Cooking Classes in NYC

Rustico Cooking Class Calendar

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

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Gift Certificates

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

Gift certificates value - $110 or $120?

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

$110 Gift Certificate & Options

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$120 Gift Certificate & Options

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Using Your Gift Certificate

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

Upgrading your Gift Certificate

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

Aprons

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

The Best Pasta Sauces Cookbook

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

Purchase The Best Pasta Sauces direct from Rustico Cooking

Purchase the book direct from us and you will receive:

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

small orders (1-3 books)

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

Fresh Pasta Workshop: Winter Favorites -

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!

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$110 pp | Fresh Pasta Workshop: Winter Favorites | Friday February 5, 6PM to 9PM

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Techniques Learned:

Roman Trattoria Cooking -

When in Rome, do as the Romans do... but why not do the same right here in New York City? Cook, eat, and enjoy a day of fabulous food Roman-style in this brand new cooking class devoted to the pleasures of the Roman table. We'll prepare five classic trattoria dishes from Rome's venerable eateries, then sit down to savor our meal with wine. You'll begin by learning to make perfect fresh pasta: rolled out thin, cut into delicate strands, our tagliatelle will be sauced with a flavorful combination of peas, Prosciutto, and cream embellished by Parmigiano. As a main course, we'll slow-cook tender chicken thighs with a rich herb-scented tomato sauce; we'll roast broccoli with plenty of garlic; and we'll braise chickpeas with silky spinach, onions, and sage. Our dessert is a timeless Italian classic: smooth, vanilla-scented panna cotta, as luscious a spoon dessert as any you'll ever taste.

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$110 pp | Roman Trattoria Cooking | Saturday February 6, 12PM to 3PM

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Techniques Learned:

Flavors of the Italian Riviera -

My family has had a home on the Italian Riviera since the 1960s, so we've spent most of our summers there. The cooking of this area is delicate, relying on fresh herbs, mild cheeses, wild greens, and plenty of vegetables for sustenance and flavor. In this new class, we'll prepare five typical dishes from the towns of Recco, Genoa, and Camogli, three pearls along the Mediterranean. We'll start off by making an elastic, supple dough for cheese-filled focaccia, a specialty of Recco; Italians travel hours to a specific restaurant in this tiny seaside town just for a taste of its famous focaccia. Next up, my mom's foolproof potato gnocchi, so easy to make once you know the basic formula (and also what NOT to do when handling the soft dough); Genoa's basil pesto, justly world-famous, is the sauce for these ethereal potato pillows. Our main course is a fresh filet of Mediterranean sea bass with pine nuts, artichokes, and olives, traditional fare around Genoa, so good served with a side of herb-and-cheese stuffed zucchini. Our dessert, from the town of Camogli, features apples, amaretto cookies, and amaretto liqueur combined in an unusual way to create a moist, deeply fragrant apple cake that will transport you to Italy with just one bite.

$110 pp | SOLD OUT Flavors of the Italian Riviera | Saturday February 13, 12PM to 3PM

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Techniques Learned:

Valentine's Feast -

Don't wait too long to reserve your spots in our Valentine's Day class: there are just a few spots left!! Join us for our annual Lovers' cooking class and enjoy a relaxed, interactive hands-on cooking class followed by a full sit-down meal with wine. When you arrive, we'll serve Prosecco and finger foods. Once you're in our spacious, state-of-the-art kitchen, you'll cook with other couples, learning to make an elegant menu that features handmade pasta, succulent chicken, roasted vegetables, a creamy souffle, and the most seductive chocolate dessert ever.

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$300 per couple; pay $35 more & get 2 red aprons and a copy of THE BEST PASTA SAUCES Cookbook | Valentine's Feast | Sunday February 14, 12PM to 3PM

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Techniques Learned:

Valentine's Feast -

Our 6 pm class is sold out but there are a few spots left in our 12 pm class, so sign up quickly before the noon class sells out too!! Join us for our annual Lovers' cooking class and enjoy a relaxed, interactive hands-on cooking class followed by a full sit-down meal with wine. When you arrive, we'll serve Prosecco and finger foods. Once you're in our spacious, state-of-the-art kitchen, you'll cook with other couples, learning to make an elegant menu that features handmade pasta, succulent chicken, roasted vegetables, a creamy souffle, and the most seductive chocolate dessert ever.

