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This cooking workshop celebrates the Tuscan cuisine, loved worldwide because of its simple and yet amazing dishes.
We prepare two types of crostini (green ones with a tangy herbal pesto and red ones with a spicy tomato and beans cream). The main dish is wonderful crespelle alla fiorentina (thin crêpes stuffed with ricotta and spinach in tomato sauce). The side dishes are a rich panzanella salad with lots of fresh vegetables and stewed fennel and red onions with olives and white wine, Desserts: two of the most iconic…

FOR MORE INFO ON THIS WORKSHOP CLICK ON “LEARN MORE”

Come learn how to make 3 wonderful types of filled pasta. You’ll prepare the dough from scratch and work at the fillings that make these stuffed pastas irresistible.

MENU:

Cappellacci con burrata e pomodori secchi (big tortelli with burrata cheese, basil and sun-dried tomatoes).

Fagottini con pecorino e piselli (little pillows stuffed with pecorino and peas).

Caramelle con ricotta, nocciole e arancia (caramelle with ricotta, orange and hazelnut).

What You Can Expect: you’ll learn filled pasta techniques (3 pastas).

FOR MORE INFO ON THIS WORKSHOP CLICK ON “LEARN MORE”.

You make beautiful, silky pasta dough with 2 types of flour and eggs, then prepare three types of pasta and some classic potato gnocchi plus 4 sauces. You’ll get all the tips and tricks from real Italian cooks who’ve been making pasta since they were children! We make ravioli filled with ricotta and spinach in butter and sage sauce, Ligurian corzetti shaped with a wooden stamp, served with a classic basil pesto, iconic tagliatelle with a luscious tomato‑vegetables sauce and soft potato gnocchi with a fresh, intense raw tomato/roasted bell pepper sauce.

FOR MORE INFO CLICK ON “LEARN MORE”.

You make beautiful, silky pasta dough with 2 types of flour and eggs, then prepare three types of pasta and some classic potato gnocchi plus 4 sauces. You’ll get all the tips and tricks from real Italian cooks who’ve been making pasta since they were children! We make ravioli filled with ricotta and spinach in butter and sage sauce, Ligurian corzetti shaped with a wooden stamp, served with a classic basil pesto, iconic tagliatelle with a luscious tomato‑vegetables sauce and soft potato gnocchi with a fresh, intense raw tomato/roasted bell pepper sauce.

FOR MORE INFO CLICK ON “LEARN MORE”.

THIS WORKSHOP IS ALSO SUITABLE FOR VEGETARIANS.

Puglia is the “heel” of the boot (Italy) and has one of the best and purest cuisines in the whole of Italy.

We start with polpette di melanzana, aubergine fritters with pecorino and oregano as a little nibble. Then we prepare capunti, a handmade pasta with Primitivo wine in a red wine sauce with fresh herbs, chickpeas and vegetables) to proceed with a classic from Bari, the braciolette al sugo (small beef rolls in tomato sauce filled with garlic and pecorino cheese). The vegetarian main is a calzone di cipolla (focaccia filled with sweet onions, olives and pecorino). The rich side dish is peperoni ripieni (stuffed, oven-baked bell peppers). And then, dessert: dried figs marinated in liqueur stuffed with almonds and dipped in chocolate.

FOR MORE INFO ON THIS WORSHOP PLEASE CLICK ON “LEARN MORE”

We begin our journey into the culinary history of Venice by preparing two cicchetti: small snacks served as aperitif in the characteristic cafés called bàcari. With our cicchetti we drink a Spritz, the famous cocktail made with Campari and Prosecco.
We prepare polpettine di carne e patate (fried meatballs with potatoes and mortadella) and rotolini di zucchine ripieni (little stuffed courgette rolls). Our primo piatto is gnocchi di zucca (pumpkin gnocchi with a delicate mixed herbs pesto) and as a secondo we prepare the delicious pollo in tecia, braised chicken in tomato sauce the Venetian way served with a creamy carrot and pancetta side dish and a rich Venetian salad. Our dessert is a creamy zabaione with zaleti, sabayon with crispy corn flour cookies.

“Making risotto is difficult” and “It always takes at least 45 minutes before it’s ready” are complaints we often hear about risotto. Actually, making the perfect risotto can be easy, fast and very, very rewarding if you know how to do it. After this cookery workshop you’ll be able to make fantastic creamy risottos in lots of different variations!

We prepare 4 dishes: risotto con mele e speck (risotto with apples and speck), risotto ai frutti di mare (with vongole, shrimp and herbs), a risotto with black rice, tomato and basil coulis and the risotto con verdure di stagione (with season’s vegetables and cheese) in Spring/Summer or the wonderful risotto con zucca e funghi porcini (with pumpkin and porcini mushrooms) during Autumn/Winter. Our dessert of oven-baked pears filled with ricotta and chocolate (Autumn/Winter) or ricotta cream with fruit poached in wine (Spring/Summer) will complete this workshop.

