The classes listed below are the same as those listed in the interactive calendar above. Simply click on the following links for details and menus for each class.

Essential Technique & Beginner's Classes

All our classes can be attended by seasoned or novice cooks, without prerequisites; however, this category of classes is ideal for beginner cooks, or for those wanting to deepen their knowledge of classic techniques that form the basis of Italian cuisine:

• Fresh Pasta Workshop: Southern Italy May 4 at 12PM
• The 10 Best Pasta Sauces May 10
• Fresh Pasta for Beginners May 11 at 12PM
• Essentials of Italian Cooking May 18 at 12PM
• The 10 Best Pasta Sauces #2 May 20
• Italian for Beginners June 1 at 12PM
• Fresh Pasta Workshop: Heirloom Pastas June 8 at 12PM
• The 10 Best Pasta Sauces #2 June 10
• The 10 Best Pasta Sauces June 14
• Pizza Workshop June 15 at 12PM
• Essentials of Tuscan Cooking June 17
• Fresh Pasta for Beginners June 29 at 12PM
• Fresh Pasta Workshop: Summer Favorites July 13 at 12PM
• The 10 Best Pasta Sauces July 19
• Essentials of Italian Cooking July 20 at 12PM
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• Cooking with Liqueurs July 22
• The 10 Best Pasta Sauces #2 July 26
• Fresh Pasta for Beginners July 27 at 12PM

Menus for Entertaining

Elegant menus conceived to make entertaining at home stress-free; emphasis is on dishes that can be made mostly ahead, so you can enjoy the company of your guests when entertaining:

• Flavors of Abruzzo May 3
• Cooking with Liqueurs May 6
• Evening in Lombardy May 13
• Spring in Tuscany May 17
• Dinner on the Italian Riviera May 31
• Hot & Spicy Italian June 3
• Northern Italian Favorites June 7
• Essentials of Tuscan Cooking June 17
• Neapolitan Favorites June 21
• Ligurian Summer Feast June 22 at 12PM
• Summer in Northern Italy June 24
• The 10 Best Pasta Sauces #2 June 28
• Summer on the Italian Riviera July 1
• Italian Home Cooking July 12 at 6PM
• Cooking with Liqueurs July 22

Saturday Classes

Lunch classes from 12PM to 3PM:

• Fresh Pasta Workshop: Southern Italy May 4 at 12PM
• Fresh Pasta for Beginners May 11 at 12PM
• Essentials of Italian Cooking May 18 at 12PM
• Italian for Beginners June 1 at 12PM
• Fresh Pasta Workshop: Heirloom Pastas June 8 at 12PM
• Pizza Workshop June 15 at 12PM
• Ligurian Summer Feast June 22 at 12PM
• Fresh Pasta for Beginners June 29 at 12PM
• Fresh Pasta Workshop: Summer Favorites July 13 at 12PM
• Essentials of Italian Cooking July 20 at 12PM
• Fresh Pasta for Beginners July 27 at 12PM

Theme Classes

Focus on one ingredient or technique in depth:

• Fresh Pasta Workshop: Southern Italy May 4 at 12PM
• Cooking with Liqueurs May 6


• The 10 Best Pasta Sauces May 10
• Fresh Pasta for Beginners May 11 at 12PM
• The 10 Best Pasta Sauces #2 May 20
• Hot & Spicy Italian June 3
• Fresh Pasta Workshop: Heirloom Pastas June 8 at 12PM
• The 10 Best Pasta Sauces #2 June 10
• The 10 Best Pasta Sauces June 14
• Pizza Workshop June 15 at 12PM
• The 10 Best Pasta Sauces #2 June 28
• Fresh Pasta for Beginners June 29 at 12PM
• Fresh Pasta Workshop: Summer Favorites July 13 at 12PM
• The 10 Best Pasta Sauces July 19
• Cooking with Liqueurs July 22
• The 10 Best Pasta Sauces #2 July 26
• Fresh Pasta for Beginners July 27 at 12PM

Pasta Classes

These classes do not repeat; each one has a totally different menu, enabling you to prepare fresh pastas and their appropriate accompanying sauces at home:

• Fresh Pasta Workshop: Southern Italy May 4 at 12PM
• The 10 Best Pasta Sauces May 10
• Fresh Pasta for Beginners May 11 at 12PM
• The 10 Best Pasta Sauces #2 May 20
• Fresh Pasta Workshop: Heirloom Pastas June 8 at 12PM
• The 10 Best Pasta Sauces #2 June 10
• The 10 Best Pasta Sauces June 14
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• The 10 Best Pasta Sauces #2 June 28
• Fresh Pasta for Beginners June 29 at 12PM
• Fresh Pasta Workshop: Summer Favorites July 13 at 12PM
• The 10 Best Pasta Sauces July 19
• The 10 Best Pasta Sauces #2 July 26
• Fresh Pasta for Beginners July 27 at 12PM

Seafood & Healthy Cooking

Three-course menus based on fish and seafood cuisine:

• Spring in Tuscany May 17
• Dinner on the Italian Riviera May 31
• Neapolitan Favorites June 21
• Summer in Northern Italy June 24
• Summer on the Italian Riviera July 1

Regional Cuisine

Focus on specific regions of Italy and their classic techniques and ingredients:

• Flavors of Abruzzo May 3
• Fresh Pasta Workshop: Southern Italy May 4 at 12PM
• Evening in Lombardy May 13
• Spring in Tuscany May 17
• Dinner on the Italian Riviera May 31
• Northern Italian Favorites June 7
• Fresh Pasta Workshop: Heirloom Pastas June 8 at 12PM
• Essentials of Tuscan Cooking June 17
• Neapolitan Favorites June 21
• Ligurian Summer Feast June 22 at 12PM
• Summer in Northern Italy June 24
• Summer on the Italian Riviera July 1
• Italian Home Cooking July 12 at 6PM

Vegetarian Friendly Classes

Menus in which the main course can be substituted with a vegetarian alternative upon request, making a fully vegetarian meal without fish or meat:

• The 10 Best Pasta Sauces May 10
• Fresh Pasta for Beginners May 11 at 12PM
• Evening in Lombardy May 13
• The 10 Best Pasta Sauces #2 May 20
• Dinner on the Italian Riviera May 31
• The 10 Best Pasta Sauces #2 June 10
• The 10 Best Pasta Sauces June 14
• Pizza Workshop June 15 at 12PM
• Essentials of Tuscan Cooking June 17
• Ligurian Summer Feast June 22 at 12PM
• Summer in Northern Italy June 24
• The 10 Best Pasta Sauces #2 June 28
• Fresh Pasta for Beginners June 29 at 12PM
• Summer on the Italian Riviera July 1
• Fresh Pasta Workshop: Summer Favorites July 13 at 12PM
• The 10 Best Pasta Sauces July 19
• The 10 Best Pasta Sauces #2 July 26
• Fresh Pasta for Beginners July 27 at 12PM

Wine Tasting Classes

Brief hands-on cooking lesson, followed by a three-course dinner paired with 8 or more top-rated wines; wines are presented by our Wine Director Costas Mouzouras:

• Hand-Cut Maccheroni alla Chitarra with Lamb & Sweet Pepper Ragu
• Tender Chicken Morsels in White Wine-Saffron Glaze
• Sauteed Spinach with Garlic & Chili Flakes
• Braised Cannellini Beans with Scallions & Sage
• Chocolate-Covered Almond Cake

In some ways, Abruzzese cuisine is the undiscovered treasure of Italian gastronomy. While tourists rhapsodize over Tuscan cuisine and Italians wax poetic over Emilian cuisine, few have truly delved into the flavors of Abruzzo's kitchen. Abruzzese cooks are masters at turning simple ingredients into glorious feasts. This new class highlights some of the typical food preparations and flavors of Abruzzo: egg pasta rolled out by hand, slow-cooked lamb, saffron, and the much loved "little devil" of Abruzzese cuisine, the chili pepper. We'll begin by making egg pasta and rolling it into thin sheets for hand-cut maccheroni alla chitarra, cut on a stringed instrument known as a "guitar;" we'll prepare a succulent ragu of lamb and sweet peppers to sauce our fresh pasta. Our main course: chicken in a delicate saffron-scented white wine sauce makes the most of Abruzzo's native saffron, and a side of chili-laced spinach and cannellini beans rounds out the meal beautifully. For dessert, we'll bake a classic almond cake bathed in dark chocolate sauce, a favorite from the town of Pescara.

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$110 pp | Flavors of Abruzzo | Friday May 3, 6PM to 9PM

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• Short Tagliatelle with Garlicky Broccoli Raab (Puglia)
• Light-as-Air Potato Gnocchi in Puttanesca Sauce (Campania)
• Cavatelli with Red Wine-Laced Ragu (Basilicata)
• Baby Greens in Balsamic Vinaigrette
• Lemon & Anise Biscotti with Espresso

If you love fresh pasta, don't miss this hands-on cooking class. This is your chance to learn to make three different (and very delicious) regional Italian pastas from southern Italy: classic tagliatelle from Puglia tossed with slow-cooked broccoli raab and a hint of chili flakes; light potato gnocchi from Campania, tossed with a garlicky, spicy puttanesca sauce; and rustic cavatelli from Basilicata in southern Italy, tossed with a hearty red wine-laced ragu. You'll not only learn to make, roll out, and shape the dough for these three very different pastas, you'll participate in preparing the sauce for each so you can recreate these three delectable first courses at home for family and friends. After the cooking is done, we'll sit for a pasta-lover's feast, accompanied by three fabulous wines and a refreshing green salad to cleanse the palate. And since no meal is really complete without dessert, we'll indulge in crispy, addictive biscotti and some freshly brewed espresso. Don't wait too long to sign up for this class; like all our pasta classes, it's sure to sell out!

$110 pp | Fresh Pasta Workshop: Southern Italy | Saturday May 4, 12PM to 3PM

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• Fresh Tagliatelle in Vodka Sauce
• Filet Mignon in Green Peppercorn-Cognac Glaze
• Warm Asparagus Salad with Limoncello
• Creamy Risotto with Aromatic Spices, Garlic, & Grappa
• Drunken Chocolate Cake with Almond-Scented Whipped Cream
• Amaretto-Spiked Espresso

If you love liqueurs and spirits, don't miss this one time-only hands-on cooking class. Many of us cook with wine... but cooking with spirits and liqueurs like rum, grappa, cognac, and more can be challenging. Which liqueur pairs well with meat or chicken? When is the best time to add a liqueur to a dish? Is it best to flambee, or just allow the alcohol to evaporate? And do you REALLY have to buy the most expensive spirits for cooking? We'll answer all these questions, and more, in a fun-filled hands-on cooking class devoted to the artistry of cooking with spirits and liqueurs. Our liqueur-centric menu will feature six flavor-packed springtime dishes... We'll learn to knead and roll out fresh pasta for the best tagliatelle in Vodka sauce; we'll roast filet mignon to perfection and serve it with a sophisticated green peppercorn-Cognac glaze; we'll flavor a creamy risotto with an aged grappa and aromatic spices, transforming a simple pot of rice into a memorable side dish; we'll toss warm asparagus with Limoncello; we'll bake a rich, decadent drunken chocolate cake (plenty of dark rum is the key here!); and to top off our liqueur-infused Italian feast, we'll spike our espresso with Amaretto and a secret ingredient we discovered on a recent trip to Puglia. Of course, our dinner will be paired with three fabulous wines, so get ready for a night of amazing food, wine, and fun! This class date is sold out, but we are offering the same class on July 22; sign up before it sells out!

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$110 pp | Cooking with Liqueurs | Monday May 6, 6PM to 9PM

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• Spinach Linguine in Savory Leek Cream
• Bucatini in Chili-Pancetta Sauce
• Tuscan Penne in Walnut-Garlic Sauce
• Orecchiette with Fresh Ricotta, Basil, and Diced Tomatoes
• Fusilli in Spicy Fennel-Sausage Sauce
• Conchiglie with Spicy Broccoli & Pecorino
• Mom's Rigatoni Gratin with Gorgonzola Cream
• Linguine in Fragrant Basil Pesto
• Cavatelli with Tuna Sicilian-Style
• Gemelli with Crab, Asparagus, and Saffron

Is there any food that lends itself more to weeknight meals and impromptu dinners with friends than pasta? Pasta is not only healthy and versatile, it takes mere minutes to cook. But many of us have a limited repertoire of pasta sauces, relying on easy stand-bys like marinara sauce or ragu. In this informative and fun class, I'll unveil the secrets of cooking pasta (no spaghetti thrown on the wall to test for doneness, please!), then show you how to pair a variety of pasta shapes (some well known, others less so) with their ideal sauce. Next, we'll cook ten flavorful, authentic Italian pastas suited to everyday eating and simple entertaining, and enjoy them family-style with some fabulous white and red wines. The 10 pasta sauces you'll learn to make in this hands-on class are sure to change the way you cook and eat on a daily basis... They've become my absolute favorites over years of cooking, and they're sure to become favorites in your kitchen too. Reserve your spots now!

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$120 pp | The Ten Best Pasta Sauces | Friday May 10, 6PM to 8:30PM

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• Basic Egg Pasta Dough
• Fresh Tagliatelle
• Three-Cheese Ravioli
• Basil-Scented Tomato Sauce
• Mom's Classic Two-Meat Ragu
• Mixed Greens in Balsamic Vinaigrette
• Crunchy Almond Biscotti

This class was designed for anyone who longs to learn to make fresh pasta from scratch. You'll begin by kneading your very own egg pasta (the ratio is simple and foolproof), working alongside your class companions as you master the timeless techniques of incorporating egg into flour and working the dough into a supple and silky mass with your hands. After the dough rests, we'll roll it out into thin lasagna sheets and finish it two ways: cutting it with the aid of a pasta machine, into picture-perfect tagliatelle; and stuffed with a luscious three-cheese filling, yielding delicate ravioli worthy of elegant entertaining. We'll also learn to prepare two classic sauces of the Italian kitchen: a light, herb-laced tomato sauce, and a delicate ragu slow-cooked with plenty of herbs and wine. Next, we'll knead and roll out the dough for crunchy, addictive almond biscotti. And after the cooking is done, we'll savor our fresh pasta paired with our homemade sauces, followed by a light green salad and our just-baked biscotti. The techniques you'll learn in this class will serve you whenever you make any type of pasta: long or short, flat or filled, from lasagne and ravioli to pappardelle and tagliatelle. Don't wait too long to sign up for this class; it's sure to sell out quickly!