SOLD OUT $300 per couple; pay $35 more & get 2 red aprons and a copy of THE BEST PASTA SAUCES Cookbook | Valentine's Feast | Sunday February 14, 6PM to 9PM

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Techniques Learned:

Entertaining Italian-Style -

Why should entertaining be stressful? This menu is filled with one "wow" dish after another, but can be put together easily, and for the most part, well ahead of time, so you can enjoy your guests' company instead of fretting in the kitchen. You'll learn to make crispy, golden ravioli filled with creamy goat cheese and fresh herbs, served stacked with caramelized fennel and pear wedges, peppery arugula, and a slightly sweet balsamic glaze. Our main course: rosy filet mignon in a rich red wine sauce, so elegant with a side of roasted string beans and light, pillowy gnocchi in sage butter. And for dessert, nothing beats a flourless chocolate cake, especially when hazelnut flour and rum are folded into the batter.

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$110 | Entertaining Italian-Style | Friday February 19, 6PM to 9PM

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Techniques learned:

Fresh Pasta for Beginners -

This class was designed for anyone who 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. Don't wait too long to sign up for this class; it's sure to sell out quickly!

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$110 | Fresh Pasta for Beginners | Saturday February 20, 12PM to 3PM

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Techniques learned:

Rustic Favorites -

Rustic cooking is often the most satisfying to eat: pitch-perfect flavors, straight-forward techniques, and flawless ingredients combine to create a sumptuous menu from all corners of Italy in this brand new menu. We'll start off by making my mom's foolproof potato gnocchi, as light and airy as the best gnocchi should be. We'll sauce our gnocchi with a delicately spiced amatriciana sauce from Rome, so good showered with freshly grated Pecorino Romano! Next up: succulent chicken morsels in a heady balsamic vinegar reduction, served with a side of roasted string beans and a cheesy, savory vegetable bread pudding. And for dessert, we'll bake my nonna Eva's classic chocolate cake, still my favorite chocolate cake after years of trying every chocolate cake that comes my way.

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$110 | Rustic Favorites | Friday February 26, 6PM to 9PM

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Techniques learned:

Flavors of Tuscany -

What can possibly be better than fresh, ethereal egg pasta sauced with a tangle of caramelized onions and showered with fresh Parmigiano? Not much. If you agree, join me for a fun night of cooking Tuscan-style. We'll segue our pasta with an amazing rack of lamb roasted to perfection; the rub for the lamb marries classic Tuscan seasonings to achieve incredible flavor. We'll caramemelize fennel to serve alongside our lamb (the marriage is truly made in heaven) and toss crispy bread with refreshing tomatoes, cucumbers, and basil for a modern spin on panzanella, Tuscany's famous bread and tomato salad. For dessert, we'll poach dried fruit in Marsala until plump and juicy, and scoop it atop Marsala-soaked ladyfingers and clouds of mascarpone-whipped cream.

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$110 | Flavors of Tuscany | Saturday February 27, 12PM to 3PM

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Techniques learned:

The 10 Best Pasta Sauces #2 -

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 or our Ten Best Pasta Sauces Cookbook Edition 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! Bonus: I'll sign copies of my new cookbook The Best Pasta Sauces: Favorite Regional Italian Recipes at a special price of $25 per copy.

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The 10 Best Pasta Sauces #2 | Friday March 4, 6PM to 8:30PM

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Techniques Learned:

Essentials of Italian Cooking -

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Techniques Learned:

Springtime Seafood Feast -

Seafood scares a lot of people. How do you select it, how do you clean it, and what are the best ways to cook it? In this new class, we'll answer all these questions and more, as we cook a three-course meal featuring mussels, branzino, and shrimp. You'll learn to knead fresh pasta dough and roll it out into toothsome spaghetti, the ideal vehicle for a wine-scented mussel sauce. Branzino filets marry beautifully with artichokes and pine nuts, and they are spectacular alongside slow-roasted broccoli and a creamy shrimp risotto. We'll finish our seafood feast with crisp fruit- and chocolate-filled phyllo triangles, a sweet finale that will have you sneaking back to the kitchen for seconds.

