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Cooking Class Calendar

Join one of our hands-on cooking classes. Just click on any class on our calendar for menu and pricing or to sign up!

Location & general info | customer reviews | FAQ | class photos
Private cooking parties & teambuilding events | our cooking philosophy

Give the food lover in your life the ultimate gift: a gift certificate for a hands-on cooking class in New York City. Recipients can redeem certificates towards the cooking class of their choice on the calendar - they have total freedom! We will email you your copy so that you can give it right away... Complete it by adding a Rustico Cooking apron... your gift will be remembered long after the class is over!!!

Click here for a printer-friendly version of the current calendar

October
Sun Monday Tuesday Wednesday Thursday Friday Sat
1 2 3 4
Italian for Beginners 12PM
5 6 7 8 9 10 11
Fireplace Dinner 6PM Autumn Feast Central Italy 6PM Tuscan Country Cooking 12PM
12 13 14 15 16 17 18
Autumn in Milan 6PM Northern Italian Favorites 6PM Fresh Pasta Workshop: Northern Italy 12PM
19 20 21 22 23 24 25
The 10 Best Pasta Sauces #2 6PM
26 27 28 29 30 31
Ultimate Seafood 6PM
November
Sun Monday Tuesday Wednesday Thursday Friday Sat
1
Pizza Workshop 12PM
2 3 4 5 6 7 8
Trattoria Cooking 6PM Lunch on the Italian Riviera 12PM
9 10 11 12 13 14 15
NEW: The 10 Best Pasta Sauces: Cookbook Edition 6PM Fresh Pasta for Beginners 12PM
16 17 18 19 20 21 22
Entertaining all'Italiana 6PM Essentials of Italian Cooking 12PM
23 24 25 26 27 28 29
Feast in Northern Italy 6PM
30
December
Sun Monday Tuesday Wednesday Thursday Friday Sat
1 2 3 4 5 6
Italian Home Cooking 6PM Taste of Piedmont 6PM Fresh Pasta Workshop: Ligurian Favorites 12PM
7 8 9 10 11 12 13
Mushroom Lovers' Night 6PM A Milanese Holiday Feast 12PM
14 15 16 17 18 19 20
NEW: The 10 Best Pasta Sauces: Cookbook Edition 6PM Italian Baking Workshop 12PM
21 22 23 24 25 26 27
28 29 30 31

Here's an email from a client who attended our Fresh Pasta for Beginners class: "Just wanted to quickly drop a line to say how much I appreciated the super class we had today on beginner pasta making! Micol couldn't have been more organized, up, peppy, personal, or professional! There was no "down time" and she knows how to handle a three-ring circus! The class size is great, and she immediately makes each person feel at home by using their names (very important to me!) and insuring that everyone gets a chance to have plenty of hands-on experience! She also is comfortable with people asking questions along the way. Providing the printed recipes was also a bonus! The space is a wonderful workplace, and the reward of eating was the topper! Loved both of the wines as well! I will definitely be recommending Rustico to my friends and will be returning myself for another course!" Ricky, Bordentown, NJ

Read more client reviews here.

More classes to be added soon! We are working on the class schedule for the next few months - stay tuned!

Click here for a printer-friendly version of the current calendar

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Cooking Classes

RUSTICO COOKING classes are hands-on and are taught by Micol Negrin, the James Beard-nominated author of Rustico: Regional Italian Country Cooking and The Italian Grill, as well as a handful of talented RUSTICO COOKING chefs. Micol just completed The Best Pasta Sauces: Favorite Regional Italian Recipes, to be released by Ballantine Books (a division of Random House) in October 2014; her husband Dino De Angelis did the photography.

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In each class, you will arrive to find an array of colorful, fresh ingredients that have been cut and measured so you can focus on the important parts of the recipes, rather than spending your time washing potatoes and measuring sugar. You will learn to prepare 4 to 5 recipes from start to finish in each class, and get a firm grasp of basic cooking techniques and an understanding of essential Italian ingredients. To ensure all class participants learn the most important parts of a given menu, certain key techniques (such as making fresh pasta dough from scratch) will be executed by all class participants in small teams. After the cooking is done, you will sit down and enjoy the dishes you cooked, paired with a tasting of specially selected Italian wines, with your class companions. Classes include an average of 90 minutes of cooking, followed by a full meal paired with Italian wine. Class cost and gift certificates already include all NYS Sales tax. (Note: At private cooking parties, cooking time is shorter and people are sometimes split into different cooking groups.) For groups of 12 people or more, consider a private cooking party.

Read a review of our hands-on cooking classes in the New York Daily News and Time Out New York Magazine!

Private Cooking Parties & Team-Building Events

There's no better way to mark a special occasion - a bachelorette party, bridal shower, birthday or anniversary - than with a wooden spoon in hand and friends all around. And if you're looking for an effective, fun way to bond with colleagues, a cooking party is an original team-building exercise that will leave you and your guests smiling long after the cooking is done. As team members learn essential culinary techniques and master new recipes, they also strengthen bonds and relationships in a fun, informal environment. Private parties are for groups of 12 to 150 people. The cost is $135 per person plus tax and 20% gratuity. Click here for more details.

Pasta Cooking Class Oct. 18 at 12PM

On the menu: Wild Mushroom & Goat Cheese Ravioli in Sage-Scented Butter (Piedmont; Chive-Scented Gnocchi in Delicate Leek Cream (Trentino); Buckwheat Tagliatelle with Savoy Cabbage, Sage, & Pancetta (Lombardy); Mixed Baby Greens in Balsamic Vinaigrette; Crunchy Two-Nut Biscotti. Enjoy a full meal with wine after the cooking is done! Reserve here!

