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:

• The 10 Best Pasta Sauces March 15
• Fresh Pasta Workshop #3 March 20 at 12PM
• Neapolitan Pizzeria March 27 at 12PM
• Essentials of Italian Cooking March 29
• Fresh Pasta Workshop #1 April 10 at 12PM
• The Ultimate Cheeselover's Class April 23
• Essentials of Italian Cooking April 24 at 12PM
• The 10 Best Pasta Sauces April 30
• Italian for Beginners May 15 at 12PM
• Essentials of Italian Cooking June 12 at 12PM
• Essentials of Southern Italian Cooking June 25

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:

• Italian Home Cooking March 5
• Cooking with Wine March 12
• Spring Celebration March 19
• Rustic Home Cooking April 19
• Cooking with Liqueurs May 21
• Classics of the Italian Home Kitchen May 24
• Entertaining all'Italiana June 5 at 12PM
• Italian Surf & Turf June 19 at 12PM

Saturday Classes

Lunch classes from 12PM to 3PM:

• Italian for Beginners March 13 at 12PM
• Fresh Pasta Workshop #3 March 20 at 12PM
• Neapolitan Pizzeria March 27 at 12PM
• Fresh Pasta Workshop #1 April 10 at 12PM
• Essentials of Italian Cooking April 24 at 12PM
• Tempting Tuscany May 1 at 12PM
• Northern Italian Classics May 8 at 12PM
• Italian for Beginners May 15 at 12PM
• Fresh Pasta Workshop #2 May 22 at 12PM
• Entertaining all'Italiana June 5 at 12PM
• Essentials of Italian Cooking June 12 at 12PM
• Italian Surf & Turf June 19 at 12PM
• Fresh Pasta Workshop #3 June 26 at 12PM

Theme Classes

Focus on one ingredient or technique in depth:

• Cooking with Wine March 12
• The 10 Best Pasta Sauces March 15
• Neapolitan Pizzeria March 27 at 12PM
• Cheeselovers' Ultimate Class April 23
• Cooking in an Italian Herb Garden April 12
• Hot & Spicy Italian April 16
• Cooking with Liqueurs May 21
• The Ultimate Seafood Feast June 4

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:

• The 10 Best Pasta Sauces March 15
• Fresh Pasta Workshop #3 March 20 at 12PM
• Fresh Pasta Workshop #1 April 10 at 12PM
• The 10 Best Pasta Sauces April 30
• The 10 Best Pasta Sauces May 3
• Fresh Pasta Workshop #2 May 22 at 12PM
• The 10 Best Pasta Sauces June 11
• Fresh Pasta Workshop #3 June 26 at 12PM

Seafood & Healthy Cooking

Three-course menus based on fish and seafood cuisine:

• Seafood Lovers' Feast March 8
• Taste of Venice March 22
• Rustic Home Cooking April 19
• Taste of Sicily May 10
• The Ultimate Seafood Feast June 4
• Italian Surf & Turf June 19 at 12PM

Regional Cuisine

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

• Taste of Venice March 22
• Spring in Tuscany March 26
• Taste of Parma April 5
• Evening in Tuscany April 9
• Tempting Tuscany May 1 at 12PM
• Southern Italian Favorites May 7
• Northern Italian Classics May 8 at 12PM
• Taste of Sicily May 10
• Evening in Venice May 14
• Evening in Emilia-Romagna May 17
• Tuscan Summer Classics June 18
• Essentials of Southern Italian Cooking June 25

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:

• Northern Italian Wine Tasting April 26
• Wine Tasting June 21

Vegetarian Friendly Classes

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

• Spring in Tuscany March 26
• Fresh Pasta Workshop #1 April 10 at 12PM
• Cooking in an Italian Herb Garden April 12
• Cheeselovers' Ultimate Class April 23
• Tempting Tuscany May 1 at 12PM
• Southern Italian Favorites May 7
• Northern Italian Classics May 8 at 12PM
• Fresh Pasta Workshop #2 May 22 at 12PM
• Fresh Pasta Workshop #3 June 26 at 12PM

• Parmigiano & Ricotta Tartlets in Pancetta Cups over Baby Greens
• Fennel-, Chili-, and Rosemary-Rubbed Filet Mignon in Red Wine Glaze
• Asparagus & Saffron Risotto
• Miniature Apple Puff Pastry Pies with Almond Paste Crumble & Vanilla Bean Ice Cream

In Italy, food is the source of endless pleasure, of passionate conversation and great debate. People love to sit around the dinner table and talk about past meals, future meals, celebratory meals, meals shared with loved ones. There is no greater joy for Italians than to spend hours discussing and dissecting food: the art of cooking is very much alive in Italy, and everyday eating remains a celebration of the pleasures of the table. But most everyday Italian cooking is rustic, and family favorites tend to be simple dishes that deliver big flavor without much fuss. That's the sort of cooking we'll be celebrating in this new class: rustic cooking from all corners of Italy. We'll begin with crispy little tartlets baked not in the usual crust, but in Pancetta... a fun way to start the meal, and so satisfying served atop baby greens in a light lemon dressing. I'll share my secret recipe for the most tender roast beef imaginable: it's so good, you'll be making it time and again, slicing leftovers for panini, inviting friends over just to revel in it. Saffron-hued risotto laced with white wine is the ideal partner to our filet. For dessert, a crispy apple tartlet topped with a buttery almond crumble completes the meal deliciously.

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$110 pp | Rustic Favorites | Monday March 1, 6PM to 9PM

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Wines Served:
Collavini Friulano Bianco 2008
Ascheri Dolcetto D'Alba 'Nirane' 2007
Bottega Vinaia Lagrein 2005

• Tuscan Tartlets with Caramelized Onions, Tomatoes, Goat Cheese, & Basil over Baby Greens
• Neapolitan Beef Scaloppine with Mozzarella & Oregano Pizzaiola-Style
• Roman Peas with Prosciutto & Onions
• Piedmontese Hazelnut & Chocolate Crostata

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 four typical home-cooked dishes from all over Italy: Tuscany, Rome, and Piedmont. We'll start with crispy tartlets stuffed with golden caramelized onions, sweet sundried tomatoes, savory goat cheese, and fragrant basil, a delectable Tuscan appetizer served over baby greens in a light lemon dressing. Another home favorite from Naples is beef cooked pizzaiola-style… My mother made it often when I was a child, preparing a fragrant tomato sauce and a rich, cheesy Mozzarella topping to cover the tender, browned beef scaloppine. We'll serve our pizzaiola-style beef with baby peas with Prosciutto and onions, a Roman side dish that brings the much-anticipated flavors of spring to any winter table. And for dessert, we'll bake a crispy, buttery tart filled with bittersweet chocolate and toasted hazelnuts, in the time-honored tradition of Piedmontese grandmothers.

