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.

NEW: The 10 Best Pasta Sauces: Cookbook Edition -

  • 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)
  • Penne Rigate with Crushed Potatoes (The Marches)
  • Linguine with Crab, Saffron, & Brandy (The Veneto)
  • Pappardelle with Tomatoes, 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 my 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 May 15 and on June 19.

SOLD OUT | NEW: The 10 Best Pasta Sauces: Cookbook Edition | Friday April 10, 6PM to 8:30PM

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Techniques Learned:

  • Making vegetable-based pasta sauces
  • Working with dried mushrooms
  • Making pesto
  • Using wine & liqueurs in pasta sauce
  • Cooking pasta properly
  • Knowing when pasta is al dente
  • Saucing pasta correctly
  • Pairing various pasta shapes with the appropriate sauce
  • Making fresh cavatelli pasta

Fresh Pasta Workshop: Spring Favorites -

  • Pappardelle with Caramelized Onions & Rosemary (Trentino-Alto Adige)
  • Ricotta Gnocchi with Roasted Peppers, Olives, & Tomatoes (Emilia-Romagna)
  • Cavatelli with Broccoli, Garlic, & Crispy Bread Crumbs (Basilicata)
  • 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 three different Italian regions. We'll make a versatile egg pasta and roll it out into wide noodles called pappardelle, ideal with Trentino's rich herb-laced caramelized onion sauce. We'll prepare the lightest pillows of Ricotta gnocchi, delicious with a vibrant tomato and roasted pepper sauce. And we'll knead (and knead... and knead!!) a semolina dough, shape it into cavatelli, and pair it with garlicky broccoli. 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: Spring Favorites | Saturday April 11, 12PM to 3PM

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Techniques Learned:

  • Making egg pasta
  • Using a pasta machine
  • Cutting pasta with an attachment
  • Making ricotta gnocchi
  • Working with semolina dough for cavatelli
  • Roasting peppers
  • Caramelizing onions
  • Making biscotti

Evening in Southern Italy -

  • Cornmeal & Broccoli Raab Focaccia
  • Handmade Cavatelli with Herbed Lamb Ragu
  • Chicken Piccata with Lemon, Capers, & White Wine
  • Roasted Eggplant Topped with Olive, Tomato, & Herb Salsa
  • Light-as-Air Citrus & Olive Oil Cake with Berry Coulis

The recipes for this southern Italian menu hail from three distinct regions with deliciously bold, vibrant cuisines. We'll start off by baking Calabria's crisp, addictive cornmeal focaccia topped with silky broccoli raab. Next up: handmade cavatelli pasta from Basilicata, sauced with a deep, red wine-laced lamb ragu; you can certainly make this ragu with beef or pork (or both) at home, but the inimitable flavor lamb lends the sauce is truly memorable. As a main course, we'll head to Sicily, for thin cutlets of chicken paired with a light lemon and caper sauce and roasted eggplants topped with fragrant tomatoes, fresh herbs, and finely chopped olives. (The topping for the eggplants is so good that you'll find yourself making it as a sauce for pasta, or as a topping for crostini or grilled fish). Our lemon cake is inspired by the endless citrus groves of Sicily, and owes its light, ethereal texture to olive oil; baking sweets with olive oil is a time-honored tradition in Italy, and yields moist, fragrant cakes with a tender crumb.

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$110 pp | Evening in Southern Italy | Monday April 13, 6PM to 9PM

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Techniques Learned:

  • Working with yeast
  • Taming bitterness in broccoli raab
  • Working with semolina dough for cavatelli
  • Making ragu
  • Searing chicken
  • Making a white wine sauce
  • Roasting eggplant
  • Baking desserts with olive oil
  • Making berry coulis

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 April 17, 6PM to 9PM

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Techniques Learned:

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

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 18, 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

Succulent Seafood -

  • Crispy Shrimp & Asparagus Phyllo Rolls over Balsamic Baby Greens
  • Tagliatelle with Crab, Brandy, & Cream
  • Stuffed & Rolled Mediterranean Sea Bass in Fragrant Three-Herb Pesto
  • Caramelized Fennel with Parmigiano
  • Light-as-Air Limoncello & Berry Mousse

Picture yourself on the shores of the Mediterranean, reveling in the scenery and feasting on just-caught fish and seafood. This class will transport you to Italy's glittering coastlines with a brand new menu featuring shrimp, crab, and Branzino (aka, Mediterranean sea bass). We'll talk about how to select and store fish and seafood, then delve right in and make crispy phyllo rolls stuffed with shrimp and asparagus, an ideal springtime dish served atop refreshing baby greens. Next up: hand-rolled pasta in a light, creamy Brandy-accented crab sauce. Our main course is a delicate filet of Branzino stuffed with sweet peppers and scallions, roasted with white wine and sauced with a vibrant pesto (no cheese in this pesto please!), served with caramelized fennel. For a sweet finale, we'll layer fresh berries with a Limoncello-spiked mousse and ladyfingers, a gorgeous, colorful ending to a Mediterranean feast.