Classes by Topic

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:

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:

Saturday Lunch Classes

Classes from 12PM to 3PM:

Theme Classes

Focus on one ingredient or technique in depth:

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:

Seafood & Healthy Cooking

Three-course menus based on fish and seafood cuisine:

Regional Cuisine

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

Vegetarian Friendly Classes

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

Italian for Beginners - October 4 at 12PM

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

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

$110 pp | Italian for Beginners | Saturday October 4, 12PM to 3PM

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Fireplace Dinner - October 6 at 6PM

  • Homemade Tagliatelle with Wild Mushrooms, White Wine, and Parmigiano
  • Filet Mignon with Leek & Red Wine Sauce
  • Savory Cheesecake with Slow-Cooked Onions in Crisp Cornmeal Crust
  • Wild Arugula Salad with Balsamic Vinaigrette
  • Fudgy Date & Walnut Cake with Buttery Caramel

Fall is a time for rich, hearty foods that warm the soul and soothe spirit. With that in mind, here's a menu featuring comforting autumn fare you might just want to enjoy by the fireplace. We'll begin with hand-rolled pasta sauced with a heady tangle of wild mushrooms, an ideal opener for an elegant dinner. Our main course is a true showstopper: thick slices of rosy filet mignon, served with a classic red wine sauce, alongside the most amazing cheesecake imaginable: a buttery cornmeal crust topped with a tangle of caramelized onions and a savory cheese custard, absolutely elegant sitting atop a bed of peppery arugula. For dessert, we'll bake my husband's favorite cake: rich with walnuts and brown sugar, topped with a bubbling caramel, it will turn any autumn evening into a culinary celebration.

$110 pp | Fireplace Dinner | Monday October 6, 6PM to 9PM

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Autumn Feast in Central Italy - October 10 at 6PM

  • Crispy, Flaky Sausage, Spinach, & Cheese Focaccia
  • Handmade Potato Gnocchi with Roasted Shiitake Mushrooms, Goat Cheese, & Parmigiano
  • Drunken Chicken with Fennel, Sage, & White Wine
  • Slow-Cooked Greens with Garlic & Chili
  • Individual Ricotta & Jam Tartlets

This class draws its inspiration from the flavors of the central Italian table in autumn, where pasta, bread, vegetables, meat, and simple desserts are often the stars of family feasts. We'll start off by making a flaky dough for the most ethereally light focaccia ever; filled with sausage, spinach, and a little bit of fresh cheese, this is the sort of focaccia you can serve as an appetizer, as finger food, or even as a main course depending on your mood and the rest of your menu. We'll knead potatoes and flour into feather-light gnocchi and roast earthy shiitake mushrooms as a savory sauce for our pasta. As a main course, we'll slow-cook tender morsels of chicken with white wine and fennel, perfect alongside a tangle of garlic-kissed greens. And as a sweet finale, we'll make a batch of buttery pasta frolla (Italy's addictive shortcrust pastry dough) and fill it with jam and ricotta.... what a way to end a feast in central Italy, or New York!

$110 pp | Autumn Feast in Central Italy | Friday October 10, 6PM to 9PM

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Tuscan Country Cooking - October 11 at 12PM

  • Roasted Beet & Goat Cheese Gnocchi in Sage Butter
  • Roasted Branzino (Mediterranean Sea Bass) with White Wine & Caramelized Lemons
  • Herbed Farro & Roasted Eggplant Salad
  • Slow-Cooked Spinach with Nutmeg & Parmigiano
  • Vanilla-Scented Panna Cotta with Fresh Berry Compote

Can't make it to Tuscany this year? Then roll up your sleeves and cook up a true Tuscan feast featuring the season's best ingredients. We'll begin our culinary journey to Tuscany with homemade gnocchi... but these aren't your average potato gnocchi. They're made with potatoes, yes, but we'll add a touch of roasted beets for color and sweetness, and a bit of young goat cheese for extra richness. The result: gnocchi with an intriguing pink color and a complex flavor that will have everyone at your table begging for seconds. Tuscans are masters at cooking fish, and their lemony fish laced with herbs, garlic, and white wine is among the best I've ever sampled. We'll enjoy our fish with a side of farro with roasted eggplants (if you've never tried farro before, it's emmer wheat, an ancient grain with a slightly nutty flavor that serves as the basis for many Tuscan soups and salads). A silky mass of sauteed spinach with nutmeg rounds out our meal... and of course, dessert is the ultimate make-ahead dish: panna cotta, delicate and creamy, scented with the very best Madagascar vanilla extract and topped with a lightly sweetened berry compote.

$110 pp | Tuscan Country Cooking | Saturday October 11, 12PM to 3PM

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Autumn in Milan - October 13 at 6PM

  • 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 Fruit over Marsala-Mascarpone Mousse

There are people who claim that there is no such thing as Milanese cuisine, that Milan is all about fast food, business lunches, restaurants where you can sample the best Italian cooking while never getting a sense of the local cuisine. I grew up in Milan, and I can vouch for the opposite. Milan may be Italy's business capital, its nerve center, its most business-like of business cities-but even here, a mere hour from the gorgeous Lake District, smack in the heart of the most heavily populated Italian region, people passionately cling to their culinary roots. The best place to sample real Milanese cuisine, of course, is at somebody's house. (This is true for all Italian regions, not just Lombardy.) Failing that, the next best thing is a trattoria, an unpretentious restaurant where the food mirrors the area's home cooking. Milan's venerable trattorias serve as the inspiration for this brand new 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 fall fruit poached in Marsala wine, served over liqueur-soaked ladyfingers and a heavenly Mascarpone mousse laced with more wine.

$110 pp | Autumn in Milan | Monday October 13, 6PM to 9PM

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Northern Italian Favorites - October 17 at 6PM

  • Garnet Yam Gnocchi with Sage & Nutmeg Butter
  • Braised Chicken with Savoy Cabbage & White Wine
  • Roasted String Beans with Balsamic Vinegar & Thyme
  • Potato Gratin with Pancetta, Peas, & Raclette
  • Tender Apple Cake in Crisp Butter Crust

If you are a lover of northern Italian cuisine, don't miss this one-time only class: Our menu will highlight some of the essential techniques of Italian cooking (making gnocchi from scratch, braising meat until meltingly tender, roasting vegetables, handling delicate butter pastry). We'll begin with the perfect gnocchi for fall, made from roasted yams and sauced with a subtle sage butter sauce; tender morsels of chicken braised with strips of curly Savoy cabbage and plenty of white wine; roasted string beans with a splash of balsamic vinegar and a hint of fresh thyme; creamy potatoes layered with peas, Pancetta, and cheese, baked to a golden brown; and for dessert, we'll bake a classic Italian apple cake, layered atop a crisp butter pastry crust sweetened with apricot jam... what an unforgettable way to end our northern Italian meal.