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$95 pp | Italian Home Cooking | Friday March 5, 6PM to 9PM

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Wines Served:
Falesco Ferentano Bianco 2006
Bottega Vinaia Lagrein 2005
Campomaggio Chianti Classico 2003

• Homemade Tagliatelle with Mussels, Clams, & White Wine
• Skate in Saffron Broth over Baby Spinach
• Smashed Baby Potatoes with Chives & Garlic
• Berry & Lemon Tartlets

Mussels and clams cooked with a splash of white wine, a hint of parsley and garlic, and a drizzle of olive oil: nothing could be simpler, and nothing could be better tossed with silky, fresh tagliatelle. Join me in this new class as we explore the flavors and techniques of traditional Italian seafood cuisine, and learn to prepare a classic seafood pasta from scratch... I guarantee that you'll be making this pasta time and again, it's that good! Skate, an understated (and often underused) fish has a delectable silky texture and sweet taste; if you've never tried it, this is your chance to cook it in an elegant saffron-hued broth and savor it atop baby spinach; this visually striking dish delivers big flavor in every bite. We'll roast baby potatoes with white wine and herbs as a satisfying side for our fish. And to finish off our seafood feast in style, we'll bake colorful berry-topped tarts whose lemon-scented creamy centers hide a crisp, flaky pastry crust.

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$95 pp | Seafood Lovers' Feast | Monday March 8, 6PM to 9PM

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Wines Served:
Falesco Ferentano Bianco 2006
Bottega Vinaia Lagrein 2005
Campomaggio Chianti Classico 2003

• Handmade Cavatelli Pasta with Seafood & Prosecco Sauce
• Chicken Scaloppine in Marsala Glaze
• Risotto with Caramelized Radicchio & Chianti
• Mini Apple Cakes in Moscato Wine Syrup

Italians take wine very seriously. And just as they eat regionally, Italians drink regionally. Go to Tuscany, and you'll find locals drinking Chianti, Vernaccia di San Gimignano, Brunello di Montalcino, and other Tuscan wines with their meals. Head to Abruzzo, and you'll find Montepulciano d'Abruzzo, Cerasuolo d'Abruzzo, or Trebbiano d'Abruzzo on the table. Italy is the largest producer of wine in the world, and it exports much of its wine to North America. Every Italian region produces good wine (some more than others, of course). And every Italian region cooks with wine-using it in every dish from antipasti to desserts to lend flavor and body, to add depth and complexity, and to elevate the simple to the sublime. Join me for a brand new class on cooking with wine Italian-style. We'll start our wine-centric menu with homemade cavatelli pasta in a chunky seafood and Prosecco wine sauce. Marsala (the dry variety) becomes a velvety sauce for tender chicken scaloppine, and a dry Chianti lends color and fruitiness to a radicchio-laced risotto. And for dessert, we'll bake delectable little cakes and bathe them in an aromatic Moscato wine sauce... of course, our menu will be paired with three fabulous wines, so get ready for a night of amazing food, wine, and fun!

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$110 pp | Cooking with Wine | Friday March 12, 6PM to 9PM

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Wines Served:
Sacchetto Sauvignon Blanc 2008
Rocca delle Macie Morellino di Scansano 2006
Campomaggio Chianti Classico 2005

• Perfect Homemade Pasta with Two-Meat Ragu
• Chicken Scaloppine with Fontina & Prosciutto in Marsala Glaze
• Escarole with Garlic & Chili
• 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. Escarole with garlic and chili makes a refreshing accompaniment to the chicken. And for dessert, I'll share my recipe for tiramisu with you... it's so good, you'll never be able to eat the store-bought stuff again.

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$95 pp | Italian for Beginners | Saturday March 13, 12PM to 3PM

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Wines Served:
Pieropan Soave 2008
Antica Enotria Nero di Troia 2007
Nalles Magre Niclara Schiava 2007

• 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

This class sells out very quickly every time we offer it, so don't wait too long to reserve your spot! 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. This date is sold out, but we are offering this same class on April 30. Reserve your spots now!

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$110 pp | The Ten Best Pasta Sauces | Monday March 15, 6PM to 9PM

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Wines Served:
San Quirico Vernaccia di San Gimignano 2007
Scarzello Dolcetto d'Alba 2006
Falesco Vitiano Rosso 2008

• Risotto with Shrimp, Saffron, & Asparagus
• Veal Scaloppine with Artichokes, Pine Nuts, & Olives
• Smashed Peas & Baby Potatoes with Mint
• Light-as-Air Vanilla Cake with Caramel Glaze

Spring: the magical moment when winter's dark days give way to the bright new light of the season, a time to revel in the pleasures of nature and taste all that the garden offers. This new class celebrates spring in all its bounty: each of the four dishes in this menu is a veritable ode to spring and its delectable, edible glory. We'll cook up a rich, creamy risotto studded with tender shrimp, flavored with golden saffron and the season's perfect asparagus, a true tatse of spring. We'll brown tender scaloppine of veal with artichokes, pine nuts, and olives, a Ligurian specialty that truly makes the most of a few splendid ingredients. We'll sauté baby potatoes and sweet peas with mint, gently crushing them to release their vegetal goodness before devouring them alongside the veal. And we'll bake an ethereally light vanilla cake and top it with the most sinful caramel glaze ever... what a way to usher in the pleasures of spring!

