We can’t wait to share with you our Italian heritage!
Salsa di Burro e Salvia
(Sage & Butter Sauce)
I cannot wait to share with you this simple sauce that has so few ingredients and takes little time but is one of the go to sauces for ravioli! Chefs in Italy use this sauce time and time again to accompany their most prized ravioli or gnocchi and it is delicious on top of grilled salmon or other delicate fish. I will teach you the technique that uses one ingredient you wouldn’t have expected, pasta water! Can’t wait to have you join us!
REDSTONE OLIVE OIL
What a better partnership than centuries of family recipes and an elite extra virgin olive oil & balsamic vinegar company! Each time you come to our demonstrations we will learn in 20-40 minutes how to make the featured recipe and you will go home with the recipe as well as the knowledge needed to make it. An added bonus is you get to sample Redstone balsamic vinegars and EVOO and enjoy 10% off all products this evening!
FEBRUARY CLASS: SPAGHETTI AGLIO e OLIO (Garlic & EVOO w/ Spaghetti)
Teen Holiday Mini Camp
DECEMBER 28, 29th 1:00-3:30PM
We are so excited to offer a two day cooking camp for your tween/teens for ages 11+! If you are an adult that wants to attend you are welcome too, just keep in mind this will be geared toward teens so we will be having way too much fun!
Buona Forchetta UT is focused on not only teaching how to make Authentic Italian Cuisine but for teens we learn Italian vocabulary as well as culture! We make our food then sit down together and eat it!
Giorno 1: First: Salsa Gialla (Yellow Sauce from Naples)
Second: Pizzelle (Traditional Cookie from Abruzzo
Primo Piatto (First Course) Salsa Gialla (Yellow Sauce) Il Secondo (secondo course–the beef made in the sauce)–This is a sauce that my entire family asks to have over and over again. We will make it, and then eat it with pasta. We will learn how boil and make pasta correctly as well. We will make Pizzelle as well and enjoy the cookies after we eat our amazing pasta and second course!!
Giorno 2: Pizza al Taglio!
We will make pizza al taglio–three different types! Your teens will learn to make authentic Italian pizza and will try different flavors they have never adventured into! They will learn our pizza crust recipe as well as techniques to make the perfect amazing baked pizza. This is Italy’s fast food. We will make it then eat it fast food style, standing up, as if we were at a Pizza al Taglio café!
Teen Holiday Mini Camp
First 10 receive $20 off registration!! Price will then be $90!
Couple’s Italian Getaway
Join Kristin and David Petrucci as they create with you an authentic Italian getaway at the beautiful Yardley Inn & Spa.
They will share with you their family recipes and together with you make gourmet authentic Italian food. After which all will partake Italian family style in the warmth and comforting atmosphere only the Yardley has to offer.
Let them take you to Italy for a weekend! You will then visit Italy every time you create what you learned that weekend!
Friday Jan 25th:
4PM: Check-in–Book a massage!
6-8PM: Spaghetti aglio e olio con I gamberi–Kristin and David will demonstrate how to make their “first date dish” we will all then eat it family style accompanied with a fresh romaine salad and finish off with and Italian dessert.
Guests are then welcome to mingle and play Italian card games and relax by the fireside or retreat to their rooms to relax.
Saturday Jan 26th:
9AM: Breakfast served by the Yardley–Renowned house chef will prepare your breakfast for you.
FREE TIME: Feel free to book massages, take advantage of the Yardley’s Hot Yoga room, or explore the Quaint town of Manti Utah
11-2: Pranzo The main affair! We will be working alongside each other preparing hand crafted Italian ravioli. We will then prep for our decadent Authentic Italian Feast!
Antipasti: Bruschetta al pomodoro
Primo Piatto: Mushroom Ravioli w/ Butter Sage Sauce
Secondo Piatto: Pollo alla Cacciatora (chicken cacciatore)
1st Contorno: Bell peppers Sautéed w/ olives and capers
2nd Contorno: Insalata
Pane: Chicken and peppers will be served with European artisan bread
(Menu subject to change due to fresh ingredient availability–We try to have the freshest ingredients possible–using organic ingredients from Snuck Farms when available)
6-8PM Pasta w/ Salsa Gialla, Roast Beef and Light Salad and Italian Hot Chocolate–David and Kristin will cook and serve you a “light dinner”
Sunday, Jan. 27th
9AM Breakfast–The Yardley
Late Check Out: You are welcome to take your time leaving. You can pay ahead for an optional “traveling” lunch to accompany you on your way home.
Book your room now, FCFS!