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!
Fri 4 A Tuscan Feast 6pm
Fri 11 Succulent Seafood 6pm
Sat 12 Taste of Piedmont 12pm
Fri 18 Trattoria Cooking 6pm
Sat 19 Holiday Baking Workshop 12pm
Fri 8 Italian Home Cooking 6pm
Mon 11 Ten Best Pasta Sauces 6pm
Sat 16 Pizza Workshop 12pm
Sat 23 Fresh Pasta Workshop 12pm
Sat 30 Tuscan Seafood Feast 12pm
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!
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...
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!
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!
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.
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 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...
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.
Join us for a new class and learn five of Tuscany's classic dishes just in time for the holidays. We'll begin with one of the region's most amazing seafood soups, a rich commingling of mussels, shrimp, tomatoes, and white wine served over garlic-rubbed bread. 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 string beans to perfection with garlic, fresh thyme, and sundried tomatoes. And for dessert, we'll knead a sweet olive oil dough, top it with juicy grapes and sugar, and enjoy a typical cold-weather treat in Tuscany.
A Tuscan Feast | Friday December 4, 6PM to 9PMRedeem your gift certificate
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.
Fresh Pasta for Beginners | Saturday December 5, 12PM to 3PMRedeem your gift certificate
Picture yourself on the shores of the Mediterranean, reveling in the scenery and feasting on just-caught fish and seafood. This class will transport you to Italy's glittering coastlines with a brand new menu featuring shrimp, crab, and Branzino (aka, Mediterranean sea bass). We'll talk about how to select and store fish and seafood, then delve right in and make crispy phyllo rolls stuffed with shrimp and asparagus, an elegant starter for holiday entertaining served atop baby greens. Next up: hand-rolled pasta in a light, creamy Brandy-accented crab sauce. Our main course is a delicate filet of Branzino stuffed with sweet peppers and scallions, roasted with white wine and sauced with a vibrant pesto (no cheese in this pesto please!), served with caramelized Brussels sprouts. For a sweet finale, we'll layer fresh berries with a Limoncello-spiked mousse and ladyfingers, a gorgeous, colorful ending to a Mediterranean feast.
$110 pp | Succulent Seafood | Friday December 11, 6PM to 9PMRedeem your gift certificate
My family has had a home in Piedmont, overlooking the Lago Maggiore, since I was two years old, so I grew up eating the varied, wonderful foods of this mountainous region. In this new class, we'll learn to prepare five Piedmontese dishes. We'll begin our feast with delicate ravioli stuffed with roasted butternut squash, served with a drizzle of sage butter and Parmigiano. Our main course: braised chicken bathed in a heady wine and herb sauce; the chicken is so tender after slow-cooking that it requires no knife at all! Peperonata, a medley of sweet peppers braised with tomatoes, basil, and onions, makes a colorful accompaniment to our chicken, and a woodsy risotto laced with wild mushrooms and truffle oil is an elegant side. And for dessert, we'll bake a delectable flourless cake with hazelnuts and chocolate, two of Piedmont's signature ingredients.
$110 pp | Taste of Piedmont | Saturday December 12, 12PM to 3PMRedeem your gift certificate
Join us for a brand new class featuring some of the most well-loved dishes from Italy's venerable trattorie. We'll start by rolling out dough for the lightest, flakiest focaccia ever, a specialty of the Ligurian town of Recco; this unusual (and addictive) focaccia is stuffed with a creamy, mild cow's milk cheese called stracchino, then baked in a super-hot oven until the dough crisps and the cheese within melts beautifully. We'll roast filet mignon until rosy, and serve it with a rich red wine and leek sauce. Our side dishes: slow-cooked cauliflower veiled with smoked Mozzarella and bacon , and crispy-edged, creamy-on-the-inside semolina gnocchi topped with a generous dose of freshly grated Parmigiano. And for dessert, we'll whip up the most decadent cheesecake imaginable, featuring creamy Ricotta and nutty amaretto liqueur atop a brown sugar-almond crust.
$110 | Trattoria Cooking| Friday December 18, 6PM to 9PMRedeem your gift certificate
I have such a good time baking, and I love sharing my creations with friends and family. This once-a-year Italian baking workshop is my way of inviting into my kitchen for a fun-filled afternoon of holiday baking, during which you'll not only learn to bake six very different, and very delectable, sweets... you'll get to taste them all, and bring some home for your loved ones to enjoy. We'll bake buttery morsels from Sicily, stuffed with dried figs and nuts plumped in Marsala wine; anise-kissed white wine taralli, shaped like tiny pretzels, so good dunked in sweet wine; addictively crisp hazelnut biscotti from Piedmont; jam-filled pecan cookies that melt in the mouth; Calabria's famous fig biscotti, laced with cinnamon and orange zest; and delicate chocolate and nut meringues. After the baking is done, we'll enjoy a simple but fortifying lunch featuring pasta and a refreshing green salad. And best of all, you can bring home a happy little package of cookies to enjoy later...
$110 pp | Holiday Baking Workshop: Sweets for The Holidays | Saturday December 19, 12PM to 3PMRedeem your gift certificate
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 four distinct regions of Italy, and best of all, they are just perfect for entertaining Italian-style. From Lombardy, delicate gnocchi featuring roasted butternut squash; getting the dough just right for these gnocchi is not easy, and I'll show you just how to handle it so you don't overwork it or make the gnocchi heavy instead of ethereally light. From Piedmont, slow-cooked chicken stuffed with wild mushrooms, cheese, and a hearty dose of white wine, splashed with truffle oil just before serving. From Emilia-Romagna, string beans roasted with slivered sundried tomatoes and garlic, a colorful side dish that warms any winter table. From the Umbrian countryside, a golden potato torte flavored with goat cheese, Parmigiano, and fresh rosemary. And from a friend's kitchen in Milan, addictive chocolate-studded bread pudding topped with a warm, rum-spiked caramel sauce; add a tuft of vanilla-scented whipped cream, and there's nothing homier or more comforting in the chilly months!
