Date Night!
Tiramisù di Amalfi al Limone (Amalfi Coast Lemon Tiramisù)​ with Irene - SOLD OUT
Thursday, September 3rd, 6:00 pm – 8:00 pm

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

Experience a refreshing twist on a classic Italian dessert inspired by the flavors of the Amalfi Coast. In this class, we will prepare a light and elegant Lemon Tiramisu made with delicate layers of ladyfingers, lemon-infused mascarpone cream, and bright citrus notes. This coastal-inspired dessert captures the essence of Southern Italy, combining freshness, sweetness, and tradition in every bite.

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Lemon Risotto with Smoked Cheese and Raspberry with Irene
Sunday, 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.

This is a contemporary interpretation of a classic northern Italian preparation, rooted in the technique of risotto but open to modern contrast.  During this class we will focus on both classic technique and creative balance.  We will begin by learning the fundamentals of risotto using Carnaroli rice or Arborio rice—toasting the grains, adding warm broth and stirring to develop that naturally creamy texture without relying on cream.  Finally, we’ll explore contrast and plating: using raspberry to add freshness, color, and a subtle sweet-tart note. You’ll see how small, thoughtful additions can elevate a traditional dish into something more refined and modern.

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Butternut Squash Ravioli with Brown Butter & Sage with Anna Maria - SOLD OUT
Sunday, September 6th, 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 classic Italian filled pasta with a refined seasonal twist. In this hands-on class, you’ll make fresh pasta dough, then roll and shape ravioli filled with a creamy butternut squash mixture. We’ll pair it with a simple brown butter and sage sauce that highlights the natural sweetness of the filling. Enjoy your ravioli in class or take it home to share with family.

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Date Night!
Pan-Cooked Stuffed Focaccine with Irene
Thursday, September 10th, 5:30 pm – 7:30 pm

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

This class is dedicated to soft, round focaccine cooked directly in a pan until golden and delicious. We will prepare the dough together and fill them with a variety of savory fillings, from vegetables and cheeses to other creative combinations. They are perfect served warm as a snack, appetizer, or casual meal.

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Handmade Green Pasta with Irene - SOLD OUT
Saturday, September 12th, 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.

In this class, we will make fresh green pasta entirely by hand, using natural ingredients to give the dough its beautiful color and flavor. We will mix, knead, roll, and cut the pasta in a traditional way, creating an artisanal pasta shape perfect for a simple seasonal sauce. A hands-on class for anyone who wants to experience the pleasure of homemade pasta.

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Traditional Biscotti with Carmela
Saturday, September 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.

In this class, we’ll prepare traditional biscotti da inzuppo, classic Italian cookies designed to be dipped in coffee, milk, or tea.  You’ll learn how to mix a simple dough using pantry ingredients like flour, sugar, eggs, and butter or oil, focusing on achieving the right consistency—soft but workable. We’ll shape the dough into rustic forms, often logs or simple rounds, keeping in line with their homemade character.  As they bake, you’ll observe how to develop a light, dry texture that makes them perfect for soaking without falling apart. We’ll also discuss variations, such as adding lemon zest or vanilla for aroma.  By the end, you’ll understand the technique behind creating biscuits that are not overly sweet, pleasantly crisp, and ideal for inzuppo—a daily ritual in Italian food culture.

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Ricotta Gnocchi and Truffle Mushroom Cream with Anna Maria​ - SOLD OUT
Sunday, September 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.

Learn how to make ricotta gnocchi, a light and delicate alternative to traditional potato gnocchi. Each student will prepare their own gnocchi dough, focusing on achieving a soft texture with minimal flour. We’ll pair it with a rich mushroom cream sauce enhanced with the unmistakable aroma of truffle for an elegant finish. Enjoy your dish in class or take it home to share with family.

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Date Night!
Arancini - Baked and Stuffed Risotto Balls and Marinara Sauce with Anna Maria - SOLD OUT
Thursday, September 24th, 6:00 pm – 8:00 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, named for their resemblance to “little oranges”, are a beloved Italian specialty. These golden bites are made from creamy risotto, filled with mozzarella, peas, and savory salami, then shaped and cooked to perfection. In this hands-on class, we will prepare the risotto from scratch. While it cools, we’ll make a simple marinara sauce, then shape and fill the arancini before baking them until crisp and golden. Enjoy your arancini in class or take them home to share with your family.

