Back to Basics: Rigatoni al cavolfiore e guanciale

Rigatoni al cavolfiore is a pasta and cauliflower classic that originated in the south of Italy and has become exceedingly popular in Sicily. In this fresh dish, cauliflower is highlighted by a surprise ingredient. Parsley and basil drawl the lion’s share of attention in the Italian herb garden, but mint should not be overlooked. It is especially intriguing here in combination with chile pepper. Join us in making the Italian favorite from start to finish. In this class, guests will:

• Learn about the cultural origin of Pasta al cavolfiore from southern Italy.
• Discover the ingredients and techniques for seasoning and balancing flavors.
• Prepare your own pasta dish with guidance of Chef during the class.
• Enjoy a small cheeseboard and paired wine, explained by our head Cheesemonger and Eataly sommelier.

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.