About

You'll begin with the kind of simple bite that opens a meal in Italy — lemony home-cooked white bean crostini, bright with olive oil and citrus. Then you'll hand-roll spizzulus, a traditional semolina pasta from Sardegna, and dress it with a fresh tomato-and-basil sauce finished with stracciatella, the creamy heart of burrata, melting gently into the warm pasta.

At the center of the class is a whole fish baked in a delicate meringue crust, a striking technique that seals in moisture and keeps the fish tender and juicy. It's finished with extra virgin olive oil and fresh herbs, releasing an aromatic, sea-kissed fragrance.

To finish, you'll prepare strawberries with Moscato zabaglione, light, airy, and gently perfumed with sweet wine.

On the menu

• Crostini di cannellini al limone: Cannellini bean crostini with lemon and olive oil.
• Spizzulus freschi di semola al pomodoro fresco e basilico con stracciatella: Fresh semolina pasta with tomato, basil, and burrata filling.
• Branzino in crosta di meringa salata: Whole fish in savory meringue crust (branzino or orata depending on market).
• Fragole al limone con zabaglione al Moscato: Strawberries with Moscato zabaglione.

Details

• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses dairy (burrata), eggs (zabaglione, meringue crust), wheat (pasta), and fish.
• Don't bring water bottles or personal drinks. Water will be provided.

Details

A $22 materials fee, included in the cost of the class, covers all the ingredients you'll need.

Class Policies

• Closed-toe shoes must be worn in the studio at all times. Tie back long hair. 
• Ages 14 and up are welcome.