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$95 pp | Spring Celebration | Friday March 19, 6PM to 9PM

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Wines Served:
La Monacesca Verdicchio 2006
Pio Cesari Dolcetto d'Alba 2007
Villa Pillo Borgoforte Rosso 2007

• Tagliatelle with Basil Pesto & String Beans
• Ricotta & Smoked Mozzarella Ravioli in Light Tomato Sauce
• Beet & Potato Gnocchi in Sage Butter Sauce
• Mixed Baby Greens in Balsamic Vinaigrette
• Lemon & Almond Biscotti

This is your chance to learn to make three different (and very delicious) regional Italian pastas: egg tagliatelle from Liguria in northern Italy, sauced with the most fragrant basil pesto imaginable; cheese-filled ravioli tossed with a delicate tomato sauce, a specialty of Romagna; and Tuscan beet and potato gnocchi, made according to a secret recipe that yields the lightest results possible, napped in a sage-scented sauce. 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 crunchy biscotti and some freshly brewed espresso.

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$95 pp | Fresh Pasta Workshop #3 | Saturday March 20, 12PM to 3PM

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Wines Served:
Antica Fonte Passerina 2008
Nalles Magre Niclara Schiava 2007
La Lumia Cadetto Nero d'Avola 2007

• Creamy Asparagus & Shrimp Lasagna
• Sea Bream in Prosecco Glaze with Basil & Chives
• Caramelized Lemon & Garlic Brussels Sprouts
• Mini Tiramisu Tartlets

Join me for a brand new class on Venetian cuisine that touches on some of the key elements of classic Italian cuisine: creamy bechamel sauce, silky handmade pasta, perfectly cooked fish and roasted vegetbales, and flaky butter pastry. We'll begin our taste journey with an elegant asparagus and shrimp lasagna; after all, Venice is famous for its delectable seafood dishes, and its shrimp is among the best on the Adriatic Sea. This lasagna combines spring's tender asparagus, succulent shrimp, and handmade lasagna dough with a layer of bechamel sauce to stunning effect. Prosecco, one of the Veneto's prized wines, makes a splendid cooking medium for sea bream (orata in Italian), among Italy's most delicate fish varieties. We'll serve our orata with lemon-kissed roasted Brussels sprouts, and finish with a playful twist on Venice's beloved tiramisu: miniature tiramisu-inspired tartlets, bite-size morsels of pure espresso and chocolate delight. The dough for these tartlets, called pasta frolla, is a crumbly butter pastry that you'll find yourself making time and again once you've mastered the basic technique of kneading, chilling, and rolling out.

$95 pp | Taste of Venice | Monday March 22, 6PM to 9PM

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Wines Served:
Collavini Collio Friulano 2008
Zenato Valpolicella 2007
Sasso Aglianico del Vulture 2006

• Spinach & Two-Cheese Ravioli with Wild Arugula
• Garlic-Rubbed Rack of Lamb
• Tarragon-Roasted Asparagus
• Light-as-Air Berry Tiramisu

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 spring menu features spinach, asparagus, lamb, and fresh berries, cooked in true Tuscan form and served with three fabulous wines. We'll learn to make fresh pasta and roll it out into gossamer-thin sheets; we'll prepare a sumptuous cheese and spinach filling and create the most amazing ravioli ever, just perfect with a topping of fruity olive oil and peppery arugula. Tuscans are quite fond of lamb, and we'll roast ours after marinating it with plenty of rosemary and garlic; the meat will emerge from the oven so succulent and rosy that it requires no sauce, perhaps just a splash of fruity olive oil and a squeeze of lemon. Spring brings the best asparagus, and asparagus has an amazing affinity for tarragon, so we'll roast our tender asparagus with a shower of fresh tarragon leaves and a hint of garlic. For dessert, we'll whisk berries, lemon-scented sabayon, and whipped cream into a luscious mousse; the same technique can be used for any fruit you like, making this tiramisu recipe a must-have for your Tuscan cooking repertoire.

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$95 pp | Spring in Tuscany | Friday March 26, 6PM to 9PM

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Wines Served:
Antoniolo Erbaluce di Caluso 2008
Dell'Abate Palco Nero d'Avola 2008
Mille Una Rosso dei Cavalieri Negroamaro 2006

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

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!

$95 pp | Neapolitan Pizzeria | Saturday March 27, 12PM to 3PM

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Wines Served:
Collavini Collio Friulano 2008
Di Majo Norante Contado Aglianico 2005
Piccolomini S'Aragona Toscana Rosso 2006

• Homemade Cannelloni with Ricotta, Prosciutto, & Mozzarella
• Chicken Cacciatora with Tomatoes, Capers, & Garlic
• 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 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!

$95 pp | Essentials of Italian Cooking | Monday March 29, 6PM to 9PM

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Wines Served:
Masi Masianco 2007
Taurino Salice Salentino Rosso 2004
Rocca delle Macie Morellino di Scansano 2006

• Herbed Ricotta Gnocchi with Prosciutto Ribbons & Peas
• Filet Mignon with Balsamic Vinegar-Herb Glaze
• Roasted Asparagus with Pine Nuts & Pancetta
• Amaretto Crème Caramel

Ask Italians where the best food in Italy is found, and when they don't name their own city, they will likely say Parma. With its rosy Prosciutto, nutty Parmigiano cheese, and heavenly fresh pastas, Parma offers an astounding array of savory and sweet dishes that bespeak a golden past and a rich culinary legacy. Some of the tastiest, most honest food imaginable comes from this elegant northern Italian city... and we'll explore it all in a brand new, one time-only cooking class. We'll begin by preparing my signature herbed Ricotta gnocchi-the trick to light, melt-in-the-mouth gnocchi is not adding any eggs to the dough, and using a very delicate hand with the flour. We'll sauce our gnocchi with a subtle combination of peas, Prosciutto ribbons, a splash of cream, and a handful of Parmigiano... after all, this is the cooking of Parma, where Prosciutto and Parmigiano appear in most savory dishes. We'll roast filet mignon to rosy perfection and serve it with a balsamic vinegar-spiked glaze... what an elegant main course served with roasted asparagus topped with toasted pine nuts and golden cubes of Pancetta. And for dessert, we'll whip up a batch of amaretto-scented crème caramel: a comforting, and rather addictive, dessert whose creamy texture and almondy taste are the perfect counterpoint to our rich meal.

