Arancini - Baked and Stuffed Risotto Balls and Marinara Sauce with Anna Maria - SOLD OUT​
Sunday, October 5th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Arancini or risotto balls, translates to little oranges, are little balls of risotto stuffed with mozzarella or other types of cheeses, peas and delicious salami. These little beauties can be served as a main meal when topped with marinara sauce or as an appetizer. Serve them up however you please, but either way this dish is sure to be a hit! In this class we will make the risotto, while it cools down, we will make the marinara sauce and ultimately stuff the rice balls and bake them. Students will make their own serving and can sample in class or enjoy later at home.

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Fettuccini with White Wine and Seafood Sauce with Anna Maria - SOLD OUT
Sunday, October 12th, 2:00 pm – 4:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

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Polenta e Polpette​n- Polenta and Meatballs with Irene - SOLD OUT
Saturday, October 25th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Get cozy with a northern Italian favorite: creamy polenta served with homemade meatballs in a rich tomato sauce. In this class, you’ll learn how to prepare both components from scratch—perfect comfort food for cooler weather. Whether you're feeding your family or entertaining guests, this dish delivers hearty satisfaction every time.

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Orecchiette Crudaiola – Orecchiette with Cherry Tomatoes & Arugula with Irene - SOLD OUT
Sunday, October 26th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Celebrate the simplicity of fresh ingredients with this bright and flavorful pasta dish. You’ll make orecchiette pasta by hand and toss it with sweet cherry tomatoes, peppery arugula, garlic, and olive oil. This “crudaiola” style is light, fresh, and perfect for a quick, healthy meal that doesn’t compromise on taste.

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Soft Amaretti Cookies and Pistachio Drops with Anna Maria
Saturday, November 1st, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

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Risotto Asparagi e Funghi – Risotto with Asparagus and Mushrooms with Irene - SOLD OUT
Sunday, November 2nd, 10 am to 12 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

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Baked Eggplant Parmesan (Parmigiana di Melanzane) with Anna Maria - SOLD OUT​
Saturday, November 8th, 2:00 pm – 4:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Featuring this seasonal ingredient - the eggplant - we will create the traditional Italian Parmigiana di Melanzane. This is a hearty dish, lighter than most and very flavorful. Made with breaded and baked eggplant slices (not fried) and filled with mozzarella cheese, parmesan cheese, hardboiled eggs and a freshly made Marinara sauce. It can be served as a side dish or a delicious main course with a side of salad. Each student will create their own Parmigiana to enjoy in class or take home.

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Biscotti Soffici all’Arancia e Cioccolata Cremosa – Soft Orange Cookies & Creamy Hot Chocolate with Irene
Sunday, November 9th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

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Garganelli Funghi e Bacon – Garganelli with Mushrooms and Bacon with Irene - SOLD OUT
Saturday, November 15th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

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Farfalle con Salmone e Panna - Bow-Tie Pasta and Salmon Cream Sauce with Anna Maria​ 
Saturday, November 22nd, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

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Tricolor Gnocchi - Gnocchi Tricolor​i with Irene 
Saturday, December 6th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Purchase your class online.

Vegetable Tart - Crostata di Verdure with Irene
Saturday, December 13th, 1:30 pm – 3:30 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Learn to create a savory Italian tart filled with seasonal vegetables, delicate herbs, and a flaky homemade crust. This rustic yet elegant dish is perfect for brunch, lunch, or a light dinner. We’ll cover everything from preparing the crust to choosing the right vegetables and baking the tart to golden perfection.

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Cuccidati - Sicilian Cookies Stuffed with Figs, Dates and Nuts with Anna Maria
Sunday, December 7th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Cuccidati (pronounced coo-chee-dah-ti) are traditional Italian fig cookies originating in the Sicily region. A beloved holiday treat, especially during Christmastime, they are also known as "Sicilian fig cookies" or "Buccellati." The star of the show is the rich, spiced filling, which typically includes a mixture of figs, dates, and nuts (like walnuts or almonds) with a splash of Marsala wine or brandy. This filling is wrapped in a tender, buttery pastry dough, and the cookies are finished with a white glaze and colorful sprinkles. These cookies make a wonderful addition to any holiday table and a thoughtful, heartfelt gift. Students will make their own batch to take home and enjoy.  

