All Things Parmigiano! With Chef Michele Casadei Massari - 1:00pm

As a highlight of Parmigiano Reggiano Day at Eataly Chicago, we welcome Chef Michele Casadei Massari to La Scuola, where he will delight guests with an hour of everything Parmigiano!  Chef Michele will guide us through a tasting journey of five Parmigiano Reggiano cheeses and demonstrate his signature pasta dish, “Tagliatelle with Zero Waste Parmigiano Reggiano Ragu`,” which features a Bolognese sauce without meat or lactose.   Paired with the cheese and pasta tastings will be two types of Lambrusco wines, the perfect complement to Parmigiano Reggiano.   As an added treat, you will experience the thrill of cracking a whole wheel of Parmigiano Reggiano, demonstrated by Chef Michele and our Cheesemonger during this delightful class.   

Eataly Chicago is thrilled to welcome Michele Casadei Massari, an Italian Chef based in New York City who believes passionately in these things: the power of self-expression, the importance of creativity, the beauty in sensory experiences, and the truth in science. 

Chef Michele Casadei Massari is a true renaissance man, an entrepreneur, conceptual photographer, executive producer of books and music, public speaker, film advisor, T-shirt designer, and avid teacher, just to name a few of his vocations. Born in 1975 within the walls of his beloved Riccione, Italy, and raised in Bologna, Michele moved to New York City in 2009, and has based his world of exploration and opportunity there ever since.  As Executive Chef of Lucciola Restaurant in Manhattan, Michele is a strict “five ingredient chef” who creates fabulous traditional and contemporary recipes by way of masterful technique and the quality of those ingredients.  He is brand ambassador for Parmigiano-Reggiano and Felicetti Pasta and has established himself as one of the most sought-after Executive Chefs and advisors in the world. 

In this class you will receive a tasting of 5 types of Parmigiano Reggiano cheese, Tagliatelle with Zero Waste Parmigiano Reggiano Ragu`, and two types of Lambrusco wines (or N/A beverages) along with our housemade pane rustico.   

Parmigiano Reggiano DOP can only be produced in certified areas around Emilia-Romagna, from the plains to the mountains between the scenic rivers Po and Reno. Small-scale dairy farms in these zones produce milk of exceptional quality from cows fed a wholesome diet of local grass. To create each wheel, cheesemongers age 160 gallons of milk for a minimum of 12 months before testing and certification. The result? A cheese that boasts a symphony of complex flavors and textures, from a salty, crystalline mouthfeel to delicate notes of grass and sweet cream butter. 

Additional Information: 

• Seating is guaranteed but is first-come, first-served.  

• Duration is approximate and may vary by 10-15 minutes. 

• All guests planning to consume alcohol must provide 21+ government issued ID.  

• Class is both a demonstration cooking class and a guided wine & cheese tasting 

• Due to the nature of this class, we are not able to accommodate dietary restrictions.   

• Pricing is inclusive of service and exclusive of Chicago sales tax. 

• Contact chilascuola@eataly.com with any questions.