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$110 pp | Taste of Parma | Monday April 5, 6PM to 9PM

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Wines Served: To be announced

• Chianti & Gorgonzola Risotto with Rosemary
• Smoked Pork Chops in Vin Santo-Apple Glaze
• Savory Wild Mushroom "Souffle'"
• Pine Nut & Chocolate Crostata

Tuscany: gentle green hills; solemn cypress trees dotting the skyline; vineyards in their geometric perfection; silver-leafed olive groves as far as the eye can see… If you haven't had a chance to visit Tuscany this year, join me in this class inspired by the Tuscan countryside. We'll begin the evening's menu with a simply sumptuous risotto laced with fruity Chianti wine and nutty Gorgonzola cheese; a hint of rosemary lends fragrance to this rich risotto. Next, we'll slow-cook smoked pork chops with a bold sauce that features apples, fresh herbs, shallots, and Vin Santo (you may have enjoyed Vin Santo, an amazing dessert wine, in the company of crunchy almond biscotti, but it is a wonderful addition to savory sauces such as the one we'll be making for our pork chops, and it will elevate this delectable main course to new heights of luxury). A woodsy wild mushroom and Parmigiano souffle is the perfect complement to our pork chops, and a pine nut-topped chocolate tart (crostata in Italian) is a fitting close to an elegant Tuscan dinner.

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$95 pp | Evening in Tuscany | Friday April 9, 6PM to 9PM

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Wines Served: To be announced

• Wild Mushroom & Goat Cheese Ravioli with Crispy Sage Butter
• Cavatelli with Roasted Grape Tomatoes, Arugula, & Ricotta
• Potato Gnocchi in Light Beef Ragù
• 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 fresh pasta from 3 different Italian regions: Piedmont's delectable mushroom and goat cheese ravioli, shaped by hand and sauced with a decadent sage butter; Puglia's rustic cavatelli, made with semolina flour and tossed with a vibrant roasted tomato sauce; and Friuli's famed potato gnocchi, ethereally light and just delicious with a long-simmered ragu. We'll round out our meal with a light green salad and finish up with homemade biscotti and espresso.

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$95 pp | Fresh Pasta Workshop #1 | Saturday April 10, 12PM to 3PM

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Wines Served: To be announced

• Oversize Two-Cheese & Basil Ravioli in Sage & Black Pepper Butter
• Herb-Rubbed Chicken Morsels with Tomato, Yellow Pepper, & Tarragon Salsa
• Balsamic-Caramelized Onion, Goat Cheese, & Chive Tartlets
• Mint-Infused Dark Chocolate Cake

I love fresh herbs. My refrigerator is always stocked with a variety of fresh herbs-rosemary, basil, thyme, parsley, sage, mint, chives, dill, cilantro, oregano, marjoram… whatever smells heavenly at the market, whatever inspires me to get in the kitchen and cook. There really is no substitute for fresh herbs, for their intensity and fragrance, for the inimitable flavors they bring to any dish-dried herbs pale by comparison. Tonight's class features fresh herbs from antipasto to dessert, and may inspire you to plant an herb garden after the cooking is done. We'll start off our herb-laced menu with my favorite ravioli ever: oversize ravioli (ravioloni in Italian) stuffed with fragrant basil leaves and a light Ricotta filling, boiled to perfection and sauced with nothing more than a sage- and black pepper-infused butter. Marinating chicken with an abundance of fresh herbs (thyme, rosemary, oregano, and more) not only flavors it, it tenderizes it; we'll serve our herb-kissed roasted chicken with a bright, fresh-tasting salsa of sweet tomatoes, peppers, and tarragon. We'll bake miniature goat cheese, chive, and caramelized onion tartlets as a side to our chicken, and finish our feast with a decadent chocolate cake laced with fresh mint.

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$95 pp | Cooking in an Italian Herb Garden | Monday April 12, 6PM to 9PM

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Wines Served: To be announced

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

Spicy, spicy, spicy... These four 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. Most of these dishes hail from central and southern Italy, where chilies (known as "diavolicchio", or The Little Devil) are abundantly used. A dish from Basilicata will kick off this special menu: homemade cavatelli pasta, rustic and toothsome, tossed with a chunky sausage 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.

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$95 pp | Hot & Spicy Italian | Friday April 16, 6PM to 9PM

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Wines Served: To be announced

• Risotto with Basil Pesto
• Sea Bass Sicilian Style with Olives, Raisins, & Pine Nuts
• Roasted Garlic String Beans
• Warm Pecan & Chocolate Tart with Vanilla Bean Ice Cream

Rustic cooking is my favorite kind of cooking. I don't go in for ornate presentations and complicated recipes requiring days of preparation. I prefer to cook (and eat) dishes that pay homage to the very best ingredients, like fresh cheese, fragrant herbs, fruity olive oil, seasonal vegetables, and whatever the market has to offer. This cooking class is all about the pleasures of rustic cuisine, and features an all-star line-up of four rustic dishes I crave more often than I can tell you. First up: a luscious plate of risotto, flavored with an intense, basil-kissed pesto and plenty of Parmigiano, a specialty we enjoyed in Liguria. Our main course is Sicilian in spirit: fillets of branzino (Mediterranean sea bass) cooked to perfection with a scattering of raisins, olives, pine nuts, capers, and onions, quite lovely served with garlicky string beans. For dessert, we'll bake a rich, buttery tart filled with toasted pecans and bittersweet chocolate, absolutely delicious with or without vanilla ice cream.

$95 pp | Rustic Home Cooking | Monday April 19, 6PM to 9PM

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• Roasted Pear, Toasted Walnut, & Young Goat Cheese over Baby Arugula
• Individual Four-Cheese Lasagna
• Veal Scaloppine with Parmigiano and Wild Mushroom Medley
• Cheese Course Paired with Honeys & Preserves
• Marbled Chocolate Cheesecake in Brown Sugar Crust

The last time we offered this class, it sold out with a huge waiting list, so don't wait too long to book your spots! You'll cook with a half-dozen fantastic Italian cheeses ranging from creamy and mild to savory and sharp, and our dinner will highlight Italian cheeses in every course, from antipasto to dessert. We'll even enjoy a tasting of fabulous (and little-known) Italian cheeses paired with preserves and honeys after the main course is served, before we indulge in dessert. (Learning to present an interesting cheese course is worth the class price alone.) We'll start by preparing a light, boldly flavored salad of roasted pears, arugula, and goat cheese, then bake an amazing lasagna layered with sausage, tomatoes, and four succulent cheeses. We'll sear tender veal scaloppine in hot butter, dust them with Parmigiano, and top them with an intense wild mushroom sauté. And we'll whip up the most decadent chocolate cheesecake imaginable, featuring creamy Mascarpone cheese and deep, dark, bittersweet chocolate swirled inside a buttery brown sugar and almond crust... Class fee includes hands-on cooking, four-course dinner paired with 3 Italian wines, a tasting of regional Italian cheeses and varietal honeys, and recipes.