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$110 | Springtime Seafood Feast | Friday March 11, 6PM to 9PM

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Techniques learned:

Fresh Pasta Workshop: Northern Italian Favorites -

  • Garganelli with Peas, Prosciutto, & Cream
  • Garnet Yam Gnocchi in Sage Butter
  • Cheese-and-Spinach-Filled Ravioli in Creamy Walnut Sauce
  • Mixed Greens in Balsamic Vinaigrette
  • Crunchy Almond Biscotti

Italians are world-famous for their pasta, and with good reason: whether it's light, ethereal egg noodles, delicate gnocchi, or rustic regional creations featuring heirloom flours, fresh pasta made the traditional Italian way rarely disappoints. And while a few recipes have won the hearts and stomachs of many, there are hundreds of other, lesser-known treasures that few gourmets have had the pleasure to taste. In this class, we'll learn to make three classic northern Italian pastas and pair each with their ideal sauce. We'll make hand-shaped quills called garganelli from Emilia-Romagna, tossed with a creamy sauce studded with peas and diced Prosciutto; from Lombardy, feather-light yam gnocchi tossed with a fragrant sage sauce; and from Liguria, delicate cheese and spinach ravioli in a heavenly walnut pesto. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

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

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Techniques learned:

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

Elegant Entertaining -

  • Potato Gnocchi in Basil Pesto
  • Filet Mignon with Chianti & Fennel Glaze
  • Roasted Asparagus with Parmigiano
  • Crispy Olive-Rosemary Polenta Coins with Saffron Aioli
  • Chocolate & Toasted Pine Nut Tartlets

Entertaining need not be stressful. With the right menu and some advance planning, it can be relatively easy. This menu is ideal for entertaining because everything can be made ahead and requires very little active work when your guests arrive. First up: my mom's foolproof potato gnocchi, sauced with a fragrant basil pesto of our won making. Once you learn to make potato gnocchi, you'll want to experiment with all manner of vegetables, from yams to sweet potatoes to butternut squash. Our main course: perfectly roasted filet mignon with a rich red wine sauce, served alongside roasted spring asparagus and crispy-on-the-outside, creamy-on-the-inside polenta coins. (A word of warning: even people who swear they dislike polenta end up loving theses, so make plenty.) For dessert, we'll whip up a decadent chocolate ganache (just heavy cream and the best quality bittersweet chocolate melted until smooth) as a filling for sweet, buttery shortcrust tartlets of our own making.

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$110 pp | Elegant Entertaining | Friday March 18, 6PM to 9PM

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Techniques Learned:

  • Making potato gnocchi
  • Making basil pesto
  • Roasting filet mignon
  • Making salsa verde
  • Roasting asparagus
  • Making polenta
  • Making saffron aioli
  • Working with buttery shortcrust pastry dough
  • Making chocolate ganache
  • Toasting pine nuts

Lunch in Northern Italy -

  • Perfect Focaccia
  • Linguine in Red Wine-Laced Ragu
  • Tender Chicken Morsels with Brandy & Porcini Mushrooms
  • Roasted Tomatoes Stuffed with Herbed Ricotta Mousse
  • Decadent Apple & Marzipan Pie in Puff Pastry Crust

Join us for a brand new class devoted to the pleasures of northern Italian cuisine. You'll learn to make the dough for light, airy focaccia (once you've learned to make this dough, you can use it for bread, breadsticks, even pizza), one of northern Italy's famous flatbreads. Our first course: silky ribbons of homemade pasta tossed with a heady red wine-laced meat sauce. We'll slow-cook morsels of chicken with plenty of herbs, Brandy, and dried porcini until they are supremely tender. Tomatoes stuffed with Ricotta and fresh herbs make a lovely side for our chicken, and an apple pie topped with an almond paste crumble will have you sneaking back to the kitchen looking for seconds.

