I’m not Italian, but I feel as though I could be considered a small percentage Italian purely based on osmosis. I can’t tell you (and I probably wouldn’t want to try and figure out) how much pasta and Italian food I’ve eaten in my life. Despite the fact that I already talk with my hands and pronounce the silent “G” in sandwich, the next step towards Italia would be cooking like an Italian. There are cooking classes around the Montreal that offer various cooking and culinary classes, from baking and bread making, to desserts (like the one I attended at the Lincoln Apartment Bakery,) savoury dishes and even workshops. Recently the Leonardo DaVinci Centre in St. Leonard officially launched their culinary class program this month and I was there to check it out.
If it tastes good, it's here - Est. 2007