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Fresh Fruit Tart with Irene
Saturday, September 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.

We will end the month with a colorful and sweet class dedicated to fresh fruit tart. Together, we will prepare a delicate tart shell, a smooth cream filling, and a beautiful fruit decoration using a variety of fruits to choose from, such as mandarins, apples, bananas, grapes, strawberries, blueberries, and other seasonal fruit. Each participant will create a tart that is as beautiful as it is delicious.

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Traditional Minestrone and Homemade Veggies Bouillon with Carmela
Saturday, September 26th, 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.

In the Italian culinary tradition, minestrone is a cornerstone of cucina povera: a humble, seasonal soup that varies from region to region and even from household to household. It reflects the idea of cooking with what is available—fresh vegetables, legumes, herbs, and sometimes pasta or rice—slowly simmered to build a deep, layered flavor.  In this class, participants will learn how to prepare a traditional minestrone from the base up.  We’ll also explore how to balance legumes and grains for texture and nourishment, and how to season gradually to develop depth rather than intensity all at once.  During this class we will also learn how to make a veggies bouillon that we will use to flavor our minestrone and that you will be able to freeze and keep at home for soups and risotto.

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Spinach, Ricotta & Béchamel Cannelloni with Fresh Pasta with Anna Maria​ - SOLD OUT
Sunday, September 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.

Experience a classic baked Italian dish made entirely from scratch. Each student will prepare fresh pasta dough, then roll it into delicate sheets for assembling cannelloni filled with a creamy spinach and ricotta mixture. We’ll finish the dish with a smooth béchamel sauce and bake until perfectly golden and bubbling. Enjoy your dish in class or take it home to share with family.

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Handmade Gnocchi with Tomato Sauce and Basil with Carmela
Saturday, October 3rd, 12:00 pm – 2:00 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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Country-Style Bow Tie Pasta (Farfalle Contadina) with Irene
Sunday, October 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.

Farfalle Contadina is a rustic and flavorful pasta dish inspired by the traditions of the Italian countryside. In this hands-on class, you'll learn to prepare fresh farfalle pasta from scratch, guided step-by-step by an experienced instructor. We'll then cook and dress your handmade pasta with a hearty Contadina-style sauce featuring simple, wholesome ingredients that celebrate authentic Italian flavors. Perfect for both beginners and seasoned home cooks, this class offers a warm and welcoming introduction to traditional Italian cooking. You'll end the session by enjoying your creation and leave with a recipe that's sure to become a family favorite.

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Lasagna with Béchamel & Bolognese Sauces with Anna Maria​ - SOLD OUT
Sunday, October 4th, 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.

Lasagna Bolognese is one of Italy's most beloved comfort foods, originating in the Emilia-Romagna region and celebrated for its delicate layers and rich, balanced flavors. In this hands-on class, you'll prepare every component from scratch, including fresh pasta sheets, a
traditional slow-simmered Bolognese sauce, and a silky béchamel. You'll then assemble your own individual lasagna using authentic Italian techniques before enjoying it in class or taking ithome to share.

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Date Night!
Handmade Malloreddus with Pistachio & Basil Pesto with Anna Maria
Friday, October 9th, 6:00 pm – 8:00 pm

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

Malloreddus, often called Sardinia’s signature pasta, are small, ridged shells traditionally shaped by hand to perfectly capture every bit of sauce. In this hands-on Date Night class, you’ll prepare authentic homemade Malloreddus from scratch using traditional techniques, then pair them with a vibrant pistachio and basil pesto that’s both rich and fresh. Whether you’re cooking with a partner, friend, or family member, you’ll enjoy creating this unique regional specialty together and leave with the confidence to recreate it at home.

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Tiramisu with Irene
Sunday, October 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.

Learn how to prepare a classic Italian tiramisù with layers of espresso-soaked ladyfingers and creamy mascarpone cream. In this class, you’ll discover how to balance flavors and textures to create a dessert that feels both simple and special.