$110 pp | Fresh Pasta for Beginners | Saturday May 11, 12PM to 3PM

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• Handmade Cheese Tortellini in Sage Butter
• Veal Scaloppine in Balsamic Glaze with Basil & Shallots
• Slow-Roasted String Beans with Zucchini & Red Peppers
• Caramelized Plum Tomatoes with Garlic Bread Crumbs
• Apricot & Double-Chocolate Brioche Bread Pudding in Warm Caramel Sauce

I was born in Milan, the capital of Lombardy, and my parents still live about an hour away from this bustling northern Italian city... so I often make my way over there, and whenever I do, I try to discover a new restaurant and taste the local cuisine. A savory interplay of butter, cow's milk cheeses, rice, polenta, fresh pasta, veal, beef, and pork, and humble vegetables and beans, Lombard cooking is robust, perfumed, and just right for a spring feast. We'll start by preparing a delectable first course: handmade tortellini stuffed with Ricotta and Parmigiano, sauced with nothing more than fragrant sage butter. You may think shaping tortellini by hand is difficult, and if you've never seen it done up close, you may be right; but I'll share a simple way to form these perfect mouthfuls every time. We'll prepare a luscious main course of thin veal cutlets, browned in olive oil and sauced with a balsamic glaze reduction; a savory side of caramelized plum tomatoes with garlicky bread crumbs and slow-roasted string beans rounds out the meal. And for dessert, we'll bake a cake that is the very essence of Italian summer: light, sweet, and lemon-scented, this bread pudding features dried apricots, a double dose of chocolate, and a splash of rum.

$110 pp | Evening in Lombardy | Monday May 13, 6PM to 9PM

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• Herbed Ricotta Gnocchi with Sweet Peas, Tomatoes, & Herbs
• Wine-Poached Red Snapper with Garlicky Salsa Verde
• Caramelized Cauliflower Florets
• Braised Chickpeas with Pancetta & Tomatoes
• Rum-Spiked Rice Pudding Torte

A playground for the rich and famous from all corners of the globe, Tuscany has attracted tourists and visitors since the golden age of Michelangelo, Leonardo, and the de' Medicis. From the Renaissance marvels of the Uffizi Gallery in Florence to the colorful costumes of the horse Palio in Siena and the splendors of its hilltop towns, Tuscany combines art, culture, architecture, and natural beauty in a seamless tapestry. And there may be no better time to explore Tuscan cuisine than in the spring, when the markets offer a bounty of fruit and vegetables ready to be transformed into memorable meals. Our own Tuscan summer menu features fresh pasta, fish, chickpeas, vegetables, and rice, cooked in true Tuscan form and served with fabulous wines. We'll learn to make gnocchi, just perfect with a sauce of tomatoes, sweet peas, and fresh herbs. Tuscans are quite fond of fish, and they prepare it in the simplest ways to draw out its best flavor; we'll poach delicate filets of red snapper in white wine, and prepare a classic salsa verde featuring fresh parsley, garlic, and olive oil to serve alongside. We'll slow-roast cauliflower, a technique that yields the most succulent florets imaginable; and we'll simmer chickpeas, a favorite in Tuscany, with Pancetta and tomato until they become tender and savory. For dessert, we'll boil short grain rice with milk and sugar until tender, then bake it with pine nuts and citrus zest until it sets up into a creamy, luscious torte.

$110 pp | Spring in Tuscany | Friday May 17, 6PM to 9PM

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• Homemade Cannelloni with Ricotta, Prosciutto, & Mozzarella
• Chicken Cacciatora with Tomatoes, Capers, & Garlic
• Mom's Slow-Roasted Fennel Gratin
• Old-Fashioned Polenta with Mascarpone & Chives
• Chocolate-Hazelnut Biscotti

This class is one of our most popular... reserve quickly, before it sells out! Some of the most well-loved dishes in Italian cuisine are also longtime classics: Ricotta-stuffed cannelloni, chicken cacciatora, creamy, soft polenta, and crunchy nut & chocolate biscotti... In this class devoted to favorites of the Italian kitchen, we'll learn to prepare pasta dough, roll it out thin, wrap it around a delicious cheese stuffing, and bake our cannelloni under a veil of creamy bechamel sauce. As a main course, we'll brown boneless chicken in olive oil, then slow-cook it with herbs and onions in a delicate marinara sauce. We'll cook my mom's signature fennel: first blanched, then roasted with Parmigiano and olive oil to caramelized perfection. We'll make polenta using a shortcut you won't believe... no more stirring for 45 minutes (no, we're not making instant polenta: it's the real thing), and flavor it with a beguiling combination of creamy Mascarpone and delicate chives. And for dessert, we'll knead a sweet, sugary hazelnut dough and shape it into biscotti; after they're baked, we'll dip our biscotti in melted bittersweet chocolate, a treat with espresso any time of day!

$110 pp | Essentials of Italian Cooking | Saturday May 18, 12PM to 3PM

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• Cavatelli with Roasted Grape Tomatoes & Wilted Arugula
• Orecchiette with Ricotta & Spicy Sausage
• Spaghetti alla Carbonara
• Spinach Linguine with Sauteed Wild Mushrooms
• Campanelle with Garlic, Chili, & Toasted Bread Crumbs
• Penne Gratin ai Quattro Formaggi (with Four Cheeses)
• Tagliatelle in Vodka Sauce
• Pappardelle with Peas, Prosciutto, & Cream
• Angel Hair Pasta with Fresh Tomatoes & Basil
• Rigatoni alla Puttanesca (with Tomatoes, Capers, Olives, & Chili)

Since our 10 Best Pasta Sauces class sells out every month with a long waiting list, we decided it was time to introduce another class: The Ten Best Pasta Sauces #2... OK, so maybe what we're really teaching is The 20 Best Pasta Sauces... but what's important here is not the wording: it's the fact that once you've attended this class, you'll never cook pasta the same way again. After all, is there any food that lends itself more to weeknight meals and impromptu dinners with friends than pasta? Pasta is not only healthy and versatile, it takes mere minutes to cook. But many of us have a limited repertoire of pasta sauces, relying on easy stand-bys like marinara sauce or ragu. In this informative and fun class, I'll unveil the secrets of cooking pasta (no spaghetti thrown on the wall to test for doneness, please!), then show you how to pair a variety of pasta shapes (some well known, others less so) with their ideal sauce. Next, we'll cook ten flavorful, authentic Italian pastas suited to everyday eating and simple entertaining, and enjoy them family-style with some fabulous white and red wines. The 10 pasta sauces you'll learn to make in this hands-on class are sure to change the way you cook and eat on a daily basis... They've become my absolute favorites over years of cooking, and they're sure to become favorites in your kitchen too. Even if you already attended our Ten Best Pasta Sauces Class, you'll learn plenty of new tricks and tips in this brand new class, and you'll enjoy a fabulous dinner while you're at it!

