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Asparagus, Capicola and Cheese Frittata with a Peach Bellini

July 9 @ 12:00 pm - 3:00 pm

Did you know the word “frittata” derived its name from the Italian verb friggere, which means to fry? Surprisingly in Italy, it is rare to find a restaurant that offers a frittata on its menu, however it is a quintessential dish that traditionally is made using your imagination and leftovers.

An Italian frittata differs from an American omelette in that in a frittata the eggs and ingredients are mixed together, then cooked slowly and its shape is round and thick vs. an omelette which the ingredients are gently placed into the eggs in the pan as they cook, and the final shape is a semi-circle.

In this class Chef Michael will teach you the art of making the perfect frittata using farm fresh eggs, asparagus, capicola, and cheese topped with a Bernaise sauce. A side salad, small dessert and a peach Bellini will be served with your dish.

Our classes are organized so you work together in a hands-on, fun and engaging environment with our professional chef instructor.

Instructor: Chef Michael Solovey

* Asparagus, Capicola, and Cheese Frittata
* Side Salad
* Small Dessert
* Peach Bellini

Doors open: 12:00pm

Class starts: 12:30pm


Glorioso’s Appetito
1020 E. Brady Street
Milwaukee, WI 53202 United States
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Glorioso’s Appetito