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Pizza's tongue or Pizzette with Carmela
Sunday, October 11th, 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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Date Night!
Nutella Tart (Crostata alla Nutella) with Irene 
Thursday, October 15th, 6:00 pm – 8:00 pm

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

Crostata alla Nutella is a beloved Italian dessert featuring a buttery pastry crust and a rich Nutella filling. In this hands-on baking class, you'll learn to prepare the pastry dough from scratch. We'll then assemble and bake a beautiful crostata filled with creamy Nutella, creating a dessert that is both simple and irresistible. Perfect for both beginners and seasoned home bakers, this class is a delightful way to experience the sweeter side of Italian cuisine. You'll end the session by enjoying your creation — and leave with a recipe that's sure to become a household favorite.

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Mushroom Caramelle, Ravioli (Caramelle ai Funghi, Ravioli) with Irene
Sunday, October 18th, 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.

Caramelle ai Funghi, Ravioli is a classic Italian pasta dish that combines delicate handmade pasta with a rich and savory mushroom filling. In this hands-on class, you'll learn to prepare fresh pasta dough from scratch, guided step-by-step by an experienced instructor. We'll then create a flavorful mushroom filling and assemble beautiful homemade caramelle, ravioli before finishing them with a simple sauce that highlights their delicious earthy flavors. Perfect for both beginners and seasoned home cooks, this class is a wonderful way to expand your pasta-making skills. You'll end the session by enjoying your creation and leave with a recipe that's sure to impress family and friends.

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Hand-Rolled Pappardelle alla Bolognese with Anna Maria​Ha
Sunday, October 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.

Discover one of Italy's most cherished culinary traditions in this hands-on cooking class featuring Pappardelle alla Bolognese, a classic specialty from the Emilia-Romagna region. Known for its wide, ribbon-like shape, pappardelle is the perfect pasta for capturing the rich
flavors of an authentic slow-simmered Bolognese sauce. In this class, you'll prepare fresh pasta dough from scratch, then learn the traditional techniques for rolling and hand-cutting pappardelle. While the pasta rests, you'll create a classic Bolognese sauce using time-honored methods and ingredients that develop deep, comforting flavor. By the end of class, you'll enjoy your homemade pasta paired with this iconic sauce and leave with the confidence to recreate one of Italy's most beloved dishes in your own kitchen.

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Spaghetti with Pecorino Cheese and Black Pepper (Spaghetti Cacio e Pepe) with Irene
Saturday, October 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.

Spaghetti Cacio e Pepe is one of Rome's most beloved pasta dishes — simple, elegant, and packed with flavor. In this hands-on class, you'll learn the techniques behind creating this iconic Italian recipe, guided step-by-step by an experienced instructor. We'll prepare perfectly cooked spaghetti and transform just a few simple ingredients into a silky, creamy sauce made with Pecorino Romano cheese and freshly cracked black pepper. Perfect for both beginners and experienced home cooks, this class celebrates the beauty of authentic Italian simplicity. You'll end the session by enjoying your creation and leave with a recipe that you'll want to make again and again.

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Handmade Pappardelle alla Boscaiola with Carmela
Saturday, October 24th, 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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Torta della Nonna - Grandmother’s Cake with Anna Maria​
Sunday, October 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.

Experience the comforting flavors of Torta della Nonna, one of Tuscany's most beloved desserts. Meaning "Grandmother's Cake," this classic Italian tart features a tender pastry filled with silky vanilla pastry cream, topped with toasted pine nuts, and finished with a delicate dusting of powdered sugar. A timeless favorite in Italian homes and bakeries, it is cherished for its elegant simplicity and unforgettable flavor. You'll prepare the pastry dough, create a smooth and creamy filling, and assemble this traditional dessert using authentic Italian techniques. At the end of class, you'll take home your beautiful Torta della Nonna to share with family and friends, along with the skills and confidence to recreate this Tuscan classic in your own kitchen.

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Date Night!
Cavatelli with Pancetta and Pumpkin (Cavatelli con Pancetta e Zucca) with Irene
Sunday, October 25th, 6:00 pm –8:00 pm

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

Cavatelli con Pancetta e Zucca is a flavorful Italian pasta dish that brings together the sweet, delicate taste of pumpkin with savory pancetta for the perfect balance of flavors. In this hands-on cooking class, you'll learn how to prepare traditional cavatelli from scratch, guided step-by-step you'll then create a rich and comforting pumpkin and pancetta sauce to pair with your freshly made pasta. Enjoy a relaxed and welcoming evening in the kitchen, ending the class by tasting your creation and leaving with new skills and a delicious recipe to recreate at home.

