As far back as the 2nd century B.C.E., Jews - including Jews from Libya - have made their home in Rome and represent the oldest Jewish community in the world outside Israel. "La cucina ebraica romana" - Roman Jewish cooking - is a product of Jewish dietary guidelines as well as the community’s forced isolation into a gated ghetto for 300 years, which resulted in a unique spin on traditional Italian and Jewish cuisine, using what limited ingredients were available. In this class we'll prepare concia (fried, marinated zucchini); polpette di pollo al pistcchio (chicken meatballs with pistachios); and Kifte bil Haut (fish-balls simmered in tomato sauce).

Enrich your child's foreign language education in fun, creative setting. Once students step into our kitchen, no English will be spoken. Students will prepare a simple dish and hone their language skills with native speakers. Open to students in 7-12th grades.

Expand your knowledge and techniques in preparing dishes using fresh pasta dough, homemade sauces, fresh herbs, and more. You will learn to make intricate pasta shapes by hand and using artisanal wooden tools and pair those shapes sauces from the region. Dishes include orecchiette with broccoli rabe and anchovies from Puglia; busiate with pistachio pesto from Sicily; and garganelli with prosciutto from Emilia-Romanga.

Cool Avocado Yogurt Dip
Sticky Balsamic Baby Back Ribs
Sicilian Potato Salad
Pannacotta with fresh berries

Learn to make fresh pasta by hand, with a hand-cranked pasta machine and with a stand mixer, as well as a few simple, classic sauces that pair well with the shapes we will create.