Nettle Noodles, Almond Milk, Enoki Mushrooms, Chicken Balls, Finger Limes and Sumac

It was partly finding these ingredients at the Palo Alto Farmer's Market, but also because I've had almond milk on the mind since doing some medieval recipes with a class at Stanford the other day. You have to use raw almonds of course, soak them over night, remove the skins and then pound with boiling water and strain out the solids. It's so good. The nettles were blanched in boiling water, dehydrated, ground and then mixed with flour and egg into a noodle. The finger limes were left over from the Fancy Food Show last week. They all came together so nicely, with a nod to the Tria Genovese recipe in the Anomimo Toscano (late 14th c.)

Italian Food History and Cooking Workshop

 

May 16-21, 2017  At the Villa Serenella, San Pietro in Cariano just outside Verona

Set in a magnificent Palladian Villa a few kilometers outside Verona, this workshop covers the food and culture of Italy from ancient times to the 20th century with lectures, readings, hands on cooking, single or double occupancy rooms, and historic meals at the villa, all included. Lessons will focus on Italian cookbooks such as Apicus, Platina, Scappi, Corrado, Artusi, and Marinetti, from which we will cook directly, all in translation.

The workshop will be run by Ken Albala and Demet Guzey. Ken is professor of history and chair of food studies at the University of the Pacific, with 24 books in print, and his food history course on DVD from the Great Courses company. Demet is a writer and lecturer of food and culture holding a PhD in Food Science and a Level 2 WSET wine and spirit certificate. She lives in Verona.

This villa suburbana dates from the 17^th century and we will be cooking in its historic kitchen and eating meals in the dining room and working in the living room. It is situated between the ancient city of Verona with its splendid Roman amphitheater, Juliet’s balcony, brick Renaissance castle and the Lake Garda region. Fly into Milan or Venice and take the train into Verona, we are about 12 km to the northwest.

We will also visit local wineries and Demet will lead us on formal wine tastings.

Cost for the workshop is €1,638 ($1,719) for shared occupancy and €1,950 ($2,048) for single occupancy. This includes all workshop sessions, all accommodations for 5 nights, 5 breakfasts, 5 dinners including two at traditional local restaurants, 5 lunches, wine tasting fees and Verona card which allows you access to all museums and churches of Verona.

Workshop cost will not include airfare or transportation to or from the venue or insurance. The fees will be charged at the time of signing up. Cancellations will be fully refunded until 60 days before the workshop and 50% after 30 days before the start date. After this date no refund will be possible.

To sign up, email us at kalbala@PACIFIC.EDU and demetguzey@gmail.com