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Ricotta and Spinach Cannelloni with Anna Maria
Sunday, December 14th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

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Christmas Cookies / Biscotti di Natale with Irene
Saturday, December 20th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Celebrate the season Italian-style by baking a variety of festive cookies. We’ll prepare different shapes and decorations. Perfect for gifting or sharing with family, these cookies bring warmth and joy to every table.

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Spaghetti Marinara - Spaghetti alla Marinara with Irene
Saturday, December 27th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Learn to craft one of Italy’s most beloved dishes from start to finish. In this hands-on class, you’ll discover pasta-cooking techniques to achieve the perfect al dente texture and create a rich tomato sauce infused with garlic, fresh herbs, and olive oil. Best of all, we’ll make the fresh pasta dough ourselves from scratch using a pasta machine, so you can master every step of the process. This simple yet flavorful dish embodies the heart of Italian home cooking and will become a staple in your kitchen.

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Jam Tart - Crostata alla Marmellata with Irene
Sunday, January 4th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

This class will guide you through every step of making one of Italy’s most beloved desserts: the crostata. From mixing and rolling a tender, buttery pastry crust to creating a lattice topping and filling it with delicious fruit jam, you’ll learn techniques that produce a beautiful tart every time. We’ll talk about baking tips for a crisp crust, and ways to decorate your crostata for any occasion.

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Pastina in Vegetable Broth - Pastina in Brodo Vegetale with Irene
Saturday, January 10th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Discover the cozy, comforting flavors of this beloved Italian classic. We’ll start by making a flavorful homemade vegetable broth, slowly simmered to bring out rich, aromatic notes. Then we’ll make the fresh pastina ourselves using a pasta machine before cooking these delicate, tiny pasta shapes that transform a simple soup into pure comfort. This dish is perfect for cold days or whenever you need a taste of Italian warmth.

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Torta Salata con Ricotta e Spinaci - Savory Spinach and Ricotta Pie with Anna Maria
Sunday, January 11th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Discover the timeless flavors of Italy with our Torta Salata, a rustic and elegant savory pie. A golden, flaky pastry crust encloses a delicious filling of tender spinach and rich, creamy ricotta. This versatile pie is perfect for any occasion - enjoy it as an impressive appetizer or a light main course with a side salad. Each slice offers a taste of traditional Italian comfort, anytime of the year. Students will make their own smaller version of the Torta Salata to sample in class or to take home and enjoy.

Purchase your class online.

Farfalle with Béchamel, Ham & Peas - Farfalle con Besciamella, Prosciutto e Piselli with Irene
Saturday, January 17th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Bring elegance to your pasta-making as we create farfalle from scratch using a pasta machine, then toss it in a luscious, homemade béchamel sauce enriched with tender ham and sweet green peas. You’ll learn to prepare the silky white sauce step by step, balance flavors for a light yet satisfying dish, and plate it beautifully for a true taste of Italian comfort food at its finest.

Purchase your class online.

Cialdoni Siciliani - Sicilian Cialdoni with Anna Maria
Sunday, January 18th, 2:00 pm – 4:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Sicilian Cialdone, also known as "Ciarduna," is a traditional sweet pastry that's a true hidden gem. In this hands-on workshop, you'll learn to create the exquisite Cialdone, a baked delicacy that is a tender, sophisticated alternative to the classic cannolo. We will create the perfect shortcrust pastry and wrap it around the stainless steel tubes. Once baked, we will prepare the sweetened ricotta cheese filling, which is the heart of this exquisite dessert. The finishing touch is a coating of sugar syrup followed by a roll of finely chopped nuts.  Students will make their own Cialdoni to take home to enjoy.

