• Tartine Rustiche
• Gnocchi al burro e salvia
• Gnocchi ai funghi porcini
• Pollo ai Pepperoni
• Patate Arrosto
• Tiramisu

In this class you will learn our family secrets of making homemade Gnocchi from scratch, and prepare two delectable sauces for it. The first is a delicate butter and sage sauce, followed by a traditional local Porcini mushroom based sauce, made with fresh Porcinis from our local forests. For our appetizer, we will make fresh goat cheese and grilled Pancetta atop fresh Ciabatta bread. For our second course we will learn to make Pollo ai Pepperoni, with Tuscan-roasted potatoes as a side dish. To cap the meal off, for dessert we will teach you to make our own very unique and special recipe of Tiramisu that is certain to be the best you have ever tasted.

• Bruschetta alla Salsiccia e Formaggio
• Lasagna
• Involtini Eddarella
• Insalata di Rucola*
• Frappe di cannella e zucchero

For this class, we will focus on our family recipe for homemade Lasagna. As always, everything (including the pasta) is made from scratch with only the freshest ingredients. Our appetizer in this class is an amazing sausage and cheese bruschetta. For our second course, we will learn to make Involtini Eddarella (Veal rolls stuffed with mortadella and celery, sauteed in white wine). We’ll make a Rucola salad*, topped with cherry tomatoes and shaved parmesan for a side dish, followed by Frappe con cannella e zucchero (Fried pastries with cinnamon-sugar) for dessert.

* The Rucola salad is reserved for summer months when the fresh ingredients needed for it are available. When not available, this will be substituted with cauliflower sauteed in garlic, olive oil and parmesan cheese.

• Ananas con Pancetta
• Fettuccine al Ragu
• Fettuccine alla Vodka e Salsiccia
• Tiramisu

In this class we learn the secrets of making homemade Fettuccine from scratch, and prepare two wonderful sauces for it. Our first is our special family recipe for Ragu, passed down through the generations. Following the ragu, we will learn to make a delicious sausage, onion and vodka cream sauce. In addition to Fettuccine, you will also learn to make a delicious appetizer made of pancetta-wrapped pineapple. To cap the meal off, for dessert we will learn to make our own very unique and special recipe of Tiramisu that is certain to be the best you have ever tasted.

Since we made two heavy sauces for our pasta today, we skip the traditional second course.

• 2 varieties of Limoncello
• 3 varieties of Biscotti

Our most popular course!
Join us in this course as we teach you how to make Italy's famous after dinner lemon liqueur, and delicious and authentic Biscotti. Limoncello, which is served chilled from the freezer, is a liqueur that takes weeks to make, but is completely worth the effort. It is a multi-stage process, so you will start a new batch, then pick up at the second stage where a past last class left off. During the class we will bake and eat fresh Biscotti together while we drink chilled Limoncello made in past classes.

You will make two types of Limoncello:

• The traditional Limoncello
• Our special Crema di Limoncello (Limoncello Cream Liqueur)

Additionally, you will make three types of Biscotti:

• Ciambelle Spizzicate - Biscotti with a White wine and Anise base.
• Tozzetti alla Nociolla - Traditional Hazelnut Biscotti
• Fave dii Morte - All Saints Almond cookies

When the class is finished, you will take home a hand-painted 1/2 liter bottle of each type of Limoncello, as well as the fresh biscotti, and recipes for everything we made during the day.

$195 per person,
$50 per non-participating person
* Minimum 4 people per group

• Focaccia
• Pizza Margherita
• Sweet Onion pizza
• Potato pizza
• Sugar Pizza
• Nutella Pizza

In Italy, making Pizza is a social event, similar to the way many of us think of having a Barbeque. It is a time of fun and laughter where bonds are forged. It is a truly special experience while the group shares the homemade pizza one tray at a time as it is pulled from the wood-fired brick oven and carried piping hot to the garden table under the vines and stars.

We will prepare several kinds of dough, and prepare the fresh tomatoes, mozzarella, and many other ingredients for this wonderful evening together. Each person will help while they learn every stage of this event. You will make the dough, drink some wine, prepare the ingredients, drink some wine, help fire up the oven, drink some wine, and even handle the peel as the pizza cooks.... and then we will drink some wine! It will be true Italian country pizza, like nothing you have ever experienced.

We’ll learn to make Foccacia, Pizza Margherita, Sweet Onion pizza, Potato pizza, and for dessert we will have Sugar Pizza and finally Nutella Pizza.  

$195 per person,
* All people attending must participate

• Fresh Ricotta
• Various Ricotta Pastas
• Various Ricotta Desserts

The best ricotta you will ever have outside of Italy pales in comparison to what you will have in Italy. This is because in Italy, ricotta is always truly fresh... made the day you eat it, while in other places it is always processed at least to some extent. In this class we will teach you to make true, fresh ricotta, that you will be able to easily make when you go home. We will prepare a light meal, completely based on ricotta today..