Neapolitan Cooking Class -- Cucina Povera e Ricca
Description
I cook the food I grew up with in Pozzuoli -- pasta e fagioli, melanzane alla parmigiana, spaghetti con le vongole. Poor food made with dignity. I published two cookbooks because the kitchen is where I feel most myself. We cook for three hours and eat together. Tip: Never measure garlic. Measure with your heart.
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€20 common.per_session
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Sophia's Cucina
Everything you see I owe to spaghetti
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Location
Rome, IT
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