Cooking Classes in NYC

Rustico Cooking Class Calendar

Join one of our hands-on cooking classes in the heart of NYC. Just click on any class on our calendar for the full menu and to sign up!

September

Fri 11

October

Sat 31

November

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Gift Certificates

Celebrating a birthday , holiday, wedding, anniversary, graduation, or promotion? Whatever the occasion, give a gift certificate for a Rustico Cooking hands-on class in New York City. Your gift will be remembered long after the class is over! We’ll email you a printable copy within hours of your purchase. Complete the gift by adding a Rustico Cooking apron or The Best Pasta Sauces cookbook!

Gift certificates value - $110 or $120?

Some of our cooking classes cost $110 and others cost $120, so we offer certificates at these two values. You can purchase either; if there is a difference between the value of the certificate purchased and the class selected, the recipient can simply pay an upgrade upon reserving the class, or use the remaining balance towards aprons, cookbooks or another class...

$110 Gift Certificate & Options

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$120 Gift Certificate & Options

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Using Your Gift Certificate

Ready to use your gift certificate? It's easy! Redeem it online by clicking Redeem your gift certificate at the bottom of each class description. A new window will open, allowing you to select the class and enter your information. We process the requests manually, usually within less than 24 hours of your request, and we'll send you a confirmation by email. We’re looking forward to cooking with you!

Upgrading your Gift Certificate

Want to attend a class valued at $120, but you have a certificate valued at $110? Have a gift certificate valued at $120 but want two people to attend a class of $110? It's easy; just upgrade your gift certificate to make up the difference and you'll be all set!

Aprons

Add an apron to your gift certificate or cooking class purchase ... You or the lucky recipient will receive one of our Rustico Cooking aprons upon signing in at the class! Note that we do not ship the aprons.

The Best Pasta Sauces Cookbook

Micol's third cookbook "The Best Pasta Sauces: Favorite Regional Italian Recipes" is now out! Published in October 2014 by Ballantine Books (a division of Random House), the 256-page book is filled with gorgeous color photography, 80 recipes for regional Italian pasta sauces, fool-proof techniques, and entertaining anecdotes... It is sure to become a favorite on your cookbook shelf. You can order copies from Amazon, Barnes & Noble or Indiebound, or you can purchase from us and get extra goodies! We are now offering shipping on the book and quantity discounts if you purchase 4 or more... Read on!

Purchase The Best Pasta Sauces direct from Rustico Cooking

Purchase the book direct from us and you will receive:

Limited-Time OfferPurchase 4 or more copies from us and we'll pay the shipping fees: save $8 per book and pay just $25 per book. We'll ship all the books to your address. It's like getting 4 books for the price of 3! Or even more by placing an order of 4 or more cookbooks that you can pick up at Rustico Cooking...

small orders (1-3 books)

Shipping Options

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You can also save on the book when bundling it with a gift certificate plus an apron, or a cooking class plus an apron. When purchasing a gift certificate or a cooking class, look at the options in the dropdown menu.

Fresh Pasta for Beginners -

This class was designed for anyone who wants to perfect the art of making 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 stuffing it 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. We'll also learn to make 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.

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Fresh Pasta for Beginners | Saturday September 12, 12PM to 3PM

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Techniques learned:

Northern Italian Classics -

The northern Italian regions of Lombardy, Piedmont, and Emilia-Romagna are known for their excellent cow's milk cheeses (Parmigiano, Grana, and Mascarpone immediately spring to mind), their succulent meat dishes, their creamy risottos and polentas, their light and silky fresh pastas, and their elegant desserts. We'll start off with ethereally light potato gnocchi tossed with a fragrant basil pesto; I'll share my mom's foolproof gnocchi recipe, and you'll never find yourself buying gnocchi at the store again! We'll follow our gnocchi with tender, falling-off-the-bone short ribs in a rich red wine and Pancetta sauce, slow-cooked peas with scallions and Prosciutto, and a sage-scented polenta. We'll finish our northern Italian feast with a sumptuous marzipan cake bathed in dark chocolate sauce... a decadent finale to an equally decadent meal.

