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Dear <<First Name>>,

Buongiorno from Italy!

I flew here to celebrate my father’s birthday, fine-tune my upcoming Food and Wine Tour of Veneto, visit my daughter in The Netherlands, and escape Seattle’s winter. All the missions were successfully accomplished, and I am ready to be back in the kitchen with you.

If the Tour of Veneto that Giulia Bonati and I planned hadn’t made me happy already, after we toured together, met our hosts, and improved the itinerary, I can tell you that it will be even better than the original version. The two of us have been putting all our hearts into it, and I am quite sure you will love it as well. The tour will take place on the third week of September. Through guided visits of Padova, Venice and small towns, you will discover quite a lot of food, some wine, and plenty of gorgeous views. More details will come soon.

Picture yourself here, visiting one of the oldest ceramic manufacturer in Europe and having an exclusive merenda in the private backyard, catered by a local pastry baker.

FIND YOUR NEXT COOKING CLASS

If you rather stay close to home, I will bring Italy to you in-person in Seattle, or anywhere you happen to be with my online cooking classes. I offer public and private cooking classes for groups of friends, family and corporate clients. Send me a message and I will help you plan your next event. Here are some of the menus that my past students loved.

I will resume classes promptly on February 17 at Book Larder in Seattle. If you have never been to the Book Larder, and you love cooking, that is a place not to be missed on your next visit to Seattle. It is like a Bundt cake made of cookbooks, with a kitchen in the center. I could spend hours browsing their shelves, and am happy to be back teaching there. Winter in Northern Italy sold out almost immediately, but I will plan more lessons soon.

If you love Polenta, and couldn’t make it to the Book Larder’s class, you can catch up with the online class Cozy Italian Dinner with PCC Community Markets, on 2/22 at 5pm PST. Polenta is a typical dinner on a cold winter evening after a day on the slopes. My nonna Maria was the polenta specialist in the family, she always served it with a tomato-based sauce, and that’s how we will make it too. This menu is gluten free.

Another gluten-free class, filled with techniques and a side of wine tasting is Italian Winter Dinner. This one celebrates the citrus season, with Oven-Roasted chicken with sumac and lemon, braised fennel with orange, and Zabaione al Passito. Held in Issaquah PCC on Sunday, 2/20 at 4:0o pm and in Edmonds PCC on Friday 2/25 at 6:00 pm.

Following the steps of my nonna, and how much I enjoyed cooking with her, I am offering kids classes too. On President Day, 2/21 at 10:30 am PST, I will teach the online class Kids Make Crepes! Each registration is good for a whole kitchen, so you can gather some friends, set up all the ingredients and cook along. Kids love to make crepes, and they may want to make some for you too, which is the best return on your investment. Kitchen cleaning is not included in the ticket though, sorry about that (but I will encourage kids to take care of it, I promise!).

Italian Winter Vegetables will close the month on 2/28 at 5:00 pm PST. It is an online cooking class where we will focus on ingredients available during the winter months, like dried beans, escarole, and cauliflower. Soak your beans and get ready to cook along! This menu is vegan, unless you’d like a sprinkle of Parmigiano on your soup. All beans are welcome, canned ones too, but if you have time, find your new favorite legumes at Rancho Gordo.

I was feeling brave when I agreed to be back in the kitchen for in-person spring break camps. Drop the kids at Redmond PCC 4/4-8, and Green Lake PCC 4/11-15, for a whole week of fun with Introduction to Italian Cooking. Consider sending over some Zen and calm kids.

We added more dates to Handmade Gnocchi Workshop and Dinner in Veneto. Those will be held in March and are as tasty as it gets!

Last, but not least, it is time to put our hands back in to pasta making. Artisan Ravioli We will mix our pasta dough and fill it with fresh ricotta and lemon zest. Dessert will be Panna Cotta, a cream-based dessert that can be topped with the first strawberries or any jam of your liking. This menu is the perfect way to start spring.

Thank you for staying with me this whole way, please reach out if you are concerned about travelling during these continuously-evolving times. With a bit of preparation, a good insurance, and some extra precautions, Europe and Italy are safe to visit right now.

I look forward to seeing you in my classes! Grazie e a presto!

Paola

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