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Learn How the Sausage (and Cheese and Dough) Is Made At Il Forno



Can you crush on a restaurant? If not, you can definitely fangirl over great pizza (see: all of this week's issue) and that's totally a thing when it comes to Il Forno. Until marrying pizza is legal, I'll settle for learning all the secrets to their tasty food.

Chef Michael Sohocki and Jason Garcia, head chef at Il Forno, will share methods and tips for making the restaurant's signature sausage, mozzarella and ricotta cheese with two separate classes. 

On Friday, September 23 at 6:30 p.m. people passionate about pepperoni can learn how to make their own sausage with Sohocki at Freetail Brewing Co. (2000 S. Presa St.). Admission ($40) includes a take-home cheat sheet and either two flights of Freetail brews or two pints. 

On Tuesday, September 27 at 6:30 p.m., Garcia will share tips on nailing the perfect ricotta, mozzarrella and more importantly, dough at Il Forno. The class ($40) includes a cheat sheet, two Freetail beers and participants will have their pies fired up in the actual hand-made il forno, and that's pretty damn cool. 

Tickets for both classes can be purchased at 

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