Vesuvio al Ragu di Salsiccia e Scarola

In this Back to Basics class, our Chef will teach you how to source the best ingredients for this classic Italian dish, provide some interesting background on its origin, and answer any questions you have along the way. Named after the still-active volcano on whose slopes the city of Napoli was built, Vesuvio is a short curly pasta common to the southern region of Campania. Each piece has numerous nooks and crannies that make it a great match for a chunky sauce like the Neapolitan-style ragù and scarola in this recipe. 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.