Flavors of Italy: Emilia Romagna

A hands-on cooking class culminating in dinner served with wine and beer.

Emilia Romagna could be called Italy’s Belly. Or, perhaps, The Land of Simple Pleasures. Most often, we just think of it as Parmigiano and Prosciutto. Whatever you call it, this famed region of Italy is synonymous with good food. 

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Passatelli in brodo (Italian Spaetzle)
Erbazzone (a savory pie filled with leafy greens )
Cannelloni Verdi Bolognesi
Seasonal salad 
Almond Cake

Dario Barbone was born in Vercelli, land of amazing rice and mosquitoes, in northwestern Italy, between Milano and Torino. He got a BS in Pharmaceutical Chemistry, a PhD in Molecular Medicine, and persisted in Academia to become an Assistant Researcher/Professor at UCSF. All along, he built a life dedicated to the love of good food: simple, traditional, deeply rooted flavors, with a strong connection to both eater and cook. Five years ago, with friend Renato Sardo, he started Baia Pasta, an artisanal dry pasta company based in Oakland.