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Italian Mushroom and Asparagus Risotto (Risotto Italiano con Funghi e Asparagi) with Irene
Saturday, October 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.

Risotto Italiano con Funghi e Asparagi is a creamy and comforting dish that showcases the elegance of Northern Italian cuisine. In this hands-on class, you'll learn the secrets to preparing a perfectly cooked risotto. We'll slowly cook Arborio rice while incorporating mushrooms and fresh asparagus, creating a rich and flavorful dish with a silky texture. Perfect for both beginners and seasoned home cooks, this class will help you master one of Italy's most cherished recipes. You'll end the session by enjoying your creation and leave with a recipe that's sure to become a staple in your kitchen.

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Fettuccine ai Frutti di Mare Rosato - Seafood Fettuccine with Anna Maria
Saturday, October 31st, 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.

Delight in the flavors of Italy's coastal cuisine with Fettuccine ai Frutti di Mare Rosato. This elegant seafood pasta combines fresh homemade fettuccine with a delicate rosé sauce featuring shrimp, scallops, and other seafood. It's a beautiful dish that's sure to impress family and friends while showcasing the fresh, vibrant flavors of the sea. In this class, you'll prepare homemade fettuccine using our pasta machines. While the pasta rests, you'll work in teams to create a creamy tomato seafood sauce. Once everything comes together, the fresh fettuccine will be tossed with the sauce, and each student can choose to enjoy their meal in class or take it home to share with their family.

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Date Night!
Ricotta Gnocchi with Wild Mushroom Truffle cream with Anna Maria
Thursday, November 5th, 6:00 pm – 8:00 pm

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

Discover the delicate texture of Ricotta Gnocchi, a lighter alternative to traditional potato gnocchi. These pillowy dumplings are a beloved specialty in many regions of Italy and pair beautifully with a rich mushroom cream sauce infused with the unmistakable aroma of truffle,
creating an elegant yet comforting dish. You'll prepare your own ricotta gnocchi dough while learning the techniques for achieving soft, tender gnocchi with just the right amount of flour. Your homemade gnocchi will be finished with a creamy mushroom and truffle sauce, and you can enjoy your dish in class or take it home to share with family and friends.

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Italian Cappuccino Cookies with Authentic Italian Hot Chocolate (Biscottoni al Cappuccino e Cioccolata Calda) with Irene
Saturday, November 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.

Biscottoni al Cappuccino are delicious Italian cookies with the warm, comforting flavor of coffee, perfect for enjoying during the colder months. In this hands-on baking class, you'll prepare the cookies from scratch, learning how to mix, shape, and bake them to achieve the perfect texture. While the cookies are baking, you'll also prepare an authentic Italian hot chocolate — thick, rich, and creamy, almost like a warm chocolate mousse. Together, the cappuccino cookies and hot chocolate make the perfect cozy pairing for an afternoon treat, a sweet snack, or a special dessert. You'll end the class by enjoying both creations and leave with two delicious recipes to recreate at home throughout the fall and holiday season.

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Sweet Potato Gnocchi with Brown Butter & Sage with Anna Maria
Sunday, 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.

Discover a delicious twist on a traditional Italian favorite with Sweet Potato Gnocchi. Simple ingredients come together to create tender gnocchi with wonderful flavor and the classic texture that has made this dish a timeless comfort food. Finished with fragrant brown butter, fresh sage, and Parmesan cheese, it's a comforting meal that's perfect for cooler days. You'll prepare your own sweet potato gnocchi while learning the techniques for creating soft, perfectly textured dumplings. Once cooked, they'll be tossed in a classic brown butter and sage sauce, then finished with freshly grated Parmesan cheese. You'll take home your individual portion to enjoy, along with the skills and confidence to recreate this seasonal Italian favorite in your own kitchen.

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Jam Tart / Crostata alla Marmellata with Irene​
Saturday, November 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.

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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Tagliolini con Pollo al Limone - Chicken Piccata with Anna Maria​
Sunday, November 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.

