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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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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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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Crostata di Mandorle with Frangipane cream – Italian Almond Tart with Anna Maria
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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$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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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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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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Crostata di Frutti del Bosco with Bertilla 
Saturday May 13th, 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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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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Cannelloni Homemade stuffed with Ricotta and Spinach with Anna Maria
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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Biscotti alle Mandole with Bertilla 
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.

Having a very delicate flavor, these Italian biscotti are ideal for breakfast, snack, and dessert.  These classical Italian dunking cookies are a wonderful companion to your morning coffee, your pick-me-up espresso or cappuccino, and your evening gelato.  Easier to make than what you may think, you might find yourself baking them quite often.  We will work in teams of four making, shaping, and baking the dough into loafs.  Each student will slice one loaf and bake their biscotti (slices) with the option of dipping them in chocolate.  Students sample their biscotti in class and take home.

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Gnocchi di Patate ​with Bertilla 
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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Sweet Potato Gnocchi with Anna Maria - SOLD OUT
Saturday, March 18th, 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.

This version of gnocchi will win you over. They have a chewy and irresistible texture and are also so much fun and therapeutic to make. Sweet potato puree with whole wheat or white flour are the simple ingredients used however 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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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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