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Cooking Class: Pumpkin, Squash, and Sage Risotto with Gina Tringali
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- Arborio rice
- Vegetable or chicken broth
- Onion
- White wine
- Fresh sage leaves
- Olive oil
- Mantovana (or mantua) pumpkin, marina di Chioggia pumpkin, or butternut squash
- Salt and freshly ground black pepper
- Grana Padano cheese
Gina is a food historian, coffee connoisseur and cook. Born into an Italian-American family, Gina spent countless hours in the kitchens of her mom and her Neapolitan and Sicilian grandmothers – watching, cooking, tasting – dreaming of living in Italy. In 2007 she relocated to Rome where she earned a Master's degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, and became a certified sommelier and member of AIS. She also holds an MBA from NYU. Before relocating to Rome, she worked for Tom Colicchio's Craft family of restaurants in NYC in business development and marketing and she spent some time in the kitchen. Her writing appears on numerous food and travel publications.
This conversation is suitable for all ages.
90 minutes, including a 30 minute Q&A.
A very smart and contemporary tutor to guide us through an age-old recipe. She left the skin on the pumpkin, and we all know that that increased the vegetable’s benefits enormously although she left that unstated. And since she had an open bottle of red wine, used that instead of the recipe’s white. I was very impressed by the confidence of this cook. And grateful for all the ideas and variations she offered along the way.
This is the fourth cooking class I have taken with Gina Tringali. The recipes are delish and are a terrific way to "travel" virtually. Gina is a terrific teacher. I have had the privilege of joining one of Gina's food tours of Rome pre-pandemic. Just like the online classes, she brings together food, flavor and history in a way that stimulates the intellect and the appetite.
Step by step, with clear directions and humor, providing history and projecting a love of food. Enjoyed the class and loved the outcome! My first risotto was a success!
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The class with Gina was great. The recipe was easy and Gina gave very detailed and clear instructions. Her slid shows of the history of rice and the use and cooking of it in Italy were very informative.
The risotto turned out great!