Polenta e Polpette​ (Polenta and Meatballs) with Bertilla - SOLD OUT
Saturday, October 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.

Since the discovery of the New World, corn-based polenta has been used as a staple
versatile side dish in Norther Italian cooking. Polpette, the traditional Italian meatballs,
have long been a staple of Italian home cooking throughout Italy. In this class, we will
learn to make polenta in the traditional manner and assemble the ingredients for the
meatballs, shape, and bake them. Students may sample the polenta and polpette
served with a light tomato sauce or take home to enjoy.

Purchase your class online.

Lasagna with Mushrooms, Asparagus and Béchamel Sauce with Anna Maria - SOLD OUT
Sunday, October 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.

Homemade Lasagna is one of the most classic of Italian dishes but comes in many variations. If you love mushrooms and asparagus and crave tender lasagna noodles infused with a creamy, white buttery Béchamel sauce, mozzarella and a smattering of Parmesan cheese, this one is for you! Students will make the noodles in class with our pasta makers and prepare the Béchamel or a simple marinara sauce as well as the vegetables and assemble their own individual tray of lasagna take home, or time permitting bake it in class.

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Pasta Verde (Spinach Pasta) with Bertilla
Saturday, October 21, 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.

Pasta verde noodles are just as eye catching as they are flavorful and delicious.
Packed full of calcium, vitamin B and antioxidants, pasta verde is a healthy food as well.
Working in teams of two and using an easy recipe, we will learn how to make this
versatile pasta. After making the dough, we will use pasta machines to make and cut
the fettuccini and fashion bowties and pappardelle by hand. Pasta will either be
individually cooked and sampled in class with a pre-made pasta sauce or taken home to
enjoy.

Purchase your class online.

Parmigiana Bianca di Zucchine e Patate (Zucchini Potato Bake) with Anna Maria - SOLD OUT​
Sunday, October 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.

Parmigiana Bianca di Zucchine e Patate is a delicious alternative to the traditional eggplant version. Several layers of grilled zucchini, mozzarella, grilled potato slices and béchamel sauce topped with Parmesan cheese and fresh herbs. This is a creamy and cheesy casserole exploding with flavors that the whole family will enjoy, including the kids.  Students will make their own little casserole to take home, bake and enjoy.

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Arancini (Baked and Stuffed Risotto Balls) with Anna Maria - SOLD OUT​
Saturday, November 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.

Arancini, or risotto balls, which translates to little oranges, are little balls of risotto that are stuffed with mozzarella or other types of cheeses and peas and salami. These arancini 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 can sample in class or enjoy later at home.

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Biscotti di Zucca e Spezie​ (Pumpkin Spice Biscotti) with Bertilla
Saturday, November 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.

Pumpkin spice biscotti studded with toasted pecans and drizzled with white chocolate
make the perfect cookie for the fall season. We will work in teams of four making and
shaping the loaves, and then baking them. Once cooled, students will slice one loaf
each, bake the biscotti for the second time and then drizzle the biscotti with white
chocolate and enjoy them in class, served with espresso, or at home.

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Gnocchi di Patate ​with Bertilla
Saturday, November 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.

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.

Purchase your class online.

Tiramisù with Anna Maria - SOLD OUT​
Saturday, November 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.

Everyone has tasted this classic Italian dessert at some point, and it's so rewarding to make it at home! Tiramisu' which literally means "Pick Me Up", is a decadent and delicious dessert. A surprisingly easy recipe, made with coffee-soaked ladyfingers, sweet and creamy mascarpone, pasteurized eggs and cocoa powder dusted on every layer. In class we will also learn how to make the mascarpone using the original classic technique thus resulting in a more economical option. It can be made with or without liqueur so the whole family can enjoy it.

Students make their own small Tiramisu to sample in class with a cup of coffee or enjoy at home.

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All Baked Eggplant Parmesan (Parmigiana di Melanzane) with Anna Maria​
Sunday, December 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.

