Classic Italian Christmas Menu: A Three-Part Cooking Course with Gina Tringali

Classic Italian Christmas Menu: A Three-Part Cooking Course with Gina Tringali

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Join a renowned chef and writer as we journey to Italy and learn how to craft a Holiday feast that is not just picture-perfect, it is delicious. Whether the celebration is public or private, religious or filled with folklore, Italian gatherings always include a ritual dish or two. 

Christmas in Italy is a two-day feast. In our three-day hands-on cooking course, we will prepare a holiday menu including antipasti, a first course, and dessert. While we cook, we’ll learn about typical Italian Holiday culinary traditions which originate from a variety of regions across this wonderful country.

Led by food historian, sommelier, and home cook Gina Tringali, this interactive cooking series has been designed to deliver a taste of the holidays to your kitchen. In no time, participants will be making Italian food, from Pappardelle to Ricciarelli, like an expert.

Lecture One: Antipasti
Crostini di Fegatini di Pollo - Crostini with Chicken Liver Pate
  • 400 g/14 oz. chicken livers
  • ½ red onion, chopped
  • ½ carrot, chopped
  • ½ celery stalk, chopped 
  • 3 Tbsp. capers, rinsed and chopped
  • 2-3 sage leaves, chopped
  • 1 sprig rosemary, chopped
  • 50 g/1/4 cup unsalted butter + 1 Tbsp. 
  • Anchovy paste (optional)
  • Salt
  • A thin loaf of bread for crostini (day old bread is great)
Crostini con pasta di Olive
  • 200 g/7 oz. black and green olives, pitted 
  • 50 g/about 2 oz. salted capers, rinsed
  • 6 oil-packed anchovy fillets (optional)
  • 2 Tbsp. EVOO
  • Juice of 1 lemon
  • Sliced bread for crostini

Lecture Two: Second Course
Pappardelle & Meat Sauce

For the Pasta
  • 200 g all-purpose flour
  • 200 g semolina, plus extra for dusting
  • 4 eggs
(Serves 4)

For the meat sauce
  • 1 red or yellow onion, minced
  • 2 carrots, minced
  • 2 celery stalks, minced
  • 4 Tbsp. EVOO
  • 300 g (⅔ lb.) ground pork
  • 500 g (around 1 lb.) ground beef
  • Salt
  • Freshly ground black pepper
  • 1 cup red wine
  • 1 ½ qt. tomato puree
  • 2 Tbsp. tomato paste

(Serves 6) - I make extra to freeze or use another day

Lecture Three: Dessert Course
  • 175 g whole blanched almonds or ground almonds
  • 2 medium egg whites
  • 50 g all-purpose flour, sieved
  • 1 tsp. Baking powder
  • 125 g powdered sugar plus extra for rolling and dredging
  • 1 tsp. Almond extract

Gina is a food historian, coffee connoisseur and cook. Born into an Italian-American family, Gina spent countless hours in the kitchens of her mom and her Neapolitan and Sicilian grandmothers – watching, cooking, tasting – dreaming of living in Italy. In 2007 she relocated to Rome where she earned a Master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, and became a certified sommelier and member of AIS. She also holds an MBA from NYU. Before relocating to Rome, she worked for Tom Colicchio's Craft family of restaurants in NYC in business development and marketing and she spent some time in the kitchen. Her writing appears on numerous food and travel publications.

How does it work?
This is a three-part hands-on cooking series held on consecutive Saturdays and hosted on Zoom. Please check the schedule for the specific dates and times for each lecture.

Will I be given a recipe in advance?
Yes, you will receive this in the days leading up to the first session.

Will you provide me with the ingredients?
You will need to source the ingredients yourself. We will provide you with a detailed ingredient list and instructions after course registration.

How long are the lectures?
Each lecture is 90 minutes long with time for Q&A.

How much is the course?
The course is $105 for three lectures.

Is a recording available?
All registered participants will receive a recording within 24 hours of each session's conclusion. These are available to re-watch for seven days thereafter and are best when viewed on a computer instead of a tablet or smartphone. 

This conversation is suitable for all ages.

90 minutes, including a 30 minute Q&A.

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