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A Taste of Italy (Part 2 of 4)

  • No Thyme to Cook LLC 14624 SOLOMONS ISLAND RD. S. SOLOMONS United States (map)

Join us for the second of four classes in our new Italian series - A Taste of Italy. Take a culinary tour with No Thyme To Cook through Italy’s rich diverse regions. Travel with us from northern to southern Italy to experience the remarkably different cuisines and cultures as we prepare bold, flavorful meats, vegetables, pastas and desserts. Join us for this hands-on tour that will include traditional dishes such as Bolognese, risotto, gnocchi, ravioli, tiramisu and cannoli, just to name a few! Take individual classes or save when you sign up for the entire series.


Prosciutto-wrapped figs w/balsamic
Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked wrapped around a fig (fruit) and served with balsamic, is a very dark, concentrated, and intensely flavoured vinegar originating in Italy, made wholly or partially from freshly crushed grape juice with all the skins, seeds and stems (known as grape must).

Trenette Col Pesto
Trenette, so-called because they're thought to resemble train tracks, are a Ligurian version of linguine. This version of this Ligurian pasta dish consists of trenette noodles (or bavette, alternatively) and pesto Genovese basil sauce - another Ligurian specialty that hails from the city of Genova.

Herb-Roasted Whole Branzino with Potatoes, Tomatoes, and Olives
Branzino, or European Sea Bass, is an iconic Mediterranean fish that ranges from one to three pounds. It has delicate, white flesh and a mild, almost sweet flavor. Its few small bones make for easy filleting or preparing whole, stuffed with lemon and herbs such as parsley.

Zuppa Inglese
Zuppa Inglese is an Italian dessert layering custard and sponge cake.


$75/person (this class)

$275/person (entire 4 class series - save $25!)

Format: Hands-On


Ages 16 and Older. Please note: Students under the age of 18 must be accompanied by a paying adult. Class price is per person.

What to Expect:

  • Classes are 2 to 2 1/2 hours, unless otherwise noted above

  • You will work with other students in groups

  • Hands-on classes are limited to 16 students

  • You will be standing, cooking and working for most of the class

  • Please wear comfortable, closed-toe shoes and have long hair tied back

  • You will enjoy a generous taste of every dish

Earlier Event: October 5
Cooking 101: Soups
Later Event: October 6
Open Deck