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Spinach & Ricotta Mezzelune Ravioli - Mezzelune Spinaci e Ricotta with Irene
Saturday, January 24th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Craft homemade pasta dough and transform it into delicate half-moon–shaped ravioli stuffed with a classic filling of ricotta cheese and spinach. We’ll go step by step through rolling the pasta, shaping the mezzelune, and cooking them just right before finishing with a simple butter and sage sauce. A perfect introduction to filled pasta making.

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Creamy Chicken Marsala and Homemade Fettuccine with Anna Maria
Sunday, January 25th, 2:00 pm – 4:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

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Soufflé Ham and Cheese - Soufflé al Formaggio e Prosciutto with Irene
Saturday, January 31st, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Unlock the secrets of this elegant, airy dish as you master the techniques for whipping egg whites, folding ingredients, and baking soufflé to achieve the perfect rise. Whether savory or sweet, a well-made soufflé is a showstopper, and this class will give you the confidence to recreate it at home.

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Potatoes and Zucchini Bake - Parmigiana Bianca with Anna Maria​
Sunday, February 1st, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Get ready to master a creamy, cheesy, and family-friendly twist on a classic Italian dish! Parmigiana Bianca di Zucchine e Patate is a guaranteed crowd-pleaser that swaps eggplant for tender, grilled zucchini and potato slices. In this hands-on class, you'll perfectly layer these grilled vegetables with fresh mozzarella, savory ham, and a silky homemade béchamel sauce. Each casserole is finished with a golden crown of Parmesan cheese and fresh herbs, creating an explosion of flavors. You'll prepare your own individual casserole to take home, ready to enjoy a taste of Italy in your own home.

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Tagliolini Alfredo with Irene
Saturday, February 7th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Learn how to knead, roll, and cut fresh pasta from scratch before creating a creamy Alfredo sauce made from butter, cream, and Parmesan cheese. We’ll cover sauce consistency, pasta pairing, and plating techniques so you can prepare this silky, indulgent Italian favorite whenever you like.

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Crostata Frangipane - Frangipane Tart with Almond Paste and Cherry Jam with Anna Maria
Sunday, February 8th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Gnocchi with Basil Sauce - Gnocchi al Sugo di Basilico with Irene
Saturday, February 21st, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

From shaping pillowy potato gnocchi to making a fragrant basil sauce, this class celebrates simplicity and fresh flavors. You’ll learn the tricks for light, tender gnocchi and how to balance the basil sauce so it’s aromatic without overpowering the dish. A perfect recipe for spring-inspired Italian cooking.

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Ravioli Stuffed with Butternut Squash and Mascarpone Cheese with Anna Maria - SOLD OUT
Saturday, September 27th, 2:00 pm – 4:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

A true classic Italian pasta dish with a very delicate and gourmet twist! Tender, beautiful, homemade noodles stuffed with a creamy mixture of mascarpone and butternut squash. The sugary sweetness of the squash pairs nicely with a simple brown butter sauce and some chopped, toasted hazelnuts to add some crunch or a traditional tomato sauce. This recipe is perfect for a special occasion and will wow your guests, especially when you tell them you made it all from scratch!
Students will make their own Ravioli and sauce to sample in class or take home to enjoy.

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Sweet Potato Gnocchi and Brown Butter Sage Sauce with Anna Maria - SOLD OUT
Sunday, September 14th, 2:00 pm – 4:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

This version of gnocchi will win you over! With a chewy and irresistible texture these gnocchi are also so much fun and therapeutic to make. Sweet potato puree with white or whole wheat flour are the simple ingredients used, however they give these dumplings an intense flavor while preserving the classic and typical consistency of those made with regular potatoes. We'll top them off with a simple tomato sauce or butter and sage sauce for the ultimate bite. Students make and take home their individual portion with a serving of sauce of their choice.  Naturally Plant-Based.

