Rome at Home: Recipes from the Cucina Romano

All roads lead to Rome, or so the saying goes. Roman cuisine is a vibrant fusion of flavors and ingredients from all corners of Italy and the Mediterranean. In this hands-on class, join chef-instructor and food writer Shawnie Kelley as she takes you through the process of preparing three iconic Roman dishes. You’ll learn to make a creamy pasta carbonara using locally handmade pasta, with a rich sauce made from egg yolks and Pecorino Romano—a sharp, tangy sheep’s milk cheese. The dish is brought to life with crispy bacon and freshly cracked black pepper. To balance the richness, you’ll create Misticanza alla Romana, a refreshing salad made with a medley of seasonal greens and vegetables, all tossed in a bright, lemony vinaigrette. For dessert, you’ll prepare a decadent ricotta cheesecake topped with sweet-tart sour cherries—a beloved treat from Rome’s Jewish ghetto with origins dating back to the 15th century. At the end of class, savor your meal with a glass of wine, and leave with the skills to recreate a little taste of Rome in your kitchen.

• You will be standing, cooking, and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back.
• If you need to cancel your class booking, you can do so up to 48 hours before the class to receive a refund or class credit.

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Mitchell Hall, 250 Cleveland Avenue, Columbus, United States

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