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$110 pp | The Ultimate Cheeselover's Class | Friday April 23, 6PM to 9PM

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Wines Served: To be announced

• Homemade Cannelloni with Ricotta, Prosciutto, & Mozzarella
• Chicken Cacciatora with Tomatoes, Capers, & Garlic
• 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 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! We are offering this same class on March 29. Reserve your spots now!

$95 pp | Essentials of Italian Cooking | Saturday April 24, 12PM to 3PM

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Wines Served: To be announced

• Caramelized Onion Cheesecake in Crisp Cornmeal Crust over Wild Arugula
• Tender Chicken Morsels in Wild Mushroom-Cream Sauce
• Risotto with Butternut Squash & Leeks
• Slow-Roasted Savoy Cabbage with Smoked Paprika, Pancetta, & Garlic
• Pecan & Brown Sugar Cake with Cinnamon-Scented Whipped Cream

Join us for a memorable evening of hands-on cooking and in-depth wine tasting! First, you'll enjoy a brief hands-on cooking class during which you'll learn to prepare five fabulous Italian dishes. We'll prepare a savory cheesecake embellished with caramelized onions and a crispy cornmeal crust, delicious over a refreshing salad of baby arugula. We'll slow-cook tender morsels of chicken with a medley of wild mushrooms, and serve a decadent butternut squash risotto and roasted cabbage alongside. And for dessert, we'll bake a moist, buttery pecan and brown sugar cake, and top it with a tuft of homemade whipped cream. As for the wine tasting, our charismatic Wine Director Costas Mouzouras has a secret treat in store for you: Not only will you taste 8 or more classic and innovative northern Italian wines... Costas will reveal the secrets of professional wine tasting by providing the essential tools that will enhance your tasting ability. You will learn basic aspects of sensory evaluation, appearance, aroma, and flavor. Moreover, Costas will reveal the origins of desirable and undesirable flavors in wine, and discuss stylistic contributions of winemaking techniques. Dinner will be paired with a tasting of 8 or more wines!

Course price includes...

• hands-on cooking lesson
• four-course dinner
• 8 or more wines presented by RUSTICO's Wine Director Costas Mouzouras
• a free apron

$150 pp | Northern Italian Wine Tasting | Monday April 26, 6PM to 9PM

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Wines Served: To Be Announced

• 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. This date is almost sold out! We are offering this same class on May 3 and June 11. Reserve your spots now!

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$110 pp | The Ten Best Pasta Sauces | Friday April 30, 6PM to 9PM

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Wines Served: To be announced

• Ricotta Pasta Parcels with Crispy Garlic Crumbs
• Herb-Rubbed Filet Mignon in Chianti Glaze
• Roasted Asparagus with Parmigiano
• Chocolate-Pine Nut Mini Tarts

Do you dream of Florence? The capital of Tuscany, Florence has long bedazzled and enthralled tourists. But if you can't make it to this magical city just now, then treat yourself to a night of Florentine food and wine. We'll start our virtual journey to Tuscany with a delectable first course: fresh pasta parcels, individually stuffed with fresh Ricotta and herbs, served with crispy garlic bread crumbs; this dish is just bursting with the flavors of a Tuscan farmhouse, and it makes a stunning appetizer if you're entertaining guests. Another show-stopper: filet mignon, tender and rosy, marinated in a heady herb rub, roasted to succulent perfection, and served with a rich Chianti wine sauce. A simple accompaniment of asparagus au gratin is the only necessary accoutrement to this elegant main course. And for a sweet ending to our Tuscan feast, we'll bake individual chocolate and pine nut crostate; after all, the pignoli of Tuscany are known all around the world for their unmistakable flavor, and many Tuscan recipes pay homage to this delicious nut.

$110 pp | Tempting Tuscany | Saturday May 1, 12PM to 3PM

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Wines Served: To be announced

• 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

This class sells out very quickly every time we offer it, so don't wait too long to reserve your spot! 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. Don't miss this class, it's sure to sell out quickly!

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$110 pp | The Ten Best Pasta Sauces | Monday May 3, 6PM to 9PM

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Wines Served: To be announced

• Homemade Tagliatelle Pasta with Garlicky Chickpeas
• Slow-Cooked Lamb with Pecorino, Sausage, & Wild Fennel
• Sauteed Broccoli Raab
• Ricotta Cheesecake with Wine-Soaked Strawberries

Southern Italy: an amazing landscape that alternates between high, craggy mountains, densely wooded hills, and a shatteringly beautiful, rocky coastline... This new class highlights the flavors of southern Italy's Puglia and Basilicata regions: subtly spicy, laced with garlic, kissed by ripe summer tomatoes and fruity olive oil. We'll begin our taste journey to Basilicata with my favorite version of pasta e ceci (pasta with chickpeas, a cousin to pasta e fagioli): rustic homemade tagliatelle, tossed with a rich chickpea sauce. (The technique for making these tagliatelle, or lagane as they are called in this area, can be used to make all manner of fresh pasta, so it's an essential technique that will serve you well time and time again.) Our main course: tender morsels of lamb slow-cooked with plump sausages, aromatic fennel, and peppery Pecorino cheese, the perfect partner for a garlic-infused tangle of sauteed broccoli raab. Dessert is a sweet ode to Ricotta, one of southern Italy's most beloved ingredients: buttery shortcrust dough encasing a heavenly Ricotta filling, topped with wine-soaked strawberries.

