Sauce or Gravy? Junior Chefs Dive into Southern Italian Classics at Haverford!

Week 6 at our Haverford campus delivered a delicious deep-dive into the traditions and tastes of Southern Italy during Sauce or Gravy? Southern Italian Cuisine! Junior chefs explored what makes this regional cuisine so iconic—slow-cooked sauces, rustic ingredients, and bold, balanced flavor.

Chef Lindsay led campers through a savory lineup of rustic, comforting classics, teaching key techniques like sautéing, simmering, and balancing flavor. The week’s delicious creations included:

• Ratatouille Pasta – a veggie-packed dish bursting with summer colors and Mediterranean flair

• Arancini with Homemade Marinara Sauce – crispy risotto balls filled with cheesy goodness and paired with from-scratch marinara

• Zucchini and Corn Fritters – golden, crispy bites highlighting seasonal produce

• Sunday Gravy – a rich, meaty tomato sauce slow-simmered to perfection

• Personal Pizzas with Pizza Sauce – delicious dough, fresh toppings, and plenty of creativity

On the sweet side, Chef Carisa guided junior chefs through a menu of elegant and flavorful Italian desserts, including:

• Orange Olive Oil Cake with Honey Thyme Glaze – fragrant, moist, and topped with a delicate herbal finish

• Mini Ricotta Cheesecakes – light, creamy, and full of Italian charm

• Chocolate Citrus Biscotti – twice-baked treats perfect for dunking

• Tiramisu Cupcakes – a playful twist on the beloved classic with bold espresso notes

• Lemon Ricotta Cookies – soft, tangy, and irresistibly good

Throughout the week, campers not only gained hands-on experience, but also developed an appreciation for the cultural traditions behind these beloved recipes. Whether shaping arancini, rolling out dough, or folding whipped topping, our junior chefs cooked with curiosity, teamwork, and pride.

We loved seeing their confidence grow with every dish—and the delicious smells coming from the kitchen didn’t hurt either! Another flavorful week is in the books, and we can’t wait for what’s cooking next at Haverford.

Buon lavoro, junior chefs! We can’t wait to welcome you back for another season of cooking, culture, and connection.