No one does grains quite like the Italians. We're traveling back hundreds and even thousands of years to explore traditional preparations of the most ancient grains to understand how these recipes are still some of our favorites today.
Join Chef Juli - an unabashed carb-lover - for this internationally-inspired and locally-sourced cooking class. All of the grains present at this class will be sourced from New England granaries, from Massachusetts to Maine! Supplimental ingredients will be sourced straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors.
This class will emphasize classic recipes Chef Juli learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). Her recipes will awaken your senses and introduce you to new options for flavorful meals at home.