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Date & Time
Sunday, January 27

Member: $60;
Nonmember: $75;

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KITCHEN at Boston Public Market
Boston, MA

Directions to KITCHEN at Boston Public Market

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Farms & Food, Lectures & Workshops

Farm-to-KITCHEN Cooking Class: Regions of Italy, North vs. South

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No one does pasta like the Italians (a well know fact!), but did you know that flavors and shapes can vary widely based on region? We're exploring the differences and similarities of traditional pasta dishes of Northern and Southern regions of Italy in this very special Farm-to-KITCHEN cooking class. Join us for a seasonal & local twist on the flavors of Emilia Romagna region in the North and the Puglia region in the South. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors.

Led by Chef Juli, this class will emphasize classic recipes she learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). She spent her weekends exploring the different regions of Italy and wants to give you a similar experience through food. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home.

In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop.


  • Sunday, January 13 from 1:00-3:00 pm
  • Sunday, January 27 from 1:00-3:00 pm
  • Sunday, January 27 from 4:00-6:00 PM
  • Saturday, March 16 from 1:00-3:00 PM
  • Saturday, March 16 from 5:00-7:00 PM
  • Sunday, March 17 from 1:00-3:00 PM
  • Sunday, March 31 from 1:00-3:00 PM


  • Stuffed cappellacci di zucca (pumpkin ravioli) from Northern Italy with sage, pumpkin puree and a warm butter sauce and pumpkin seeds. Attendees make pasta from scratch. Local ingredients: stone ground Four Star Farms wheat flour, pumpkin seeds from Q’s nuts, Chestnut Farms eggs, pumpkin from Siena farms and guanciale from Stillman’s Meats.
  • Campanelle (bells) with mushrooms and spicy sausage (n’duja) from Southern Italy. Local ingredients include pasta from Law of Pasta, mushrooms from Siena Farms, sausage from Chestnut Farms.
  • Simple panna cotta using fresh cream from Appleton Farms, honey from Boston Honey Co. and shaved Taza Chocolate

This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies.

Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:

  • Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event.
  • During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each.
  • Classes are usually between 2 and 2.5 hours long, unless otherwise noted.
  • Please be prepared to be on your feet, standing at a table, and cooking for the duration of class.
  • We recommend comfortable, non-slip, and closed-toe shoes.

Cost is $63 for Trustees member and $79 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

About Chef Juli

Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

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