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$110 pp | Lunch in Northern Italy | Saturday March 19, 12PM to 3PM

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Techniques Learned:

  • Working with yeast
  • Making light focaccia from scratch
  • Making fresh egg pasta
  • Building a proper ragu
  • Roasting chicken
  • Cooking with dried porcini mushrooms
  • Stuffing tomatoes
  • Working with puff pastry
  • Making almond paste crumble

Cooking with Wine -

  • Cheese Ravioli with Sweet Peas, Tomatoes, Cream, & White Wine
  • Chicken Scaloppine with Prosciutto & Provolone in Marsala Glaze
  • Roasted String Beans with Artichokes & White Wine
  • Risotto with Prosecco, Butternut Squash, Sage, & Leeks
  • Wine-Poached Fruit over Marsala Zabaione

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

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$110 pp | Cooking with Wine | Friday March 25, 6PM to 9PM

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Techniques Learned:

  • Cooking with wine (red, white, sweet, and dry)
  • Making fresh egg pasta
  • Shaping and stuffing ravioli
  • Making tomato sauce with wine and cream
  • Searing chicken
  • Making a wine reduction
  • Roasting vegetables
  • Making risotto
  • Poaching fruit in wine
  • Making zabaione

Tuscan Favorites -

  • Handmade Cheese Ravioli in Fresh Tomato-Basil Sauce
  • Filet Mignon with Herbed Salsa Verde
  • Roasted String Beans with Sundried Tomatoes & Thyme
  • Wild Mushroom & Sage Risotto
  • Crisp Cranberry-Lemon Biscotti

Tuscan cooks are masters at drawing out maximum flavor from each ingredient in their dishes. In this brand new class, we'll explore the pleasures of cooking Tuscan style, then sit down to enjoy our Tuscan feast with specially selected wines. Each of the four savory recipes in this menu underscores the fragrance of a single fresh herb: Basil in a bright tomato sauce for handmade cheese-filled ravioli, parsley in a refreshing pesto-like sauce sauce for perfectly roasted filet mignon, thyme in a vibrant side of string beans, sage in a creamy roasted wild mushroom risotto. And dessert is all about the contrasting flavors and textures of cranberries, apricots, lemon, and almonds, which come together in colorful, addictive nut biscotti.

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$110 pp | Tuscan Favorites | Saturday March 26, 12PM to 3PM

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Techniques Learned:

  • Cooking with fresh herbs
  • Making pasta dough
  • Shaping and stuffing ravioli
  • Making tomato sauce
  • Making a red wine reduction
  • Roasting filet mignon
  • Roasting vegetables
  • Stirring risotto
  • Baking crispy biscotti

Pizza Workshop -

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

Click here for a blog written by a class participant about the pizza-making class he took at RUSTICO... I've been teaching Italian cooking for years, and the thing that seems to scare people off more than anything is working with yeast. Maybe it's the fear that, left to its own devices, yeast will take over the kitchen--just think of dough ballooning out of the oven in that episode of "I Love Lucy". But I've found that once people get their hands into the dough and get familiar with how yeast works, the fear disappears. All it takes is understanding a few rules, getting comfortable with basic techniques such as kneading and shaping the dough, and a reliable recipe. Whether you're making bread, focaccia, pizza, or any other yeast-risen dough, the principles are the same. It's all about temperature, ingredients, and technique. If you've ever wanted to bake crisp, thin-crust pizzas, this hands-on class is for you: I'll take you through the essential techniques of kneading, rolling, topping, and baking pizza dough and demystify the process of working with yeast. We'll bake Italy's most famous pizzas, starting with the classic tomato- and Mozzarella-topped Pizza Margherita, then set our imaginations free and combine various toppings for a true pizza-lover's fantasy. We'll even make a sweet pizza... delicious with a glass of sweet wine at meal's end!

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$110 | Pizza Workshop | Friday April 1, 6PM to 8:30PM

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Techniques learned:

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

Italian for Beginners -

  • Perfect Homemade Tagliatelle with Two-Meat Ragu
  • Chicken Scaloppine with Provolone & 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.

