Explore the Emilia-Romagna region of Italy while learning to roll and shape two traditional styles of stuffed pasta. First we'll make Fagottini with a traditional Northern Italian Mortadella and Pistachio filling and served in brodo (broth). The second course will be a fall favorite, Tortelli di Zucca, stuffed with pumpkin and finished with herbed brown butter and parmigiano. Chef Reba will dish up food and stories from her travels to the region, and we'll finish off the meal with a quick and delicious Italian dessert, un Affogato! Dietary/allergen info: Class ingredients include wheat, dairy, egg, pinenuts, and pistachios. One of the recipes includes pork. If the class is full, please click and get on the waiting list. We often have cancellations.