$95 pp | Southern Italian Favorites | Friday May 7, 6PM to 9PM

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Wines Served: To be announced

• Ligurian Focaccia with Olive Oil & Sea Salt
• Homemade Potato Gnocchi with Delicate Leek Sauce
• Nonna's Lemon Veal Cutlets
• Fennel Gratin with Parmigiano
• Apple, Fig, & Walnut Pasta Frolla

This is a menu that takes me back to my childhood in Italy, specifically the northern regions of Lombardy, where I was born, and Liguria, where we spent our summers. Liguria is where I first discovered the pleasures of fresh-baked focaccia drizzled with olive oil: soft on the inside, crisp around the edges, it is eaten as a snack, served at the table instead of breead, and split in half and stuffed for the most heavenly panini imaginable. We'll learn to bake this delectable focaccia, then we'll make my mom's famous potato gnocchi; served with a delicate leek sauce, my mom's gnocchi are light as pillows and (once you've got a hold of her foolproof recipe) relatively easy to make. My grandmother's lemony veal scaloppine were my favorite as a child; lightly flavored with garlic, they are so tender and so satisfying. A side of my mom's famous fennel gratin, generously topped with Parmigiano, is all the veal needs as a partner on the plate. And for dessert, we'll bake a delicious, buttery pastry known as pasta frolla, stuffed with apples, nuts, and figs... an amazing combination that will have you sneaking back to the kitchen for seconds!

$95 pp | Northern Italian Classics | Saturday May 8, 12PM to 3PM

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Wines Served: To be announced

• Homemade Cannelloni with Beef Ragu & Two Cheeses
• Swordfish Bundles with Pine Nuts & Raisins in White Wine & Lemon Sauce
• Shaved Fennel & Orange Salad with Fresh Mint
• Miniature Cannoli with Bittersweet Chocolate Morsels

There is something magical about Sicily. Maybe it's the volcanoes, Etna and Stromboli and a handful of smaller ones, forever threatening eruption, making every day seem like a gift. Maybe it's the perfume of jasmine and rosemary that hangs in the air, or the golden light that warms everything it touches. Maybe it's the way a Greek temple will suddenly appear on the skyline, or the way the vendors' voices at the open-air markets rise and fall like waves on the beach. Whatever it is, Sicily's magic extends to its food, to its Baroque concoctions of pasta, its monumental seafood creations, its exuberant almond-laced pastries, its sweet, potent wines that taste like a distillation of the Sicilian sun. Join me for a new class and prepare four fabulous dishes in true Sicilian tradition. We'll start by rolling out homemade pasta dough; we'll cut the dough into squares and stuff it with a rich, garlic-scented beef ragu and melting Caciocavallo cheese (similar to Provolone, but with greater compexity and character). Our main course perfectly embodies Sicily's culinary artistry: thin slices of swordfish wrapped around a sweet-and-savory stuffing, roasted until tender and served with a light lemon and olive oil sauce known as salmoriglio; a refreshing salad of thinly sliced fennel and sweet oranges flavored with a few mint leaves is the ideal complement to the swordfish. And for dessert, we'll make our very own crisp cannoli, boasting a rich, creamy cheese filling studded with dark chocolate.

$95 pp | Taste of Sicily | Monday May 10, 6PM to 9PM

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Wines Served: To be announced

• Individual Lasagna with Caramelized Radicchio, Onions, & Pancetta
• Drunken Chicken with Brandy & Porcini Mushrooms
• Creamy Polenta with Sage & Parmigiano
• Amaretto & Chocolate Tiramisu

Venice: city of romance, city of mystery, it was once a great commercial and maritime power. Its empire extended across the Mediterranean and beyond, into the Byzantine world, bringing in exotic goods and spices which spawned a flavorful, eastern-influenced cuisine. From the Venetian lagoon come soups and risottos studded with seafood; in the valleys and hills surrounding Venice, myriad specialties feature radicchio (both the round and elongated variety, known as Chioggia and Treviso respectively after their native cities); and all across the Veneto, most meals bring polenta in one form or another: right out of the pot, fried, grilled, layered and baked, even cooked into rustic desserts. This brand new menu features some of the classic flavors of Venice and its surrounding towns. We'll begin our Venetian menu with a deeply flavored homemade lasagna layered with caramelized radicchio, Pancetta, and onions (I'll even show you a time-saving shortcut to homemade lasagna that you won't believe!). Slow-cooking chicken with brandy and aromatic vegetables yields succulent results; adding porcini mushrooms elevates this delectable main course to new heights. A creamy side of slow-cooked, cheese-laced polenta is a lovely counterpoint to the chicken's rich flavors... and an elegant tiramisu flavored with chocolate and Amaretto tops off our Venetian feast in high style.

$95 pp | Evening in Venice | Friday May 14, 6PM to 9PM

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Wines Served: To be announced

• Perfect Homemade Pasta with Two-Meat Ragu
• Chicken Scaloppine with Fontina & Prosciutto in Marsala Glaze
• Escarole with Garlic & Chili
• 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. Escarole with garlic and chili makes a refreshing accompaniment to the chicken. And for dessert, I'll share my recipe for tiramisu with you... it's so good, you'll never be able to eat the store-bought stuff again.

$95 pp | Italian for Beginners | Saturday May 15, 12PM to 3PM

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Wines Served: To be announced

• Swiss Chard-&-Cheese-Stuffed Ravioli with Basil-Scented Tomatoes
• Veal Scaloppine with Prosciutto & Parmigiano
• Potato, Leek, & Pancetta Gratin
• Amaretto & Dark Chocolate Semifreddo in White Chocolate Sauce

Emilia-Romagna is home to two distinct cuisines: the rich, complex cooking of Emilia, and the robust, earthy cooking of Romagna. Our menu tonight features a classic Romagnol pasta: a light, delicate dough, rolled out thin and filled with savory Swiss chard and plenty of cheese, it is just lovely with a basil-kissed tomato sauce. (The great thing about this pasta is that, once you've learned to make the dough for it, you'll want to use it for all manner of fillings: sauteed mushrooms and Fontina are a lovely filling, as are wine-poached artichokes and Ricotta... the possibilities are endless.) Our main course is a favorite in Emilia: thin, delicate veal scaloppine, browned in butter, topped with Prosciutto and Parmigiano and finished in a hot oven. A creamy gratin of sliced potatoes, fragrant leeks, and peppery Pancetta rounds out our menu. And for dessert, we'll indulge in a beautiful chocolate and amaretto semifreddo: lighter (and less cold) than gelato, it is a beautifully layered concoction of liqueur-soaked ladyfingers, fresh whipped cream, Amaretto-spiked zabaione, and dark chocolate morsels... this is a dessert that is sure to have you coming back for more.