$110 pp | Northern Italian Favorites | Friday October 17, 6PM to 9PM

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Fresh Pasta Workshop: Northern Italy - October 18 at 12PM

  • Wild Mushroom & Goat Cheese Ravioli in Sage-Scented Butter (Piedmont)
  • Chive-Scented Gnocchi in Delicate Leek Cream (Trentino)
  • Buckwheat Tagliatelle with Savoy Cabbage, Sage, & Pancetta (Lombardy)
  • Mixed Baby Greens in Balsamic Vinaigrette
  • Crunchy Two-Nut Biscotti

Pasta... somehow I never tire of pasta. So many shapes, so many sauces, so many possibilities. And fresh pasta is even more enticing: there's the enjoyment of eating it, of course... but before that, there's the sensual pleasure of making it from scratch, the artistry and creativity in the kitchen that transforms a humble mass of flour into a beguiling dish worthy of the most sophisticated palates. Here's a brand new pasta workshop that will empower you to create three delectable fresh pastas and three delicious sauces in your own kitchen. First up: mushroom-stuffed ravioli from Piedmont, served with a simple sauce of sage-infused butter. Delicate herb-speckled gnocchi from Trentino are an ideal vehicle for a subtle sauce featuring leeks and a whisper of nutmeg. And Lombardy's rustic buckwheat tagliatelle are just perfect tossed with a sage-scented cabbage and Pancetta sauce. After we've enjoyed a taste of all three pastas, we'll enjoy some refreshing greens and a platter of homemade biscotti with espresso.

$110 pp | Fresh Pasta Workshop: Northern Italy | Saturday October 18, 12PM to 3PM

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The 10 Best Pasta Sauces #2 - October 24 at 6PM

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

Once you've attended this class, you'll never cook pasta the same way again! After all, is there any food that lends itself more to weeknight meals and impromptu dinners with friends than pasta? Pasta is not only healthy and versatile, it takes mere minutes to cook. But many of us have a limited repertoire of pasta sauces, relying on easy stand-bys like marinara sauce or ragu. In this informative and fun class, I'll unveil the secrets of cooking pasta (no spaghetti thrown on the wall to test for doneness, please!), then show you how to pair a variety of pasta shapes (some well known, others less so) with their ideal sauce. Next, we'll cook ten flavorful, authentic Italian pastas suited to everyday eating and simple entertaining, and enjoy them family-style with some fabulous white and red wines. The 10 pasta sauces you'll learn to make in this hands-on class are sure to change the way you cook and eat on a daily basis... They've become my absolute favorites over years of cooking, and they're sure to become favorites in your kitchen too. Even if you already attended our Ten Best Pasta Sauces Class, you'll learn plenty of new tricks and tips in this brand new class, and you'll enjoy a fabulous dinner while you're at it! Sign up for our Cookbook Edition of the Ten Best Pasta Sauces Class on November 14, to coincide with the publication of Micol's new cookbook, The Best Pasta Sauces: Favorite Regional Italian Recipes.

$120 pp | The 10 Best Pasta Sauces #2 | Friday October 24, 6PM to 8:30PM

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Ultimate Seafood - October 27 at 6PM

  • Handmade Spaghetti with Mussels & Tomatoes
  • Branzino & Scallops in Parchment Paper with White Wine & Capers
  • Roasted Asparagus with Lemon Zest
  • Artichoke & Lemon Risotto
  • Flourless Almond-Chocolate Torte with Dark Chocolate Glaze

This class is ideal for anyone who loves seafood, and it features recipes that are perfectly suited to entertaining. First, we'll talk about how to select and store seafood, and then roll up our sleeves to create a veritable seafood feast starring mussels, scallops, and branzino... We'll start with a flavorful seafood pasta from Puglia; we'll roll out our pasta by hand and toss it with a deeply flavored sauce featuring mussels, white wine, and tomatoes. 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 branzino and scallops with juicy roasted asparagus and a delicious artichoke risotto (artichokes and asparagus are a lovely side to seafood); and for dessert, we'll whip up the most decadent chocolate-almond torte imaginable, featuring deep, dark, bittersweet chocolate and toasted almonds.

$110 pp | Ultimate Seafood | Monday October 27, 6PM to 9PM

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Pizza Workshop - November 1 at 12PM

  • 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!

$110 pp | Pizza Workshop | Saturday November 1, 12PM to 2:30PM

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Trattoria Cooking - November 7 at 6PM

  • Flaky Cheese-Filled Focaccia
  • Veal Scaloppine with Wild Mushrooms, Prosciutto, & Mozzarella
  • Caramelized Fennel with Gruyere & Pancetta
  • Roman Semolina Gnocchi with Aged Parmigiano
  • Ricotta & Amaretto Cheesecake with Brown Sugar-Almond Crust

Join me 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 sear thin slices of veal in hot butter, top them with Mozzarella and Prosciutto, and serve them napped with an intense wild mushroom sauté. Our side dishes: slow-cooked fennel veiled with Gruyere and Pancetta, and crispy-edged, creamy-on-the-inside semolina gnocchi topped with a generous dose of freshly grated Parmigiano (note: this was my hands-down favorite pasta when I was growing up, it's THAT good!). 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 pp | Trattoria Cooking | Friday November 7, 6PM to 9PM

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Lunch on the Italian Riviera - November 8 at 12PM

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

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

$110 pp | Lunch on the Italian Riviera | Saturday November 8, 12PM to 3PM

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NEW: The 10 Best Pasta Sauces: Cookbook Edition - November 14 at 6PM

