Italy Fundamentals 201
So let’s talk about some stone-cold Italian classics that doesn’t rely on pasta or dumplings as a crutch. Because guess what? Italy has more to offer than just noodles and pockets of stuff. Shocking, I know.
And since no self-respecting Italian meal ends without something sweet, we’ll throw in a couple of desserts too. Because what kind of sociopath skips dessert? (Word of advice: if you’re ever invited to an Italian home, NEVER say you have no room for dessert. That’s like telling Nonna you hate her. Whatever it takes — loosen the belt, undo a button, take a lap around the block — just make it happen.)
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INTRO
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CHAPTER 1: RIBOLLITA
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CHAPTER 2: FOCACCIA
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CHAPTER 3: RISOTTO AND ARANCINI
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CHAPTER 4: ARANCINI
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CHAPTER 5: POLENTA
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CHAPTER 6: PIZZA
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CHAPTER 7: COTOLETTA al LIMONE
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CHAPTER 8: ARTICHOKE, BAGNA CAUDA DRESSING
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CHAPTER 9: FRESH RICOTTA & RICOTTA FRITTERS
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CHAPTER 10: SICILIAN CANNOLI
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CHAPTER 11: PANPEPATO
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FINAL NOTE
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