https://forms.gle/DXatdPWzbXf9nBD77 <<<<———Sign up form
- Salsa gialla (Golden Sauce–crock pot version)The first part of the class you will do on your own–it takes 6-8 hours in the crockpot to cook–then we will meet for the second part once your Salsa Gialla has fully cooked and is ready to be made into the sauce. Served over penne
You can eat right then, or the sauce can be set aside. There will be enough sauce to freeze and save.
Roast is also part of the recipe and served as 2nd course. This is a Keto friendly dish.
30 min. max prep
45 minutes class instruction
Saturday the 25th 4-5 PM MST
- Gnocchi w/ butter sage sauce: this will require a potato ricer and gnocchi board.
This class is very hands on and great for the kids once it is rolling time! Get the whole family involved if possible.
Visit My Amazon gnocchi list here: https://www.amazon.com/shop/buonaforchettaut
Allergens: gluten, egg, dairy(in sauce)
(vegetarian) 1 1/2-2 hour instruction class
Saturday, MAY 2nd 10-noon MST
- Lemon ricotta ciambellone–bundt cake, can be made in a loaf pan as well.
Allergens: gluten, dairy, egg
Wednesday May 6th 7-8 PM MST
- Amatriciana–Roman tomato bacon sauce served over penne
30-40 min. instruction
Allergens: none in sauce
May 11, 5:30-6:30 PM MST
You can pick and choose which classes you want to attend, or can attend all for $120
Pay class fee per household.
PS live in Utah county area? You can order fresh amazing focaccia from Mastra Italian Bakery and he delivers!
Ingredient list, zoom link, and sign up for each class will be sent to you once payment is received.
Venmo: @kpspeaks Google Wallet: email@example.com
Ragu November 29th 5:30-9PM: DATE NIGHT/BRING A FRIEND NIGHT
Ragu–a lot of American’s have referred to it as “The Mother Sauce” Come and learn the sauce that is used for lasagne, served over gnocchi with fresh mozzarella and also pasta with ricotta.
We will be eating it with pasta and freshly made ricotta, accompanied with a light salad afterwards. This class will be more a dinner style. Light on instruction, heavy on eating! Come ready to eat!
KETO OPTION–Ragu served over roasted cauliflower steaks
GLUTEN FREE OPTION–gluten free pasta
DAIRY FREE OPTION–don’t eat it with the ricotta
SIGN UP NOW! 8 spots remain!
Pay @bfork venmo to reserve your spot or firstname.lastname@example.org google pay
After payment is received you will receive a sign up sheet and address to the private residence.
About Matteo, “I was born and raised in Modena, Italy, or as I like to call it, the land of fast cars and slow foods. I came to the United States in 2016 to study, and my goal is to open my restaurant as I graduate.
I grew up spending a lot of time with my grandparents and my grandma taught me the basics of traditional cuisine. Growing up I kept spending more and more time cooking, mastering traditional plates like lasagna, tortellini, ravioli, risotto and so on. I had the privilege to learn different plates and new techniques from several renowned chefs all around the world, as well as working in different restaurants. My goal, in the kitchen, is to combine tradition with innovation, keeping it simple and delicious. Every time I cook for someone, I want to take my guests in a trip to Italy with me, having them learn something new about myself in every plate, offering them something that is unique but somehow close to the secular tradition my grandma taught me.”
Farfalle & Pesto July 6th Noon-4pm
Focaccia w/ Jo from La Spiga Bakery July 26th 7-9PM @ Lemon & Sage Market