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Italian Cooking & Culture 430b: Risotto & More

Italian Cooking & Culture





Location: Instructor:

Meeting Times

  • Wednesday 6:00 PM - 8:00 PM


Italian Cooking & Culture Join Simona Zanelli to learn about and enjoy la dolce vita! Join Simona in her kitchen as she shares regional recipes that reflect the season. Participants will make their own pasta by hand, all you need is a rolling pin. Additional supplies will be shared beforehand for shopping. Join as a family and enjoy the rewards to home cooking, Italian style!

Additional Notes

#430a | Wednesday, Jan 20 | 6:00–8:00 pm
The classic polenta is used in many Italian regions, although more popular in the North. In Veneto and in Northern Italy, it is used as a plain substitute for bread, fried or toasted; in Tuscany and in Center Italy, families gather around a table on which polenta is poured directly from the pot. People then scoop their portion out and add their favorite condiments based on rich meat sauces made with pork and sausages or cheeses and gorgonzola or mushrooms or even fish. We'll use instant polenta to create easy versions of these classics. View the supplies and ingredients list here >>

Risotto and More
#430b | Wednesday, Feb 3 | 6:00–8:00 pm

Every season has its own variation of risotto as this can be a warm, creamy winter dish. Although risotto can be prepared with almost anything you can think of (including beer and champagne!), three of the most popular risotti are risotto allo zafferano (saffron risotto) typical from the Milano region; risotto ai funghi (mushroom risotto) from Tuscany and a meat sauce-based risotto typical from the Rome area. With the leftover risotto, we can make one of the most popular Italian appetizers: rice balls or (Arancini or Suppli’, as they are called in Rome). These delicious apps are crispy on the outside and chewy on the inside thanks to the abundance of cheese that melts everything together. View the supplies and ingredients list here >>

#430c | Wednesday, Feb 24 | 6:00–8:00 pm

Tradition has it that gnocchi are made for the Thursday dinner to compensate for the light meal of Friday.  Made with potatoes, squash or semolina flour, gnocchi can be paired with pesto, meat sauce or a delicate, but delicious, butter and sage sauce. Also, to have some extra fun, we can make colorful gnocchi, by adding to our dough a hint of tomato paste for the gnocchi rossi with marjorane and pancetta or turmeric for the deeper yellow required by gnocchi al parmigiano. 


  • Class Fee $55.00
Total: $55.00

Note: Class has been cancelled