What is it about an Italian dinner that feels like home, no matter where you’re from?  This class celebrates Stanley Tucci’s masterful PBS presentation on food throughout the various regions of Italy.  The recipes are from his cookbook, “The Tucci Cookbook,” featuring many recipes from his family’s kitchen.  Vegetable Tart (torta salata); Arugula & Pear Salad with Parmesan (insalata di rucola, pera, e parmigiano); Fusilli Pasta with Ricotta, Prosciutto, and Spinach (fusilli con ricotta, prosciutto, e spinaci); Pork Tenderloin with Fennel & Rosemary (arista di maiale alla Fiorentina); Plum and Polenta Cake (dolce di prugne e polenta)