Italian Easter Bread

Celia FlorCruz, a retired Army Aviator and current student at the Culinary Institute of America, led a kitchen class about Easter Bread on March 21, 2021. Bake along with Celia! Read the original recipe by her mother-in-law and cultural context of this dish, as well as Celia's more modernized take on Easter bread at the links below. This event was offered in partnership with the Ulster County Italian-American Foundation.

A Modern Recipe

The Risen Italian: Italian History Expressed in Easter Bread

The World Kneads Bread

In Summer and Fall 2020, Culinary Institute of America Applied Food Studies students in Dr. Willa Zhen's class partnered with the Reher Center and researched bread traditions from around the world. Here are some highlights of what they discovered.

Fa Gao by Professor Willa Zhen

Dr. WIlla Zhen, professor at the Culinary Institute of America, led a kitchen class about fa gao, Lunar New Year prosperity cakes, on February 14, 2021. Cook along with Dr. Zhen (Read the recipe and more cultural context of this dish at the link below.) This event was offered in partnership with Think!Chinatown and also features a discussion about bread traditions around China with Executive Director Yin Kong.
Willa's Fa Gao Recipe

Panettone by Erin Tamney