Homemade Tortellini with Bertilla - SOLD OUT
Saturday June 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.

Homemade pasta, fun to make and a treat, not just for special occasions but for every day.  Using an
easy recipe and working in teams of two, we will first make the pasta into thin sheets, then cut, fill and
shape it into tortellini.  Once cooked, the tortellini will be served with a lightly herbed tomato sauce and
finely grated cheese.  Students may sample in class or take home to enjoy.

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Gnocchi di Patate ​with Irene - SOLD OUT
Saturday June 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.

Gnocchi, a classic Italian comfort food. Each region of Italy has its own popular recipe.  A northern Italian specialty, these delicate pillows of potatoes and flour are light in your mouth but firm enough to stay together as they cook. Students make their own to take home or eat in class with a choice of pesto, sage-butter, or pomarola sauce.

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Orecchiette Pugliese with Broccoli and Salsiccia​ with Irene
Saturday, July 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.

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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Crostata di Pesche (Fresh Peach Tart) with Bertilla - SOLD OUT
Saturday July 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.

Fresh peach crostata, a delicious and easy way to celebrate outdoor summer festivities and the abundance of fresh peaches. This crostata begins with a buttery short crust, layered with jam, and topped with fresh peaches. The top crust may be folded over for a rustic touch or latticed for an elegant touch. Serve with a dollop of freshly whipped cream, a scoop of gelato, or simply by itself. Students make individual crostata to take home and enjoy.

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Sugo di Pomodoro (Tomato Sauce) with Bertilla
Saturday, August 5, 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.

A delicious way to preserve the variety and abundance of summer tomatoes is to make a basic tomato sauce, flavored with fresh garden herbs and vegetables. Once made, the sauce may be used also to enhance pizza, ragus, stews, and a host of other foods. Students will sample the sauce with pasta in class and are welcome to share and bring home the remaining sauce.

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Strawberry Granita and Amaretti Cookies with Bertilla
Saturday, August 19, 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.

Sicilian granita, although related to sorbet and gelato, differs from them because of its intense flavor and coarse texture. In this class we will learn to make an easy fresh strawberry granita. While it freezes, we will make amaretti, Italy’s traditional almond cookie, to accompany our granita. Students sample granita and cookies in class and are welcome to take remaining cookies home.

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Fresh Herb Pasta with Bertilla
Saturday, September 2, 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.

Homemade pasta, a treat not just for special occasions but for every day. Mixing fresh basil and Italian parsley into the dough makes attractively flecked pasta with a subtle herb flavor. Working in teams of two and using a basic but easy recipe, learn how to make this delicious pasta. We will use the pasta machine to make and cut the fettuccini into ribbons but fashion the farfalle (bowtie) pasta by hand. Time permitting, students may enjoy sampling in class with a light pomarola sauce or take home.

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Cannelloni Homemade stuffed with Ricotta and Spinach with Anna Maria - SOLD OUT
Saturday, May 20th, 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.

Another classic Italian pasta recipe that we’ll prepare completely from scratch. The homemade pasta squares will be stuffed and wrapped around a spinach, ricotta and parmesan cheese filling and smothered in a rich Bechamel sauce or if you prefer a simple tomato sauce. The final touch is a sprinkle of Parmigiano Reggiano. Students will make their own small cannelloni casserole to take home and enjoy.

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Torta di Verdura Primavera with Bertilla 
Saturday May 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.

Savory and flavorful, torta di verdure is a traditional Italian pie, consisting of a vegetable-based filling and enclosed in a thin flaky pastry.  This pie 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, roll out the pastry, assemble the filling, and bake in individual pans.  Students may sample or take home their individual torte to enjoy.

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Crostata di Frutta Fresca del Bosco (Fresh Berry Tart) with Bertilla 
Saturday, May 13, 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.

Layered with a crispy sweet crust and delicate cream cheese filling, and then topped with a medley of fresh summer berries, this elegant but easy to make dessert will be sure to impress family, friends, and guests throughout the warm spring-summer months. Working in small teams, we will make the layers and assemble them into individual tarts. Students are welcome to enjoy their tart in class or take home to enjoy.

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Cornetti alla Nutella - Stuffed Nutella Croissants with Anna Maria
Saturday May 13th, 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.

Nutella stuffed croissants, is a fairly simple recipe that you can serve for an Italian style breakfast or a delicious snack. Spoil your family with these Nutella filled delicacies and sprinkle each pastry with as much or as little powdered sugar as you prefer. As we say in Italy, the more there is, the better. Kids will love these and so will adults, it’s poetry in every bite.  Students will make the Cornetti alla Nutella to sample in class or take home to enjoy.

