Discover the cooking of Calabria, the mountainous region flanked by the Mediterranean at the toe of Italy’s boot,
where I was born and brought up, and where Ulysses traveled in the Odyssey.
This is a region where food is simple but flavors are immense.
I’d like to share with you the culinary secrets of Calabria and the Southern Italian
regions of Sicily, Basilicata, Puglia and Campania. Savor dishes served at the family table, find out how Calabrians use their ingenuity to
bring out the best in everyday fare, and learn to prepare the dishes in your own home.
My classes feature seasonal menus complemented with fresh-picked vegetables from my organic garden or farmers’ markets.
Whether rolling out a traditional pasta shape, slow simmering a lamb ragu, learning to make fresh ricotta,
or preserving the summer harvest, the cooking is always fun, and everyone sits down to enjoy the fruits of their labor.
