{"product_id":"naples-thurs-nov-12","title":"Best of Naples: Fall Edition | Thurs Nov 12","description":"\u003cp\u003eWelcome to the Fall edition of our Tastes of Naples series! \u003c\/p\u003e\n\u003cp\u003eIt's hard to overstate the importance of Naples in Italian cooking. So many iconic dishes - like pasta with tomato or meat sauce (ragù), or pizza, or pastries like \u003cem\u003esfogliatelle\u003c\/em\u003e and\u003cem\u003e babà\u003c\/em\u003e - originated here. \u003cbr\u003e \u003cbr\u003eIts history dates back to antiquity, when the Greek city of Neapolis was founded on the site. Over the centuries, it played a vital role in numerous other empires, including the Roman, Byzantine, Norman, Spanish and French. The influence of these cultures is still seen in the contemporary Neapolitan language and cuisine. \u003c\/p\u003e\n\u003cp\u003eTonight's menu will focus on some hearty cold-weather Neapolitan dishes that are perfect for this chillier time of year! \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABOUT TONIGHT'S CLASS \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe main attraction tonight is \u003cem\u003e\u003cstrong\u003eragù alla napoletana\u003c\/strong\u003e\u003c\/em\u003e, which is usually translated as kind of \"meat sauce.\"\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eBut it's more than that: with typical Southern Italian frugality, r\u003cem\u003eagù alla napoletana\u003c\/em\u003e is really two courses in one dish.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eDuring the city's Bourbon period in 1800s, the Neapolitan cooks of the French court adapted the dish \"ragout\" (a slow cooked stew) to their native love of pasta with tomato sauce. Cuts of beef and pork, usually the tougher, less expensive ones that need to simmer for hours, were cooked in an abundant, tomato-based sauce. The sauce was used to dress their pasta, for a first course; and the cuts of meat were served as a second course, typically accompanied by vegetables, and of course bread, to clean your plate.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eToday the idea of ragù della domenica - where the meat slowly simmers on the stove on a Sunday, and the whole family gathers for relaxed, multi-course meal at the end of the day, is popular all over South Italy and in Italian-Canadian communities as well. No two families make ragu the same way - and few will share their secret recipe! - but the tradition remains strong.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDuring tonight's hands-on class, we'll share our secrets for making a great \"Sunday sauce,\" while we prepare a delicious, \u003cem\u003eNapoletano\u003c\/em\u003e meal together. Where we're done cooking, guests will be seated to enjoy the fruits of our labour! \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMENU\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAntipasti \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePolpette di melanzane - \u003cem\u003eCrispy fried eggplant balls served with tomato sauce\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrimo  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePasta al ragù - \u003cem\u003eZiti pasta with slow cooked Neapolitan meat sauce  \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSecondo e contorni \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBraciole e polpette al sugo - \u003cem\u003eBeef rolls and meatballs cooked in sugo \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGattò di patate - \u003cem\u003eTraditional potato cake with cheese, salami and toasted breadcrumb topping  \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003ePeperoni gratinati - \u003cem\u003eSautéed sweet peppers with olives and capers \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eScarola affogata - \u003cem\u003eBraised escarole \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDolce \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eZuppa tartara - \u003cem\u003eClassic \"spoon dessert\" similar to tiramisù, with layers of liquer-dipped savoiardi, ricotta, whipping cream and preserved amarena cherry. Served individual cups. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBEVERAGES \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA selection of wines, beers and soft drinks will be available for purchase at the event. Our wine list can be viewed here: https:\/\/cucinato.ca\/collections\/wines\u003c\/p\u003e\n\u003cp\u003eWe also offer corkage, the fee is $15 per bottle. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTERMS \u0026amp; CONDITIONS \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e• No refunds after purchase\u003cbr\u003e• Exchanges (one per ticket) permitted up to 5 days prior to the event.\u003cbr\u003e• Tickets to Cucinato events are transferable - you can give them to someone else if you can’t attend (but please notify Cucinato in advance!)\u003cbr\u003e• We will do our best to accommodate dietary needs – please contact us before booking\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Cucinato Studio","offers":[{"title":"Price Per Person","offer_id":45251400335403,"sku":null,"price":160.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0267\/0562\/5131\/files\/1788269253733_ipwe6jy9.jpg?v=1788362510","url":"https:\/\/cucinato.ca\/products\/naples-thurs-nov-12","provider":"Cucinato Studio","version":"1.0","type":"link"}