Cooking Eggs: Cooking Methods and Properties - November 2
Region: Campania Locality: Naples
from: 2 November 2026 Duration: 3 hours
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A staple ingredient in Italian cuisine, featured in a vast array of recipes—from fresh pasta and desserts to dishes where it takes center stage—the egg is truly extraordinary. Scrambled, hard-boiled, pan-fried, sunny-side up, or poached—how many ways have you prepared an egg? In this class, led by Chef Vincenzo Noviello, we will explore everything from the egg’s physical composition, classifications, and farming methods to its culinary yield, concluding with various cooking techniques and the secrets behind special recipes. Together, we will prepare and taste: a "cloud" omelet served with thyme-stewed leeks and a light cheese fondue; a poached egg with roasted pumpkin cream, crispy speck, and sage-infused oil; and a soft-boiled ("barzotto") egg with sautéed mushrooms, a delicate Parmesan sauce, and porcini mushroom powder. Beginner level Monday, November 2nd, 7: 00 PM Chef Vincenzo Noviello