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$110 pp | Italian for Beginners | Saturday April 2, 12PM to 3PM

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Techniques Learned:

  • Making fresh egg pasta
  • Using a pasta machine
  • Cutting pasta sheets into tagliatelle
  • Making a classic meat ragu
  • Searing chicken
  • Making a wine reduction sauce
  • Boiling & roasting vegetables
  • Making a light, airy tiramisu

Evening in Milan -

  • Bresaola (Air-Dried Beef) with Arugula & Shaved Parmigiano
  • Sausage & Cheese Ravioli in Sage-Infused Butter
  • Chicken Scaloppine in Balsamic Glaze with Basil & Shallots
  • Roasted Plum Tomatoes Stuffed with Herbed Ricotta
  • Apricot & White Chocolate Brioche Bread Pudding in Warm Caramel Sauce

I was born in Milan, so I often make my way over there, and whenever I do, I try to discover a new restaurant and taste the local cuisine. A savory interplay of butter, cow's milk cheeses, rice, polenta, fresh pasta, veal, beef, and pork, and humble vegetables and beans, Milanese cooking is robust, perfumed, and just right for a summer feast. We'll start our feast with a delectable appetizer: thin slices of Bresaola, similar to Prosciutto but made of tender beef sirloin, topped with arugula and shave Parmigiano. Next up, an intensely satisfying regional ravioli called casonsei: stuffed with sweet sausage and Parmigiano, it is sauced with nothing more than fragrant sage butter. We'll prepare a luscious main course of tender chicken cutlets, browned in olive oil and sauced with a balsamic glaze reduction; a savory side of roasted plum tomatoes stuffed with cheese and herbs rounds out the meal. And for dessert, we'll bake a cake that is the very essence of Italian summer: light, sweet, and lemon-scented, this bread pudding features brioche, dried apricots, and white chocolate, not to mention a splash of sweet Marsala.

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$110 | Evening in Milan | Friday April 8, 6PM to 9PM

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Techniques learned:

  • Working with Bresaola
  • Making egg pasta dough
  • Shaping ravioli
  • Making sage butter
  • Searing chicken
  • Making a balsamic reduction
  • Making sweet bread pudding
  • Whipping cream

Flavors of Abruzzo -

  • Three-Cheese Ravioli with Saffron Sauce
  • Roasted Rack of Lamb with Garlic & Fennel Pollen
  • Classic Peperonata (Slow-Cooked Sweet Pepper, Tomato, & Onion Medley)
  • Braised Chickpeas with Spinach
  • Cinnamon-Scented Chocolate-Covered Almond Cake

Abruzzo is one of Italy's little-known treasures: a tranquil mingling of mountains and coastline, it is sparsely populated and rarely visited by tourists. Home to one of Italy's highest peaks (the Gran Sasso, at an altitude of over 9,500 feet) and a busy port (Pescara, the most populous city in the region), it boasts a rich repertoire of robust mountain dishes and an abundance of seafood specialties. Join me for a brand new class on the cuisine of this little-known area in central Italy. We'll begin our Abbuzzese feast by rolling out gossamer-thin pasta sheets and shaping ravioli by hand; our cheese stuffing will feature a special spice that harks back to the Middle Ages and marries splendidly with our saffron-hued cream sauce. As a main course, we'll marinate a rack of lamb with mountain herbs before roasting it to rosy perfection; if you've never tasted fennel pollen, I assure you that you'll be hooked by its subtle marine aroma. Peperonata, a colorful commingling of sweet peppers, tomatoes, and onions, is the ideal side to our roasted lamb, especially paired with chickpeas and spinach. And a cake called Parrozzo (almond scented, not too buttery, and glazed with dark chocolate, a specialty of Pescara), makes a fitting finale to this elegant meal.

