Calabria is a peninsula within the Italian peninsula, and otherwise known as the toe of the boot. The Greeks that settled along the Calabrian coast founded many of the region’s most splendid cities, including Reggio, Locri, Crotone, and Sibari. Calabrians are resourceful people. Although the coast was fairly uninhabitable due to natural disasters and marine invasions, fish is still caught and eaten regularly. Calabrians also seem to make the most of what little vegetation can grow in the mountainous terrain. Bread is a fundamental part of the regional cuisine. Pitta is a type of Calabrian flatbread that is stuffed and seasoned with peppers, tomatoes and herbs. Although this is a region of sheepherders, Calabrians consume more pork than lamb. Pork is used to make Prosciutto, Pancetta DOP, Salsiccia DOP, Soppressata DOP, Capocollo di Calabria DOP, and Nduja, a sausage flavored with sweet and spicy peppers. However, many of the regional cheeses are made from sheep’s milk, like Giuncata. Abbespata, a smoked ricotta, and Caciocavallo Silano DOP, a cow’s milk cheese aged for various lengths of time, are also popular. Fish and seafood are used in many regional recipes. Swordfish is extremely common, and tuna to a lesser degree. What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors. Learn fundamental skills for a lifetime of great cooking Work side-by-side with other students to prepare each dish Interact with classmates and the instructor for a rich learning experience Held in our professional teaching kitchens HANDS-ON CLASS 6-8 recipes. Instructor Master Chef Walter Potenza Bring your favorite apron ! AND your favorite wine!