  • Cavatelli with Oven-Roasted Tomatoes & Bread Crumbs (Apulia)
  • Campanelle with Quick-Cooked Chicken & Marsala (Piedmont)
  • Mezzi Rigatoni with Fresh Ricotta & Diced Prosciutto (Abruzzo)
  • Spaghetti with Tomato & Diced Red Snapper (Liguria)
  • Pappardelle with Poppy Seed Butter & Smoked Ricotta (Friuli-Venezia Giulia)
  • Linguine with Crab, Saffron, & Brandy (The Veneto)
  • Penne Rigate with Creamy Tomato Sauce, Speck, Nutmeg, & Basil (Trentino-Alto Adige)
  • Tagliatelle with Prosciutto di Parma & Parmigiano (Emilia-Romagna)
  • Orecchiette with Sicilian Almond-Tomato Pesto (Sicily)
  • Fusilli with Porcini Mushrooms, Cream, Garlic, & Chili (Sardinia)

Join us for a class featuring ten amazing new recipes from Micol's just-published 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! This class date is sold out, but we are offering the same class on December 19, so book your spots now!

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$120 pp | NEW: The 10 Best Pasta Sauces: Cookbook Edition | Friday November 14, 6PM to 8:30PM

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Fresh Pasta for Beginners - November 15 at 12PM

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

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

$110 pp | Fresh Pasta for Beginners | Saturday November 15, 12PM to 3PM

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Entertaining all'Italiana - November 21 at 6PM

  • Cheese-Filled Ravioli with Wild Mushrooms & White Wine
  • Filet Mignon with Chili-Fennel Rub & Chianti Glaze
  • Caramelized Fennel Souffle with Sage & Parmigiano
  • The Ultimate Rosemary & Garlic Roasted Potatoes
  • Best-Ever Tiramisu

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 ravioli, rosy filet mignon, an elegant souffle, crispy roast potatoes, and a decadent walnut and chocolate pie. We'll begin our meal with picture-perfect ravioli stuffed with wild mushrooms, napped in a nutty sage-butter 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; best of all, the souffles can be assembled almost entirely a day ahead, finished when guests arrive, and baked while the filet roasts. We'll roast rosemary-scented potatoes using an ingenious trick I learned in Puglia to achieve an extra crispy crust (the secret is all in the pan!). And for dessert, what could beat homemade tiramisu? Our glorious version of this classic sweet features rum, dark cocoa, plus a secret ingredient that makes it especially light... it can be assembled a day ahead so it is the ideal make-ahead dessert for company.

$110 pp | Entertaining all'Italiana | Friday November 21, 6PM to 9PM

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Essentials of Italian Cooking - November 22 at 12PM

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

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

$110 pp | Essentials of Italian Cooking | Saturday November 22, 12PM to 3PM

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Feast in Northern Italy - November 24 at 6PM

  • Chicche (Tiny Potato Gnocchi) with Mushroom & White Wine Ragu
  • Wine-Poached Chicken with Roasted Savoy Cabbage & Autumn Herbs
  • Roasted Asparagus Bundles with Speck & Smoked Mozzarella
  • Fennel, Rosemary, & Goat Cheese Risotto
  • Individual Dark Chocolate Ganache Tartlets with Toasted Pine Nuts

I was born in Lombardy, and my parents still have homes in Piedmont and Liguria, so I grew up on the cooking of these three Northern Italian regions. Join me for a new class that delves into the unique cuisines of this amazing part of Italy. We'll begin by making one of Liguria's most emblematic pastas: delicate, hand-shaped potato gnocchi the size of a thumbnail, served in a heady, herb-kissed mushroom sauce. Next, we'll slow-cook chicken in white wine with herbs, onions, and garlic, then serve it with a luscious sauce roasted cabbage. We'll bundle tender asparagus spears with a slice of smoked Mozzarella and Speck (a smoked Prosciutto from northern Italy) and roast them until the cheese melts; a side of herb-scented fennel risotto is an elegant side for our main course. And for dessert, we'll bake buttery tarlets filled with a deep, dark chocolate ganache.

$110 pp | Feast in Northern Italy | Monday November 24, 6PM to 9PM

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Italian Home Cooking - December 1 at 6PM

  • Tuscan Caramelized Onion, Goat Cheese, & Sundried Tomato Tartlets over Baby Greens
  • Roasted Chicken with Mushrooms, Fontina, & White Wine
  • String Beans with Radicchio & Balsamic Vinegar
  • Butternut Squash Gnocchi with Sage-Infused Butter
  • Chocolate Chunk Bread Pudding with Warm Caramel Sauce & Vanilla Whipped 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 four distinct regions of Italy, and best of all, they are just perfect for holiday entertaining Italian-style. From Tuscany, crispy little tartlets stuffed with caramelized onions and sundried tomatoes, a heavenly combination made even more delectable by the addition of fresh goat cheese; we'll make the dough for these tartlets from scracth using only good unsalted butter, flour, and eggs, and it's such an easy recipe that you will want to use the dough for all manner of savory pies and tarts. From Piedmont, slow-cooked chicken with wild mushrooms, cheese, and a heraty dose of white wine. From Emilia-Romagna, string beans roasted with slivered radicchio and a splash of balsamic vinegar, a colorful side dish that warms any winter table. 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. 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 | Monday December 1, 6PM to 9PM

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Taste of Piedmont - December 5 at 6PM

  • Wild Mushroom & Truffle Risotto
  • Slow-Cooked Beef Short Ribs with Bacon & Red Wine
  • Roasted Sweet Peppers with Basil
  • Rosemary & Olive Polenta "Fries"
  • Hazelnut & Chocolate Meringue Kisses