Discover one of Italy's most beloved chicken dishes with Chicken Piccata, a timeless recipe featuring tender chicken cutlets finished in a delicate lemon, butter, and caper sauce. Paired with fresh homemade tagliolini, this elegant yet simple dish is perfect for both family dinners and special occasions. You'll prepare fresh tagliolini while learning the techniques for creating silky pasta and a perfectly balanced piccata sauce. Once everything comes together, you'll enjoy your homemade meal in class or take it home to share with family, along with the confidence to recreate this Italian favorite in your own kitchen.

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Amaretti Classici, Pistachio & Chocolate with Anna Maria​
Sunday, November 22nd, 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.

Celebrate the holiday season by learning to prepare three irresistible variations of Italy’s beloved amaretti cookies, Classic, Pistachio, and Chocolate. Crisp on the outside and soft and chewy in the center, these elegant almond cookies are a treasured addition to Italian holiday
celebrations and make wonderful gifts for family and friends. Using traditional techniques, you’ll prepare the classic dough, then discover how simple variations with pistachios and cocoa create three beautifully different flavors. You’ll take home an assortment of your freshly baked amaretti, perfect for sharing with family and friends or adding to your holiday cookie tray.

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Meat-Filled Half-Moon Pasta (Mezzelune Ripiene di Carne)​ with Irene
Saturday, November 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.

Mezzelune Ripiene di Carne are delicious half-moon pasta pockets filled with a savory meat filling and made entirely by hand. In this hands-on class, you'll learn to prepare fresh pasta dough from scratch, guided step-by-step by an experienced instructor. We'll then create a flavorful filling, shape each mezzeluna by hand, and cook them to perfection. Perfect for both beginners and seasoned home cooks, this class offers a rewarding introduction to traditional stuffed pasta making. You'll end the session by enjoying your creation and leave with a recipe that's sure to impress at your next family gathering.

Purchase your class online.

Handmade Gnocchetti Sardi with Chickpeas and Herbs​ with Carmela
Saturday, November 28th, 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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Handmade Quadretti with Veggies Broth (Italian penicillin) with Carmela
Sunday, November 29th, 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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Date Night!
Creamy Polenta and Italian Meatballs (Polenta e Polpette) with Irene 
Thursday, December 17th, 6:00 pm – 8:00 pm

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

Polenta e Polpette is the ultimate Italian comfort meal — warm, hearty, and satisfying. Perfect for the first chilly evenings of the season, this traditional dish combines creamy polenta with flavorful homemade meatballs for a comforting meal made to be enjoyed around the table. In this hands-on cooking class, you'll prepare both the polenta and meatballs from scratch while discovering traditional Italian techniques and flavors. You'll end the session by enjoying your freshly prepared meal and leave with recipes perfect for bringing warmth and a taste of Italy to your own kitchen.

​Purchase your class online.

Crumble Pie with Ricotta and Chocolate Chips with Carmela
Sunday, August 16th, 12:00 pm – 2:00 pm

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

In the Italian culinary tradition, this crumb pie is a rustic crostata sbriciolata, a dessert rooted in home baking and the spirit of simplicity. In this class, we’ll prepare a rustic crumb pie filled with creamy ricotta and chocolate chips. We’ll start by making a simple, buttery crumb dough, pressing part of it into the base and reserving the rest for the topping. Then we’ll mix ricotta with sugar and fold in chocolate chips to create a smooth, lightly sweet filling. The pie is finished with a layer of crumbs on top and baked until golden, resulting in a soft, creamy center with a tender, slightly crisp crust.

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Garganelli al ragù - Homemade Garganelli with Meat Sauce with Irene - SOLD OUT
Saturday, August 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.

Learn how to shape traditional garganelli pasta by hand and pair it with a classic, slow-cooked meat sauce. In this class, you’ll explore authentic techniques and simple ingredients. A comforting and flavorful dish everyone will love.

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Handmade Sorrento's Gnocchi with Carmela - SOLD OUT
Sunday, August 9th, 12:00 pm – 2:00 pm

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

Gnocchi alla Sorrentina or Sorrento's Gnocchi is a classic dish from Sorrento that captures the warmth and generosity of southern Italian cooking.  It features soft, pillowy potato gnocchi baked in a simple tomato sauce made with garlic, olive oil, and ripe tomatoes, often scented with fresh basil. The dish is finished with generous pieces of fresh mozzarella, which melt into creamy pockets throughout, and a sprinkle of grated cheese—typically Parmigiano Reggiano—before being baked until bubbling and lightly golden on top. In this class we will make fresh gnocchi and while they rest, we will focus on the preparation of the sauce and the baking process.