$95 pp | Evening in Emilia-Romagna | Monday May 17, 6PM to 9PM

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Wines Served: To be announced

• 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! Space is limited--reserve soon, before class sells out!

$110 pp | Cooking with Liqueurs | Friday May 21, 6PM to 9PM

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Wines Served: To be announced

• Ricotta Gnocchi with Arugula & Olive Pesto (Tuscany)
• Roasted Beet & Two-Cheese Ravioli in Poppy Seed Butter (The Veneto)
• Cavatelli with Broccoli Raab and Sausage (Basilicata)
• Baby Greens in Balsamic Vinaigrette
• Almond Biscotti with Espresso

This is your chance to learn to make three different (and very delicious) regional Italian pastas: light-as-a-feather Ricotta gnocchi from Tuscany, sauced with the most fragrant arugula pesto imaginable; cheese-and-beet-filled ravioli tossed with a delicate poppy seed-infused butter, a specialty of the Veneto; and rustic homemade cavatelli from Basilicata, tossed with sausage and broccoli raab, so delicious dusted with Pecorino Romano. 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 crunchy almond biscotti and some freshly brewed espresso.

$95 pp | Fresh Pasta Workshop #2 | Saturday May 22, 12PM to 3PM

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Wines Served: To be announced

• Crispy Phyllo Baskets with Wine-Poached Shrimp & Sweet Peppers over Baby Greens
• Prosciutto-Wrapped Chicken with Fontina Cheese in Marsala Sauce
• Roasted Wild Mushroom Risotto
• Apricot & Marzipan Pastry Squares with Vanilla Bean Ice Cream

In this new hands-on class feauturing classic preparations of the Italian kitchen, you'll learn to prepare four fabulous Italian dishes. We'll poach shrimp in an aromatic white wine broth, and serve the shrimp over slivered sweet peppers in crispy phyllo baskets of our own making; this is truly an elegant appetizer, and once you've learned to work with phyllo you'll surely be making all manner of phyllo baskets, both savory and sweet. We'll top tender herbed chicken morsels with Fontina cheese and wrap them in Prosciutto, then bake them to succulent perfection as we put the finishing touches on our Marsala wine sauce. Risotto with roasted wild mushrooms rounds out the meal splendidly. And for a sweet finale, we'll bake a flaky, buttery pastry stuffed with apricots and marzipan, absolutely sinful with a scoop of vanilla bean ice cream.

$95 pp | Classics of the Italian Home Kitchen | Monday May 24, 6PM to 9PM

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Wines Served: To be announced

• Classic Cioppino (Ligurian Seafood Soup) over Garlic-Rubbed Bread
• Red Snapper & Scallops in Parchment Paper with White Wine & Capers
• Roasted Plum Tomatoes with Balsamic Vinegar & Tarragon
• Marbled Chocolate Cheesecake in Brown Sugar-Almond Crust

I have to admit to selfish motives when I planned this class: I really love seafood. So this class just HAD to happen. We'll talk about how to select and store seafood, and then roll up our sleeves to create a veritable seafood feast starring shrimp, mussels, cockles (similar to clams, but much sweeter and more delicate in texture), scallops, and red snapper... We'll start with a flavorful seafood soup from northern Italy called cioppino; I use a secret ingredient in my cioppino that infuses the broth with a heady scent, and of course I love to serve the soup over a slice of garlic-rubbed bread to soak up the rich cooking juices. As a main course, we'll learn to cook fish and seafood al cartoccio (in parchment paper), a time-honored Italian technique that yields succulent, moist fish amply perfumed with whatever seasoning is tucked into the parchment paper packets; we'll serve our snapper and scallops with juicy roasted tomatoes, and for dessert, we'll whip up the most decadent chocolate cheesecake imaginable, featuring deep, dark, bittersweet chocolate swirled inside a buttery brown sugar and almond crust...

$95 pp | The Ultimate Seafood Feast | Friday June 4, 6PM to 9PM

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Wines Served: To be announced

• Crispy Shrimp & Basil "Ravioli" over Smoky Fennel-Red Pepper Slaw
• Roasted Rack of Lamb with Spicy Herb Rub & Saffron Aioli
• Ricotta-Stuffed Cabbage Bundles
• Molten Chocolate Cake with Vanilla-Scented Whipped Cream

Entertaining can be stressful, especially when you have to be in the kitchen while your guests are enjoying each other's company and you're rushing to make the meal come together. This new menu was designed with entertaining in mind, so that you can be free to enjoy your guests and have as little to do at the last minute as possible. The key to stress-free entertaining, after all, is a workable menu that impresses guests without overwhelming the cook. This brand new menu features elegant crowd-pleasers that can be prepared mostly ahead: crispy shrimp, rosy rack of lamb, and decadent chocolate. We'll begin our meal with basil-wrapped shrimp baked to golden perfection in a fresh pasta wrapper; served atop a bed of smoky fennel and red pepper salad, these shrimp "ravioli" will look as beautiful as they taste, and they can be prepared entirely ahead. A main course of herb-rubbed rack of lamb leaves you free to sit at the table with your dinner companions; all you need to do is carve the rack after it emerges from the oven, and serve it with a cold saffron-hued garlic sauce. Delicate bundles of cabbage stuffed with lemon-scented Ricotta are a sophisticated side for the lamb; best of all, the bundles can be assembled a day ahead and baked while the lamb roasts. And for dessert, what could beat a deep, dark, delicious molten chocolate cake? These glorious little cakes can be made a day ahead and refrigerated until you are ready to bake, and a tuft of homemade whipped cream is all they need as embellishment.

$95 pp | Entertaining all'Italiana | Saturday June 5, 12PM to 3PM

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Wines Served: To be announced

• 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

This class sells out very quickly every time we offer it, so don't wait too long to reserve your spot! 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. Don't miss this class, it's sure to sell out quickly!

