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Cooking Class: Northern Italian Street Food - The Piadina Sandwich with Silvia Giogoli
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- 3 cups of flour all-purpose flour
- Baking soda
- Salt
- Lard (75 grams)
- ¾ cup of warm water
- 2 cloves of garlic
- Spinach (frozen are fine, but if you prefer fresh, please wash and cook it ahead)
- Mozzarella cheese
- 3 tablespoons EVOO (extra virgin olive oil)
- Nutella or a chocolate cream
- Fresh or aged cheese
- Roquette / arugula
- Cold cuts like Prosciutto Crudo, salami, mortadella
- Kitchen scale
- Rolling pin
- 1 measure cup
- 1 big bowl
- 1 small bowl
- 1 chopping board
- 1 tray
- 2 medium frypan (one non-stick is best, can be a crepe pan)
- 1 saucepan
- 1 sharp knife
- 1 fork
- 1 wooden spoon
- 1 pastry cutter wheel (optional)
Silvia Giogoli was born and raise in Ravenna, where she has been working as licensed tour guide since 2000. In 2001 she obtained the license as Tour Leader and Environmental and Hiking Guide. She attended the Academy of Fine Arts where she obtained a specialization in the art of mosaic. Since she started work as tour guide she always tried to create special itineraries to combine art and food to experience the deep the culture of her region. She started cooking in her grandmother's kitchen when she was a child and her passion for food has always accompanied her though life. Over time she has refined her techniques in the creation of traditional dishes often combined with gourmet seasonings. Her specialties are mainly handmade pasta and desserts.
This conversation is suitable for all ages.
90 minutes, including a 30 minute Q&A.