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 flavourful. Made with breaded and baked eggplant slices (not fried) and filled with mozzarella cheese, parmesan cheese, and a freshly made Marinara sauce. It can be served as a side dish or a delicious main dish. Each student will create their own Parmigiana to enjoy in class or take home.

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Ossobuco and Risotto alla Milanese with Bertilla - SOLD OUT
Saturday, December 9th, 10:00 am – 1:00 pm

$55 class fee, an additional $15 ingredients fee is paid directly to the instructor on the day of the class.

Ossobuco literally “bone with a hole” or a hollow bone is a specialty of the Lombard
regions of Italy. Veal or beef shanks are braised in white wine, sofrito, and broth, and
traditionally served with Risotto alla Milanese. In this class, students will work in small
teams preparing and assembling the ossobuco. While it simmers, we will continue
working in small teams to make a simple Risotto alla Milanese, the traditional “yellow”
risotto, distinct because of its attractive color and flavor derived from the use of a “pinch”
of saffron.

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Mostaccioli Morbidi (soft) and Amaretti - Two Christmas Decadent Cookies with Anna Maria​
Saturday, December 16th, 10:00 am – 12:30 pm

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

Delicious Mostaccioli, a holiday favorite cookie from southern Italy, dates back over 1000 years. Fragrant toasted almonds, hazelnuts, dark chocolate and raisins and popular holiday spices, make for  the ultimate Christmas bite! In addition we will prepare Amaretti. These classic gluten free, almond paste cookies, can be enjoyed all year round!
Students will make their own cookies to sample in class and to take home.

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Lasagne al Forno with Bertilla
Saturday, December 16th, 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.

Lasagne, one of Emilia-Romagna’s most classic dishes, is enjoyed not only during the
Christmas season but often for other special occasions. In this class, students will
make a personal lasagne. We will first learn to make a classic béchamel sauce and
layer it with freshly made pasta, Bolognese sauce and freshly grated cheese in
individual containers. Once baked, the lasagne may be enjoyed in class or taken home.

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Torta Rustica (Savory Torte) stuffed with Ricotta, Spinach and Mushroom with Irene - SOLD OUT
Saturday, September 23rd, 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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Crostata di Marmellata with Bertilla
Saturday, September 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.

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.

Purchase your class online.

Sweet Potato Gnocchi with Anna Maria - SOLD OUT
Sunday, September 10th, 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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Fresh Herb Pasta with Bertilla 
Saturday, September 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.

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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Strawberry Granita and Amaretti Cookies with Bertilla
Saturday, August 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.

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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Tagliatelle al Ragù Bolognese with Irene - SOLD OUT
Saturday, August 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.

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

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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Tiramisu with Irene
Saturday July 29th, 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.

Tiramisu, which literally means "Pick Me Up", is a decadent and delicious dessert. A surprisingly easy recipe made with coffee soaked ladyfingers, sweet and creamy mascarpone and cocoa powder dusted on top. We will also make in class Mascarpone Cheese using a simple technique which solves the problem of Mascarpone availability in your grocery store. This classic dessert can be made with or without alcohol and you will have your individual cake to take home for the whole family to enjoy.

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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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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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Gnocchi di Patate ​with Bertilla
Saturday, November 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.

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.

Purchase your class online.

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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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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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 Marmellata with Bertilla
Saturday, September 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.

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.

Purchase your class online.

$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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Pasta Verde (Spinach Pasta) with Bertilla
Saturday, October 21, 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.

Pasta verde noodles are just as eye catching as they are flavorful and delicious.
Packed full of calcium, vitamin B and antioxidants, pasta verde is a healthy food as well.
Working in teams of two and using an easy recipe, we will learn how to make this
versatile pasta. After making the dough, we will use pasta machines to make and cut
the fettuccini and fashion bowties and pappardelle by hand. Pasta will either be
individually cooked and sampled in class with a pre-made pasta sauce or taken home to
enjoy.

Purchase your class online.