My family has had a home in Piedmont, overlooking the Lago Maggiore, since I was two years old. So I grew up eating the rich, wonderful foods of this mountainous region: fresh handmade pastas, creamy risottos, hearty soups, slow-cooked meats, delicate sweetwater fish specialties, elaborate vegetable creations, and the most delectable chocolate- and nut-based desserts. Piedmont-which literally means "at the foot of the mountains"-is a glorious region with a veritable bounty of delicious food and a world-famous winemaking tradition. In this new class, we'll learn to prepare five Piedmontese dishes. We'll begin our feast with a woodsy risotto laced with wild mushrooms and truffle oil, an elegant first course for entertaining at home. Our main course: braised beef short ribs bathed in a heady red wine and herb sauce; the ribs are so tender after hours of cooking that they fall right off the bone. (I'll share my foolproof method for braising beef short ribs to succulent tenderness, a technique I devised after years of braising short ribs and pinpointing exactly what makes them come out perfect every time.) Peperonata, a medley of sweet peppers braised with tomatoes, basil, and onions, makes a colorful accompaniment to our beef, and crispy polenta "fries" (they're baked, not fried, but you would never guess!) are an addictive side dish. And for dessert, we'll bake delectable, crispy meringues laced with hazelnuts and chocolate, two of Piedmont's signature ingredients.

$110 pp | Taste of Piedmont | Friday December 5, 6PM to 9PM

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Fresh Pasta Workshop: Ligurian Favorites - December 6 at 12PM

  • Hand-Stamped Pasta with Pine Nut-Herb Pesto
  • Tagliatelle in Tomato-Kissed Ragu
  • Cheese-Filled Tortellini in Artichoke & White Wine Sauce
  • Baby Greens in Balsamic Vinaigrette
  • Two-Nut & Chocolate Biscotti, Served with Espresso

If you love fresh pasta, don't miss this hands-on cooking class. This is your chance to learn to make three different (and very delicious) pastas from the sunny region of Liguria, nestled between Tuscany to the south and Lombardy to the north: a Renaissance pasta cut and stamped in silver dollar-sized pieces, delicious with an herbed pine nut pesto; silky tagliatelle tossed with a light ragu and showered with freshly grated Parmigiano; and delicate, hand-shaped tortellini served in a heady, herb-kissed artichoke 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: Ligurian Favorites | Saturday December 6, 12PM to 3PM

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Mushroom Lovers' Night - December 12 at 6PM

  • Ricotta Gnocchi with Shiitake Mushrooms & Truffle Oil
  • Chicken Scaloppine with Porcini & Marsala
  • Roasted Fingerling Potatoes & Oyster Mushrooms with Garlic Gremolata
  • Creamy Mushroom & Sage Flan
  • Crispy Fruit- and Chocolate-Stuffed Phyllo Triangles with Vanilla Bean Ice Cream

What could be better on the eve of the holidays than a feast of mushrooms Italian-style? With their heady woodsy scent and their satisfyingly toothsome texture, mushrooms are one of my favorite go-to ingredients when I want to create an elegant dinner. And there are so many varieties of mushrooms to play with! Creamy oysters, intense shiitakes, pungent porcini, bold chanterelles, delicate cremini, playful morels... The list goes on and on. Join us for our fourth annual Mushroom Lovers' Night, a true ode to funghi in all their versatile glory. We'll start our mushroom extravaganza with handmade gnocchi showered with a heady wild mushroom sauce and white truffle oil. Next up: thin slices of chicken, sautéed in butter and topped with a Marsala and porcini sauce. Our two mushroomy sides showcase the distinct personalities of roasted versus steamed mushrooms: a succulent combination of roasted potatoes and mushrooms, and a sophisticated mushroom flan (tortino in Italian) bound together with eggs and Parmigiano. For a sweet finale, we'll bake up crispy apple, walnut, and chocolate pastry triangles, a lovely ending to our mushroom extravaganza.

$110 pp | Mushroom Lovers' Night | Friday December 12, 6PM to 9PM

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A Milanese Holiday Feast - December 13 at 12PM

  • Caramelized Onion-, Bacon- & Mascarpone-Topped Focaccia over Baby Greens
  • Filet Mignon with Rosemary Rub & Red Wine Glaze
  • Slow-Cooked Spinach with Nutmeg & Parmigiano
  • Chive-Scented Ricotta Gnocchi in Aromatic Sage Butter
  • Fresh Berry Tiramisu

I was born in Milan, and this class pays homage to the hearty cuisine of my native city just in time for the holidays. This menu incorporates many luxurious ingredients that are sure to make your dinner guests feel pampered: creamy Mascarpone cheese; aged Grana Padano, Lombardy's cousin of Parmigiano; and rosy filet mignon. Our Milanese feast begins with homemade focaccia baked under a cloak of Mascarpone cheese, caramelized onions, and bacon with just a whisper of nutmeg; this is one of my husband's favorite ways to enjoy focaccia (keep in mind I bake dozens of varieties of focaccia, so that's actually saying a lot). We'll serve our focaccia with a refreshing salad of baby greens tossed with balsamic vinegar and fruity olive oil. Next up: an elegant filet mignon, rubbed with herbs and roasted until melt-in-the-mouth tender. We'll accompany our filet with slow-cooked spinach and handmade herb-laced gnocchi. To top it all off, a colorful fruit tiramisu: flavored with Limoncello, layered with fresh berries, this beauty will win a place on your yearly holiday table.

$110 pp | A Milanese Holiday Feast | Saturday December 13, 12PM to 3PM

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NEW: The 10 Best Pasta Sauces: Cookbook Edition - December 19 at 6PM

  • Cavatelli with Oven-Roasted Tomatoes & Bread Crumbs (Apulia)
  • Campanelle with Quick-Cooked Chicken & Marsala (Piedmont)
  • Mezzi Rigatoni with Fresh Ricotta & Diced Prosciutto (Abruzzo)
  • Spaghetti with Tomato & Diced Red Snapper (Liguria)
  • Pappardelle with Poppy Seed Butter & Smoked Ricotta (Friuli-Venezia Giulia)
  • Linguine with Crab, Saffron, & Brandy (The Veneto)
  • Penne Rigate with Creamy Tomato Sauce, Speck, Nutmeg, & Basil (Trentino-Alto Adige)
  • Tagliatelle with Prosciutto di Parma & Parmigiano (Emilia-Romagna)
  • Orecchiette with Sicilian Almond-Tomato Pesto (Sicily)
  • Fusilli with Porcini Mushrooms, Cream, Garlic, & Chili (Sardinia)

Join us for a class featuring ten amazing new recipes from Micol's just-published 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.