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Northern Italian Classics | Friday September 18, 6PM to 9PM

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Techniques learned:

Hot & Spicy Italian -

Spicy, spicy, spicy... These five 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 crispy focaccia from Molise will kick off this special menu: rolled out thin, scented with crushed chilies and fennel seeds, it is absolutely addictive. Next up: fusilli pasta with a Calabrese sauce featuring spicy pork sausage and plenty of garlic (after all, chili and garlic are meant to be together). As a main course, we'll poach succulent shrimp in a heady wine broth and serve it with my dad's very unique chili sauce and a hearty portion of chili-tossed roasted end-of-summer vegetables. And our chocolate cake will combine two Mexican dried chilies and two classic American spices to create a hauntingly flavored, deliciously different molten creation.

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Hot & Spicy Italian | Saturday September 19, 12PM to 3PM

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Techniques learned:

Tuscan Harvest Feast -

Harvest is a magical time in Italy. Nature offers a bounty of fruits and vegetables, and as the days get shorter and the autumn chill starts to descend, there's an instinctive need to cozy up in the kitchen with comforting foods that celebrate the abundance of the season. Join me for a class that pays homage to the Italian harvest and learn five of Tuscany's great countryside classics. We'll begin with one of the region's most amazing soups, a robust commingling of beans, vegetables, and bread that will leave you feeling like you had dinner at a Tuscan farmhouse (and I guarantee that when you make ribollita at home, you'll want to make a double batch just so you can warm up the leftovers the next day, in true Tuscan fashion: after all, ribollita means "boiled twice")! Our main course: tender, juicy chicken topped with a heady sauce of herbs, onions, dried porcini mushrooms, and Marsala wine. We'll make the lightest Ricotta gnocchi imaginable, and roast fennel to golden perfection under a veil of Parmigiano. And for dessert, we'll knead a sweet olive oil dough, top it with juicy grapes and sugar, and enjoy a typical autumn treat in Tuscany.

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Tuscan Harvest Feast | Friday September 25, 6PM to 9PM

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Techniques learned:

Italian for Beginners -

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.

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$110 pp | Italian for Beginners | Saturday September 26, 12PM to 3PM

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Techniques Learned:

NEW: The 10 Best Pasta Sauces: Cookbook Edition -

Join us for a class featuring ten amazing new recipes from my recent cookbook, The Best Pasta Sauces: Favorite Regional Italian Recipes. As I was researching and writing my third cookbook, the process allowed me to discover some incredibly delicious specialties from every region of Italy, many of which were true revelations. In this fast-paced, fun class, I'll unveil the secrets of cooking pasta correctly, talk about how best to pair various pasta shapes with their ideal sauce, and lead you through a cooking extravaganza featuring ten delectable sauces from Piedmont to Sardinia, and everywhere in between. Even if you already attended our two other Ten Best Pasta Sauces classes, you'll learn plenty in this brand new class, and enjoy a fabulous dinner with wine while you're at it! Bonus: I'll sign copies of my cookbook at a special price of $25 per copy. If you pre-order my cookbook, you'll receive a FREE red apron in class!

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$120 | NEW: The 10 Best Pasta Sauces: Cookbook Edition | Friday October 2, 6PM to 8:30PM

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Techniques Learned:

Essentials of Italian Cooking -

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Techniques Learned:

Cooking with Wine -

Cooking with wine is a common technique in Italy. From pan sauces for pasta and meat to flavorful broths for cooking fish, wine is often the backbone of most Italian dishes. This menu features wine (white, red, dry, and sweet) in every dish. We'll prepare a succulent sauce for homemade cheese-filled ravioli using white wine, tomatoes, and cream, and stir in peas at the last moment for a pleasant sweetness and touch of spring. We'll make a smooth, intensely flavored red wine reduction for our roasted filet mignon, and roast vegetables with white wine until tender. Prosecco will deglaze the pan for our butternut squash risotto, and we'll froth Marsala into a luscious cream with eggs and sugar as a topping for our wine-poached fruit.

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

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Techniques Learned:

Lunch on the Italian Riviera -

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 a baker in Rapallo. We'll prepare a handmade pasta stuffed generously with fresh greens, Ricotta, and Parmigiano; the sauce is a creamy walnut and pine nut pesto. 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 moist apple cake with a crisp amaretto topping, a specialty I first tasted in the seaside town of Camogli.

