Vincenzo's Foods from Italy

We had a splendid crew and a splendid evening, filled with great foods and stories from Italy. Vincenzo spent a little bit of time talking about how you have to work with individual ingredients throughout the season that change based on growing conditions and availability.

The class looks on while Vincenzo goes through the evening menu.

The first dish involved heating saffron in oil for a tasty vinaigrette! The scallops are seared to just the right point without being overcooked.

And these are served with a very nice Celery Salad, aslo in the vinaigrette.

A fresh Carrot Salad with Balsamic viniagrette was then served. Joann does the plating.

What a great summer salad.

The next entree started as a recipe from Vincenzo's grandmother, that over time became a Bowtie Pasta in Carrot Sauce.

It is time to assemble the rockfish dish which will be done with baby fennel.

The class enjoys this beautiful and fresh meal.
It's plating time again and Joann does the honors.

What a colorful and zesty combination!

The crowd goes silent while they enjoy this dish.


Vincenzo explains how easy and flavorful the dessert will be. This is a Tuscan almond penacotta with wild berries.

Vincenzo states that this is a very easy and elegant dessert, that can be modified based on your creativity.

Tonight we have used blueberries to create a beautiful and healthy sauce.

The crew really enjoys this one!


As always, Vincenzo provided another great selection of his native foods. For a great dining experience, think of Vincenzos off of Dowell Rd in Solomon's Island. You will not be disappointed!