Back to Basics: Busiate con Pesto alla Trapanese

This long, spiraled pasta is typical of the Trapani region in Sicily and its takes its name from the Sicilian word for a local Mediterranean grass, busa, around which the dough was traditionally wrapped. With origins in Sicily, pesto alla trapanese is a delicious result of cross-cultural cuisine and a flavorful way to make use of produce. Dating back to Italy's maritime past, Ligurian sailors would arrive home at the port of Trapani in Sicily after lengthy travels through Eastern Asia. It was here that the northerners introduced Sicilians to pesto alla genovese, or the classic basil pesto typical of Liguria. Having learned the Ligurian technique of grinding the fresh ingredients into a silky sauce, the Sicilians adapted the recipe with the use of fresh tomatoes and almonds native to the region. In this class guests will:

• Prepare the dish under the guidance of La Scuola’s instructor
• Enjoy your pasta dish with a paired wine chosen by an Eataly sommelier
• Learn more about wine and wine pairing
• Discover more about the differences between fresh and dry pasta
• Take home adapted recipes and wine tasting notes

Class duration is approximate and may vary by 10-15 minutes. Please note, the level of hands-on participation differs from class to class. All guests planning to consume alcohol must be able to produce valid government-issued identification to prove they are 21 or older.