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Handmade Cavatelli with Arugula and Cherry Tomatoes with Carmela - SOLD OUT
Sunday, August 2nd, 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 is a very traditional dish that reflects the philosophy of Cucina Povera.  In this class, we’ll prepare handmade cavatelli in the style of Puglia, following the rhythm of traditional home cooking.  We’ll begin by making a simple dough using durum wheat flour and water and shaping the pasta.  While the pasta rests, we’ll start working on the sauce with a simple garlic and capers sauté adding then the cherry tomatoes until they begin to break down and release their juices. This forms a light, natural sauce—very typical of southern Italian cooking.  Fresh arugula is added at the end, lending a gentle bitterness and peppery depth that balances the sweetness of the tomatoes. We will then garnish the plate with hard ricotta cheese.  The result is a balance of textures: tender pasta, wilted greens, juicy tomatoes and creamy and salt cheese with bright, clean flavors.

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Gnocchi Tricolore - Tricolor Gnocchi with Irene 
Sunday, 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.

Learn how to make soft, pillowy gnocchi from scratch, naturally colored and flavored with classic Italian ingredients, served with a simple tomato sauce. In this class, you’ll prepare fresh gnocchi step by step. A fun and hands-on experience perfect for all skill levels.

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Linguine with Steak Pizzaiola with Carmela - SOLD OUT
Sunday, July 26th, 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 classic Neapolitan dish featuring tender, juicy beef simmered in a rich tomato sauce with garlic, oregano, and a splash of olive oil.  During the class we will prepare the sauce and then we will cook the meat in it allowing the flavors to meld into a bright, aromatic, and comforting sauce.  We will cook pasta al dente and we will toss it in the creamy sauce making it a hearty and satisfying meal.

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Spinach & Ricotta Mezzelune Ravioli - Mezzelune Spinaci e Ricotta with Irene - SOLD OUT
Saturday, July 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.

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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Spaghetti with Shrimp, Zucchini, and Lemon Pesto with Carmela
Sunday, July 5th, 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 fresh and aromatic pasta dish combining tender shrimp and zucchini with spaghetti, all coated in a vibrant lemon pesto that brings bright, citrusy flavor to every bite.  During the class, we will prepare a sauté with olive oil and garlic, cook fresh zucchini and shrimp, and make a flavorful and colorful lemon–zucchini pesto.  Spaghetti will be cooked al dente and tossed in a bright and creamy mix of shrimp, zucchini, basil and lemon.

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Crostata di Ricotta e Limone with Candied Citrus with Anna Maria
Sunday, June 28th, 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.

Celebrate the flavors of spring with a classic Italian crostata featuring a delicate pastry crust filled with light, creamy ricotta and bright lemon. In this hands-on class, students will prepare a traditional crostata dough, create a smooth ricotta filling, and assemble this elegant yet rustic dessert from scratch. We will also make candied citrus slices to decorate the crostata, adding a beautiful finishing touch and a burst of fresh flavor. Along the way, students will learn techniques for balancing sweetness, texture, and citrus notes to create a dessert that feels both refined and comforting. Each student will prepare their own crostata to enjoy in class or take home to share.

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Rigatoni al Ragù with Irene
Sunday, June 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 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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Handmade Pici & Tuscan Garlic Tomato Sauce with Anna Maria ​
Saturday, June 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.

Pici is a traditional hand-rolled pasta from Tuscany, known for its rustic texture and simple, comforting flavors. In this hands-on class, students will learn how to mix and roll fresh pasta dough by hand, creating thick strands that beautifully capture sauce. Together we will prepare a classic Tuscan garlic tomato sauce, highlighting the simplicity and balance of regional Italian cooking. Students will practice shaping pici and cooking fresh pasta properly before pairing it with the flavorful sauce for a truly authentic dish. Each student will prepare their own handmade pasta and enjoy the dish in class or take home to share.

