Bellina Alimentari chef David Berry shows how to make delicious, fresh pasta to last through the holidays during two upcoming Culinary Club classes. Berry covers pasta making basics in a hands-on cooking class on Thursday, November 19 from 6-7 p.m. ($15 per person). Next up, your new holiday tradition! Make pillows of fresh creamy pumpkin-filled ravioli with melted butter, Parmigiano-Reggiano and sage sauce on Monday, November 23 from 6-7 p.m. When all is al dente, pasta prepsters will taste the pasta and sauces they’ve prepared together. ($20 per person). To save a seat in either class, stop by the Italian eatery and shop in Ponce City Market, email events@bellina-alimentari.com or call 404-330-9933. (Photo by Andrew Thomas Lee)
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