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$110 | Lunch on the Italian Riviera | Saturday October 10, 12PM to 3PM

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Techniques Learned:

Comfort Food -

Here's the perfect menu to ease yourself into the cooler months: fresh pasta, tender chicken, herb-laced vegetables, and a decadent dessert come together in this elegant yet comforting fall dinner. We'll knead fresh pasta dough from scratch and roll it out into gossamer thin sheets, ready to be filled with Ricotta and Mozzarella cheese, shaped into plump ravioli, and sauced with basil-kissed tomatoes. As a main course, we'll slow-cook morsels of chicken with balsamic vinegar, shallots, and garlic, resulting in the most tender, aromatic chicken imaginable. We'll stuff zucchini with herbs and Parmigiano before roasting them, and add plenty of roasted garlic to our creamy mashed potatoes. For dessert, we'll bake a gluten-free hazelnut chocolate torte that is absolutely out of this world: with its crisp, macaroon-like top and dark, fudgy interior, this cake is a real keeper for easy entertaining.

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$110 pp | Comfort Food | Friday October 16, 6PM to 9PM

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Techniques Learned:

Fresh Pasta Workshop: Northern Italian Favorites -

  • Garganelli with Peas, Prosciutto, & Cream
  • Garnet Yam Gnocchi in Sage Butter
  • Buckwheat Flour Tagliatelle with Caramelized Onions, Cabbage, & Fontina
  • 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, delicate gnocchi, or rustic regional creations featuring heirloom flours, 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 classic northern Italian pastas and pair each with their ideal sauce. First up: hand-shaped quills called garganelli from Emilia-Romagna, tossed with a creamy sauce studded with peas and diced Prosciutto. From Lombardy, we'll make feather-light yam gnocchi tossed with a fragrant sage sauce, and rustic buckwheat tagliatelle (called pizzoccheri) sauced with caramelized onions, cabbage, and Fontina. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

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Fresh Pasta Workshop: Northern Italian Favorites | Saturday October 17, 12PM to 3PM

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Techniques learned:

  • Making fresh pasta dough with eggs and flour
  • Making yam gnocchi
  • Working with buckwheat flour
  • Using a pasta machine
  • Cutting tagliatelle
  • Shaping gnocchi
  • Shaping garganelli
  • Making sage butter
  • Caramelizing onions
  • Making biscotti

Autumn in Milan -

  • Butternut Squash Ravioli in Sage-Infused Butter
  • Braised Beef Short Ribs with Caramelized Onions & Red Wine
  • Cauliflower Gratin with Smoked Mozzarella & Bacon
  • Saffron Risotto alla Milanese
  • Wine-Poached Winter Fruit over Wine-Laced Mascarpone Mousse & Drunken Ladyfingers

I was born in Milan, and my native city's venerable trattorias serve as the inspiration for this comforting fall menu. We'll begin by making pasta the old-fashioned way, with eggs and flour, roll it out, stuff it with a beguiling combination of roasted butternut squash and Parmigiano, and shape it into plump ravioli. We'll slow-cook hearty beef short ribs with plenty of red wine until they become meltingly tender and juicy, and serve them with roasted cauliflower topped with cheese and bacon, and Milan's beloved saffron-scented risotto. Dessert features a medley of dried fruit poached in Marsala wine, served over liqueur-soaked ladyfingers and a heavenly Mascarpone mousse laced with more wine.

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Autumn in Milan | Friday October 23, 6PM to 9PM

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Techniques learned:

  • Making fresh pasta dough
  • Shaping ravioli
  • Making sage butter
  • Braising beef short ribs
  • Caramelizing cauliflower
  • Making risotto
  • Whipping cream from scratch
  • Making simple syrup
  • Poaching fruit in wine

Pizza Workshop -

  • Make your own custom Pizza - choose from dozens of toppings, plus:
  • Classic Pizza Margherita
  • Pizza Rosa with Speck, Arugula, Truffle Oil & Mascarpone
  • Pizza Dolce with Apricot & Chocolate

Click here for a blog written by a class participant about the pizza-making class he took at RUSTICO... 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... delicious with a glass of sweet wine at meal's end!

