Cucina Pugliese: A November Pasta Class at Osteria

Puglia’s semolina pasta techniques

Cucina Pugliese: A November Pasta Class centers on semolina pastas associated with Puglia, Italy. The format is a hands-on culinary workshop, so the pasta-making is part of the event itself rather than a demonstration-only program. Chef Jeff Michaud leads the class, bringing the instruction and hosting role together for the session.

The core subject is practical pasta technique: participants work with semolina pasta methods tied to the Puglia region.

Class, dinner, and Italian wine

The workshop is followed by dinner built around the prepared pastas. Italian wine is included as part of that dining portion, connecting the cooking portion with a meal afterward. For anyone comparing cooking events, the key format detail is that this is both a pasta-making class and a dinner, not simply a seated restaurant meal.

Because the class is described as in-person and hands-on, the event’s structure depends on active participation during the cooking portion before the meal. The description keeps the emphasis on making Puglia’s semolina pastas with Chef Jeff Michaud, then eating those pastas with Italian wine after the workshop.

Osteria in Philadelphia

The event takes place at Osteria, a restaurant in Philadelphia. The venue is identified as both the featured location and Chef Jeff Michaud’s host setting for the class. Planning details such as the precise event time, venue address, and booking path can sit in the factual event fields rather than the descriptive copy.