$120 pp | The 10 Best Pasta Sauces #2 | Monday May 20, 6PM to 8:30PM

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• Classic Ligurian Focaccia
• Homemade Spinach & Cheese Ravioli in Creamy Walnut Sauce
• Roasted Sea Bass with Olives, Artichokes, & White Wine
• Potatoes & String Beans in Basil Pesto
• Moist Apple & Amaretto Cake with Cinnamon-Scented Whipped Cream

The Italian Riviera: Portofino, Cinque Terre, Santa Margherita, and dozens of other beautiful sun-kissed towns that dot the magical coastline of northern Italy. This is where I spent every summer of my childhood, and it is where I first experienced basil pesto at its best... not to mention the lightest, most fragrant focaccia, the most ethereal handmade pastas stuffed with wild greens, and the best gelato ever. Join me for a new class that delves into the unique cooking of this amazing region. We'll learn to bake picture-perfect, golden-hued focaccia using a trick I learned from young Luciano, a baker in Rapallo. We'll prepare a handmade pasta stuffed generously with fresh greens, Ricotta, and Parmigiano; the sauce for this heirloom pasta is a rich, creamy walnut pesto made with a handful of pine nuts and a splash of cream. Few pastas are as addictive or as special, so don't miss out on this class. After our pasta, we'll enjoy an elegant roasted branzino (aka, Mediterraean sea bass) flavored with lemon, artichokes, white wine, and green olives; this sea bass is just delicious served alongside string beans and potatoes tossed in garlicky basil pesto. And for dessert, we'll bake a memorable apple and amaretto cake with a crisp brown sugar topping, a specialty I first tasted in the seaside town of Camogli.

$110 pp | Dinner on the Italian Riviera | Friday May 31, 6PM to 9PM

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• Perfect Homemade Pasta with Two-Meat Ragu
• Chicken Scaloppine with Fontina & Prosciutto in Marsala Glaze
• Roasted Broccoli with Garlic & Chili
• Smashed Baby Red Potatoes with Chives & Smoked Paprika
• The Ultimate Tiramisu

Although we designed this class with beginner cooks in mind, the techniques we'll be covering are so basic and so important to Italian cooking that anyone who enjoys Italian cuisine is sure to learn something new. We'll start off by making fresh egg pasta; I have devised a special formula that is foolproof and yields consistently delicious results, no matter what shape of pasta you're craving... it's all about which flour you use and how many eggs you add to your dough. We'll cook a perfect ragu sauce for our pasta, and there's a key to success here too, one that many advanced home cooks often skip, with disappointing results. As a main course, we'll brown chicken scaloppine, top them with cheese and Prosciutto, and finish them in the oven as we create a flavorful pan sauce with Marsala wine. Broccoli is first blanched, then roasted with garlic and chili to make a refreshing accompaniment for the chicken; sweet red baby potatoes are roasted until they are crispy on the outside and creamy within, then showered with fresh chives and a hint of smoked paprika (these potatoes are so ridiculously good that we promise you'll be making them time and again!). And for dessert, I'll share my foolproof recipe for tiramisu with you... it's so good, you'll never be able to eat the store-bought stuff again.

$110 pp | Italian for Beginners | Saturday June 1, 12PM to 3PM

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• Crispy Focaccia with Chilies & Fennel Seeds
• Handmade Cavatelli Pasta with Spicy Pancetta Ragù & Three Cheeses
• The Most Tender Spice-Rubbed Roasted Pork Tenderloin Ever
• Dad's Fresh Chili Sauce
• Roasted Sweet Pepper Medley with Chili-Basil Oil
• Chili-Laced Molten Chocolate Cake

Spicy, spicy, spicy... These six dishes all feature chili one way or another (yes, even the chocolate cake: after all, when the Aztecs used to brew their chocolate drink, they didn't add any sugar, but they did add chilies). But in true Italian fashion, the chili taste in these dishes is never overpowering, just flavorful enough to make its presence felt. These dishes hail from central and southern Italy, where chilies (known as "diavolicchio", or The Little Devil) are abundantly used. A dish from Molise will kick off this special menu: crisp, crackling focaccia laced with chilies and fennel seeds, dusted with sea salt, an addictive starter to any meal. Next up: homemade cavatelli pasta from Basilicata, rustic and toothsome, tossed with a chunky Pancetta and tomato ragu, fresh Ricotta, Pecorino, and Ricotta Salata. Our main course: the most unbelievably tender roasted pork tenderloin, rubbed with an unusual smoked chili and plenty of garlic, served with my dad's chili-fennel sauce and a side of roasted peppers in spice-infused herb oil. And the cake... well, suffice it to say that chefs in Italy nowadays are experimenting with adding a touch of chili to their chocolate creations. The pairing is really quite lovely when it's done right.

$110 pp | Hot & Spicy Italian | Monday June 3, 6PM to 9PM

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• Classic Lasagna Bolognese
• Herb-Rubbed Filet Mignon in Salsa Verde
• Roasted Asparagus with Parmigiano
• Sweet Summer Peppers with Basil & Garlic
• Mom's Amazing Flourless Almond-Chocolate Cake with Rich Chocolate Ganache

This brand new class on northern Italian cuisine starts off with one of Italy's most beloved pastas: an elegant lasagna bolognese, prepared with handmade spinach pasta, layered with creamy bechamel and a sumptuous, slow-cooked ragu; once you've mastered the way to knead and roll out fresh pasta dough for lasagna, you'll be able to make all manner of fresh pasta from scratch at home. We'll roast an herb-rubbed beef tenderloin (aka filet mignon) until it is perfectly rosy, and serve it in hearty slices with a bracing caper-and-parsley sauce known as salsa verde in Italy; this recipe will not only demistify the cooking of filet mignon, it underscores the fact that a delicious, versatile sauce need not be difficult to make. We'll roast asparagus with Parmigiano, and sweet summer peppers with garlic and herbs, as a colorful side to our filet mignon. And for dessert, I'll share my mom's recipe for a flourless, light-as-air almond-chocolate cake napped with a thick layer of chocolate ganache... what a way to end our northern Italian feast!

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$110 pp | Northern Italian Favorites | Friday June 7, 6PM to 9PM

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• Hand-Rolled Garganelli (Quill Pasta) with Sausage Ragu
• Farfalle (Bowties) with Peas, Prosciutto, & Cream
• Maccheroni alla Chitarra (Square Spaghetti) with Braised Red Snapper, Tomatoes, & White Wine
• Mixed Greens with Lemon Vinaigrette
• Biscotti & Espresso

It seems like the universe of pasta is never-ending. There are so many delicious pastas in Italy, some made with all-purpose flour, others with semolina or unusual grains like rye, buckwheat, and farro; some made with eggs, others with white wine, still others with only egg yolks... the techniques for kneading and rolling out pasta dough are timeless, and once you've learned how to handle the dough, you'll be on your way to making some exceptional Italian primi piatti (first courses) at home. Join me for a class devoted to 3 of Italy's heirloom pastas: garganelli, the ancestor of penne rigate, shaped individually on a board; farfalle, rectangles of dough shaped into pretty bowties; and maccheroni alla chitarra, the famous square spaghetti of central Italy, rolled out and cut on a stringed instrument known as a guitar. First, we'll make a succulent pork ragu for the garganelli; a saffron-scented sauce for the farfalle; and a light seafood sauce for the maccheroni. Next, we'll roll up our sleeves and learn to make the perfect all-purpose pasta dough that never fails. After the dough is rolled out, we'll shape these three very unique pastas by hand; you won't believe how authentic your pasta will look! We'll round out our meal with a light green salad and finish up with homemade biscotti and espresso. Every class participant will receive a brand new garganelli board to take home.

