4116

Website:

https://culinarystone.com/cooking-classes

More like this:

Culinary, Things to do