Back by popular demand! Journey to Northern Italy with Chef Nicco Muratore and explore the transition from winter to spring through one of the region’s most beloved techniques: braising. In this hands-on workshop, you’ll work with classic Northern Italian ingredients—rooted in tradition but refreshed for the season—while learning how slow, gentle cooking transforms both meats and vegetables into tender, deeply flavorful dishes. We’ll begin with Ligurian focaccia topped with pesto alla Genovese, prosciutto, and pine nuts, then prepare a traditional risotto Milanese infused with saffron, green garlic, and early-season morel mushrooms. The heart of the class focuses on braising, as we make red wine–braised short ribs with cipollini onions and fennel, finished with a bright pistachio–blood orange gremolata. To balance the meal, we’ll assemble a chicory and little gem lettuce salad with shaved radishes, charred spring onions, herbs, and an anchovy-caper dressing. We’ll finish with a rhubarb and blood orange olive oil cake topped with mascarpone whip, celebrating the shift into spring.

At each Class on the Farm you will get the chance to enjoy Bellsong Creamery cheeses, sip a glass of something special, and gather around a beautifully prepared meal.