Passport to Italian Cuisine - Dough, 3 Ways
Saturday, July 19, 2014 from 11:30 AM to 3:00 PM (EDT)
New York, NY
San Francisco, California
London, United Kingdom
Dough, 3 Ways, is part of Del Posto's Passport to Italian Cuisine, a ten-course series of cooking classes in collaboration with Food & Wine magazine.
The ins and outs of bread dough: learn to make fresh pizza dough, focaccia, and fried dough. Lessons showcase the importance of yeast; different types of flours and their uses; and the difference between lean and rich bread doughs. Execute pizza, calzone, and focaccia finished with the student’s choice of toppings. Conclude with the versatility of pizza and focaccia dough by making sweet fried dough filled with jam and topped with powdered sugar. After class, students will sit down for an extra special Del Posto style pizza party!
Classes will include:
Welcome Bellini and Del Posto signature snacks
Take home recipe booklet
Signature Del Posto “Cucina Kit” including Del Posto apron and a small tool or two used during the class
Bastianich and La Mozza House Wines served throughout
Samples of the dishes featured or a seated meals (applies to Pasta classes; Mozzarella Class; Dough Class; Grandma’s Classics).
Exclusive Media Sponsor:
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When & Where
Del Posto Restaurant
Del Posto is the lushest and most refined endeavor of Mario, Joe, Lidia and partner/Executive Chef Mark Ladner. In October of 2010, Del Posto received a coveted four-star review from The New York Times, the first Italian restaurant in nearly 40 years to do so. Del Posto encompasses classic European luxury, its palate-enlightening cuisine, polished service, and a world-renowned wine list culminate in the ultimate Italian dining experience.
For more information about these events, and general inquiries,
please contact Del Posto at 212-497-8090.