In this class, we focused on the flavors of Parmigiano-Reggiano and prosciutto and how they lend their intensity to some of our favorite recipes. You learned how aroma affects flavor and how we used that science in our recipe for Tagliatelle with Prosciutto and Peas. Then we showed you how to turn Saltimbocca into a weekday meal by using easy-to-find pork tenderloin.
Download the handout we used for this course onboard your Holland America cruise [PDF].
This elegant-looking and fancy-sounding dish is actually easy to make with our simple technique.
An ingredient from Switzerland—not Italy—takes this classic pasta dish to a new level.
This humble Italian supper celebrates the natural pairing of sweet and savory. But to make it great, we had to test every possible way to cook sausage.
Without meat or vegetables, cheese lasagna can be dull to eat. For a great version, the cheese and the tomato sauce—and even the noodles—needed an upgrade.