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Tiramisu with Anna Maria
Sunday, May 7th, 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.

Almost everyone has tasted this classic Italian dessert but it can be so much more rewarding to make it at home! Tiramisu' which literally means "Pick Me Up", is a decadent and very delicious dessert. A surprisingly easy recipe, made with coffee soaked ladyfingers, sweet and creamy mascarpone, and egg custard, all made in class. A cocoa powder dusted on every layer merges the flavors to another level. It can be made with or without liqueur so the whole family can enjoy.  Students make their own small Tiramisu to sample in class with a cup of coffee or enjoy at home.

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Crostata di Mandorle with Frangipane cream – Italian Almond Tart with Anna Maria - SOLD OUT
Saturday, April 15, 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 classic combination of sour cherries jam and almond frangipane filling is utterly irresistible. This Italian almond tart is very unique since the layer of jam is spread on top of the tart crust then topped with an almond-based filling that bakes up to have a cake-like texture. Enjoy this delightful Crostata with softly whipped cream or vanilla ice cream. The perfect dessert to complete a delicious meal. Students will make a smaller version of this tart to take home and enjoy.

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Risotto con Asparagi with Bertilla
Saturday April 15th, 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.

Risotto, a seasonal yet always flavorful dish. Let’s celebrate Spring by learning how to make this delicious creamy risotto, using one of the season’s best produce, asparagus, enhanced by a touch of saffron. In this class we will learn the basics and traditional method of making one of Italy’s favorite dishes. Risotto is always delightful as a light lunch entre or as a side dish accompanied by a favorite meat entre. Students sample their risotto in class or take home.

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Pizza Rustica or Pizza Chiena – An Easter Staple from Southern Italy with Anna Maria
Saturday, April 1st, 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 savory torte, brimming with a rich filling of ricotta and other cheeses, diced cured meats and hard-boiled eggs, all enclosed in a flaky, golden pastry crust. Pizza Rustica is traditionally made for Easter Holiday but it can be enjoyed all year round. This is the perfect appetizer or served as a main dish with a side of salad. Students will make their own small version of the Pizza Rustica to sample in class or to take home and enjoy.

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Panettone Cake with Bertilla
Saturday, April 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.

Panettone, a delicious Italian cake is usually enjoyed here in the States during the winter holidays, but in Italy throughout the year. This authentic homemade variation, bursting with the same flavors as the commercial ones, uses cream of tartar instead of yeast to retain its light but moist texture. Without losing its originality and flavor, this panettone is easier to make. Each student will take home an individual panettone to enjoy.

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Hand-made Pasta (Pasta Fatta in Casa) with Bertilla - SOLD OUT
Saturday, March 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.

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. Not only will we use the pasta machine to make ribbon pasta, we will experiment with making other traditional shapes. Students make and take home, or if time allows, sample their pasta in class with a freshly made sauce.

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Crostata di Mamellata with Bertilla
Saturday, March 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.

Crostata di marmellata is a classic Italian dessert, often prepared at home. Many nonne (Grandmothers) have devised their own family recipe, adding a personal twist. A cross between a pie and a cake, this dessert has always been one of our family favorites. Easy and fun to make and assemble, family and guests alike always ask for “just one more.” Students make and bring home an individual crostata.

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

Involtini di Melanzane or eggplant rolls is a dish appreciated by both adults and children; ideal to enjoy as an appetizer or a main course. This dish can be prepared with different ingredients and in various ways. In this class we will roast the eggplant slices, and gently roll around a mixture of ricotta, mozzarella and Parmesan Cheese. These delicate rolls are then covered with a simple tomato sauce and baked in class. The result is a delicious bite that can be enjoyed with a side of your favorite pasta or salad. Students will make their own serving of Involtini to sample in class or take home to enjoy. Upon request, this dish can be made Plant-Based.

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$40 class fee, an additional $5 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.

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Gluten Free Pasta with Bertilla
Saturday, January 28th, 10:00 am- 12:00 pm

$40 class fee, an additional $5 ingredients fee is paid directly to the instructor on the day of the class.

For a number of reasons, many people need to change their diet.  Using gluten free products is one way to make this change.  Quality gluten free pasta may sometimes be expensive, difficult to find, or disappointing.  In this class, after a brief discussion, we will work in teams of two to make the pasta dough, and using a pasta machine, roll the dough into ribbons to make fettuccine or fashion it into fun shapes.  Students take home, or if time allows, sample their pasta in class with a freshly made sauce.

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