This class is a culinary journey through one of the world’s most exciting and diverse food cultures. With a regional map to guide us, Chef Marilena will discuss the products, cooking techniques and culinary particulars of Italy’s northern regions. Crostoni with Whipped Fresh Ricotta, Toasted Nuts and Pears;Wine-Braised Rosemary Chicken with Mushrooms from Veneto; Caramelized Leek and Shallot Risotto; Divine Chocolate Budino (pudding) with Espresso Cream