With award winning and world famous pizza maker and restaurateur John D'Ambrosio, assisted by his daughter Danielle Banderas. The PIZZA TOSS has become an art form unto itself, but rolling the dough, shaping and tossing it also has a purpose, which is to ,make the dough elastic and the crust light and crunchy. It is amazing to watch this small piece of dough become the pizza crust we all love--and the open secret to a fine pizza is a delicious crust and airy texture.

Chef Joe Lucito will add to the sugo, or sauce, and share one of his specialty dishes, from the Festa di San Giuseppe, a traditional Sicilian lenten sauce, but you don't have to wait to March 19th to try this delicious dish. Likewise you can check out the May 2025 edition of the IAHF News, to read Chef Joe's home recipe!, While Joe prepares the sauce literally for 100's this recipe will be scaled down for a delicious family dinner.

One of the hallmarks of Italian cuisine is the herbs, spices and condiments that go into a meal, whether it is lemon juice, basil or peppers regional Italian cooking rest on a variety of produce. This workshop will explore some of the specialty ingredients from a home garden. Join us as we check out these culinary delights presented by Master Gardener Sharon McCray and Ken Borelli, author of Flavors from a Calabrese Kitchen.