W-FA285 Liguria Italy with Chef Craig Tinling

Pasta dough

Roasted red pepper ricotta ravioli

Roasted carrot and pesto

Glazed zeppole

Tuition: $75

Material Fee: $15

Lab Fee: $15

Time: 6pm - 8pm

Ages 17 and up

Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions to menu cannot be made the day of class.