$120 pp | NEW: The 10 Best Pasta Sauces: Cookbook Edition | Friday December 19, 6PM to 8:30PM

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Italian Baking Workshop: Sweets for The Holidays - December 20 at 12PM

Hands-On Workshop:

  • Crumbly, Buttery Cornmeal Cookies
  • Dark Chocolate Biscotti with Hazelnuts & Orange Zest
  • Fig & Walnut Biscotti
  • Pecan-Jam Heart Cookies
  • White Wine-Scented Anise Taralli
  • Bocconotti Stuffed with Marsala-Soaked Figs & Nuts

Lunch menu:

  • Orecchiette with Roasted Vegetables
  • Mixed Greens in Balsamic Vinaigrette
  • Cookies, Cookies, & More Cookies
  • Espresso

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 cornmeal cookies from the Veneto. 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 | Italian Baking Workshop: Sweets for The Holidays | Saturday December 20, 12PM to 3PM

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Gift Certificate Upgrades

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

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client testimonials

Click here for a photo-filled blog a class participant posted about her class at RUSTICO...

Click here for a review of a private cooking party, posted by a client who hosted a birthday party at RUSTICO.

Click here for a review of our Italian Baking Workshop by a recent class participant as well as a review of a recent lasagna class.

Click here for a review of our Ten Best Pasta Sauces Class by a recent attendee (scroll down a bit to read the review).

Click here for a blog on our Essentials of Italian Cooking Class.

Click here for a review of a corporate cooking party at RUSTICO.

Click here for a client review of our cooking classes.

Click here to read what a participant in one of our Fresh Pasta Workshops had to say.

Click here for a blog about a seafood class at RUSTICO.

Click here for photos posted by a participant in a recent Fresh Pasta Workshop at RUSTICO.

Read a review of our hands-on cooking classes in the New York Daily News and Time Out New York Magazine!

We had such a great time at your class. Your cooking studio is beautiful. What I wouldn't give for one of those cooktops. I love the hands-on stuff. I wanted to jump in and do everything but did manage to contain myself. The class was so good. It was so well organized, yet relaxed which encourages everyone to participate. Your knowledge is awesome and enthusiasm infectious. Ron & Kathryn, Madison, WI

I was having the worst day at work, the weather gloomy, wet and cold. I missed my train, couldn't catch a cab once I finally made my train, and was soaking wet. I thought to myself, "Dianne, how are you ever going to enjoy this night of cooking with complete strangers"? Well, was I in for a surprise. I cannot thank you enough for such a wonderful evening. It made my bleak day turn out to be truly wonderful. First of all, you are wonderful, warm, and truly a professional who so loves what you do! Not only was the class fun, educational and delicious, but I met the most amazing people! Micol, you have to admit, we had a great group! Do you know that I got a ride to Long Island with one of our group members, and they would not leave until I got in my car to make sure I was safe! Pretty amazing I think, it renews my faith in people. My first call was to my dear daughter, who gave me the gift. I could not thank her enough. I enjoyed it so much, it was the best gift ever! The menu was great but I couldn't believe how it all came together, and delicious is an understatement. Well, you have a fan my dear! And I will be back, so get ready for me. In fact, our group is planning to see you all together again... Dianne, Plainview, NY

Hi Micol and Dino, I enjoyed my three classes last week very much. Each class is different and I had great fun. Micol you are the best cooking teacher I've met. Not only talented, but full of passion and well organized. I'll definitely come again when I visit New York next time. Haojie, Abu Dhabi

I just wanted to say thank you for a wonderful class on Tuesday night. John and I had so much fun cooking, learning and chatting with everyone. I learned a lot of great tricks and tips and I can't wait to get a potato ricer and make the gnocchi recipe again. You also made John, a first-time cook, feel comfortable in the kitchen and hopefully eager to try out his new skills at home! Afterwards, we both said the evening felt more like an evening in a friend's kitchen than a formal cooking class. We're looking forward to bringing some friends along to try another class sometime soon. Thank you again! Amy, NYC

Micol, Words cannot express our pleasure and enjoyment at our encounter with you and your staff on Friday, June 25. The evening was fantastic ... the food, wine and company were perfectly blended. Your teaching style is relaxed, entertaining, perfectly timed and completely professional. We were particularly interested to learn that you encourage people to experiment and vary recipes to suit their own personal tastes, unlike others that insist on a rigid set of ingredients and procedures. Anthony & Kathy, Westchester, NY

Just wanted to quickly drop a line to say how much I appreciated the super class we had today on beginner pasta making! Micol couldn't have been more organized, up, peppy, personal, or professional! There was no "down time" and she knows how to handle a three-ring circus! The class size is great, and she immediately makes each person feel at home by using their names (very important to me!) and insuring that everyone gets a chance to have plenty of hands-on experience! She also is comfortable with people asking questions along the way. Providing the printed recipes was also a bonus! The space is a wonderful workplace, and the reward of eating was the topper! Loved both of the wines as well! I will definitely be recommending Rustico to my friends and will be returning myself for another course! Ricky, NJ

Hi Micol. Just wanted to send you a thank you note. My staff and I had an awesome time last Friday. The cooking event was fun, interactive and the food was delicious. I am only sorry that I think you spoiled me for life. I don't think I will ever be able to eat regular lasagna again or for that matter will not be able to eat regular pasta ever again unless it is homemade pasta. Both you and Dino were awesome and I really love what you do. Maribel, NYC

