Easter and Passover, the great springtime festivals of rebirth, are the most exciting times of the year in the Mediterranean. Admittedly, we’re rushing the season a bit--Passover begins on April 10th,. Easter on April 16th but you’ll be prepared with tasty additions for the seasonal table.
Ciaccia di Pasqua, Central Italy’s Easter favorite, a brioche bread flavored with chunks of cheese and pancetta; rich and creamy risotto of peas or asparagus; Moroccan braised lamb shanks with salt-preserved lemons and black olives—wonderful for Easter, Passover or any other time, served with a terrific Passover charoset made with dates and almonds fragrant with cumin and cardamom.
$150 (10% off if you purchase 3 classes)
$40 deposit to reserve your spot