$125 pp (including a new garganelli pasta board to take home) | Fresh Pasta Workshop: Heirloom Pastas | Saturday June 8, 12PM to 3PM

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• Cavatelli with Roasted Grape Tomatoes & Wilted Arugula
• Orecchiette with Ricotta & Spicy Sausage
• Spaghetti alla Carbonara
• Spinach Linguine with Sauteed Wild Mushrooms
• Campanelle with Garlic, Chili, & Toasted Bread Crumbs
• Penne Gratin ai Quattro Formaggi (with Four Cheeses)
• Tagliatelle in Vodka Sauce
• Pappardelle with Peas, Prosciutto, & Cream
• Angel Hair Pasta with Fresh Tomatoes & Basil
• Rigatoni alla Puttanesca (with Tomatoes, Capers, Olives, & Chili)

Since our 10 Best Pasta Sauces class sells out every month with a long waiting list, we decided it was time to introduce another class: The Ten Best Pasta Sauces #2... OK, so maybe what we're really teaching is The 20 Best Pasta Sauces... but what's important here is not the wording: it's the fact that once you've attended this class, you'll never cook pasta the same way again. After all, is there any food that lends itself more to weeknight meals and impromptu dinners with friends than pasta? Pasta is not only healthy and versatile, it takes mere minutes to cook. But many of us have a limited repertoire of pasta sauces, relying on easy stand-bys like marinara sauce or ragu. In this informative and fun class, I'll unveil the secrets of cooking pasta (no spaghetti thrown on the wall to test for doneness, please!), then show you how to pair a variety of pasta shapes (some well known, others less so) with their ideal sauce. Next, we'll cook ten flavorful, authentic Italian pastas suited to everyday eating and simple entertaining, and enjoy them family-style with some fabulous white and red wines. The 10 pasta sauces you'll learn to make in this hands-on class are sure to change the way you cook and eat on a daily basis... They've become my absolute favorites over years of cooking, and they're sure to become favorites in your kitchen too. Even if you already attended our Ten Best Pasta Sauces Class, you'll learn plenty of new tricks and tips in this brand new class, and you'll enjoy a fabulous dinner while you're at it!

$120 pp | The 10 Best Pasta Sauces #2 | Monday June 10, 6PM to 8:30PM

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• Spinach Linguine in Savory Leek Cream
• Bucatini in Chili-Pancetta Sauce
• Tuscan Penne in Walnut-Garlic Sauce
• Orecchiette with Fresh Ricotta, Basil, and Diced Tomatoes
• Fusilli in Spicy Fennel-Sausage Sauce
• Conchiglie with Spicy Broccoli & Pecorino
• Mom's Rigatoni Gratin with Gorgonzola Cream
• Linguine in Fragrant Basil Pesto
• Cavatelli with Tuna Sicilian-Style
• Gemelli with Crab, Asparagus, and Saffron

Is there any food that lends itself more to weeknight meals and impromptu dinners with friends than pasta? Pasta is not only healthy and versatile, it takes mere minutes to cook. But many of us have a limited repertoire of pasta sauces, relying on easy stand-bys like marinara sauce or ragu. In this informative and fun class, I'll unveil the secrets of cooking pasta (no spaghetti thrown on the wall to test for doneness, please!), then show you how to pair a variety of pasta shapes (some well known, others less so) with their ideal sauce. Next, we'll cook ten flavorful, authentic Italian pastas suited to everyday eating and simple entertaining, and enjoy them family-style with some fabulous white and red wines. The 10 pasta sauces you'll learn to make in this hands-on class are sure to change the way you cook and eat on a daily basis... They've become my absolute favorites over years of cooking, and they're sure to become favorites in your kitchen too. Reserve your spots now!

$120 pp | The Ten Best Pasta Sauces | Friday June 14, 6PM to 8:30PM

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• Classic Pizza Margherita
• Pizza Rosa with Truffle Oil and Mascarpone
• Pizza with Artichoke Hearts, Goat Cheese, and Olives
• Pizza Dolce with Apricot and Chocolate

This class ALWAYS sells out fast so book your spots now! I've been teaching Italian cooking for years, and the thing that seems to scare people off more than anything is working with yeast. Maybe it's the fear that, left to its own devices, yeast will take over the kitchen--just think of dough ballooning out of the oven in that episode of "I Love Lucy". But I've found that once people get their hands into the dough and get familiar with how yeast works, the fear disappears. All it takes is understanding a few rules, getting comfortable with basic techniques such as kneading and shaping the dough, and a reliable recipe. Whether you're making bread, focaccia, pizza, or any other yeast-risen dough, the principles are the same. It's all about temperature, ingredients, and technique. If you've ever wanted to bake crisp, thin-crust pizzas, this hands-on class is for you: I'll take you through the essential techniques of kneading, rolling, topping, and baking pizza dough and demystify the process of working with yeast. We'll bake Italy's most famous pizzas, starting with the classic tomato- and Mozzarella-topped Pizza Margherita, then set our imaginations free and combine various toppings for a true pizza-lover's fantasy. We'll even make a sweet pizza with chocolate and apricots... delicious with a glass of sweet wine at meal's end!

$110 pp | Pizza Workshop | Saturday June 15, 12PM to 2:30PM

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• Fresh Ricotta & Spinach Ravioli in Light Tomato Sauce with Fresh Arugula
• Lemony Chicken with Slow-Cooked Onions & White Wine
• Braised Cannellini Beans with Garlic and Sage
• The Ultimate Roasted Rosemary Potatoes
• Sweet Focaccia with Caramelized Grapes and Crunchy Sugar

A playground for the rich and famous from all corners of the globe, Tuscany has attracted tourists and visitors since the golden age of Michelangelo, Leonardo, and the de' Medicis. From the Renaissance marvels of the Uffizi Gallery in Florence to the colorful costumes of the horse Palio in Siena and the splendors of its hilltop towns, Tuscany combines art, culture, architecture, and natural beauty in a seamless tapestry. And there may be no better time to explore Tuscan cuisine than in the summer, when the markets offer a bounty of fruit and vegetables ready to be transformed into memorable meals. Our Tuscan summer menu features ripe tomatoes, fresh herbs, creamy Ricotta, homemade pasta, and tender chicken, cooked in true Tuscan form and served with fabulous wines. We'll begin our Tuscan taste journey by stuffing fresh pasta with creamy Ricotta and spinach, making agnolotti (round ravioli) that are the very essence of summer tossed with a vibrant, light tomato sauce. Our main course combines tender chicken morsels with slow-cooked onions, just right served alongside braised beans with garlic and herbs and heavenly roasted rosemary potatoes. And for dessert, we'll bake an amazing sweet focaccia topped with caramelized grapes and sugar, a true Tuscan summer treat.

