Alba's Cooking Classes


Columbia Mall,  to register go to http://www.secolarievoo.com/cooking-classes/

Dinner with the Saints!!! – October 18, 2017, 6:30-8:30pm
From her personal collections of ancient Italian-Mediterranean recipes, Chef Alba is making a few of many popular recipes that may have faded in time. Let’s take the genuineness and the flavors of age-old dishes titled after Saints (Santi) and create dishes such as Crostini di Sant’Antonio, San Petro Fish in Marsala Wine, Vegetable Gratinato San Biaggio, and special oil called Olio Santo.  

Designer pasta Dishes – October 30, 2017, 6:30-8:30pm
From floured hands to perfect pasta.  Join us for a cooking session of pasta and sauces that our grandmothers used to make and now they are served in restaurants as designer dishes. We will be making Roses of Pasta in Prosciutto and Spinach in Béchamel, Gnocchi alla Romana in Cheese Sauce, and Sicilian Eggplant and Pasta Timballo in Marinara Sauce.  

Main Event Sides for the Holidays – November 7, 2017, 6:30-8:30pm
Whether  you are hosting a holiday dinner or attending as a guest and bringing a dish, why not make delicious sides to pair with the main course.  These new side dishes deserve main event status.  Join us as we prepare and enjoy savory reen Beans Caramelized Onions and Crumbled Amaretti, Corn Soufflé, Three-Ways (colors) Mashed Potatoes, Cauliflower in Creamy Béchamel and Cheese.  

Tutto Balsamico – November 21, 2017, 6:15-8:30pm
Creating recipes with Balsamic vinegar is one of Chef Alba’s passions. Balsamic vinegar has an inimitable flavor.  It’s not just for use in salads.  It’s used to create tasty and easy to prepare dishes that are suitable for any occasion. In this class, we will be making, Goat Cheese Pears Crostini with Balsamic, Pork Loin Medallions in Balsamic, Balsamic and Herb Roasted New Potatoes, and for dessert Ricotta Cacao Trancio with Aged Balsamic Drizzle.

 Feast of 7 Fishes – Thursday, December 7th, 2017
The Feast of 7 fishes (Festa dei Sette Pesci), originated in Southern Italy and is celebrated on Christmas Eve every year. A typical seven-fish menu can varies from family to family, or region to region. It typically consists of seven different fish and seafood dishes. Why seven? Seven is an important number; it stands for the seven days of creation. In Biblical numerology, seven is a number of perfection. In this class will be making and enjoying a variety of dishes you can proudly make for your family on Christmas Eve such as; Smoked Salmon Mozzarella Bruschetta, Cod and Saffron Canederli in Broth, Shrimp and Zucchini Spiedini, Gratinato of Tilapia and Potatoes, Squid Polpettini with Marinara Sauce, Mussels in Shallots Cream and Wine, Seared Scallops on Wild Greens and Fruit.  $98 per person.  6-8:45pm


2018


Under the Tuscan Moon – January 9, 2018, 6:30-8:30pm
Chef Alba’s cooking is born of tradition, aiming to recovering its high cultural and gastronomical values and most of all, sharing it. Tuscan food is a style of life, a way to communicate with grace, elegance, and simplicity. In this class, we will be preparing traditional  Schiacciata con L’uva e Gorgonzola, Gnudi alla Toscana, Bite- Size Pork Tenderloin in Prosciutto and Balsamic, and Tuscan Peas and Pancetta

Main Course Soups “You Can”,  Eat With a Fork – January 31, 2018, 6:30-8:30pm
Soups are delicious and very satisfying in cold weather months. They are also perfect to prepare ahead. Warm up and learn to transform plain soups into flavorful main course dishes you can eat with a fork, like Italian Vellutata of Potatoes with Spinach Polpettine, Minestra with Ricotta Dumplings, Lentil Vellutata in Red Wine and Crispy Broccoli and Pancetta, and for dessert Apple Calzone.

