Up & Coming Weekly

January 11, 2022

Up and Coming Weekly is a weekly publication in Fayetteville, NC and Fort Bragg, NC area offering local news, views, arts, entertainment and community event and business information.

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Page 26 of 36

WWW.UPANDCOMINGWEEKLY.COM 14 UCW JANUARY 12, 2022 - JANUARY 18, 2022 Nadia Minniti, the owner of Gusto Napoletano Pizzeria and Restaurant, truly believes in good food. It's part of why she offers cooking classes once a month at her restaurant. "I like to share with people what real Italian food is, what the culture is. My mission in life is to show people what real Italian food is," said Minniti. Minniti opened Gusto Na- poletano in 2019 and has been dishing up authentic Italian food for Fayetteville ever since. e restaurant, located on Raeford Road across the street from Harris Teeter, serves authentic food from Minniti's home town of Naples, Italy. e restaurant's signature is a brick wood-burning pizza oven used to create authentic Neapolitan pizza for patrons. Minniti, a trained chef, was awarded the pizzaiolo cer- tificate by the Associazione Verace Pizza Napoletana and is very proud of her Neapolitan pizza heritage. In addition to the pizza oven, the restaurant serves fresh, homemade pasta and other classic Italian fares. Min- niti holds classes on cooking authentic Italian food every month in the spirit of sharing Italian cuisine. On Saturday, Jan. 22, at 3:30 p.m., she is hosting her next pasta class at the restaurant. is month's class is centered around a square pasta known as spaghetti alla chitarra, or "guitar spaghetti." e name comes from the traditional implement used to make the classic noodle shape; a wooden frame with metal strings. e pasta dough is rolled out, then placed on top of the frame, and is rolled again through the strings, creating a long, square-shaped noodle. Traditionally, the pasta is served with a hearty, rich sauce and covered in pecorino cheese. "is is an easy noodle to make; anyone at home can make a good tasting pasta," said Minniti. Pasta students will be making their pasta dough during the class, then cutting the dough into long, square noodles. Minniti will have the sauce prepared beforehand. At the end of the hour-long class, participants will sample their creations. Minniti enjoys shar- ing the time with her students, who in turn seem to enjoy the classes. Participants get into the spirit of making Italian food and often pair the expe- rience with a glass of wine or two. "I love teaching the class. We've had some characters," she said. e class is currently being offered to adults and costs $37 per person. Minniti limits par- ticipation to ten people. Participants will be given ingredients and tools to use during the course. To register for the event, visit Gusto Napoletano's Facebook page or purchase tickets through Eventbrite at : https://www.eventbrite. com/e/learn-to-make-pasta- dough-for-spaghetti-alla-chi- tarra-tickets-235958266527?af f=ebdssbdestsearch or by call- ing, 910-779-0622. EVENTS Gusto Napoletano Pizzeria offers new pasta class by ALYSON HANSEN ALYSON HANSEN, Staff Writer. COMMENTS? editor@upandcomin- gweekly.com. 910-484-6200. Spaghetti alla chitarra, or "guitar spaghetti" (Photo courtesy of Gusto Neapolitano Pizzeria and Restaurant.) 112 Hay St. 910-678-8899 Best wishes to you and yours as we start a New Year! As we turn the page on 2021, we would like to thank our customers - the readers and art lovers of Fayeeville and beyond - who have made this one of our most successful years ever! OPEN: 10-6pm Monday -ursday 10-8pm Friday and Saturday 1-6pm Sunday www.citycentergallery.com

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