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Join Italian Chef Andrew Toncini in our Chef's Theatre for the first stop on a tour of the regions of Italy. Learn about authentic dishes and ingredients from some of the most noteworthy regions of Italy all while enjoying a three course dinner sure to delight your palate.

Menu
Amuse Bouche: Gnocco Fritto

Appetizer from Emilia-Romagna, these are small pieces of fried dough traditionally served with a selection of local cured meats like Prosciutto di Parma and Mortadella.
First Course: Lasagna Verdi alla Bolognese

A classic dish from Bologna, made with layers of green spinach pasta, rich Bolognese sauce, béchamel, and Parmigiano-Reggiano.
Second Course: Tagliata di Manzo con Rucola e Parmigiano

Slices of grilled beef, served with fresh arugula and shaved Parmigiano-Reggiano, drizzled with balsamic vinegar.
Third Course: Zuppa Inglese

An Italian version of the English trifle, this dessert features layers of sponge cake soaked in traditional liqueur, custard, and chocolate cream.

Enhance your beverage experience: handpicked wine pairings by our sommelier, Mia Papadopoulos are available for purchase with your ticket or at the door.

Skills Covered

Unique characteristics and traditions that define cuisine from the Emilia-Romagna region of Italy
Preparing gnocco fritto dough
Fresh egg pasta for lasagna with a spinach twist
How to cook and serve tagliata
Assembly of the zuppa Inglese
Traditional Italian flavour pairings from the Emilia-Romagna Region

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Love this class? Check out the full calendar of cooking & beverage classes!
Don’t forget you receive 15% off your next retail purchase at Lakehouse Home Store with your Culinary Cashback class voucher!