Cooking Classes
Cooking Class:
With Chef Paolo Gavazza
Born and raised in Roma Italy I attended ALMA, the most prestigious culinary school in Italy run by the most prestigious Italian chef Gualtiero Marchesi. This is where I obtained my master of Italian cuisine degree. I then worked for several years in a michelin star restaurant in the region of Emilia-Romagna, before moving to NC.
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Our Sommellier Giueseppe and Chef Paolo will each bring their unique gifts of wine and food knowledge and create pairings to change the way you think about food. Come as a couple, single or a group and enjoy a fantastic taste experience.
February Classes Now Have – Wine Pairings!
Each food class will include the food you cook AND a wine tasting after the cooking class. You also have the ability to purchase the wines you taste at 50% off!
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Each class has a Minimum of 6 and a Maximum of 12 people.
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February 22nd 2020 Cooking Class
Anolini in Brodo (Hands on) paired with St. Daniel Pinot Nero wine.
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March 7th Cooking Class
Gnocci – Potato Dumplings with Taleggio cheese cream sauce (hands on) with Fiano Minutolo White wine
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March 21st 2020 Cooking Class
Fish Ravioli with Livornese sauce with Garanega White wine
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Butchery & Salumeria Classes:
With Master Butcher & Chef Giuseppe Cagnoni
Master Butcher Giuseppe Cagnoni will teach the craft of all animal butchery, using techniques to reduce waste and bring out the best cuts of meat. (Coming Soon).
I grew up on a farm in Umbria, Italy, where I learned how to grow food and transform it. Working in my family butcher shop I developed the knowledge and expertise in the art of animal butchery and salumeria (charcuterie). After graduating from Culinary School, I went to London, England, where I worked in a very upscale restaurant and learned the English language. I relocated to the US in San Francisco CA, and I acquired a sommelier certification. Soon after I opened my own restaurant and a wholesale import business of organic italian food. After 15 years in California I decided to expand my business to the East Coast. I moved to Miami and opened another restaurant that specializes in charcuterie, named best new restaurant 2013 by ocean drive magazine. Today I am very excited to start this new adventure in Durham NC.