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$110 | Flavors of Abruzzo | Saturday April 9, 12PM to 3PM

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Techniques learned:

  • Making fresh egg pasta
  • Using a pasta machine
  • Working with saffron
  • Making cream sauce
  • Stuffing and shaping ravioli
  • Roasting lamb
  • Roasting peppers
  • Braising chickpeas
  • Making almond cake
  • Making chocolate ganache

Dinner in Venice -

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

In this brand new class devoted to the cooking of Venice, we'll learn to make five fabulous dishes... We'll begin our Venetian menu with a deeply flavored homemade lasagna layered with caramelized radicchio, Pancetta, and onions (I'll even show you a time-saving shortcut to homemade lasagna that you won't believe!). Slow-cooking chicken with brandy and aromatic vegetables yields succulent results; adding porcini mushrooms elevates this delectable main course to new heights. A creamy side of wine-braised fennel and slow-cooked, cheese-laced polenta is a lovely counterpoint to the chicken's rich flavors... and an elegant semifreddo flavored with chocolate and Amaretto tops off our Venetian feast in high style.

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$110 | Dinner in Venice | Friday April 15, 6PM to 9PM

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Techniques learned:

  • Making northern Italian lasagna
  • Making bechamel sauce
  • Taming bitterness in radicchio
  • Braising chicken
  • Making lump-free polenta
  • Roasting fennel
  • Making semifreddo
  • Whipping cream
  • Making chocolate ganache

Fresh Pasta for Beginners -

  • 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 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. Don't wait too long to sign up for this class; it's sure to sell out quickly!

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$110 | Fresh Pasta for Beginners | Saturday April 16, 12PM to 3PM

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Techniques learned:

  • Making fresh egg pasta
  • Knowing which types of flour to use for different doughs
  • Using a pasta machine
  • Cutting tagliatelle
  • Stuffing and shaping ravioli
  • Making basic tomato sauce
  • Making ragu
  • Making biscotti

Italian Country Cooking -

  • Handmade Tagliatelle in Velvety Asparagus Sauce
  • Slow-Cooked Chicken with Rosemary, Olives, & White Wine
  • Grilled Eggplant Bundles with Ricotta & Mint in Fresh Tomato Salsa
  • Crispy Spiced Focaccia
  • Almond-Scented Orange Cake with Fresh Whipped Cream

Join me for a brand new class devoted to the hearty country cuisine of Molise, a small, pristine region in the center of Italy just north of Puglia and across from the bay of Naples. First up, an amazing pasta dish I enjoyed in the home of a Molisano winemaker: a heavenly mingling of rustic hand-made pasta strips with a sweet, silky asparagus puree that will have you thinking of asparagus in a whole new way. As a main course, we'll slow-cook morsels of boneless chicken with plenty of fresh herbs, olives, and onions until meltingly tender. Our side dish is a colorful ode to eggplant: grilled slices of eggplant wrapped around a refreshing Ricotta and mint filling, topped with diced tomatoes and a splash of olive oil, served with a tantalizing crispy focaccia laced with fennel seeds and chili flakes. And for dessert, we'll bake a rustic orange and almond cake topped with a tuft of freshly whipped cream.

Options for this class

$110 | Italian Country Cooking | Friday April 22, 6PM to 9PM

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Techniques learned:

  • Making vegetable sauce for pasta
  • Making tagliatelle
  • Slow-cooking chicken
  • Grilling eggplant
  • Making crispy focaccia
  • Whipping cream
  • Making almond cake

Fresh Pasta Workshop: Spring Edition -

  • Ricotta Gnocchi with Basil, Arugula & Olive Pesto (Tuscany)
  • Basil & Cheese Ravioli in Herb Butter (Liguria)
  • Cavatelli with Broccoli Raab and Sausage (Basilicata)
  • Baby Greens in Balsamic Vinaigrette
  • Almond Biscotti with Espresso

This is your chance to learn to make three different (and very delicious) regional Italian pastas: light-as-a-feather Ricotta gnocchi from Tuscany, sauced with the most fragrant arugula pesto imaginable; cheese-and-basil-filled ravioli tossed with a delicate herb-infused butter, a specialty of Liguria; and rustic homemade cavatelli from Basilicata, tossed with sausage and broccoli raab, so delicious dusted with Pecorino Romano. 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 three fabulous wines and a refreshing green salad to cleanse the palate. And since no meal is really complete without dessert, we'll indulge in crunchy almond biscotti and some freshly brewed espresso.

