Technique Series with Chef Fabrizio Bazzani - Classic Italian Sauce

On March 17 Chef Fabrizio Bazzani continues his Technique Series, with an interactive class on how to make classic Italian sauces. Even if you have no prior experience making Italian sauces from scratch, you'll enjoy this class with Executive Chef Fabrizio Bazzani. Be prepared to savor each sauce throughout the class and to go home with a not just a full stomach, but with a full heart. Penne alla vodka is an Italian pasta dish always made with vodka and penne pasta, often made with heavy cream, crushed tomatoes, onions, and sometimes sausage or bacon.  Carbonara is an Italian pasta dish from Lazio, Rome, based on eggs, cheese, bacon, and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine or bucatini can also be used.    Pesto is a sauce originating in Genoa in the Liguria region of northern Italy, and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano, and Fiore Sardo. Pesto Trapanese This delicate, refreshing pesto is named for its birth place, the town of Trapani in the western corner of Sicily. The recipe is centuries-old, and likely inspired by Genova's famous basil pesto, brought over by Ligurian mariners stopping off in Trapani's port.