The Campanian cuisine is one of the richest and varied across Italy, thanks to the climate and the soil that alternates between mountains, volcanic, and the seaside, allowing the development of a varied gastronomic culture.
CANNELLONI ALLA PARTENOPEA
Learn how to make this delicious manicotti Neapolitan style from scratch. Take home what you made and enjoy a tasting of the dish accompanied by grilled asparagus and ham rolls. Presented by Caterina Maurantonio Blanco. Limited capacity. Must register in advance and prepay. Members $50 – Non-Members $60.