The Director of Promotion for Slow Food Napoli Chapter and Master of Cheese and Oils, "Rino" Silvestro will share Napolitano secrets and serve up local organic ingredients from Willow Wisp Farm “Italian style.” Participants will sample Itlaian cheese, oil, and wine. You will also learn how to cook a traditional starter and main course! Rino’s colleague Giacomo Palladino serves as kitchen assistant, translator and storyteller and may just belt out a few traditional songs!
To tempt your taste buds further, Rino will be demonstrating how to prepare three traditional Napolitano dishes which we eat family style after olive oil, cheese, and wine tastings:
Ziti with Neapolitan Ragu
Neapolitan Pasta called Ziti with Pork & Beef cooked with San Marzano Tomatoes
Candele with Genovese
Neapolitan Pasta called Candele with Onions, Carrots, Celery & Beef with Parmigiano Reggiano Cheese
Deep Fried Eggplants, Neapolitan Ragu Sauce, Smoked Mozzarella Cheese & Parmigiano Reggiano Cheese