Cook Better, Live Better: The Cuisine of Northern Italy

Situated between the Alps and the Po River Valley, among Italy’s greatest lakes and best wine country, the cities of Northern Italy do not disappoint in their culinary offerings. Land animal foods reign supreme in these regions since the more mountainous terrain favors the presence of livestock for both dairy production and meat. Butter and lard are more widely used in Northern dishes and plain pasta is overshadowed by rice, polenta, and stuffed pastas. Higher elevations also mean winter comes earlier in these parts, hence the prevalence of preserved meats such as salame and prosciutto, able to be enjoyed all winter. This November, La Scuola di Eataly Boston will explore the cuisine of Northern Italy by uncovering the roots of their gastronomic traditions and preparing their most prized culinary specialties. In this class, guests will:

• Explore the classic Nothern Italian dishes
• Learn about the typical ingredients used in the featured dishes
• Enjoy three courses paired with wine chosen by an Eataly sommelier
• Take home menus, adapted recipes, and wine tasting notes

Eataly's partnership with the Italian Trade Agency helps you expand your knowledge of authentic, centuries-old traditional Italian food and wine. 

We will follow current mask mandates throughout our store and during all classes and events; masks can be removed when actively eating and drinking while inside Eataly Boston.