NINA JUNE

Maine + Mediterranean

A trattoria in the convivial Mediterranean tradition where friends, neighbors, and passers-by mingle over drinks on the porch or at the bar, or stay for a leisurely full-service dinner with a menu that changes daily.
Open Tuesday–Saturday, 5:30–9:00

Jan
28
4:30 PM16:30

Tuscany

This is one of Sara’s two home bases in Italy (the other is Rome see below), where she grew up and learned to cook from her Tuscan grandmother Mita Antolini. We’ll make some typical Tuscan country delights, including a pinzimonio of raw vegetables with fresh new olive oil, crostini from the farmhouse table, potato gnocchi, arista di maiale along with cavolo nero, Tuscan kale, braised with chestnuts.

$150/$400 for 3 classes

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Feb
11
4:30 PM16:30

Naples

Sara spent a week in Naples in October and found it still the most exuberant city in all of Italy. We’ll celebrate Napoli with typical little fried things as well as stuffed peppers from a favorite restaurant for antipasto, plus spaghetti with colatura (a surprising ingredient), la genovese (a Neapolitan tradition that has nothing to do with Genoa despite its name), and a midwinter salad that lasts for days. (We’ve scheduled this class a week ahead because the following week is school vacation when many folks will want to get away.)

$150/$400 for 3 classes

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Mar
25
4:30 PM16:30

Rome

Rome is Sara’s second home in Italy, where she went to school and learned to speak the rough local dialect. Despite being Italy’s capitol, Rome is not known for fancy cuisine. Instead it’s as rough as the Roman manner of speaking, with hearty, humble dishes based on simple preparations: fritters of all kinds and pasta with sauces made from the butcher’s off-cuts. We’ll try a delightful chicory salad with a pungent sauce, and another great dish for this time of the year, Easter: abbachio, very young, tender lamb, roasted in the oven with potatoes.

$150/$400 for 3 classes

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