$110 pp | Essentials of Tuscan Cooking | Monday June 17, 6PM to 9PM

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• Focaccia with Olive Oil & Tomatoes
• Neapolitan Five-Cheese & Meat Lasagna
• Shrimp in "Crazy Water" (with Spicy Tomato-Garlic Broth)
• Roasted Broccoli with Garlic
• Silky Espresso Tiramisu over Drunken Ladyfingers

Best known around the world for its pizza and pasta, Naples' exuberant cuisine relies on sun-kissed vegetables and herbs, dried pasta, and fresh farmhouse cheeses (chief among them water buffalo's Mozzarella). In the nineteenth century, people living in the capital city of Naples were nicknamed Mangia Maccheroni (Maccheroni Eaters); to this day, Neapolitans remain devout pasta eaters, and their pasta is among the best and the most varied in all of Italy. Join me for a taste of Naples right here in Manhattan, a chance to explore the cuisine of this lively southern Italian city without getting on a plane. We'll begin our Neapolitan feast with a timeless classic: handmade focaccia topped fresh tomatoes and oregano, the perfect starting point for any Italian meal. Next up: fresh lasagna layered with cheese and a hearty sausage ragu; and while you can buy ready-made lasagna noodles if you are short on time, we'll make the pasta dough from scratch in this class, giving you the foundation to making fresh pasta confidently at home in the future. Our main course: shrimp poached in a lightly spicy broth with capers, parsley, and garlic, just delicious with a side of roasted broccoli with garlic and chili oil. A classic Neapolitan dessert featuring liqueur-soaked ladyfingers and a silky espresso custard closes the meal on a decadent sweet note.

$110 pp | Neapolitan Favorites | Friday June 21, 6PM to 9PM

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• Classic Focaccia with Sea Salt
• Potato Gnocchi with Basil Pesto & Haricots Verts
• Sautéed Veal Cutlets with Artichokes, Pine Nuts, & Olives
• Herb-and-Cheese-Stuffed Zucchini
• Vanilla-Scented Panna Cotta

Sunny, unabashedly Mediterranean, the cooking of Liguria makes the most of the fruits of land and sea. Its luxuriant hills offer a bounty of meaty porcini mushrooms and resiny pine nuts, while the sea provides succulent anchovies ready to be salted for future use. These three ingredients are combined with other staples, most notably the region's delicate olive oil, to create Liguria's favorite dishes: braised salt cod, stewed rabbit, and an array of subtle pasta sauces. Focaccia, a dimpled flatbread, is the region's most emblematic bread, usually baked plain but sometimes stuffed or topped with every ingredient imaginable. This new class on the cuisine of Liguria draws on the dishes I have enjoyed since I was a child summering in the bustling seaside town of Rapallo. We'll begin by making fresh focaccia, a recipe so simple, yet so versatile, that you will surely make it time and again at home. (There's a trick involving water that Ill share with you in class, and you'll be amazed at what a difference it makes to the texture of the focaccia.) We'll make light, delicate potato gnocchi, and sauce them with the classic basil pesto of this tiny yet fertile region. Our veal dish features and pine nuts, two mainstays of the Ligurian larder that lend incredible fragrance to this succulent main course. Stuffed summer zucchini is an ideal side dish, and a creamy, velvety , vanilla-scented panna cotta cleanses the palate elegantly for dessert.

$110 pp | Ligurian Summer Feast | Saturday June 22, 12PM to 3PM

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• Classic Bruschetta
• Reginette Pasta in Portofino-Style Basil & Tomato Pesto
• Branzino (Mediterranean Sea Bass) in White Wine Glaze
• Roasted Broccolini with Garlic
• Fresh Berry Semifreddo with Dark Chocolate Ganache

I was born in Lombardy, and my parents still have homes in Piedmont and Liguria, so I grew up on the cooking of these three Northern Italian regions. Join me for a new class that delves into the unique cuisines of this amazing part of Italy. We'll begin by making summer's most emblematic antipasto: bruschetta rubbed with garlic, topped with juicy tomatoes, and drizzled with the finest olive oil of course. Next, we'll learn to make fresh pasta and cut it into wide ribbons; the sauce for this pasta is a specialty of Portofino, a lovely combination of basil pesto and cream-spiked tomato sauce that tastes incredibly fresh and aromatic. We'll poach fillets of branzino, a delicate white-fleshed Mediterranean sea bass, in a white wine broth laced with lemon juice and garlic. We'll roast tender broccolini with olive oil and garlic (if you've never tried broccolini, it tastes like a cross between broccoli and asparagus, and is absolutely addictive!). And for dessert, we'll create a colorful, light semifreddo bursting with fresh summer berries, layered with a rich chocolate ganache.

$110 pp | Summer in Northern Italy | Monday June 24, 6PM to 9PM

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• Cavatelli with Roasted Grape Tomatoes & Wilted Arugula
• Orecchiette with Ricotta & Spicy Sausage
• Spaghetti alla Carbonara
• Spinach Linguine with Sauteed Wild Mushrooms
• Campanelle with Garlic, Chili, & Toasted Bread Crumbs
• Penne Gratin ai Quattro Formaggi (with Four Cheeses)
• Tagliatelle in Vodka Sauce
• Pappardelle with Peas, Prosciutto, & Cream
• Angel Hair Pasta with Fresh Tomatoes & Basil
• Rigatoni alla Puttanesca (with Tomatoes, Capers, Olives, & Chili)

Since our 10 Best Pasta Sauces class sells out every month with a long waiting list, we decided it was time to introduce another class: The Ten Best Pasta Sauces #2... OK, so maybe what we're really teaching is The 20 Best Pasta Sauces... but what's important here is not the wording: it's the fact that once you've attended this class, you'll never cook pasta the same way again. After all, is there any food that lends itself more to weeknight meals and impromptu dinners with friends than pasta? Pasta is not only healthy and versatile, it takes mere minutes to cook. But many of us have a limited repertoire of pasta sauces, relying on easy stand-bys like marinara sauce or ragu. In this informative and fun class, I'll unveil the secrets of cooking pasta (no spaghetti thrown on the wall to test for doneness, please!), then show you how to pair a variety of pasta shapes (some well known, others less so) with their ideal sauce. Next, we'll cook ten flavorful, authentic Italian pastas suited to everyday eating and simple entertaining, and enjoy them family-style with some fabulous white and red wines. The 10 pasta sauces you'll learn to make in this hands-on class are sure to change the way you cook and eat on a daily basis... They've become my absolute favorites over years of cooking, and they're sure to become favorites in your kitchen too. Even if you already attended our Ten Best Pasta Sauces Class, you'll learn plenty of new tricks and tips in this brand new class, and you'll enjoy a fabulous dinner while you're at it!