Do you love Italian food and wine and would you like to surprise your loved one with a tasty date night? Or learn some delicious recipes to cook at home for your loved one?

You can come alone or with your date!
Join us on this winey date night!

We’ll prepare some wonderful dishes designed to stir up those loving feelings, all made with Italian wine! The we will taste everything at at our table with a glass (or more) of our chosen wines.

The evening starts with a glass of Italian bubbles and little nibbles to then proceed with preparing the dishes of our Tipsy Date Night:

Bruschette con Taleggio e funghi trifolati al vino rosso (bruschette with Taleggio cheese and mushrooms sautéed in garlic, fresh herbs and red wine).

Risotto ai due Pecorini con timo e verdure primaverili (risotto with 2 different types of Pecorino – one is a cheese and the other one a wine from central Italy! – thyme and savoury Spring veggies).

Ravioli con ricotta, parmigiano ed erbe in salsa al burro e vino bianco …

You make beautiful, silky pasta dough with 2 types of flour and eggs, then prepare three types of pasta and some classic potato gnocchi plus 4 sauces. You’ll get all the tips and tricks from real Italian cooks who’ve been making pasta since they were children! We make ravioli filled with ricotta and spinach in butter and sage sauce, Ligurian corzetti shaped with a wooden stamp, served with a classic basil pesto, iconic tagliatelle with a luscious tomato‑vegetables sauce and soft potato gnocchi with a fresh, intense raw tomato/roasted bell pepper sauce.

FOR MORE INFO PLEASE CLICK ON “LEARN MORE”.

You make beautiful, silky pasta dough with 2 types of flour and eggs, then prepare three types of pasta and some classic potato gnocchi plus 4 sauces. You’ll get all the tips and tricks from real Italian cooks who’ve been making pasta since they were children! We make ravioli filled with ricotta and spinach in butter and sage sauce, Ligurian corzetti shaped with a wooden stamp, served with a classic basil pesto, iconic tagliatelle with a luscious tomato‑vegetables sauce and soft potato gnocchi with a fresh, intense raw tomato/roasted bell pepper sauce.

FOR MORE INFO PLEASE CLICK ON “LEARN MORE”.

You make beautiful, silky pasta dough with 2 types of flour and eggs, then prepare three types of pasta and some classic potato gnocchi plus 4 sauces. You’ll get all the tips and tricks from real Italian cooks who’ve been making pasta since they were children! We make ravioli filled with ricotta and spinach in butter and sage sauce, Ligurian corzetti shaped with a wooden stamp, served with a classic basil pesto, iconic tagliatelle with a luscious tomato‑vegetables sauce and soft potato gnocchi with a fresh, intense raw tomato/roasted bell pepper sauce.

FOR MORE INFO PLEASE CLICK ON “LEARN MORE”.

Come learn how to make 3 wonderful types of filled pasta. You’ll prepare the dough from scratch and work at the fillings that make these stuffed pastas irresistible.

MENU:

Cappellacci con burrata e pomodori secchi (big tortelli with burrata cheese, basil and sun-dried tomatoes).

Fagottini con pecorino e piselli (little pillows stuffed with pecorino and peas).

Caramelle con ricotta, nocciole e arancia (caramelle with ricotta, orange and hazelnut).

What You Can Expect: you’ll learn filled pasta techniques (3 pastas).

FOR MORE INFO ON THIS WORKSHOP CLICK ON “LEARN MORE”.

You make beautiful, silky pasta dough with 2 types of flour and eggs, then prepare three types of pasta and some classic potato gnocchi plus 4 sauces. You’ll get all the tips and tricks from real Italian cooks who’ve been making pasta since they were children! We make ravioli filled with ricotta and spinach in butter and sage sauce, Ligurian corzetti shaped with a wooden stamp, served with a classic basil pesto, iconic tagliatelle with a luscious tomato‑vegetables sauce and soft potato gnocchi with a fresh, intense raw tomato/roasted bell pepper sauce.

FOR MORE INFO PLEASE CLICK ON “LEARN MORE”.

“Making risotto is difficult” and “It always takes at least 45 minutes before it’s ready” are complaints we often hear about risotto. Actually, making the perfect risotto can be easy, fast and very, very rewarding if you know how to do it. After this cookery workshop you’ll be able to make fantastic creamy risottos in lots of different variations!

We prepare 4 dishes: risotto con mele e speck (risotto with apples and speck), risotto ai frutti di mare (with vongole, shrimp and herbs), a risotto with black rice, tomato and basil coulis and the risotto con verdure di stagione (with season’s vegetables and cheese) in Spring/Summer or the wonderful risotto con zucca e funghi porcini (with pumpkin and porcini mushrooms) during Autumn/Winter. Our dessert of oven-baked pears filled with ricotta and chocolate (Autumn/Winter) or ricotta cream with fruit poached in wine (Spring/Summer) will complete this workshop.