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$110 | Pizza Workshop | Saturday October 24, 12PM to 2:30PM

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Techniques learned:

  • Working with yeast
  • Kneading dough
  • Shaping pizza
  • Controlling oven temperature
  • Ideal pizza topping ratios
  • Incorporating bread-making into a busy schedule

Entertaining all'Italiana -

  • Light-as-Air Ricotta Gnocchi with Roasted Peppers, Olives, & Tomatoes
  • Filet Mignon with Chili-Fennel Rub & Chianti Glaze
  • Caramelized Fennel Souffle with Sage & Parmigiano
  • Roasted Brussels Sprouts with Lemon & Garlic
  • Dark Chocolate Bread Pudding with Warm Caramel Sauce & Fresh 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: handmade pasta, rosy filet mignon, an elegant souffle, crispy roast potatoes, and a decadent chocolate bread pudding. We'll begin our meal with picture-perfect Ricotta gnocchi in a roasted pepper sauce of our own making. A main course of herb-rubbed filet mignon leaves you free to sit at the table with your dinner companions; all you need to do is slice the filet after it emerges from the oven, and serve it with a deep, delicious red wine glaze that can happily simmer on the stove while the filet roasts. Delicate fennel and Parmigiano souffles are a sophisticated side for the filet, as are roasted Brussels sprouts with garlic and lemon. And for dessert, what could beat a chocolatey bread pudding laced with rum? Best of all, this dessert can be assembled a day ahead and baked just before guests arrive.

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Entertaining all'Italiana | Friday October 30, 6PM to 9PM

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Techniques learned:

  • Making Ricotta gnocchi
  • Roasting peppers
  • Roasting filet mignon
  • Making a red wine reduction
  • Making a savory souffle
  • Roasting Brussels sprouts
  • Whipping cream from scratch
  • Making caramel sauce
  • Making sweet bread pudding

Italian Home Cooking -

  • Classic Focaccia
  • Cavatelli Pasta with Burst Grape Tomatoes, Arugula, & Ricotta
  • Slow-Cooked Chicken with Olives, Rosemary, & White Wine
  • Tuscan Panzanella Salad (Bread, Tomatoes, & Basil)
  • The Ultimate Tiramisu

Join us for a brand new class and learn to prepare five home-style Italian dishes. First we'll knead dough for a moist, olive oil-kissed focaccia sprinkled with sea salt, then we'll learn to make fresh semolina flour pasta using a foolproof recipe; we'll pair our cavatelli pasta with a sumptuous yet light roasted tomato sauce, an ideal sauce that can be made a few days ahead and warmed gently when ready to serve. As a main course, we'll toss boneless chicken morsels with plenty of rosemary and slow-cook them with onions, white wine, and olives, perfect accompanied by Tuscany's famous panzanella salad, a vibrant mingling of tomatoes, cucumbers, bread, and basil. For dessert, we'll master the art of making the lightest, airiest tiramisu ever, always a favorite for hands-off entertaining since it can be prepared a day ahead.

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Italian Home Cooking | Friday November 6, 6PM to 9PM

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Techniques learned:

  • Working with yeast
  • Making focaccia dough
  • Making cavatelli pasta
  • Roasting tomatoes as a sauce for pasta
  • Slow-cooking chicken
  • Making Tuscan panzanella salad
  • Whipping cream
  • Making tiramisu

Northern Italian Favorites -

  • Classic Lasagna Bolognese
  • Herb-Rubbed Filet Mignon in Salsa Verde
  • Roasted Asparagus with Parmigiano
  • Sweet Peppers with Basil & Garlic
  • Molten Chocolate Cake with Rich Chocolate Ganache

This 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 peppers with garlic and herbs, as a colorful side to our filet mignon. And for dessert, I'll share my favorite recipe for a nearly flourless, deeply molten chocolate cake... what a way to end our northern Italian feast!

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Northern Italian Favorites | Saturday November 7, 12PM to 3PM

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Techniques learned:

  • Making fresh pasta dough with eggs and flour
  • Making bolognese ragu
  • Layering lasagna
  • Making bechamel sauce
  • Roasting filet
  • Making Italian salsa verde
  • Roasting vegetables
  • Making molten chocolate cake
  • Whipping cream

Ten Best Pasta Sauces # 1 -

  • 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 Shrimp, 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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Ten Best Pasta Sauces #1 | Friday November 13, 6PM to 8:30PM

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Techniques learned:

  • Making vegetable-based pasta sauces
  • Working with fresh & canned tomatoes
  • Making pesto
  • Cooking pasta properly
  • Knowing when pasta is al dente
  • Saucing pasta correctly
  • Pairing various pasta shapes with the appropriate sauce
  • Making fresh cavatelli pasta

