A hands-on cooking class culminating in dinner served with wine and beer.
Unsurprisingly, Italy has mastered the art of serving good food anywhere, anytime. Phenomenal meals can be had along the city streets in every region of the country. This class will focus on the street food of Emilia-Romagna, specifically area's tradition of roadside breads.
Borlenghi -- a dosa-like flatbread with a sausage filling
Piadine squaquerone e rucola -- a flatbread with arugula and squaquerone cheese
Gnocco fritto -- a crispy, fried dough, usually served with cured meats or cheese
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.