Livestream Thursday and cooking class Saturday April 25

Livestream Thursday and cooking class Saturday April 25

Upcoming Livestream events
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Live from Venice on Thursday
Enjoy this journey with our art historian, researcher, writer and expert guide Monica Latini:
Venice in the Time of the Plague and Tintoretto's Genius

Thursday, April 23
9:30 AM Pacific Time / 12:30 PM Eastern Time
Click to Join Zoom Meeting
Meeting ID: 939 6614 5044
Password: please email
Live cooking class from the Campania Region
Enjoy this live cooking class with Raffaele

Saturday April 25 at 9:30 am PST / 12:30 pm EST

 Click Link to Join Zoom Meeting
Meeting ID: 977 8035 0148
Password: please email
Melanzane alla parmigiana
(Parmigina Eggplants)

Ingredients for 4 people

3.3 pounds (1,5 kg) eggplants better if the long kind
12 ounces (350 gr) mozzarella fresca
5 ounces (150 gr) grated Parmesan cheese  
peanut or other frying oil 
fine salt
extra virgin olive oil
fresh basil
18 ounces (800 gr) crushed tomatoes (passata di pomodoro)
1/2 onion thinly sliced

Please prepare the following prior to class

1 day prior
Open the fresh mozzarella package, remove the water and put back into fridge to allow to dry a bit.
30 Minutes
Tomato Sauce: Lightly brown the thinly sliced 1/2 onion with some extra virgin olive oil. Add the crushed tomatoes, add a bit of salt, put the cover on and cook at low flame for about 30 minutes. Towards the end, add a couple of basil leaves.
Eggplants: Wash and cut them in thin slices (longwise). Place the slices in a colander, creating a few layers. Put a bit of salt on each layer. At the top, place a weight (for example a pot with water inside) for about 20 minutes to allow more water to come out.

We look forward to seeing you Saturday!
Vacations For the Soul
"I love places that have an incredible history. I love the Italian way of life. I love the food. I love the people. I love the attitudes of Italians." ~ Elton John

Tour Italy through The Four Elements

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