Biscotti and Italian Cookies

Italians have a sweet tooth and their meals frequently have a sweet ending. In this interactive online class, you will learn how to make Diane’s famous biscotti and Italian cookies. Each cookie will highlight different techniques and style. These cookies will be a great addition to your holiday party or as a snack. We’ll make double baked biscotti, angelini cookies (lemon anise glazed cookies), sesame cookies, and Zaleti (Venetian Christmas cookies). The varieties of cookies are endless. We’ll provide options for any pantry ingredients you have to bake with. You are welcome to pick one or two cookies to bake along in this class or just watch and learn. The list of ingredients needed and recipe packet will be sent prior to the class along with the Zoom link. Instructor: Diante Manteca

Sections

ITHO-FA20.01

Start Date

December 10, 2020

Time

6:00pm

Location

Online

Cost

$65.00

Availability

5

Thursday, December 10 from 6-9pm.
This class will be online via Zoom. You will receive a link and recipe packet on how to connect 3 days before the class starts.

If you register the day before the class starts or the day of the class, please contact zoom@ccae.org for the zoom link.

Instructors: Diane Manteca

Instructor

Diane Manteca

Diane has been a professional chef for thirty three years, working in high end gourmet establishments, along with catering. She owned the Brickyard Café in Cambridge for 8 years, which was an eclectic and popular café style restaurant in the Fresh Pond area. Diane has co-authored a Zone cookbook on healthy eating and worked as a food consultant and developed recipes for a major specialty food company. Chef Diane has also cooked for fund raising events, and cookbook signings for culinary celebrities.

Diane owned Sassy River Sauces, a specialty food company, selling at Farmer’s Markets and major food establishments. She is now a personal chef with clients in metro west and the Boston area. Her teaching career spans 30 years, with Italian cooking as her specialty, along with Moroccan, African, Asian, Cuban and regional cooking from the United States. She travels to Italy often to learn regional Italian cooking and brings her knowledge back to teach her students.