$50 – $75

Farm-to-KITCHEN Cooking Class: Southern Italy "Il Sud" - Sicily vs. Puglia

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The KITCHEN presented by The Trustees

The Boston Public Market

100 Hanover Street

Boston, MA 02108

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Refunds up to 7 days before event

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Farm-to-KITCHEN Cooking Class: Southern Italy "Il Sud" - Sicily vs. Puglia

Presented by The Trustees

When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of two different regions of Southern Italy: Sicily and Puglia. Both regional menus celebrate local spring greens, wild edibles, and the flavors of "Il Sud."

This hands-on cooking class is led by Chef Juli who is passionate about the classic recipes she learned while teaching farm-to-table classes in Roma and spending her weekends visiting Sicily and Puglia for sun, sand, and sensational cuisine. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home.

The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors.

Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop.

Dates

  • Wednesday, April 4 | 6:00-8:00 pm | Sicilian Menu
  • Wednesday, April 11 | 6:00-8:00 pm | Pugliese Menu
  • Sunday, April 29 | 4:00-6:00 pm | Pugliese Menu
  • Wednesday, May 2 | 6:00-8:00 pm | Sicilan Menu
  • Wednesday, May 9 | 6:00-8:00 pm | Pugliese Menu
  • Sunday, May 13 | 4:00-6:00 pm | Sicilian Menu
  • Wednesday, May 16 | 6:00-8:00 pm | Pugliese Menu
  • Friday, May 25 | 6:00-8:00 pm | Sicilian Menu

Sicilian Menu

  • Panelle (fried Sicilian chickpea fritters) with local wilted greens (nettles, rainbow chard, endive) from Siena Farm
  • Busiata Pasta Pesto alla trapanese (cherry tomato almond pesto) with agrodolce escarole, Q's Nuts pine nuts and raisins
  • Cannoli with fresh Appleton Farms Ricotta

Guests will make homemade panelle, flour water pasta, trapanese pesto and cannoli fillings

Pugliese Menu

  • Orecchiette with cime di rapa and salsiccia from Stillman’s Meats (vegetarian option with morels from Siena Farm)
  • Cicoria ripassata (pan-seared spring greens) from Stillman's Farm
  • Taralli al vino rosso (wine donuts) using local wine from the Massachusetts Wine Shop

Attendees will make homemade flour water pasta, pan-seared greens and taralli

Both menus can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu.

In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three-course seasonal meal.

Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:

  • Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event.
  • During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each.
  • Classes are usually between 2 and 2.5 hours long, unless otherwise noted.
  • Please be prepared to be on your feet, standing at a table, and cooking for the duration of class.
  • We recommend comfortable, non-slip, and closed-toe shoes.

Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

About Chef Juli

Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

About The Trustees and The KITCHEN

As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market in the heart of downtown Boston.

The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties.

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Date and Time

Location

The KITCHEN presented by The Trustees

The Boston Public Market

100 Hanover Street

Boston, MA 02108

View Map

Refund Policy

Refunds up to 7 days before event

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