Fresh Pasta Workshop: Central Italy -

  • Cheese Ravioli in Red Wine-Laced Tomato Sauce (Tuscany)
  • Potato & Spinach Gnocchi in Parmigiano Sauce (Umbria)
  • Tagliatelle with Artichokes, Porcini Mushrooms, & White Wine (The Marches)
  • Mixed Greens in Balsamic Vinaigrette
  • Crunchy Nut & Chocolate Biscotti

Italians are world-famous for their pasta, and with good reason: whether it's light, ethereal egg noodles, pillowy gnocchi, or hearty filled pastas, 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 diverse pastas from three different central Italian regions, and pair each with their ideal sauce. From Tuscany: hand-shaped ravioli filled with cheese, napped in a wine-laced tomato sauce. From Umbria: light spinach and potato gnocchi tossed with a rich, creamy Parmigiano sauce. From the Marches: silky tagliatelle tossed with a delicate artichoke and mushroom sauce. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

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Fresh Pasta Workshop: Central Italy | Saturday November 14, 12PM to 3PM

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Techniques learned:

  • Making all-purpose, foolproof pasta dough
  • Using a pasta machine
  • Cutting tagliatelle
  • Making light Ricotta gnocchi
  • Stuffing ravioli
  • Making tomato sauce with red wine
  • Cooking with dried porcini mushrooms
  • Roasting fennel
  • Making nut biscotti

An Italian Feast-

  • Beet Ravioli with Smoked Mozzarella & Warm Poppy Seed Butter
  • Filet Mignon with Leek & Chianti Glaze
  • Ricotta-Stuffed Cabbage Bundles
  • Savory Mushroom & Sage Bread Pudding
  • Nonna's Dark Chocolate Cake with Whipped Mascarpone Cream

In Italy, home cooks create an amazing array of dishes drawing on regional ingredients and closely guarded family recipes. In this new class, we'll prepare five fabulous dishes that draw on the best of Italian home cooking from five distinct regions of Italy. From the mountainous reaches of the Veneto area, we'll prepare the most colorful ravioli ever, stuffed with a pink beet puree' and sauced with a delightful poppy seed butter. From the stunning countryside of Tuscany, we'll rub a picture-perfect beef tenderloin with rosemary and garlic, roast it until it's rosy inside, and serve it in generous slices with a Chianti and leek glaze. From the Austrian-influenced towns of Trentino-Alto Adige, we'll stuff Savoy cabbage with fresh Ricotta, Pancetta, and a hint of lemon zest. From the woods of Umbria, we'll whip up a sage-scented mushroom bread pudding. And from the kitchen of my very own grandmother in central Milan, Lombardy, we'll bake a chocolate cake with a touch of cinnamon and lemon zest, a family favorite topped with a cloud of whipped Mascarpone cream.

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An Italian Feast | Friday November 20, 6PM to 9PM

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Techniques learned:

  • Making fresh pasta
  • Using a pasta machine
  • Shaping & sealing ravioli
  • Roasting filet
  • Making a red wine reduction
  • Stuffing cabbage Italian-syle
  • Making savory bread puddings
  • Baking a moist cocoa-based chocolate cake
  • Whipping cream

Taste of Florence, Venice, & Rome-

  • Handmade Pasta in White Wine-Laced Seafood Sauce
  • Slow-Cooked Chicken Morsels with Wild Mushrooms & Marsala
  • Florentine Spinach Souffle'
  • Five-Herb Risotto
  • Light & Airy Roman Cheesecake in Dark Chocolate Sauce

Italy's three most famous cities are also home to some fabulous home cooking... Our menu begins with a rich, satisfying pasta from Venice, tossed with plenty of fresh seafood and a generous dose of white wine. The main course is a favorite from Tuscany: morsels of boneless chicken with mushrooms, Marsala, and herbs, braised until meltingly tender, served with a spinach and Parmigiano souffle' and luscious herb-laced risotto. We'll finish up with Rome's famous cheesecake, as light and airy as it is easy to make.

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Taste of Florence, Venice, & Rome | Saturday November 21, 12PM to 3PM

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Techniques learned:

  • Making tagliatelle pasta from scratch
  • Cooking mussels and clams
  • Slow-cooking chicken
  • Beating egg whites for souffle
  • Stirring risotto
  • Baking a moist Ricotta cheesecake
  • Making chocolate ganache

RUSTICO COOKING is located at 40 West 39th Street, Third floor, New York, NY 10018 - right between Fifth and Sixth Avenues, in the heart of Midtown Manhattan. When you get to the building, just press on buzzer # 3. Visits are by appointment only.