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$110 pp | Succulent Seafood | Friday April 24, 6PM to 9PM

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Techniques Learned:

  • Working with phyllo dough
  • Gauging freshness in fish and seafood
  • Making fresh egg pasta
  • Using a pasta machine
  • Cooking with crab
  • Stuffing sea bass filets
  • Roasting fish
  • Making pesto
  • Roasting vegetables
  • Whipping cream

Lunch in Northern Italy -

  • Perfect Focaccia
  • Tagliatelle with Peas, Prosciutto, & Saffron
  • Tender Chicken Morsels in Honey-Balsamic Glaze
  • 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 saffron-hued cream sauce studded with peas, as beautiful a pasta for springtime dining as any I can think of. We'll slow-cook morsels of chicken with plenty of herbs until they are supremely tender, and sauce them with a honey-laced balsamic glaze. 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 April 25, 12PM to 3PM

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Techniques Learned:

  • Working with yeast
  • Making light focaccia from scratch
  • Making egg pasta dough
  • Using a pasta machine
  • Cutting pasta with an attachment
  • Cooking with saffron
  • Roasting chicken
  • Making a balsamic glaze
  • Stuffing tomatoes
  • Working with puff pastry
  • Making almond paste crumble

Cooking with Wine -

  • Cheese Ravioli with Sweet Peas, Tomatoes, Cream, & White Wine
  • Filet Mignon in Rich Red Wine 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 a smooth, intensely flavored red wine reduction for our roasted filet mignon, 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.

$110 pp | SOLD OUT | Cooking with Wine | Monday April 27, 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
  • Roasting filet mignon
  • Making a red wine reduction
  • Roasting vegetables
  • Making risotto
  • Poaching fruit in wine
  • Making zabaione

Northern Italian Classics -

  • Tagliatelle in Vodka Sauce
  • Chicken with Porcini & Marsala Sauce
  • Caramelized Fennel with Parmigiano
  • Five-Herb Risotto
  • Amaretto & Dark Chocolate Semifreddo with Summer Berries

The northern Italian regions of Lombardy, Piedmont, and Emilia-Romagna are known for their excellent cow's milk cheeses (Parmigiano, Grana, and Mascarpone immediately spring to mind), their succulent meat dishes, their creamy risottos and polentas, their light and silky fresh pastas, and their elegant desserts. This new menu features all of these ingredients and more for a virtual taste journey to Italy's northern regions. We'll begin our feast with delicate tagliatelle, made by hand from a foolproof recipe you'll surely use time and again, tossed with a vodka-spiked tomato and cream sauce. We'll sear chicken cutlets until golden and serve them with a heady sauce fragrant with dried porcini mushrooms and Marsala, two ingredients that marry splendidly; a simple side of roasted fennel showered with Parmigiano and a sumptuous risotto laced with fresh herb pesto complement the chicken. And for dessert, a luscious, creamy semifreddo (akin to gelato but much easier to make at home) flavored with almonds and chocolate makes a stunning finale to our northern Italian feast.

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$110 pp | Northern Italian Classics | Friday May 1, 6PM to 9PM

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Techniques Learned:

  • Making fresh pasta dough
  • Using a pasta machine
  • Cutting tagliatelle
  • Making vodka sauce
  • Cooking with dried porcini mushrooms
  • Caramelizing fennel
  • Making creamy risotto
  • Whipping cream
  • Making chocolate ganache
  • Making semifreddo

Fresh Pasta Workshop: Ligurian Favorites -

  • Potato Gnocchi with Wine-Laced Mushroom Ragu
  • Ricotta & Spinach Ravioli in Creamy Walnut Pesto
  • Pappardelle with Burst Cherry Tomatoes & Herbs
  • Baby Greens in Balsamic Vinaigrette
  • Tuscan Almond & Anise Biscotti with Espresso

