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What You Will Learn
Embark on a flavorful journey through Italy’s diverse culinary landscape with our expanded 6-part cooking class series. Each class will spotlight one of Italy’s most iconic culinary regions, showcasing its unique ingredients, traditional dishes, and cooking techniques. From the rich, comforting flavors of Northern Italy’s risottos and polentas, to the bold, sun-kissed dishes of the South featuring fresh tomatoes, olive oil, and seafood, you’ll explore the full spectrum of Italian cuisine. Along the way, you'll master classic recipes like Tuscan ribollita, Sicilian cannoli, and Venetian seafood risotto, while learning the stories and history behind each dish. Whether you're a seasoned cook or a beginner, this immersive series will deepen your appreciation for Italy's culinary diversity and inspire you to bring a taste of Italy into your own kitchen.
Emilia-Romagna, often regarded as the gastronomic heart of Italy, is renowned for its rich culinary traditions and exceptional local ingredients. This region, located in the northern part of the country, is a food lover’s paradise, celebrated for producing some of Italy’s most iconic and beloved dishes.
The region is home to Parmesan cheese (Parmigiano Reggiano), balsamic vinegar of Modena, and prosciutto di Parma, three world-renowned products that form the backbone of Emilia-Romagna’s culinary identity. The cuisine here is defined by its use of high-quality, locally sourced ingredients and time-honored techniques passed down through generations.
Pasta plays a central role in Emilia-Romagna’s food culture, with iconic dishes like tagliatelle al ragù (often referred to as Bolognese) and lasagna alla Bolognese, which feature rich meat-based sauces that are slow-cooked to perfection. The region is also famous for its tortellini—small, delicate pasta filled with a mixture of meat or cheese and often served in a savory broth.
Emilia-Romagna’s cuisine is hearty, comforting, and deeply tied to the land. From the rolling hills of Modena to the fertile plains of Parma, the food here reflects a tradition of craftsmanship, simplicity, and love for quality, making it a must-visit for anyone wanting to truly experience the essence of Italian food.
Menu
Tagliatelle al ragù:
This is a classic Italian pasta dish made with thin, long pasta (tagliatelle) and a rich meat sauce (ragù). The ragù is typically made with beef, pork, and veal, and it is simmered for hours until it is tender and flavorful.
Tortellini in brodo:
A light and flavorful soup made with delicate tortellini pasta filled with a meaty mixture, served in a clear broth.
Panpepato:
This is a dense cake that is made with flour, sugar, nuts, spices, and cocoa powder. It is a popular dessert in Modena and other parts of Emilia-Romagna.
What To Expect
Great cooking is about more than just recipes—it's about celebrating culinary experiences with a foodie community. In this class, you'll learn with other students in a positive, interactive environment led by our professional chef instructor.
- Instructor: Chef Alex
- Length: Approximately 3 hours
- Format: Demonstration. Class will be taught by the chef instructor, with the opportunity for class members to be invited into the kitchen and assist with certain portions of the recipes. Everyone in the class will be able to enjoy the menu items made during the class.
- Location: First Floor
- Restrictions: Ages 16 and older. Students under the age of 18 must be accompanied by a paying adult.
Experience Options
- Premium Experience: Arrive up to one hour before the start of class and enjoy a seasonal appetizer as well as your choice of one complimentary glass of beer, wine, or soft drink. (additional drinks available for purchase) Also spend a few private minutes with our chef instructor!
- General Admission: Arrive up to one hour before the start of class to enjoy cocktail hour at NTTC's fully-stocked bar.
- Allergies: We will attempt to accommodate any true medical allergy with advance notice. Please indicate allergies when completing ticket purchase.
No Thyme to Cook: Stir Up Your Inner Chef!
Date & Time
Sat, Jan 4, 2025 6:00 PM - 9:00 PM
Venue Details
No Thyme to Cook
14624 Solomons Island Road SouthSolomons, Maryland 20688