Valentine Italian Style, February 14, 2018, 6:15-8:30pm
In preparation for February 14th storefronts set up heart-shaped themed items on display to remind us of this special day. Stories, legends, traditions fill this day with memories for all lovers around the world. On Valentine’s Day we look for special or romantic dinner to share with loved ones.  Join Chef Alba for delicious and easy recipes that have been selected for this occasion. We will discover together how to make it memorable with recipes such as Savory ricotta and Pistachio Tartufi, Pan grissini con Fontina e Prosciutto Cotto, Risotto all’Arancio e Prosecco, Portobello Mushrooms Caprese Style, and for dessert Chocolate and Almond Capri Cake

Path to Perugia Cooking - February 27, 2018, 6:30-8:30pm
Perugia, a province of Umbria has the atmosphere of another era, due to the paths of medieval villages, palaces, castles and the fortresses of charming villages.  Every path has a special meaning, just like the special food we will prepare. Please come and enjoy a Variety of Perugia Crostini, Penne Con Verza Pomodoro e Pancetta, Swiss Chard in Garlic and Lemon, and Baci da Perugia (chocolate Kisses)



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 Annapolis, Maryland
To Register: click links below each class to register


Dinner with the Saints!!! – September 7,  2017, 6:30-8:30pm
From her personal collections of ancient Italian-Mediterranean recipes, Chef Alba is making a few of many popular recipes that may have faded in time. Let’s take the genuineness and the flavors of age-old dishes titled after Saints (Santi) and create dishes such as Crostini di Sant’Antonio, San Petro Fish in Marsala Wine, Vegetable Gratinato San Biaggio, and a special oil called Olio Santo.  

Designer pasta Dishes –    October 27, 2017, 6:30-8:30pm
From floured hands to perfect pasta.  Join us for a cooking session of pasta and sauces that our grandmothers used to make and now they are served in restaurants as designer dishes. We will be making Roses of Pasta in Prosciutto and Spinach in Béchamel, Gnocchi alla Romana in Cheese Sauce, and Sicilian Eggplant and Pasta Timballo in Marinara Sauce

Main Event Sides for the Holidays – November 10 , 2017, 6:30-8:30pm
Whether  you are hosting a holiday dinner or attending as a guest and bringing a dish, why not make delicious sides to pair with the main course.  These new side dishes deserve main event status.  Join us as we prepare and enjoy savory reen Beans Caramelized Onions and Crumbled Amaretti, Corn Soufflé, Three-Ways (colors) Mashed Potatoes, Cauliflower in Creamy Béchamel and Cheese.  


2018

Main Course Soups “You Can”,  Eat With a Fork – January 19, 2018, 6:30-8:30pm
Soups are delicious and very satisfying in cold weather months. They are also perfect to prepare ahead. Warm up and learn to transform plain soups into flavorful main course dishes you can eat with a fork, like Italian Vellutata of Potatoes with Spinach Polpettine, Minestra with Ricotta Dumplings, Lentil Vellutata in Red Wine and Crispy Broccoli and Pancetta, and for dessert Apple Calzone

Under the Tuscan Moon – February 2, 2018, 6:30-8:30pm
Chef Alba’s cooking is born of tradition, aiming to recovering its high cultural and gastronomical values and most of all, sharing it. Tuscan food is a style of life, a way to communicate with grace, elegance, and simplicity. In this class, we will be preparing traditional  Schiacciata con L’uva e Gorgonzola, Gnudi alla Toscana, Bite- Size Pork Tenderloin in Prosciutto and Balsamic, and Tuscan Peas and Pancetta


Path to Perugia Cooking - February 23, 2018, 6:30-8:30pm
Perugia, a province of Umbria has the atmosphere of another era, due to the paths of medieval villages, palaces, castles and the fortresses of charming villages.  Every path has a special meaning, just like the special food we will prepare. Please come and enjoy a Variety of Perugia Crostini, Penne Con Verza Pomodoro e Pancetta, Swiss Chard in Garlic and Lemon, and Baci da Perugia (chocolate Kisses)

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To schedule a private cooking party at Secolari in Columbia, or Whole Foods in Annapolis, please contact me directly.

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