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Quick Skillet Calzones with Irene 
Sunday, September 14th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Quick Skillet Calzones are a fast and flavorful twist on the traditional Italian favorite, perfect for those who want a homemade meal without the wait. In this class, you’ll learn how to prepare an easy dough and fill it with classic or creative ingredients of your choice. We’ll focus on cooking the calzones in a skillet, achieving a crispy, golden crust and a warm, melty filling in no time. Perfect as a snack, appetizer, or quick dinner, these calzones are ideal for busy cooks who still want delicious results. This class is suitable for all levels and guarantees a go-to recipe for any occasion!

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Rigatoni al Ragù – Rigatoni with Meat Sauce with Irene - SOLD OUT
Saturday, September 6th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Discover the rich flavors of a classic Italian comfort dish—rigatoni with a savory meat sauce. In this hands-on class, you’ll learn how to build a deeply flavorful ragù from scratch, paired perfectly with hearty rigatoni pasta. Ideal for beginners and seasoned cooks alike, this dish is a go-to for cozy dinners and family gatherings. Come hungry—there will be plenty to enjoy and take home!

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Summer Focaccia with Irene - SOLD OUT
Saturday, August 30th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

This summer salami and cheese focaccia is encased in a perfectly crisp and herbed crust. Join us for our cooking class where you’ll learn the secrets to baking this simple and delicious dish, ideal for picnics, potlucks, or just a fun and versatile family dinner.

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Cavatelli Broccoli e Salsiccia​ with Irene - SOLD OUT
Saturday, August 16th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Discover the art of handmade cavatelli in an authentic cooking class led by a Puglian instructor! You'll learn the traditional technique passed down through generations, shaping cavatelli just like they do in the villages of Southern Italy. You’ll get to prepare, cook, and enjoy your own creation right in class, served with a hearty sausage and broccoli sauce — a classic from rustic Italian cuisine. A warm, genuine, and delicious experience!

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Crostata alla Nutella with Irene - SOLD OUT
Saturday, August 9th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Step into the sweet side of Italian tradition with our Nutella Crostata class. In this hands-on workshop you’ll learn to make Italy’s beloved breakfast and snack-time treat: a buttery, tender pastry crust filled with rich, velvety Nutella and topped with the signature lattice design. While our crostatas bake to golden perfection, we’ll dive into another essential of Italian mornings: how to make the perfect espresso. You’ll learn the secrets behind Italy’s iconic coffee ritual. Join us for a delicious morning of baking, sipping, and bringing home the comforting flavors of an Italian kitchen.

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Tagliolini Alfredo ​with Irene - SOLD OUT
Saturday, August 2nd, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Tagliolini Alfredo is the ultimate comfort dish — simple, creamy, and irresistibly delicious. In this hands-on class, you’ll learn to prepare fresh tagliolini pasta from scratch, guided step-by-step by an experienced instructor.  We’ll then cook and dress your handmade pasta with a rich, velvety Alfredo sauce that brings out the best in every bite. Perfect for both beginners and seasoned home cooks, this class is a cozy, welcoming way to deepen your love for Italian cooking. You’ll end the session by enjoying your creation — and leave with a recipe that’s sure to become a favorite at home!

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Homemade Caprese Rigatoni with Irene
Saturday, July 19th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Embrace the essence of Italian summers with our Homemade Caprese Rigatoni class. Learn the secrets to crafting perfect rigatoni from scratch, paired with the fresh, vibrant flavors of tomato, mozzarella, and basil. This class promises not just a cooking lesson, but a journey to the heart of Italy’s culinary tradition, a classic of Mediterranean Summer. Sign up now and bring the taste of Italy home!

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Crostata di Frutti del Bosco (Fresh Berry Tart) with Irene 
Saturday, May 31st, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Layered with a crispy sweet crust, a delicate cream cheese filling, and topped with a medley of fresh berries, this elegant but simple dessert will be sure to impress family, friends, and guests throughout our warm spring and summer seasons. Working in small teams, we will make the layers and assemble them into individual tarts. While baking, we will have a short demo for making stove top espresso and sample the Italian caffe`. Time permitting, students may enjoy their crostata in class or take home.