WHEN: Daytime lunch classes begin at 12 PM, (doors open at 11:45 AM) and Evening Dinner classes start at 6 PM (doors open at 5:45PM). Classes last 2.5 to 3 hours.

GETTING THERE: You can take the 4, 5, or 6 trains to Grand Central, or the F or V trains to Bryant Park-42nd Street. If you prefer the bus, take the M1, M2, M3, or M4 along Fifth and Madison Avenues, or the M6 and M7 along Sixth and Seventh Avenues. If you are coming by car, park at one of many parking lots in Midtown.

WHAT TO BRING: We supply all ingredients, tools, and, of course, recipes... Aprons are the only item NOT supplied. You can bring an apron if you like, or you can purchase a handsome embroidered apron for $20.

WHAT TO EXPECT: Class size averages 16 people. Before the class starts, finger foods and water will be available for the class participants. The instructor will give a brief introduction about the class, then participants will wash their hands and people with long hair will tie their hair back (we are extremely hygiene conscious since you will be eating the food that you are preparing!). Then everybody goes in the kitchen for the cooking portion (details on that below) which lasts about 90 minutes; At the end of the cooking, people are seated and the featured menu is served along with a taste of 2 to 3 wines.

COOKING CLASS FLOW: Classes are hands-on: participants will make everything on the menu, working together as a group. To ensure everyone learn the most important parts of a given menu, key techniques (such as making fresh pasta dough from scratch for instance) will be executed by class participants individually or in small teams of 2-3 people. Other parts of the menu may involve larger teams where individuals take turns in an activity; for instance, when making risotto in a class of 16 people, it would be impossible to have 16 risotto pans at the stove, so we would have 2 pans, and participants will take turns stirring. In order to allow class participants to spend more time focusing on the relevant techniques of a given class, washing, measuring and chopping of the majority of ingredients is done before students arrive. This way, class participants can spend a longer time mastering the trickier aspects of Italian cooking; we feel that people can more easily figure out how to measure ingredients and how to get from an onion to a chopped onion, compared to knowing the technique to make (for example) amazing gnocchi every single time - so we spend more time on these more challenging techniques.

WHAT TO WEAR: Flat shoes and comfortable clothing are required for your safety and comfort. Please avoid high heels and loose sleeves.

ONLINE PAYMENT: The easiest way to reserve a class is to pay online using the "Add to cart" buttons (quick, easy, & secure). Within 24 hrs you will get a reservation confirmation via email; we will ask for a phone number - Please note that the telephone numbers are not used for solicitation or marketing, they are only for reaching clients in the unlikely event that a class that they have signed up for needs to be rescheduled.

PAYMENT BY PHONE: You can also call 917-602-1519 and we will take a reservation. We accept VISA, MasterCard and Discover.

REDEEMING A GIFT CERTIFICATE: The easiest way is to use our online form under each class description; just fill up the required information and we will sign you up for the class of your choice unless it is sold out! You can also email us indicating the class(es) that you want to join, and the name of the person that gave you the certificate(s). We will then email you back with a reservation confirmation. You can also call 917-602-1519 in order to redeem your gift certificates.

PAYMENT BY CHECK: You can also send a check payable to RUSTICO COOKING LLC to: RUSTICO COOKING, 40 West 39th Street, 3rd floor, New York, NY, 10018. Please include a note with your name, telephone number, email address, and date of the class with your check. If you have made a check payment, please call 917-602-1519 to confirm your reservation 3 days before class.

To sign up or for further information, call 917-602-1519.

To purchase a gift certificate package, click here or call 917-602-1519.

CANCELLATION POLICY: No refunds issued, only credit. For regularly priced cooking classes: minimum 7-day advance notice. For cooking classes priced at more than $110 per person: 14-day advance notice. For groups of 4 or more: 21-day advance notice.

WINTER WEATHER CONDITIONS: The same cancellation policy applies during November through April, when snowfall and other inclement weather conditions are a possibility. We are just three blocks south of the Broadway Theater district. If Broadway shows are on, classes at Rustico Cooking are on. If you live outside of NYC and are concerned about winter weather conditions hindering your transportation to the city, we suggest selecting a Spring, Summer or Fall cooking class, as we will not be able to give you credit towards a future class with less advance notice than stated above