Spring in Italy

SAVE $20 on cooking class April 7 at 12 pm!

In this new hands-on cooking class, you'll learn to make authentic focaccia, work with phyllo dough, cook branzino (aka Mediterranean sea bass) Italian-style, and prepare a decadent molten chocolate cake for dessert. The class is $90 for a limited time (savings of $20)! A full lunch with wine, plus printed recipes, are included in class cost. On the menu:

  • Crispy Phyllo Baskets with Wine-Poached Shrimp and Fennel Slaw
  • Branzino (Mediterranean Sea Bass) with Velvety Chickpea Sauce
  • Sauteed Greens with Garlic
  • Handmade Focaccia with Olive Oil & Sea Salt
  • Molten Chocolate Cake with Vanilla-Scented Whipped Cream
10 best pasta sauces

Back by popular demand: Ten Best Pasta Sauces cooking class April 13 at 6 pm!

Once you've attended this class, you'll never cook pasta the same way again!  On the menu in this delicious hands-on cooking class:

  • 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)
Dinner in Venice - April 27 at 6PM

Venice Cooking Class April 27 at 6 pm

Take a culinary journey to Venice without leaving NYC... We'll whip up an amazing lasagna, chicken with Brandy and porcini, creamy polenta, a luscious amaretto dessert, and more! On the menu:

  • Handmade Lasagna with Caramelized Radicchio, Onions, & Pancetta
  • Drunken Chicken with Brandy & Porcini Mushrooms
  • Slow-Roasted Fennel with Thyme & White Wine
  • Creamy Polenta with Sage & Parmigiano
  • Amaretto & Dark Chocolate Mousse

Pugliese Potato Crust Pizza

Puglia's famous potato pizza is one of our favorite regional treats. A supple crust is made with boiled potatoes and flour (much like gnocchi dough, but firmer) and baked in a well-oiled pan until the edges crisp and brown. Tomatoes, Mozzarella, and fresh thyme or oregano are a classic topping, but you can add Parmigiano, olives, even salame or artichoke hearts, whatever strikes your fancy or beckons at the market.

You can learn to make this delectable pizza in our hands-on cooking class in NYC on May 19 at 12 pm or read more about it on our blog.