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Arancini - Baked and Stuffed Risotto Balls and Marinara Sauce with Anna Maria - SOLD OUT​
Sunday, June 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.

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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Date Night!
Homemade Spaghetti alla Carbonara with Anna Maria - SOLD OUT
Thursday, June 11th, 6:00 pm – 8:00 pm

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

Spaghetti alla Carbonara is a beloved Roman classic known for its rich, creamy texture created without cream, just simple, traditional ingredients. In this hands-on class, students will prepare fresh spaghetti from scratch and learn the authentic technique behind this iconic Italian dish. Together we will create a traditional carbonara sauce using eggs, cheese, and cured pork, focusing on proper timing and temperature to achieve a smooth, silky result. Students will learn how to emulsify the sauce with pasta water and balance flavor and texture for an authentic Roman-style pasta. Each student will prepare their own handmade spaghetti and enjoy the dish in class or take home to share.

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Creamy Chicken Marsala and Homemade Fettuccine with Anna Maria ​- SOLD OUT
Sunday, June 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.

This Creamy Chicken Marsala with Fettuccine is a best-ever take on a beloved Italian American classic. Join us as you first learn to make fresh egg fettuccine from scratch using our pasta machines. Next, we'll guide you in simmering golden-brown chicken breast chunks and savory mushrooms in a rich Marsala and heavy cream wine sauce; the aroma alone will transport you! This cozy and elegant dinner comes together easily, making it perfect for busy weeknights and impressive enough for entertaining. You'll leave with a delicious meal sample and the skills to recreate this all-time favorite at home.

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Summer Focaccia with Irene - SOLD OUT
Sunday, June 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.

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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Chocolate Orange Nut Diamonds (Mostaccioli) with Anna Maria
Saturday, May 30th, 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.

Join me for a hands-on baking class featuring Chocolate Orange Nut Diamonds, a modern take on traditional Italian Mostaccioli. These rich, flavorful cookies combine cocoa, citrus, warm spices, and crunchy nuts for a perfectly balanced rustic and elegant bite. Students will learn how to mix, shape, and bake the dough for ideal texture and flavor, then finish the cookies with a smooth glaze for a beautiful presentation. If time permits, we will make candied citrus for the ultimate presentation. Each student will prepare their own batch to enjoy in class
or take home to share.

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Chicken Cacciatore and Handmade Cavatelli Pasta with Anna Maria
Sunday, May 24th, 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.

Join me for a cozy, hands-on Italian cooking experience as we prepare Chicken Cacciatore, a rustic favorite featuring tender chicken slowly simmered with tomatoes, wine, herbs, and aromatic vegetables. We will also make fresh handmade cavatelli, a traditional Southern Italian pasta shaped entirely by hand using simple ingredients.  You’ll learn classic techniques for building flavor, shaping pasta, and bringing everything together into a beautiful homemade meal.  Each student will prepare their own pasta and enjoy the dish in class or take home to share.

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Penne with Genovese Meatballs with Carmela
Saturday, May 23rd, 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.

Penne alla Genovese is a perfect example of southern Italian cooking: humble ingredients, patience in cooking, and extraordinary flavor. Despite the name “Genovese,” which might suggest a connection to Genoa, the dish actually comes from the Neapolitan culinary tradition. The sauce is made by slowly cooking a large amount of onions with beef meatballs until the onions break down and become incredibly soft and creamy, creating a rich and flavorful sauce.  This is a hands-on class. Each participant will make meatballs, and together we will prepare the delicious white sauce made with olive oil, onions, and white wine. We will then toss penne pasta with the sauce and finish it with grated Parmigiano or Pecorino Romano cheese.

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Jam Tart / Crostata alla Marmellata with Irene​
Saturday, November 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.

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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Spinach Gnocchi with Butter & Sage or Creamy Cheese Sauce with Irene - SOLD OUT
Saturday, May 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.

Create soft, delicate spinach gnocchi in this hands-on class. You’ll learn dough preparation, shaping, and cooking techniques for a beautiful seasonal dish. Paired with creamy cheese sauce or butter and sage.