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Potatoes and Zucchini Bake - Parmigiana Bianca with Anna Maria​
Sunday, February 1st, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Get ready to master a creamy, cheesy, and family-friendly twist on a classic Italian dish! Parmigiana Bianca di Zucchine e Patate is a guaranteed crowd-pleaser that swaps eggplant for tender, grilled zucchini and potato slices. In this hands-on class, you'll perfectly layer these grilled vegetables with fresh mozzarella, savory ham, and a silky homemade béchamel sauce. Each casserole is finished with a golden crown of Parmesan cheese and fresh herbs, creating an explosion of flavors. You'll prepare your own individual casserole to take home, ready to enjoy a taste of Italy in your own home.

Purchase your class online.

Easter Pizza Rustica or Pizza Chiena - Savory Stuffed Torta with Anna Maria
Saturday, April 5th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Pizza Rustica, a staple from Southern Italy, is an essential delicacy on every Italian table during the Easter holiday. A savory torte, brimming with a rich ricotta filling and other cheeses, diced cured meats, and hard-boiled eggs, all enclosed in a flaky, golden pastry crust. This Pizza Rustica, although traditionally made for Easter, can be enjoyed all year round. The perfect appetizer or served as a main dish with a side of salad.  Students will make their own smaller version of the Pizza Rustica to sample in class or to take home and enjoy.

Purchase your class online.

Crostata Frangipane - Frangipane Tart with Almond Paste and Cherry Jam with Anna Maria
Sunday, February 8th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Spaghetti all'Arrabbiata with Irene - SOLD OUT​
Sunday, June 29th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Spaghetti all'Arrabbiata is a fiery and flavorful Italian classic that’s as simple as it is delicious. In this class, you’ll learn how to make fresh, handmade spaghetti from scratch, paired with a perfectly balanced spicy tomato sauce. Using fresh ingredients, we’ll create a bold and irresistible sauce that highlights the rich flavors of garlic, chili, and tomato. Perfect for spice lovers and those who enjoy authentic Italian cuisine, this dish is a satisfying staple for any occasion. Whether you’re a beginner or a seasoned cook, you’ll leave with the skills to make pasta and sauce like a pro!

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Chocolate Hazelnut Torte with Bertilla 
Saturday, February 1st,10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

What a wonderful way to express your love on Valentine’s Day or any day! In this class we will put together this elegant torte, based on hazelnuts and chocolate (gianduia). So rich, but delicate, eating only a sliver will suffice. The torte would be a perfect ending toa special meal of small gathering of friends and family. This is a gluten free recipe. Students make and take home individual torte.

Purchase your class online.

Quick Skillet Calzones with Irene 
Sunday, September 14th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Quick Skillet Calzones are a fast and flavorful twist on the traditional Italian favorite, perfect for those who want a homemade meal without the wait. In this class, you’ll learn how to prepare an easy dough and fill it with classic or creative ingredients of your choice. We’ll focus on cooking the calzones in a skillet, achieving a crispy, golden crust and a warm, melty filling in no time. Perfect as a snack, appetizer, or quick dinner, these calzones are ideal for busy cooks who still want delicious results. This class is suitable for all levels and guarantees a go-to recipe for any occasion!

Purchase your class online.

Farfalle with Béchamel, Ham & Peas - Farfalle con Besciamella, Prosciutto e Piselli with Irene
Saturday, January 17th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Bring elegance to your pasta-making as we create farfalle from scratch using a pasta machine, then toss it in a luscious, homemade béchamel sauce enriched with tender ham and sweet green peas. You’ll learn to prepare the silky white sauce step by step, balance flavors for a light yet satisfying dish, and plate it beautifully for a true taste of Italian comfort food at its finest.

Purchase your class online.

Biscotti Soffici all’Arancia e Cioccolata Cremosa – Soft Orange Cookies & Creamy Hot Chocolate with Irene
Sunday, November 9th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Purchase your class online.

