CLASS: Cooking with Manicaretti
Chef: Cooking School Staff
When you think Italy, you think quality food (and quality wine). Rolando Beramendi, founder of Manicaretti Italian Food Importers, moved to San Francisco in the 1980s and recognized the dearth of authentic Italian food products. Over the years, Manicaretti has developed an array of basic pantry products, ranging from olive oils to pasta sauces. The Cooking School Staff is going beyond the bowl of standard spaghetti and meatballs for an Italian menu with depth and density, each coarse showcasing products imported by Manicaretti.
Menu: Mussels and Clams with Fregola Sarda; Cavatelli with Homemade Pork Sausages and Broccoli Rabe; Bucatini with Marinara and Shaved Parmesan; Cherry Tartlets with Sweetened Mascarpone