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Cooking with Rosetta

Ciao, my name is Rosetta Costantino. I was born and raised in Verbicaro, a small wine-producing hill town in Calabria, at the southern tip of the Italian peninsula. My parents shaped my connection to food and the land. My father was a master cheesemaker and winemaker, tending our family’s olive groves, vineyards and farm where we also kept goats and sheep. Almost all our food came from our property or the nearby Mediterranean. My mother and grandmothers knew how to live from the land, how to grow vegetables and preserve them for the winter months, and how to make bread and friselle from scratch. They knew how to make pasta with only flour and water and shape it every which way, even rolling it around a knitting needle to make the famous Calabrian fusilli. As a child, I learned from them. I took wheat to the mill, returning home coated from head to toe in white flour. I watched them press olives into oil, and inserted strips of tomatoes into the glass bottles we used to preserve them. My parents and I moved to the San Francisco Bay Area when I was 14 years old. We quickly settled into the faster pace of life here but always kept our cooking traditions.  We still grow our own produce, make our own ricotta and cure our own salsiccia calabrese. Cooking remained a large part of my life in high school, during my college years at the University of California, Berkeley, and throughout my successful career as a chemical engineer.

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Lino Products

Copy of The Queen of Vegetables: Eggplant From Appetizer to Dessert

melanzane-al-cioccolato1.jpg
melanzane-al-cioccolato1.jpg

Copy of The Queen of Vegetables: Eggplant From Appetizer to Dessert

150.00

Sunday August 18, 2019, 4:00 pm

Location: Rosetta’s Kitchen, Oakland, CA.

Quantity:
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In this class we will make eggplant dishes from all over Southern Italy. We will begin our menu with eggplant “meatballs” found in Calabria and Sicily. We will then progress to pasta sangiovanella, eggplant rolls filled with homemade ricotta and grilled eggplant as a side dish. We will conclude on the Amalfi coast with a unique dessert from that area, combining eggplant and chocolate!

 The Menu

Polpette di Melanzane (Vegetarian eggplant meatballs)

Involtini di Melanzane con ripieno di pasta (Eggplants rolls filled with pasta, Mozzarella and Tomato Sauce) 

Melanzane Ripiene (Eggplant stuffed with Calabrian sausage, breadcrumbs and pecorino cheese, baked with a simple tomato sauce)

Melanzane Arrostiti (Grilled marinated eggplant with olive oil, garlic and fresh mint)

Melanzane al Cioccolato (Eggplant layered and filled with ricotta and chocolate)