Hands-On Classes
Vegetarian Italy: Beyond Pasta
Upcoming
Vegetarian Italy: Beyond Pasta
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Things to know
For 18+ only.
A welcome glass of prosecco will be served upon arrival, and additional beverages will be available for purchase a la carte throughout the class.
Single registrants will be paired with another participant for this class.
Please arrive 10-15 minutes early to allow for seating.
Experience the vibrant flavours of vegetarian Italian cuisine and go beyond pasta in this hands-on, interactive cooking class.
Join us in L’OCA Labs to explore fresh ingredients and classic techniques while preparing a complete vegetarian Italian menu from scratch.
In Vegetarian Italy: Beyond Pasta, you’ll roll up your sleeves and bring classic Italian vegetarian dishes to life…
- Start with a crisp and fragrant Fennel & Pignoli Salad, featuring thinly sliced fennel, toasted pine nuts, and a light dressing.
- Make Gnudi, soft ricotta and spinach dumplings from scratch, as a primo piatto, finished with a nutty brown butter and sage sauce.
- Cook a classic Caponata as a secondo, a sweet-and-sour eggplant and vegetable stew, and serve it elegantly with creamy polenta.
- For dessert, assemble a light and elegant Baked Yogurt topped with sweet, tart Amarena cherries.
By the end of the session, you’ll leave full, satisfied, and confident in your ability to prepare a complete, elegant vegetarian Italian menu at home.
About your instructor
Chef Fabricio Daros
Born and raised on the prairies of Brazil, Chef Fabricio Daros brings a rich culinary heritage to L’OCA Quality Market.
His mother, a pastry chef, instilled a respect for small farmers and introduced him to the Uruguayan parrilla tradition of cooking an entire animal with charcoal over an open fire.
His father, a baker of Italian descent, helped Chef Fabricio develop a deep appreciation of Mediterranean ingredients and flavours.
Chef Fabricio feels that food has always been the language that connects him with other people and to the land.