South east asian food, particularly Vietnamese, makes up a big part of my culinary baggage and I love sharing these flavours with Rome dwellers. This is a hands on workshop and dinner heady with ginger and garlic, limes, chili and lemongrass. We will prepare pork and lemongrass dumplings, san choi bao, and a classic dumpling soup and lots of asian winter greens. We’ll talk about where san choi bao actually comes from, and how recipes are transformed as they travel.
After the hands on preparation around the workbench we will enjoy the meal we have created with a glass of wine.
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