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DTSTART;TZID=America/Halifax:20260218T183000
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SUMMARY:** SOLD OUT ** Sardinian Seafood:  Branzino al Cartoccio & Stuffed Pasta
DESCRIPTION:With Chefs Max and Jeff.\nStart with bruschetta\, then learn to make culurgiones\, traditional Sardinian stuffed pasta filled with potato\, cheese\, and mint.  \nThe main is branzino al cartoccio\, sea bass baked in parchment to attain a beautifully delicate texture and flavor. \nDates: Wednesday\, February 18\, 2026\nTime: 6:30 PM \nLocation: Italian Canadian Cultural Centre\, 2629 Agricola Street\, Halifax\nFee: $85 per person (HST included) \nInstructors: Massimiliano Pintus & Jeff Pike\nBeverages: We do offer limited options for drink purchases for cooking classes hosted at the Italian Canadian Cultural Association – open to the community as guests. \nAll registrations are final. We do not offer refunds or credits if you cancel or can no longer attend\, for any reason\, unless the Association cancels the class. Please ensure you understand our No Refund policy before purchasing your tickets.
URL:https://www.iccans.org/event/max-feb-18-2026/
LOCATION:Italian Canadian Cultural Association of NS\, 2629 Agricola Street\, Halifax\, Nova Scotia\, B3K 4C7\, Canada
CATEGORIES:Cooking Classes
ATTACH;FMTTYPE=image/jpeg:https://www.iccans.org/wp-content/uploads/2026/01/Sardinian-Seafood_-Branzino-al-Cartoccio-Stuffed-Pasta.jpg
ORGANIZER;CN="Italian Canadian Cultural Association of Nova Scotia":MAILTO:hello@iccans.org
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