$110 pp | Italian Home Cooking | Friday January 8, 6PM to 9PMRedeem your gift certificate
Although we designed this class with beginner cooks in mind, the techniques we'll be covering are so basic and so important to Italian cooking that anyone who enjoys Italian cuisine is sure to learn something new. We'll start off by making fresh egg pasta; I have devised a special formula that is foolproof and yields consistently delicious results, no matter what shape of pasta you're craving... it's all about which flour you use and how many eggs you add to your dough. We'll cook a perfect ragu sauce for our pasta, and there's a key to success here too, one that many advanced home cooks often skip, with disappointing results. As a main course, we'll brown chicken scaloppine, top them with cheese and Prosciutto, and finish them in the oven as we create a flavorful pan sauce with Marsala wine. Broccoli is first blanched, then roasted with garlic and chili to make a refreshing accompaniment for the chicken; sweet red baby potatoes are roasted until they are crispy on the outside and creamy within, then showered with fresh chives and a hint of smoked paprika (these potatoes are so ridiculously good that we promise you'll be making them time and again!). And for dessert, I'll share my foolproof recipe for tiramisu with you... it's so good, you'll never be able to eat the store-bought stuff again.
$110 pp | Italian for Beginners | Saturday January 9, 12PM to 3PMRedeem your gift certificate
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!
$120 | The 10 Best Pasta Sauces: Cookbook Edition | Monday January 11, 6PM to 8:30PMRedeem your gift certificate
Here's a brand new menu featuring a stellar line-up of dishes from Tuscany and Piedmont. We'll start off by making Tuscany's colorful beet gnocchi; a little potato makes the dough easier to handle, and sage butter lends a fragrant note when serving. Tuscany's aromatic red wine sauce is the ideal companion to a rosy filet mignon, and two delicious vegetables from Piedmont round out the meal: caramelized cauliflower with plenty of cheese and bacon, and roasted string beans with radicchio and a hint of balsamic vinegar. For dessert, Piedmont's signature flourless chocolate-hazelnut torte is a real show-stopper, delicious napped in rich chocolate ganache and topped with a tuft of whipped cream.
$110 | Entertaining all'Italiana | Friday January 15, 6PM to 9PMRedeem your gift certificate
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!
$110 | Pizza Workshop | Saturday January 16, 12PM to 2:30PMRedeem your gift certificate
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 chicken in a rich balsamic and herb sauce, roasted Brussels sprouts, and a sage-scented mushroom bread pudding. 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.
$110 pp | Evening in Northern Italy | Friday January 22, 6PM to 9PMRedeem your gift certificate
If you love fresh pasta, don't miss this hands-on cooking class. This is your chance to learn to make three different (and very delicious) pastas ideal for winter feasting. We'll make Tuscan spinach and Ricotta gnocchi, affectionately known as "gnudi" (or "naked", because they are essentially the stuffing for ravioli without the enveloping skin), served in sage butter; Bologna's ethereal egg tagliatelle in sauce featuring fresh peas, Prosciutto, and saffron; and rustic cavatelli from Puglia, tossed with a fragrant mushroom and Parmigiano 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 fabulous wines and a refreshing green salad to cleanse the palate. And since no meal is really complete without dessert, we'll indulge in homemade biscotti and some freshly brewed espresso. Don't wait too long to sign up for this class; like all our pasta classes, it's sure to sell out!
$110 pp | Fresh Pasta Workshop: Winter Favorites | Saturday January 23, 12PM to 3PMRedeem your gift certificate
My family has had a home in Piedmont, overlooking the Lago Maggiore, since I was two years old, and we lived in Milan, the capital of Lombardy, until I was nine. So I grew up eating the rich, elegant foods of this fertile region: fresh handmade pastas, creamy risottos, hearty soups, slow-cooked meats, delicate fish sweetwater fish specialties, elaborate vegetable creations, and the most delectable chocolate- and nut-based desserts. In this new class, we'll explore five traditional northern Italian dishes. We'll begin our feast with handmade ravioli stuffed with roasted butternut squash and Parmigiano; they need nothing more than a drizzle of sage-scented butter to shine. Our main course: fall-off-the-bone beef short ribs with caramelized onions, served with a mushroom-laced risotto and a medley of fall vegetables roasted with aromatic sage and nutty Parmigiano (if you've never had parsnip before, you'll wonder why you waited so long to try this nutty, slightly sweet root vegetable). And for dessert, we'll bake cheesecake in a heavenly brown sugar and hazelnut crust, so delicious with a drizzle of bittersweet chocolate sauce.
$110 pp | Taste of Piedmont & Lombardy | Friday January 29, 6PM to 9PMRedeem your gift certificate
Tuscany may be renowned for its sinuous hills, but its coastline is equally breathtaking, and home to a delectable cuisine based on the offerings of the Mediterranean. Join us for a brand new class devoted to the pleasures of fish and seafood, Tuscan-style. We'll start off by making a deeply flavorful seafood soup: mussels, shrimp, and chunks of fish cooked in a light tomato broth with white wine, served with garlic-rubbed bread. Next up: elegant filets of wine-poached branzino, served with an herb-accented chickpea puree and a side of caramelized roasted fennel. Fresh, homemade focaccia completes the savory part of the meal, and a luscious, creamy semifreddo (akin to gelato but much easier to make at home) flavored with almonds and chocolate makes a stunning finale to our Tuscan feast.
$110 pp | Tuscan Seafood Feast | Saturday January 30, 12PM to 3PMRedeem your gift certificate
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