Welcome to "In the Kitchen with Biba". After many years of requests Biba has made the decision to return to her roots and once again invite students into her kitchen for instruction, discussions, good food and laughter all the while sharing the secrets of simple, wonderful Italian home cooked meals.

The location of these classes will be in the actual restaurant kitchen. Some of which will be hands on and some demonstration only. But in either case with the limitation of 14 students per class all will take pleasure in the experience of participation, aromas and tastes. Students will enjoy an informal lunch/tasting made from their own efforts in class. Each will leave with recipes in hand so that they are able to share what was learned with their family and friends.

Registration
Call Karen at (916) 455-6859, 8:00am-11am, Monday-Thursday to preregister and check availability of the desired class. After which download the registration form and enclose it with a check made payable to Biba Inc. and mail it to the restaurant. Payment is required no later than three weeks prior to the date of the class.

Download Registration Form (PDF 15k)

Cancellations
Please call if you are unable to attend a class that you have registered for. Fees are refundable or transferrable to another class. Fees will be nonrefundable with less than 48 hours notice. We reserve the right to cancel classes with enrollments of eight students or less.

Winter Favorite Regional Menus

From Florence - $125.00 Saturday, February 27, 2010 – 10:30 am to 1:00 pm
Learn to make hearty winter classics. Bruschetta with white beans, garlic, sage, olive oil and Pecorino cheese Spinach and ricotta gnocchi with garlic, tomatoes and basil sauce Rabbit braised with white wine, olives and sage Oven roasted, stuffed vegetables Ricotta mascarpone fritters
From Bologna - $125.00 Saturday, March 20, 2010 – 10:30 am to 1:00 pm
Learn to make hearty winter classics. Basig egg-saffron pasta dough Tortelloni, stuffed with butternut squash with butter, sage and parmigiano Veal cutlets topped with prosciutto in a marsala wine sauce Oven baked, sweet tortelli stuffed with sour cherry and mascarpone
From Rome - $125.00 Saturday, April 24, 2010 – 10:30 am to 1:00 pm
Learn to make hearty winter classics. Basic egg pasta dough Fettuccine alla Romana with a sausage, porcini mushroom and tomato ragu Lamb hunter style in a savory white wine, anchovies, garlic and rosemary sauce Braised artichoke and potatoes Tart cherry crostata