About

This class celebrates cucina povera, the art of transforming simple ingredients into soulful, nourishing dishes. Polenta and meatballs are beloved comfort foods across Italy, while a citrus and fennel salad brings brightness from the South. Together, we’ll prepare Polenta con Burro e Parmigiano, tender Polpette al Pomodoro (meatballs in tomato sauce, just like Paola's Nonna’s), and a refreshing Insalata di Arance e Finocchi that adds a burst of seasonal citrus sunshine to the winter table.

Class will end with a shared dinner, enjoyed the Italian way — with good food, good company, and a glass of wine.

On the Menu

• Polenta con Burro e Parmigiano: Creamy polenta finished with butter and Parmigiano Reggiano, cooked slowly on the stovetop.
• Nonna’s Sugo con Pomodoro e Polpette: Tender beef meatballs simmered in a rustic tomato sauce with onion, carrot, and celery.
• Insalata di Arance e Finocchi:  Orange and fennel salad with shallot (or red onion), paprika, black olives, and fresh parsley.

Details

BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter) and wheat.

Details

A materials fee of $25, included in the price of the class, covers everything you'll need.

Class Policies

• Ages 21 and up are welcome.
• Closed-toe shoes must be worn in the studio.
• Tie back long hair.