If you've ever wanted to learn how to make fresh homemade ricotta, now’s your chance! In this hands-on class, you'll experience the magic of ricotta from the moment it's made, warm, creamy, and unbelievably delicious. Fair warning: after tasting it fresh, you may never go back to the store-bought kind!

Ricotta is a versatile ingredient that shines in so many dishes. We’ll start by enjoying it warm and unadorned, then use it to create a variety of traditional recipes. We’ll make cannelloni, fresh pasta stuffed with ricotta and spinach. We’ll use ricotta to make meatballs (meatless) with ricotta and stuffed zucchini. Our dinner will end with an ice cream found in Palermo, Gelato al cannolo, all the ingredients of the famous cannoli siciliani come together in this ice cream.

Bruschetta con Ricotta (Bruschetta with fresh homemade ricotta)

Cannelloni (Homemade pasta wrapped around a filling of fresh ricotta, spinach, egg and pecorino cheese)

Polpette di Ricotta in Sugo (Ricotta (meat-less) Meatballs simmered in a tomato sauce)

Zucchine ripiene con ricotta (Zucchine stuffed and baked with ricotta, cheese, egg and parsley)

Gelato al cannolo (Cannoli ice cream)