Options for this class

$110 pp | Fresh Pasta Workshop: Spring Edition | Saturday April 23, 12PM to 3PM

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Techniques Learned:

  • Infusing herb butter
  • Roasting peppers
  • Handling ricotta gnocchi
  • Kneading pasta dough
  • Rolling out fresh pasta
  • Working with semolina flour dough
  • Shaping ravioli
  • Shaping cavatelli

Spring in Tuscany -

  • Caramelized Onion Focaccia
  • Herbed Ricotta Gnocchi with Sweet Peas, Tomatoes, & Herbs
  • Filet Mignon with Garlicky Salsa Verde
  • Roasted Cauliflower
  • Rum-Spiked Rice Pudding Torte

and visitors since the golden age of Michelangelo, Leonardo, and the de' Medicis. From the Renaissance marvels of the Uffizi Gallery in Florence to the colorful costumes of the horse Palio in Siena and the splendors of its hilltop towns, Tuscany combines art, culture, architecture, and natural beauty in a seamless tapestry. And there may be no better time to explore Tuscan cuisine than in the spring, when the markets offer a bounty of fruit and vegetables ready to be transformed into memorable meals. Our own Tuscan menu features homemade bread, fresh pasta, beef, and rice, cooked in true Tuscan form and served with three fabulous wines. We'll learn to make Tuscany's famed onion focaccia, and delicate gnocchi sauced with tomatoes, sweet peas, and fresh herbs. Tuscans are quite fond of beef, and we'll roast ours after marinating it with plenty of rosemary and garlic; the meat will emerge from the oven so succulent and rosy that it requires no sauce, but we'll prepare a classic salsa verde featuring fresh parsley, garlic, and olive oil to serve alongside. We'll slow-roast cauliflower, a technique that yields the most succulent florets imaginable. For dessert, we'll cook short grain rice with milk and sugar until tender, then bake it with pine nuts and citrus zest until it sets up into a creamy, luscious torte.

Options for this class

$110 | Spring in Tuscany | Friday April 29, 6PM to 9PM

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Techniques learned:

  • Working with yeast
  • Making focaccia
  • Caramelizing onions
  • Making ricotta gnocchi
  • Roasting filet mignon
  • Making salsa verde
  • Making a sweet Tuscan rice torte

Southern Italian Classics -

  • Spaghetti alla Puttanesca (Naples)
  • Branzino (Mediterranean Sea Bass) with White Wine, Artichokes, & Oregano (Naples)
  • Eggplant Caponata (Sicily)
  • Broccoli Raab & Parmigiano Bread Pudding (Puglia)
  • Fig & Walnut Biscotti (Calabria)

Join me for a brand new class on the essential techniques of Southern Italian cooking! I'll teach you to knead and make authentic homemade rigatoni; the trick is in the dough, of course, a recipe I've perfected over many years of cooking (once you've mastered this dough, you'll be able to make any type of short or long or filled pasta... you'll be amazed at how versatile this recipe is). We'll sauce our rigatoni with a classic Neapolitan puttanesca sauce featuring capers, tomatoes, olives, and a hint of anchovies. As a main course, we'll cook branzino filets in a delicate white wine sauce embellished with artichokes and oregano, traditional flavor boosters in southern Italian cuisine. We'll turn out a platter of the most addictive eggplant caponata imaginable, typical of Sicily with its sweet and sour notes of raisins and vinegar. A savory broccoli raab bread pudding rounds out the meal. And for dessert, we'll make crunchy, fig and walnut biscotti that will have you sneaking back to the kitchen for more. Even expert cooks will learn plenty in this new class, as the menu covers many of the basics of Southern Italian cuisine... and of course, after the cooking is done, we'll sit down to enjoy our southern Italian feast with specially selected wines.

Options for this class

$110 pp | Southern Italian Classics | Saturday April 30, 12PM to 3PM

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Techniques Learned:

  • Making handmade spaghetti
  • Mastering puttanesca sauce
  • Cooking fish filets
  • Mastering sweet and sour sauces in the Sicilian style
  • Taming bitterness in broccoli raab
  • Making savory bread pudding
  • Making biscotti

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