Dear Micol and Dino, I attended your class last night (Essentials of Southern Italian Cooking) with my sister Lauren, and from both of us to both of you, we had a blast. It was my second class at Rustico and I honestly can't think of a better way to spend an evening. The food was amazing (we can't wait to try it again) and the class was a real joy. So many thanks again. We'll continue to spread the word about what a great time you offer. Dave, NYC

Dear Micol, My father, Vincent, and I had such a wonderful day yesterday at Rustico. Vincent is of Calabrian ancestry (my grandfather lived there until in his 20's) and I believe one of the best Italian chefs! But, I could see his excitement as he learned many new things from you. Thank you so very much for a great day... We'll be back!!! Susan, NJ

Aloha! Micol and Dino, Just wanted to drop a note of thanks for a fabulous time at your cooking class on Saturday. My sister Nalani and I are back on the island and ready to put our learning to use. We sure enjoyed the entire cooking experience and meeting new people. As a restaurant owner, Nalani couldn't get over how clean and organized your studio was. We will definitely be back. Mahalo for being part of our NY experience. Ke Aloha Nui (Lots of love)! Lisa Ann & Nalani, Hawaii

Hi Micol - My friend Iris and I took your seafood class this past Monday. I just wanted to say that the experience @ your school was thoroughly lovely. Both you and Dino are very nice and warm people and that made everyone comfortable that evening - Iris and I really had a blast. Plus we learned something to boot. Again - thank you for a lovely and delicious evening - hope to see you again. Laurie, NYC

My mom, sister and I enjoyed the class very much. You are not only a great chef but you are so well spoken with a casual, inviting disposition. We plan on joining you again in the future. Wishing you all the best and much continued success. Francesca, NJ

Dear Dino & Micol ~ Thanks so much for the absolutely, positively great time we (Jeanne & Nancy) had at Rustico Cooking School. It was definitely the highlight of our trip to NYC. We haven't used our newly acquired skills yet (you might remember that I stated my goal is to eat out every night), but we are planning a party that will feature some of your recipes.....and no, I am not making any filled pasta. I really thank you for some of the great ideas and getting me to look at things a little differently... Nancy, NC

Micol and Dino, I can't tell you how much I enjoyed your classes. I definitely learned alot. You made it all look so easy. I was impressed with your knowledge, organization and especially with your patience handling that many people. Thank you so much. I hope there will be another opportunity to attend future classes. Jeanne, NC

Hello Micol, I attended the Milanese Italian Feast on 12/8. I had a great time... I made the focaccia and was pleasantly surprised how well it turned out. I still need a little work on the bread but you got rid of my fear of yeast. LOL... You made everything seem so easy. It was a delicious meal and a memorable experience. Marnita, NJ

Hi Micol, Just wanted to say how much I enjoyed your class last night. Food was fabulous! I spent many hours with my Italian mom and grandmother, now passed. Cooking in our kichen was always an education and tradition with a lot of love & laughs. This class reminded me of those many happy memories... especially when you spoke so endearingly about your mom and her recipes!! Thank you again for your expertise and guiding hand. Frances, NY

Thank you Micol, Dino and staff! My son (Andrew) and I had the best time Friday night at your Ten Best Pasta Sauces Class. I love, love, love every recipe. It is amazing how you can facilitate a kitchen. I already ordered the cavatelli maker. I can't wait to make them. Being from italian descent, it is fascinating how you did a modern spin on basic italian techniques. Thanks again. I am looking forward to doing it again. Joanna, NY

I recently took my 1st class at Rustico. I am an avid foodie and love to cook. Micol's class was a very fun cooking experience and quite informative. I personally learned a few great cooking tips and came away with a menu I have since duplicated, and gotten great reviews! Micol is a very knowledgeable, experienced chef who also has the ability to teach well. She gets all the students involved which is so important. I have been to other cooking classes where the teacher demonstrates and students mostly watch. (Not here). Everyone gets involved in the meal. The class concludes with everyone sitting and enjoying the meal we all just prepared, with wine that has been chosen to compliment the dishes. I cannot to wait to return and learn more. Vivian, NJ

Hi Micol, I took your pasta class yesterday and I'm really excited to get started on the cavatelli... I really want to take a moment to tell you how much I enjoyed your class. You are an amazing teacher and your organizational skills are astounding. I'm looking forward to taking another class soon and learning how to make more of your amazing food. Kim, Tenafly, NJ

Dear Micol & Dino, What an interesting and delightful evening, thank you both. All 10 dishes [pasta sauces] were great, tasty, and mostly pretty simple to prepare. Also, you two are very cute together, and really know how to make people feel comfortable. It was very enjoyable. Much appreciated. Frank, NYC

Hello Micol and Dino, I just wanted to say thanks and tell you me and my mother had an awesome time! The way everything was set up as far as cooking and learning was great, fun, and simple. As soon as we arrived we felt welcomed, it was a very friendly environment and an overall great experience and to top the night off delicious food! My mom had a blast as did I! We definitely look forward to seeing you in the future. Anthony, Hopewell JCT, NY

I just want you to know I absolutely LOVED the class on Saturday. I have conquered 2 of my cooking fears, pasta and béchamel sauce! Since I worked from home today due to the bad weather, I took a break and made fettucine!! It looks awesome and really was so easy I really don't know what my fear was. Thank you so much for such a wonderful experience. Claire, Morristown, NJ

If taking your classes means learning how to make the best tiramisu ever and chopping garlic with a big bang using the knife, then... I have learned so much. What is your secret on how to make your students feel like they were just in their own kitchen with long time friends? My sister and I are still arguing on who should stir the risotto for this Sunday's family get together. She assigned me to do the tiramisu without forgetting not to soak the lady fingers longer than just a quick dip. We enjoyed your class immensely. She also said it was the best birthday gift I ever gave her! How's that for a beginner of Italian cooking??? Juliet, NYC

I just wanted to say thank you for a great evening... My sister and I had a wonderful time. Your studio is beautiful and I will definitely be back again for more classes. Alison, Hoboken, NJ

