








COOKING CLASSES-available in Santa Fe
Private cooking classes start at $110.00 per person with a $660.00 minimum. All classes are
“hands-on”, and include instruction, a recipe booklet, wine suggestions and a full-course meal.
Below are some sample menus.
MEAT & POTATOES-UMBRIAN STYLE
Mozzarella Bocconcini with Herb Sauce
Torta al Testo
Potato Gnocchi with Oven-Dried Tomato Basil Sauce
Beef Tagliata on Arugula Salad with Parmigiano-Reggiano Shavings
Champagne Zabaglione & Seasonal Fruit
STUFFED GNOCCHI WORKSHOP
Wild Mushroom-Filled Potato "Ravioli" with Brown Butter
Sausage-Stuffed Polenta Gnocchi in Marinara Sauce
Apricot-Filled Potato Gnocchi in Cinnamon Sugar Crumbs
Mixed Greens Salad with Plum & Parmigiano-Reggiano Shavings
Oranges in Red Wine with Rosemary Shortbread
TUTTO PESCE
Olive Oil Fried Almonds
Zucchini-Stuffed Calamari on Spring Greens
Wilted Greens with Garlic & Anchovies
Cioppino (Ligurian Fish Stew)
Polenta, Almond & Lemon Torte with Mascarpone Cream & Fresh Berries
ABRUZZO
Bruschette with Fava Bean Puree & Sautéed Greens
Prosecco & Strawberry Risotto
Lamb Stew Agrodolce with Olive Salsa
Artichokes in Marsala
White Chocolate-Coated Grapes with Orange Mascarpone & Poppyseed Shortbread
CUCINA UMBRA
Zucchini Rolls stuffed with Ricotta
Umbricelli with Chopped Herb Pesto
Grilled Lemon Chicken Breasts with Arugula Sauce
Grilled and Marinated Red Bell Peppers
Panna Cotta with Fresh Berries
CUCINA VEGETARIANA
Zucchini Flowers Stuffed with Parmigiano-Reggiano
Chilled Cream of Green Tomato Soup with Bruschette
Potato Gnocchi with Black Truffle
Grilled Red Bell Pepper Salad with Hazelnuts & Aged Pecorino
Ricotta Pudding with Roasted Grapes
GUSTI d’ITALIA-Spring in Perugia
Olive Oil-Fried Almonds
Fava Bean & Prosciutto Crostini
Artichoke Risotto
Crusty Bread & Local Olive Oil
Pork Loin Medallions with Olive- Mint Pesto
Asparagus, Parmigiano & Pistachio Salad
Lemon Verbena Tart with Mascarpone & Fresh Strawberries
PRANZO a PERUGIA
Prosciutto & Arugula Frittata Wheels
Garganelli Pasta with Pear, Mascarpone & Pecorino
Pork Medallions with Spinach, Raisins & Pine Nuts
Mixed Greens with Fennel, Apple & Walnuts
Dried Plum Galette with Thyme Cream
MEDITERRANEAN FLAVORS
Herb Jam with Olives & Preserved Lemons
Syrian Pita Bread
Arugula & Goat Cheese Ravioli
Salmon Fillet Poached in Olive Oil with Aioli & Pomegranate Molasses
Mixed Greens, Shaved Fennel & Grapefruit Salad with Toasted Walnuts
Lemon Brûlée Tart with Honey-Glazed Figs
MOROCCAN KITCHEN
Kefta (ground meat) on Skewers
Moroccan Bread
Eggplant Salad, Rabat Style
Lamb Tagine with Apricots & Almonds
Pumpkin Couscous
Sesame Seed, Almond & Honey Cone
Moroccan Tea
INDIAN CURRY
Oven-Grilled Naan
Sautéed Spinach Raita
Chicken in Fried Masala
Roasted Eggplant with Mustard Oil
Saffron Basmati Rice
Fresh Fruit in Rose-Flavored Cream
Spicy Chai Tea
LEMONGRASS & GINGER
Ginger-Spiced Cucumber
Imperial Shrimp Rolls with Coriander & Peanuts
Chicken Lemongrass Curry on Cellophane Noodles
Green Papaya Salad with Pork
Jackfruit Ice Cream