Learn to cook with Head Chef Fabio Pozzati and experience the rich flavors and traditional cuisine of the Emilia Romagna region of Italy.
The Palmer House Inn and Osteria La Civetta invite you to a session of time-honored Northern Italian style cooking. These classes will be a journey through the world of taste and genuine cuisine of the Emilia Romagna. Students will discover or re-discover the cooking styles of traditional home-made Italian cuisine. The same preparation and cooking styles that were used by their mothers, grandmothers, and other ancestors will be covered in both days of classes, connecting the students with not only the food, but their roots.
February 11, 2012
Each Holiday in Bologna has its cake: the “Tronchetto di Natale” for Christmas and Brazadela, or Ciambella, for Easter are offered to relatives and friends during the various parish feasts in town.
Tronchetto di Natale is a tasty and very elegant recipe from Haute Cuisine for a Christmas Dessert, made with cocoa, cream and “Pan di Spagna”. This Traditional cake is shaped like a log. The “pan di Spagna” is rolled in chocolate and decorated to resemble a Yule log.
Brazadela, one of the most traditional cakes of the Region is quite easy to make. It’s wonderful for breakfast, dipped into warm milk or caffe’ latte. It’s also nice at the end of the meal, either with a glass of dessert wine or dipped in zabaione or mascarpone cream.
One of the oldest and most traditional recipes, Brazadela is made of very simple ingredients you could find in most kitchens. This sweet bread would last, without preservatives, for quite a long time, and be enjoyed by both children and adults.