COOKING CLASS ( Northern Italian Pastas )
Northern Italian Cuisine, comprised of 8 regions, varies from the rest of the peninsula. Northern cooks use much less tomato in recipes; instead, they employ wine or broth as the liquid and chopped herbs for flavor. Olive oil is replaced by cream and butter and especially cheese. In the North slow braising and stewing are prevalent cooking methods often accompanied by a suitable pasta. Flat noodles in Lombardi and Emilio Romagna, and classics including agnolotti, tortellini and cappelletti are served a bit further north. Its also worth noting Polenta, a staple which replaces pasta in many northern dishes.