I enjoyed your class so much. You are a natural teacher. Your gentle and encouraging manner puts everyone at ease, gives them confidence in their abilities and makes everyone want to participate. Your recipes are delicious and I know now within my range. All of us agreed how much fun we had and how much we learned. We felt as if we were in our friend's kitchen and that we knew you for years. Thank you for sharing your time and talents with us. I know you'll see us again soon. Bridgett, NYC

Classes with Micol are so much more than cooking and eating. She's become a part of the extended family that nurtures us and our relationship. We feel like she's in the kitchen with us, even when we're in our own home. April and Jim B., NYC

It was a great experience for me to take your cooking classes. I learned a lot! I will try your recipes here in Tokyo. Micol, your are a great chef and teacher... Hope some day, you will come to visit Japan to teach. Seiko, Tokyo, Japan

Bellissimo! Micol is a gem among chefs! She has a way of putting everyone at ease with the knife and fire. From the most experienced foodie to the trepidacious new cook, everyone learns something from Micol Negrin. The Rustico Cooking Studio is perfectly designed for a fun evening of chopping, dicing, cooking and presenting great Italian regional cooking. Sharing the meal was another highlight. It was far better than going to a restaurant for dinner. The people we met were so interesting, from all over the country. For those of us who cannot attend every one of her Italian cooking adventures yet, her classes in New York are the next best thing. My husband, who is learning to be an excellent sous chef, is enamored with Micol's style and wonderful cultural inclusions in her cookbooks. Regional rustic cooking is that which engages the very soul and taste buds in all of us. It takes us to a place that is far from fast food and brings us closer to the sea, the earth and those who cultivate both. Micol's wine resources are delightful and they are perfectly matched with her regional recipes. If you are going to New York or if you live there, do NOT miss a class at Rustico! Micol is sure to be in the culinary spotlight even more in the upcoming seasons and having the opportunity to be at her side cooking may be a privilege that will be sought after by hoards of fans. I have cooked in much of Italy and Micol's recipes are genuine and sometimes quite original. She knows her subject matter in a way that few cooks do. Take advantage of the moment and get as many of her classes under your belt before that happens! I am planning on it all the way from Chicago. Devany, Chicago, IL

I just wanted to thank you for the wonderful class last week. You made everything so much fun (not to mention, beautiful and tasty!). Before going to the class, I was a little afraid that I would feel a little overwhelmed; however, I felt sooo comfortable under your guidance. I even cooked this weekend! Sarah, NYC

Absolutely delightful is the way I described last night's class to my girlfriend. I had the best time; I think we all did. What a splendid class! What splendid food! Truly, it was the best in my experience. I'll be back for more. Charlie, NYC

I loved the cooking class and will definitely go back!! I loved the interactive format of the class, the fact that we all had a chance to participate in the preparation of every dish on the menu - it was a good venue!! Heather, NYC

Thank you for a lovely evening. It was really a wonderful class- you made us all feel so comfortable and at ease. I truly enjoyed the experience and even more having an amazing dinner....I was very impressed with what we were able to accomplish! Howard, NYC

Hope to attend your classes again in New York. Your class was a very interesting history lesson as well as a lesson in techniques and flavor combinations. Jerry, Glendora, CA

photo by Dino De Angelis

Freshly made pansotti, a Ligurian specialty, at a Fresh Pasta Workshop.

photo by Dino De Angelis

Crispy Spiced Crackers, baked by class participants at a southern Italian cooking class.

photo by Dino De Angelis

Kneading is an art form you too can perfect in our hands-on classes.

photo by Dino De Angelis

Presentation is key to the pleasures of the table.

photo by Dino De Angelis

Making the perfect berry pie is hands-on work.

photo by Dino De Angelis

Learn to bake authentic pizza at our hands-on pizza workshops.

photo by Dino De Angelis

Proud class participants showing their handiwork.

photo by Dino De Angelis

An array of just-baked Sicilian almond cookies.

photo by Dino De Angelis

Our kitchen, ready for action.

photo by Dino De Angelis

Tempering chocolate and eggs for a sumptuous chocolate cake.

photo by Dino De Angelis

Broccoli raab-topped focaccia with cornmeal crust, a southern Italian specialty.

photo by Dino De Angelis

Layering ingredients for a classic Pizza Rustica.

general information & Cancellation Policy

Cooking Classes and Wine Tastings

RUSTICO COOKING is located in the heart of Midtown Manhattan and is easily accessible by subway, bus, or car, steps from the Empire State Building.

WHEN: Classes begin at 12 PM or at 6 PM depending on the day (please consult our calendar); all classes last 3 hours.

WHERE: We are at 40 West 39th Street, Third floor, New York, NY 10018 - right between Fifth and Sixth Avenues, around the corner from Lord & Taylor.

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 garages in Midtown.

WHAT TO EXPECT: Classes are hands-on: participants will make everything on the menu, working together as a group; we do not split people into groups as other schools do (except at private cooking parties, where cooking is shorter and the menu is divided among different groups). Certain key techniques are demonstrated by the chef (such as making fresh pasta dough from scratch). Class size averages 16 people. 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 RUSTICO COOKING apron for $20. A full meal is served in regular cooking classes, after a cooking time of about 90 minutes; a taste of 2 to 3 wines is served with the meal, after the cooking is finished. For groups of 12 people or more, consider a private cooking party.

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

COST: Most lessons cost $110 per person; special classes vary in cost depending on the menu. A full meal and wine are included in the class cost.

ONLINE PAYMENT: The easiest way to reserve a class is to pay online using the "Buy Now" 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, AMEX and Discover.

REDEEMING A GIFT CERTIFICATE: The easiest way is to use our online form; 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 March, 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

graphic by Dino De Angelis

We are located at 40 West 39th Street, Third Floor, New York NY 10018

Back to calendar
See our gift certificate packages

Rustico Cooking: The Space

Third floor kitchen and dining area

Second floor kitchen and dining area

See many more photos of classes and parties at Rustico Cooking

Click for information on cooking parties or our cooking lesson calendar or call 917-602-1519.