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A Primer on Pasta and Its Pairings

Learn the basics of great Italian cuisine, such as pasta shapes and how to select them in concert with their sauces; Italian cheeses and the importance of parmigiano (parmesan) cheese in Italian cuisine; prosciutto (cured Parma ham) as a main building block of the Italian diet; and the various kinds of salumi (cured meats and sausages) perfected over the millennia of food preparation. If time, we’ll also take a look at the categories of Italian wines, how to read a wine label, and how to make basic selections and pairings with food. Samples (of food) will be provided.

Tuesdays
June 11, 18 & 25 • 2–4 p.m.

KU Continuing Education
1515 Saint Andrews Dr.
Lawrence, KS
(Park in visitors’ lot.)

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Instructor

Jan Kozma, Ph.D., is Professor of Italian at the University of Kansas. She teaches courses on Italian culture and civilization.

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