Orecchiette Salsiccia and Broccoli ​with Irene
Saturday, December 28th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Discover the cuisine of Puglia with this traditional Orecchiette dish. The "little ears" pasta beautifully holds the flavors of the broccoli and salsiccia (Italian sausage). This recipe showcases the simplicity and depth of Southern Italian cooking, providing a hearty and nutritious meal with every bite.

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Rigatoni al Ragù – Rigatoni with Meat Sauce with Irene - SOLD OUT
Saturday, September 6th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Discover the rich flavors of a classic Italian comfort dish—rigatoni with a savory meat sauce. In this hands-on class, you’ll learn how to build a deeply flavorful ragù from scratch, paired perfectly with hearty rigatoni pasta. Ideal for beginners and seasoned cooks alike, this dish is a go-to for cozy dinners and family gatherings. Come hungry—there will be plenty to enjoy and take home!

Purchase your class online.

Amaretti and Christmas Spritz Cookies with Bertilla ​
Saturday, December 7th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Amaretti and butter cookies, two “bocconcini” or small bites, enjoyed throughout Italy and Europe especially during the winter holidays. In this class, we will learn to make both cookies: Amaretti – an almond flavored cookie, crunchy on the outside but moist on the inside; and Butter cookies – a delicate cookie shaped in holiday motifs using a cookie press, stamps, or cutters and then decorate with an assortment of sprinkles. Students sample and take home their cookies.

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Torta Salata con Ricotta e Spinaci - Savory Spinach and Ricotta Pie with Anna Maria
Sunday, January 11th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Discover the timeless flavors of Italy with our Torta Salata, a rustic and elegant savory pie. A golden, flaky pastry crust encloses a delicious filling of tender spinach and rich, creamy ricotta. This versatile pie is perfect for any occasion - enjoy it as an impressive appetizer or a light main course with a side salad. Each slice offers a taste of traditional Italian comfort, anytime of the year. Students will make their own smaller version of the Torta Salata to sample in class or to take home and enjoy.

Purchase your class online.

Polenta e Polpette​n- Polenta and Meatballs with Irene - SOLD OUT
Saturday, October 25th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Get cozy with a northern Italian favorite: creamy polenta served with homemade meatballs in a rich tomato sauce. In this class, you’ll learn how to prepare both components from scratch—perfect comfort food for cooler weather. Whether you're feeding your family or entertaining guests, this dish delivers hearty satisfaction every time.

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Tortellini con Tre Fromaggi; Three Cheese Tortellini with Irene - SOLD OUT
Sunday, September 28th, 10:00 am to 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Purchase your class online.

Tagliatelle al Ragù Bolognese with Irene - SOLD OUT
Sunday, September 1st, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

This is the epitome of Italian comfort food – a slow-cooked meat sauce from Bologna tossed with broad, flat tagliatelle pasta. Master the art of creating the deeply flavorful ragù Bolognese and the perfect al dente tagliatelle in this class, where tradition meets the pleasure of homemade pasta.

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Crostata di Verdura; Savory Vegetable Tart with Bertilla​
Saturday, August 24th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Savory and flavorful, this Italian tart consisting of a vegetable-based filling, enclosed in a thin flaky pastry and baked. This tart is delicious served in small wedges as an appetizer or in larger wedges for a light summer repast. Using fresh seasonal vegetables and Italian cheeses, we will prep the vegetables; then, assemble the ingredients and bake individual tarts in class. Time permitting, students may sample their torte in class or take home their tarts to enjoy.

Purchase your class online.

Hand-made Pasta with Pesto Sauce with Bertilla - SOLD OUT
Saturday, August 10th, 10:00 am – 12:00 pm

$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.

Handmade egg pasta, a treat not just for special occasions but every day. Using an easy recipe and working in pairs we will learn to make this delicious pasta. In this class, we will use the pasta machine to make ribbon pasta -- fettuccini. Once completed, we will make the pesto, blending together garden- fresh basil, fresh garlic and cheese to make an aromatic pesto sauce. If time allows, students sample their pasta with a freshly made sauce in class or take home to enjoy.

Purchase your class online.