$120 pp | The 10 Best Pasta Sauces #2 | Friday June 28, 6PM to 8:30PM

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• Basic Egg Pasta Dough
• Fresh Tagliatelle
• Three-Cheese Ravioli
• Basil-Scented Tomato Sauce
• Mom's Classic Two-Meat Ragu
• Mixed Greens in Balsamic Vinaigrette
• Crunchy Almond Biscotti

This class was designed for anyone who longs to learn to make fresh pasta from scratch. You'll begin by kneading your very own egg pasta (the ratio is simple and foolproof), working alongside your class companions as you master the timeless techniques of incorporating egg into flour and working the dough into a supple and silky mass with your hands. After the dough rests, we'll roll it out into thin lasagna sheets and finish it two ways: cutting it with the aid of a pasta machine, into picture-perfect tagliatelle; and stuffed with a luscious three-cheese filling, yielding delicate ravioli worthy of elegant entertaining. We'll also learn to prepare two classic sauces of the Italian kitchen: a light, herb-laced tomato sauce, and a delicate ragu slow-cooked with plenty of herbs and wine. Next, we'll knead and roll out the dough for crunchy, addictive almond biscotti. And after the cooking is done, we'll savor our fresh pasta paired with our homemade sauces, followed by a light green salad and our just-baked biscotti. The techniques you'll learn in this class will serve you whenever you make any type of pasta: long or short, flat or filled, from lasagne and ravioli to pappardelle and tagliatelle. Don't wait too long to sign up for this class; it's sure to sell out quickly!

$110 pp | Fresh Pasta for Beginners | Saturday June 29, 12PM to 3PM

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• Rosemary Focaccia
• Homemade Reginette Pasta with Basil Pesto, String Beans, & Potatoes
• Branzino (Mediterranean Sea Bass) in White Wine & Lemon Glaze
• Roasted Zucchini with Garlic & Parsley
• Pandolce Genovese

I've summered on the Italian Riviera, near Portofino and the Cinque Terre, ever since I could barely walk, and it remains my favorite seaside place in Italy. And as beautiful as the landscape is (densely wooded hills, dizzingly blue water, colorfully painted homes), the food is equally divine: the focaccia, fresh pastas, fresh fish and seafood, and buttery desserts are among Italy's best. In this new class, we'll learn to prepare five recipes typical of the Italian Riviera. First up: handmade focaccia using my foolproof recipe, seasoned with sea salt, olive oil, and fragrant rosemary. Next: thin, delicate reginette pasta (it looks like curly-edges pappardelle and catches sauces beautifully due to the ruffles) in basil pesto, embellished in true Ligurian style with string beans and potatoes. Our main course: filets of branzino, cooked simply with a white wine and lemon reduction, served with oven-roasted zucchini. And for dessert, we'll bake a much simplified take on Genoa's classic pandolce, a buttery dessert richly studded with nuts, raisins, and candied fruit.

$110 pp | Summer on the Italian Riviera | Monday July 1, 6PM to 9PM

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• Handmade Cheese Tortellini with Red Wine-Laced Tomato Sauce
• Filet Mignon with Garlicky Rosemary Rub & Chianti Glaze
• Roasted String Beans with Sundried Tomatoes & Fresh Thyme
• Fennel & White Wine Risotto
• Dark Chocolate & Hazelnut Torte with Vanilla-Scented Whipped Cream

Home cooking is often the best cooking of all: tasty, satisfying, never pretentious, it delivers great flavor and a comforting sense of being taken care of. In Italy, home cooking varies from region to region, town to town, cook to cook. This class features five typical home-cooked dishes from Tuscany, Lombardy, and Piedmont, ideal for summer entertaining: and best of all, most of the preparation can be done entirely ahead of time, leaving you free to relax with your guests over a glass of wine. We'll begin by making fresh pasta dough for cheese tortellini, a Tuscan specialty we'll serve with a delicious red wine-laced tomato sauce. Our main course: rosemary-rubbed filet mignon (aka beef tenderloin), roasted to rosy perfection and served with a rich, garnet-hued Chianti wine glaze. Raosted string benas make a fabulous summer side dish, and risotto is always impressive, especially when it's flavored with caramelized fennel and white wine as in my native city of Milan. For dessert, we'll bake a decadently rich (yet totally flourless) hazelnut and chocolate cake, a heavenly offering from northern Piedmont, where chocolate and nuts are kitchen staples.

$110 pp | Italian Home Cooking | Friday July 12, 6PM to 9PM

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• Reginette with Crab, Saffron, & Shallots (The Veneto)
• Ricotta Gnocchi with Mom's Roasted Pepper-Olive Sauce (Tuscany)
• Cavatelli with Roasted Broccoli and Crispy Garlic Bread Crumbs (Basilicata)
• Mixed Greens in Balsamic Vinaigrette
• Crunchy Almond Biscotti

Italians are world-famous for their pasta, and with good reason: whether it's light, ethereal egg noodles from the Veneto, rich, cheesy gnocchi from Tuscany, or rustic semolina creations from southern Italy, fresh pasta made the traditional Italian way rarely disappoints. And while a few recipes have won the hearts and stomachs of many, there are hundreds of other, lesser-known treasures that few gourmets have had the pleasure to taste. In this class, we'll learn to make three ideal summer pastas from three different Italian regions, and pair each with their ideal sauce. From the Veneto: silky reginette (curly tagliatelle) in a saffron-scented crab sauce. From Tuscany: light Ricotta gnocchi tossed with my mother's colorful roasted pepper and olive sauce, a family favorite since I could barely talk. From Basilicata, in Italy's south: handmade cavatelli made only from semolina flour and water, sauced with an abundance of roasted broccoli and topped with golden garlic-kissed bread crumbs. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

$110 pp | Fresh Pasta Workshop: Summer Favorites | Saturday July 13, 12PM to 3PM

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• Spinach Linguine in Savory Leek Cream
• Bucatini in Chili-Pancetta Sauce
• Tuscan Penne in Walnut-Garlic Sauce
• Orecchiette with Fresh Ricotta, Basil, and Diced Tomatoes
• Fusilli in Spicy Fennel-Sausage Sauce
• Conchiglie with Spicy Broccoli & Pecorino
• Mom's Rigatoni Gratin with Gorgonzola Cream
• Linguine in Fragrant Basil Pesto
• Cavatelli with Tuna Sicilian-Style
• Gemelli with Crab, Asparagus, and Saffron

Is there any food that lends itself more to weeknight meals and impromptu dinners with friends than pasta? Pasta is not only healthy and versatile, it takes mere minutes to cook. But many of us have a limited repertoire of pasta sauces, relying on easy stand-bys like marinara sauce or ragu. In this informative and fun class, I'll unveil the secrets of cooking pasta (no spaghetti thrown on the wall to test for doneness, please!), then show you how to pair a variety of pasta shapes (some well known, others less so) with their ideal sauce. Next, we'll cook ten flavorful, authentic Italian pastas suited to everyday eating and simple entertaining, and enjoy them family-style with some fabulous white and red wines. The 10 pasta sauces you'll learn to make in this hands-on class are sure to change the way you cook and eat on a daily basis... They've become my absolute favorites over years of cooking, and they're sure to become favorites in your kitchen too. Reserve your spots now!

