Italian Cooking Session 2 ~ A taste of Tuscany and Umbria ~ Chef Malcolm Jessop (5/22/19)


Straddling the Appenine mountains between Lazio, Marche, and Tuscany lies Umbria. Perhaps less famous than it's Northern neighbor Tuscany, it has a reputation for producing some of the best meat in Italy. Most famous are the black pigs that live in the mountains and feed on wild plants and herbs, and even truffles! The “Norcini” (specialist pork butchers) are highly respected and travel from farm to farm performing their craft.

This class may feature recipes* from both regions such as Salvia fritta, Grilled shrimp with white beans, rosemary and mint oil, Strisce alla Chiantigianna (Pasta cooked with red wine and pancetta), Pork tenderloin alla porchetta, Umbrian farro with heirloom tomatoes and corn, and Tuscan skillet cheesecake with strawberry Vin Santo sauce.

Includes a Silverado Cooking School apron & recipes to take home!

*actual recipes may vary

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Product Description

Hands-on Cooking Class 6pm-9pm,
$140 Includes dinner, SCS logo apron & recipes, 14 person max

Cancellations made less than 10 days from the scheduled class will not be refunded. Payments for classes cancelled 10 days or more before the scheduled class may be applied to a future class or may be refunded.

*If a class does not reach minimum numbers or for some unforeseen reason must be cancelled, you will notified and receive a full refund or you may select a future class to attend.*

Malcolm Jessop comes to the Silverado Cooking School with over 30 years of experience in fine dining restaurants and hotels. A graduate of Westminster Culinary School, he completed a 4-year apprenticeship at London’s Grosvenor House. It was in his two-year stay in France that he truly learned to appreciate cooking with the freshest seasonal ingredients from local farmers markets. He has moved here from Chicago with experience in food development, teaching cooking, and catering private events. He is a wonderful addition to the Silverado Cooking School.



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