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    Northern Italy: Pasta, Risotto & Polenta

    The secrets to making traditional pasta, risotto and polenta

    Learn how to make traditional egg pasta, risotto and polenta for regional dishes including tagliatelle with Calabrese sausage and pea ragu in a tomato sugo, risotto with gorgonzola pear and balsamic reduction, and slow braised ox cheek with creamy pecorino scented polenta.

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    Fri 31 July 2015
    6:30 pm to 8:30 pm
    SOLD OUT
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    SOLD OUT!
    Northern Italy: Pasta, Risotto and Polenta
    $95.00
    Got a question?
    Subscribe to Market enews?.

    Yes, please keep me up to date with Market news and events!

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    City of Port Phillip

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