$110 pp | The Ten Best Pasta Sauces | Friday June 11, 6PM to 9PM

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Wines Served: To be announced

• Homemade Cannelloni with Ricotta, Prosciutto, & Mozzarella
• Chicken Cacciatora with Tomatoes, Capers, & Garlic
• 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 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!

$95 pp | Essentials of Italian Cooking | Saturday June 12, 12PM to 3PM

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Wines Served:
To be announced

• Herbed Shrimp & Cannellini Beans over Peppery Arugula Salad
• Spinach- & Ricotta-Stuffed Chicken Bundles in Fresh Tomato Salsa
• Five-Herb Risotto
• Pear & Almond Crostata

Get ready for an unbelievable evening of Tuscan food... Light, yet full of flavor, this menu will transport you to the Tuscan countryside on first bite. Our starter: an elegant marriage of herb-marinated shrimp, creamy cannellini beans, and peppery arugula spiked with olives and lemon zest; this salad is so delicious, in fact, you'll find yourself making it time and again for guests on lazy summer days. Our main course is a stunning chicken involtino (bundle in Italian) stuffed with fresh Ricotta, spinach, and Parmigiano, dredged in egg, rolled in sesame seeds for extra crunch and flavor, and baked rather than fried... just perfect with a refreshing tomato salsa accented by summer-sweet basil, and a side of herb-kissed, creamy risotto. For dessert, we'll bake up a buttery, flaky crostata (Italian for tart) bursting with vanilla-scented pears, so lovely with espresso or a glass of Vin Santo at meal's end.

$95 pp | Tuscan Summer Classics | Friday June 18, 6PM to 9PM

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Wines Served: To be announced

• Crispy Shrimp & Asparagus Triangles with Saffron Aioli over Baby Greens
• Herb-Rubbed Filet Mignon in Leek & Red Wine Sauce
• Smashed Baby Potatoes with Mint & Garlic
• Orange-Scented Almond Cakes with Vanilla Bean Ice Cream

Join me for a brand new class that highlights the pleasures of cooking (and eating) the finest seafood and meat Italian-style... and bring your father or the special man in your life to celebrate Father's Day in a truly memorable way! We'll make the crispiest shrimp- and asparagus-stuffed phyllo triangles ever, an impressive appetizer served over baby greens in a light lemon dressing; once you've mastered the technique of working with phyllo, you'll find yourself making all manner of dishes with it. (And I guarantee you that the saffron aioli we'll be preparing to accompany our shrimp triangles is going to find its way onto your table time and again... it's that easy, and that good!) As a main course, few things are more memorable than a tender, rosy filet mignon in a heady red wine sauce; I'll share my secrets for perfectly roasted beef and show you how to make an incredibly delicious sauce for your beef masterpiece. Crispy garlic-kissed potatoes are just right alongside filet mignon, and a heavenly, moist almond cake topped with vanilla bean ice cream concludes the meal on a sweet note. Even expert cooks will learn plenty in this new class... and of course, after the cooking is done, we'll sit down to enjoy our southern Italian feast with three specially selected wines. If you're looking for a unique Father's Day gift this year, don't wait too long to reserve your spots in this one time-only class!

$110 pp | Italian Surf & Turf | Saturday June 19, 12PM to 3PM

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Wines Served: To be announced

• Homemade Cavatelli Pasta with Tomatoes, Ricotta, & Sausage
• Beef Pizzaiola with Mozzarella, Capers, & Olives
• Roasted Eggplants & Peppers in Basil-Scented Oil
• Light-as-Air Limoncello & Berry Mousse

Join me for a brand new class on the essential techniques of Southern Italian cooking! I'll teach you to make delectable cavatelli pasta with a heady tomato sauce spiked with sausage; the trick is in the dough, of course, a recipe I've perfected over many years of cooking. Our main course: tender, cheese-topped beef scaloppine in a delicate marinara sauce studded with olives and capers, traditional flavor boosters in southern Italian cuisine. We'll turn out a platter of the most addictive roasted vegetables imaginable, kissed with fresh summer basil and fruity olive oil. And for dessert, we'll whip up a luscious, Limoncello-spiked mousse and serve it with a crown of fresh summer berries atop Limoncello-soaked ladyfingers.

$95 pp | Essentials of Southern Italian Cooking | Friday June 25, 6PM to 9PM

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Wines Served: To be announced

• Potato Gnocchi with Delicate Beef & Red Wine Ragu (Lombardy)
• Ricotta & Spinach Pansotti in Creamy Walnut Pesto (Liguria)
• Cavatelli with Broccoli Raab, Pecorino, & Crispy Garlic Bread Crumbs (Puglia)
• Baby Greens in Balsamic Vinaigrette
• Tuscan Almond & Anise Biscotti with Espresso

If you love fresh pasta, don't miss this one time-only hands-on cooking class. This is your chance to learn to make three different (and very delicious) regional Italian pastas: my mom's ethereally light potato gnocchi from Lombardy, rolled out by hand and sauced with a delicate beef ragu laced with red wine; plump ravioli called pansotti from Liguria, stuffed with fresh Ricotta, Parmigiano, and spinach (plus a secret ingredient that makes this first course absolutely unforgettable!), tossed with a creamy walnut sauce; and rustic cavatelli from southern Italy, tossed with garlicky broccoli raab and homemade bread crumbs toasted in olive oil. 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 Tuscany's famed almond biscotti and some freshly brewed espresso. Don't wait too long to sign up for this class--it's sure to sell out!

$95 pp | Fresh Pasta Workshop #3 | Saturday June 26, 12PM to 3PM

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Wines Served: To be announced

Our standard gift certificates have a value of $95 - which is the cost of most of our cooking classes. Occasionally we have premium classes that are priced a at $110 (for instance due to the higher cost of the ingredients, or because they are more complicated to set up). We also offer wine tastings priced at $150. This section allows you to add to the value of your certificate so you can redeem it towards a premium class ($15 extra per spot) or a wine tasting ($55 extra per spot).

| Choose your Gift Certificate Upgrade Below |

Standard Class Upgrades

$95 Certificate to $110 Premium Class - $15.00 $95 Certificate to $150 Wine Tasting - $55.00

enter date or name of class

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Wines Served: To be announced