Wed, Sep 23 | Live on Zoom from Liguria, Italy

Trofie al Pesto with Chef Francesco Lucatorto (1)

You're invited to a Virtual Interactive Cooking Class and Dinner In Support of Local Community Food Banks Courtesy of Burnham Way and Guardian
Registration is Closed

DATE & TIME

Sep 23, 2020, 4:30 PM – 8:30 PM PDT
Live on Zoom from Liguria, Italy

EVENT DETAILS

Join us as Chef Francesco Lucatorto teaches us how to make trofie pasta from scratch with fresh basil pesto, a traditional recipe from Genova, Italy. Burnham Way and Guardian are partnering to support our local food banks in the fight against food insecurity. RSVP by no later than Tuesday, September 1st at 5:00 PM.

To register for the online cooking class, click Read More below. Then click the link for the charity you are donating to and make your tax deductible donation. Once you’ve made the donation, click the RSVP button below, complete the registration form, and click Submit.

Remember to use Burnham Match to double your contribution!

Orange County:

https://www.feedoc.org

Los Angeles:

https://www.lafoodbank.org

Larkspur:

https://www.sfmfoodbank.org

Roseville:

https://www.thesaltmine.org

Fresno:

https://ccfoodbank.org/our-impact

About the Dish

Trofie al Pesto is one of the most famous dish of traditional Ligurian. In the original recipe, Pesto Genovese is made with a marble mortar and a wooden pestle. It is an ancient method that requires a lot of patience, time and effort. In this recipe we will show you how to get a creamy and tasty pesto with  a food processor, using some tricks.

About Chef Francesco Lucatorto:

Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.

Registration is Closed

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