Torta pasqualina is a beloved Easter pie in Italy. Originally from
Liguria, the dish is now popular all over the peninsula. The pie is
made with puff pastry and a spring green, such as artichoke, chard
leaves, or in this case, spinach. The most important aspect of torta
pasqualina is the eggs baked inside. When you cut the pie, you should
see the egg sliced through the middle in what’s a beautiful and
festive effect.It is perfect for holidays from Easter to Christmas
time. Join us at La Scuola as Chef Denis imparts his knowledge on this
traditional dish and guides to preparing your own torta pasqualina. In
this class, guests will: Learn to the origin behind the Torta
pasqualina and why it is an Easter staple at every Italian table.
Discover the tips and screts to preparing this traditional dish.
Participate in the hands-on activity led by Chef Denis to create their
own savory pie. Enjoy a sampling of the torta pasqualina prepared by
Chef with a complimentary glass of wine. Receive adapted recipe and
wine tasting notes. Additional information: Seating is first-come
first-served. Please note, this class includes demonstration and
hands-on activity. Hands-on classes are limited to 16 students
maximum. Restrictions: Ages 12 and older. Students under the age of 18
must be accompanied by a paying adult. Class price is per person. For
this format we are unable to accommodate dietary restrictions or
substitutions. Please contact the Scuola Team with any questions by
emailing us at [email protected] All guests planning to consume
alcohol must be able to produce a valid government-issued
identification to prove they are 21 or older. Pricing is inclusive of
service and exclusive of Los Angeles sales tax.
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08/04/2020 Last update