$120 pp | The Ten Best Pasta Sauces | Friday July 19, 6PM to 8:30PM

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• Homemade Cannelloni with Ricotta, Prosciutto, & Mozzarella
• Chicken Cacciatora with Tomatoes, Capers, & Garlic
• Mom's Slow-Roasted Fennel Gratin
• Old-Fashioned Polenta with Mascarpone & Chives
• Chocolate-Hazelnut Biscotti

This class is one of our most popular... reserve quickly, before it sells out! Some of the most well-loved dishes in Italian cuisine are also longtime classics: Ricotta-stuffed cannelloni, chicken cacciatora, creamy, soft polenta, and crunchy nut & chocolate biscotti... In this class devoted to favorites of the Italian kitchen, we'll learn to prepare pasta dough, roll it out thin, wrap it around a delicious cheese stuffing, and bake our cannelloni under a veil of creamy bechamel sauce. As a main course, we'll brown boneless chicken in olive oil, then slow-cook it with herbs and onions in a delicate marinara sauce. We'll cook my mom's signature fennel: first blanched, then roasted with Parmigiano and olive oil to caramelized perfection. We'll make polenta using a shortcut you won't believe... no more stirring for 45 minutes (no, we're not making instant polenta: it's the real thing), and flavor it with a beguiling combination of creamy Mascarpone and delicate chives. And for dessert, we'll knead a sweet, sugary hazelnut dough and shape it into biscotti; after they're baked, we'll dip our biscotti in melted bittersweet chocolate, a treat with espresso any time of day!

$110 pp | Essentials of Italian Cooking | Saturday July 20, 12PM to 3PM

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• Fresh Tagliatelle in Vodka Sauce
• Filet Mignon in Green Peppercorn-Cognac Glaze
• Warm Asparagus Salad with Limoncello
• Creamy Risotto with Aromatic Spices, Garlic, & Grappa
• Drunken Chocolate Cake with Almond-Scented Whipped Cream
• Amaretto-Spiked Espresso

Don't wait too long to sign up for this class: it will surely sell out! If you love liqueurs and spirits, don't miss this one time-only hands-on cooking class. Many of us cook with wine... but cooking with spirits and liqueurs like rum, grappa, cognac, and more can be challenging. Which liqueur pairs well with meat or chicken? When is the best time to add a liqueur to a dish? Is it best to flambee, or just allow the alcohol to evaporate? And do you REALLY have to buy the most expensive spirits for cooking? We'll answer all these questions, and more, in a fun-filled hands-on cooking class devoted to the artistry of cooking with spirits and liqueurs. Our liqueur-centric menu will feature six flavor-packed springtime dishes... We'll learn to knead and roll out fresh pasta for the best tagliatelle in Vodka sauce; we'll roast filet mignon to perfection and serve it with a sophisticated green peppercorn-Cognac glaze; we'll flavor a creamy risotto with an aged grappa and aromatic spices, transforming a simple pot of rice into a memorable side dish; we'll toss warm asparagus with Limoncello; we'll bake a rich, decadent drunken chocolate cake (plenty of dark rum is the key here!); and to top off our liqueur-infused Italian feast, we'll spike our espresso with Amaretto and a secret ingredient we discovered on a recent trip to Puglia. Of course, our dinner will be paired with three fabulous wines, so get ready for a night of amazing food, wine, and fun! Space is limited... reserve soon, before class sells out!

$110 pp | Cooking with Liqueurs | Monday July 22, 6PM to 9PM

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• Cavatelli with Roasted Grape Tomatoes & Wilted Arugula
• Orecchiette with Ricotta & Spicy Sausage
• Spaghetti alla Carbonara
• Spinach Linguine with Sauteed Wild Mushrooms
• Campanelle with Garlic, Chili, & Toasted Bread Crumbs
• Penne Gratin ai Quattro Formaggi (with Four Cheeses)
• Tagliatelle in Vodka Sauce
• Pappardelle with Peas, Prosciutto, & Cream
• Angel Hair Pasta with Fresh Tomatoes & Basil
• Rigatoni alla Puttanesca (with Tomatoes, Capers, Olives, & Chili)

Since our 10 Best Pasta Sauces class sells out every month with a long waiting list, we decided it was time to introduce another class: The Ten Best Pasta Sauces #2... OK, so maybe what we're really teaching is The 20 Best Pasta Sauces... but what's important here is not the wording: it's the fact that once you've attended this class, you'll never cook pasta the same way again. After all, is there any food that lends itself more to weeknight meals and impromptu dinners with friends than pasta? Pasta is not only healthy and versatile, it takes mere minutes to cook. But many of us have a limited repertoire of pasta sauces, relying on easy stand-bys like marinara sauce or ragu. In this informative and fun class, I'll unveil the secrets of cooking pasta (no spaghetti thrown on the wall to test for doneness, please!), then show you how to pair a variety of pasta shapes (some well known, others less so) with their ideal sauce. Next, we'll cook ten flavorful, authentic Italian pastas suited to everyday eating and simple entertaining, and enjoy them family-style with some fabulous white and red wines. The 10 pasta sauces you'll learn to make in this hands-on class are sure to change the way you cook and eat on a daily basis... They've become my absolute favorites over years of cooking, and they're sure to become favorites in your kitchen too. Even if you already attended our Ten Best Pasta Sauces Class, you'll learn plenty of new tricks and tips in this brand new class, and you'll enjoy a fabulous dinner while you're at it!

$120 pp | The 10 Best Pasta Sauces #2 | Friday July 26, 6PM to 8:30PM

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• Basic Egg Pasta Dough
• Fresh Tagliatelle
• Three-Cheese Ravioli
• Basil-Scented Tomato Sauce
• Mom's Classic Two-Meat Ragu
• Mixed Greens in Balsamic Vinaigrette
• Crunchy Almond Biscotti

This class was designed for anyone who longs to learn to make fresh pasta from scratch. You'll begin by kneading your very own egg pasta (the ratio is simple and foolproof), working alongside your class companions as you master the timeless techniques of incorporating egg into flour and working the dough into a supple and silky mass with your hands. After the dough rests, we'll roll it out into thin lasagna sheets and finish it two ways: cutting it with the aid of a pasta machine, into picture-perfect tagliatelle; and stuffed with a luscious three-cheese filling, yielding delicate ravioli worthy of elegant entertaining. We'll also learn to prepare two classic sauces of the Italian kitchen: a light, herb-laced tomato sauce, and a delicate ragu slow-cooked with plenty of herbs and wine. Next, we'll knead and roll out the dough for crunchy, addictive almond biscotti. And after the cooking is done, we'll savor our fresh pasta paired with our homemade sauces, followed by a light green salad and our just-baked biscotti. The techniques you'll learn in this class will serve you whenever you make any type of pasta: long or short, flat or filled, from lasagne and ravioli to pappardelle and tagliatelle. Don't wait too long to sign up for this class; it's sure to sell out quickly!

$110 pp | Fresh Pasta for Beginners | Saturday July 27, 12PM to 3PM

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This section allows you to add to the value of your certificate so you can redeem it towards a class of higher cost if needed, or to add another spot to your reservation if needed. You can also call us to upgrade your gift certificate by providing a credit card over the phone. Before making the payment to upgrade the certificate for a specific class, please make sure that there is room in that class by completing the redeem your certificate section.

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Upgrading your $110 Gift Certificates

$110 Gift Certificate Upgrades

($110) to ($120) Class $10.00 USD ($110) for one to ($240) for two $130.00 USD

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