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Date Night!
Four Cheese Tortellini with Irene - SOLD OUT
Thursday, May 7th, 6:00 pm – 8:00 pm

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

Learn how to make fresh tortellini filled with a rich blend of four Italian cheeses. In this class, you'll master the art of shaping and sealing tortellini by hand. Whether you're new to pasta-making or looking to perfect your technique, this class offers a delicious and satisfying experience from start to finish.

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Orecchiette with Tender Rape Broccoli with Carmela
Sunday, May 3rd, 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.

Orecchiette con broccoli rabe is one of the most iconic home-style dishes of Apulia and represents the philosophy of southern Italian cuisine: few ingredients, cooked simply but with deep flavor.  During the class, we will cook the pasta al dente and then prepare a sauté of garlic, olive oil, a touch of chili flakes, and anchovies.  The result is a simple but very flavorful and creamy dish that balances bitterness, saltiness, and the richness of olive oil.

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Pasta all'Assassina with Carmela; 4/12​ - SOLD OUT
Sunday, April 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.

Pasta all’Assassina is a very popular dish in Italy. It is a recipe that breaks many traditional pasta rules, spaghetti are not boiled but caramelized in the sauce. The result is a smoky, spicy pasta with crispy edges and intense flavor.  We will balance the intense flavor of this pasta with a touch of fresh burrata on top of the dish. During the class we will prepare the sauce and then focus on the slow process of cooking pasta to obtain the rich and crunchy flavor that make this dish unique.

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Cantuccini - Almond Biscotti (as known in the US) with Anna Maria ​
Saturday, April 11th, 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 treat is a classic, soul-warming Tuscan staple that pairs a crunchy, twice-baked almond cookie with a rich culinary history. In this class, we will knead the dough by hand and use traditional techniques to shape it into long logs before the first bake. Once cooled slightly, we will slice them on a bias to achieve their iconic oblong shape and return them to the oven for a second bake—a process that gives them their signature crisp, golden texture. These versatile cookies will be packed with whole toasted almonds (and often a hint of citrus zest or vanilla), which provide a nutty, aromatic depth. Each student will craft their own batch to enjoy in class or take home!

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Homemade Rigatoni Caprese with Tomato, Mozzarella & Basil with Irene - SOLD OUT
Saturday, April 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.

Learn the secrets to crafting perfect rigatoni from scratch, paired with the fresh, vibrant flavors of tomato, mozzarella and basil. Sign up now and bring the taste of Italy home! A fresh and simple pasta and a truly authentic Mediterranean favorite.

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Parmigiana di Melanzane - Fried Eggplant Parmigiana with Carmela​
Sunday, March 29th, 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.

Parmigiana di Melanzane is a traditional and comforting oven-baked Italian dish. During the class we will fry thin slices of eggplant, prepare a simple tomato sauce with garlic and basil and then we will put the dish together adding layers of crispy eggplant slice, vibrant tomato sauce, Mozzarella and mortadella. As it bakes, the layers meld together into a soft, savory casserole with a bubbling, lightly crisped top. The inside is silky and melt-in-your-mouth, balancing the sweetness of tomatoes, the richness of cheese, and the delicate earthiness of eggplant.

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Spaghetti with Pecorino Cheese and Black Pepper (Spaghetti Cacio e Pepe) with Irene
Saturday, October 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.

Spaghetti Cacio e Pepe is one of Rome's most beloved pasta dishes — simple, elegant, and packed with flavor. In this hands-on class, you'll learn the techniques behind creating this iconic Italian recipe, guided step-by-step by an experienced instructor. We'll prepare perfectly cooked spaghetti and transform just a few simple ingredients into a silky, creamy sauce made with Pecorino Romano cheese and freshly cracked black pepper. Perfect for both beginners and experienced home cooks, this class celebrates the beauty of authentic Italian simplicity. You'll end the session by enjoying your creation and leave with a recipe that you'll want to make again and again.

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Gnocchi with Basil Sauce - Gnocchi al Sugo di Basilico with Irene - SOLD OUT
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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Potatoes and Zucchini Bake - Parmigiana Bianca with Anna Maria​ - SOLD OUT
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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Soufflé Ham and Cheese - Soufflé al Formaggio e Prosciutto with Irene - SOLD OUT
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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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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Vegetable Tart - Crostata di Verdure with Irene - SOLD OUT
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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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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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!

Purchase your class online.