You make beautiful, silky pasta dough with 2 types of flour and eggs, then prepare three types of pasta and some classic potato gnocchi plus 4 sauces. You’ll get all the tips and tricks from real Italian cooks who’ve been making pasta since they were children! We make ravioli filled with ricotta and spinach in butter and sage sauce, Ligurian corzetti shaped with a wooden stamp, served with a classic basil pesto, iconic tagliatelle with a luscious tomato‑vegetables sauce and soft potato gnocchi with a fresh, intense raw tomato/roasted bell pepper sauce.

FOR MORE INFO PLEASE CLICK ON “LEARN MORE”.

Do you love Italian food and wine and would you like to surprise your loved one with a tasty date on Valentine’s Day?
Come cook with us on this winey date night!

We’ll prepare some wonderful dishes designed to stir up those loving feelings, all made with Italian wine! We will then taste everything at at our table with a glass (or more) of our chosen wines.

We start with a glass of Italian bubbles and little nibbles to then proceed with the dishes of our Valentine’s Night:

Bruschette con Taleggio e funghi trifolati al vino rosso (bruschette with Taleggio cheese and mushrooms sautéed in garlic, fresh herbs and red wine)…

FOR MORE INFO ON THIS WORKSHOP CLICK “LEARN MORE”

Come learn how to make some of Italy’s amazing dolci (sweets) and desserts! Every Italian region has different sweet treats and you’ll learn how to make – and taste – some of the most wonderful ones chosen by our native chefs.

Canestrelli cookies, wonderfully crunchy, crumbly and buttery cookies. A flower-shaped delicacy from the Liguria region;

Tiramisù  with dates and limoncello, an unusual version of the most classic Italian dessert with sweet Medjoul dates, limoncello liqueur and fresh fruit;

Cannoli siciliani, the amazing Sicilian treat with a creamy ricotta and chocolate filling;

Seadas from Sardinia, another wonderful and totally surprising Southern Italian dessert made with mild pecorino cheese enveloped in crunchy dough, then fried and drizzled with honey;

Zabaglione, the wonderful, silky cream prepared with egg yolks and white wine, perfect for dipping you cookies in;

Baci di dama, the crunchy and tasty hazelnut and chocolate cookies from Piemonte.

The Neapolitan cuisine is full of authentic Italian flavours thanks to classic ingredients such as tomato, mozzarella, pasta and fresh herbs.

During this workshop you learn learn some of Napoli’s best dishes. We’re eating mozzarella in carrozza (crunchy fried mozzarella sandwiches with sun-dried tomatoes and herbs) as starter. The first course is maltagliati con le patate, a spicy home-made pasta with red chilli peppers, potatoes and fresh herbs. The main is the famous parmigiana di melanzane…

FOR MORE INFO ON THIS WORKSHOP CLICK ON “LEARN MORE”.

You make beautiful, silky pasta dough with 2 types of flour and eggs, then prepare three types of pasta and some classic potato gnocchi plus 4 sauces. You’ll get all the tips and tricks from real Italian cooks who’ve been making pasta since they were children! We make ravioli filled with ricotta and spinach in butter and sage sauce, Ligurian corzetti shaped with a wooden stamp, served with a classic basil pesto, iconic tagliatelle with a luscious tomato‑vegetables sauce and soft potato gnocchi with a fresh, intense raw tomato/roasted bell pepper sauce.

FOR MORE INFO PLEASE CLICK ON “LEARN MORE”.

This Sicilian cooking workshop demonstrates how the island’s cuisine is the result of an amazing melting pot: Sicily has hosted lots of different populations (Greeks, Arabs, Normans and so forth) and the richness of her cuisine is therefore immense.

We start with Palermo’s most famous street food, the arancini di riso (fried saffron risotto balls filled with mozzarella and peas) to go on with a wonderful chicken stew with white wine, capers and olives, some of the island’s wonderful products (or a Sicilian tartlet with sun-dried tomatoes for the vegetarians). Stuffed oven-baked tomatoes and caponata (the Sicilian ratatouille) are the rich and elaborate side dishes while the cassata siciliana is our sweet masterpiece: a rich, liquor-soaked sponge cake base filled with a sweet ricotta cream enriched with chocolate and candied orange peels. Some great Sicilian wines will of course complete our meal and help us appreciate even better the wonderful cuisine of this amazing island.

We begin our journey into the culinary history of Venice by preparing two cicchetti: small snacks served as aperitif in the characteristic cafés called bàcari. With our cicchetti we drink a Spritz, the famous cocktail made with Campari and Prosecco.
We prepare polpettine di carne e patate (fried meatballs with potatoes and mortadella) and rotolini di zucchine ripieni (little stuffed courgette rolls). Our primo piatto is gnocchi di zucca (pumpkin gnocchi with a delicate mixed herbs pesto) and as a secondo we prepare the delicious pollo in tecia, braised chicken in tomato sauce the Venetian way served with a creamy carrot and pancetta side dish and a rich Venetian salad. Our dessert is a creamy zabaione with zaleti, sabayon with crispy corn flour cookies.