If you love fresh pasta, don't miss this one time-only hands-on cooking class. This is your chance to learn to make three different (and very delicious) regional Italian pastas from the northern region of Liguria (think Portofino, Cinque Terre, Genova): my mom's ethereally light potato gnocchi, rolled out by hand and sauced with a delicate mushroom ragu laced with white wine; plump ravioli stuffed with fresh Ricotta, Parmigiano, and spinach (plus a secret ingredient that makes this first course absolutely unforgettable!), tossed with a creamy walnut sauce; and rustic pappardelle, sauced with garlicky tomatoes roasted in olive oil. 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 Tuscany's famed almond biscotti and some freshly brewed espresso. Don't wait too long to sign up for this class--it's sure to sell out!

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$110 pp | Fresh Pasta Workshop: Ligurian Favorites | Saturday May 2, 12PM to 3PM

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  • Caesar Salad

Techniques Learned:

  • Making potato gnocchi
  • Making egg pasta
  • Using a pasta machine
  • Shaping ravioli
  • Cutting pappardelle
  • Roasting tomatoes for sauce
  • Making mushroom ragu
  • Making walnut pesto
  • Making biscotti

Evening in Puglia -

  • Cavatelli with Broccoli Raab & Sausage
  • Braised Chicken with Tomatoes, White Wine, & Garlic
  • Roasted Eggplant Bundles with Herbed Ricotta Mousse
  • Potato "Pizza" with Grape Tomatoes, Oregano, & Mozzarella
  • Fig- & Walnut-Stuffed Hand Pies

In Puglia, silvery olive groves alternate with golden wheat fields; stretches of glimmering coastline beckon the eye beyond every curve; plump chilies hang over doorways of white-washed houses; narrow, maze-like streets lead to sandy beaches, quiet churches, solemn castles. Join me for a brand new class that explores classic Pugliese cooking, drawing on recipes I discovered on recent visits to the area. We'll begin our Pugliese feast with an amazingly flavorful handmade pasta tossed with garlicky sausage and peppery broccoli raab. Tender morsels of chicken braised in a deeply aromatic tomato sauce are a succulent main course accompanied by roasted eggplants stuffed with herb-laced Ricotta and a crispy, thin-crust potato pizza (this pizza is made without yeast and the dough is unique to Puglia; once you taste it, you'll find yourself making it for breakfast, lunch, or dinner!!). Dessert is a rich walnut- and fig-filled pie that will have you sneaking back to the kitchen for seconds. You won't believe you're in New York when you taste this food.

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$110 pp | Evening in Puglia | Friday May 8, 6PM to 9PM

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Techniques Learned:

  • Making semolina pasta dough
  • Using a cavatelli machine
  • Taming bitterness in broccoli raab
  • Braising chicken
  • Making tomato sauce
  • Making Ricotta mousse
  • Using potatoes to make a savory crust
  • Making buttery shortcrust dough

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

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 | Saturday May 9, 12PM to 2:30PM

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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

The 10 Best Pasta Sauces #2 -

  • 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 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.

Options for this class

The 10 Best Pasta Sauces #2 | Friday May 15, 6PM to 8:30PM

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Techniques Learned:

  • Making vegetable-based pasta sauces
  • Working with fresh & canned tomatoes
  • Making pesto
  • Using wine & liqueurs in pasta sauce
  • Cooking pasta properly
  • Knowing when pasta is al dente
  • Saucing pasta correctly
  • Pairing various pasta shapes with the appropriate sauce
  • Making fresh cavatelli pasta

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 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.

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Fresh Pasta for Beginners | Saturday May 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

Tuscan Seafood Feast -

  • Handmade Spaghetti with Mussels, Tomatoes, & White Wine
  • Branzino (Mediterranean Sea Bass) with Velvety Chickpea Sauce
  • Roasted String Beans with Sundried Tomatoes & Thyme
  • Herb & Cheese Stuffed Zucchini
  • Moist Marzipan Cake with Bittersweet Chocolate Sauce & Whipped Cream

Tuscany may be renowned for its sinuous hills, but its coastline is equally breathtaking, and home to a delectable cuisine based on the offerings of the Mediterranean. Join us for a brand new class devoted to the pleasures of fish and seafood, Tuscan-style. We'll start off by making a deeply flavorful pasta with mussels in a light tomato sauce. Next up: elegant filets of wine-poached branzino, served over an herb-accented chickpea puree and a side of roasted string beans and stuffed zucchini. A luscious, moist almond cake napped in dark chocolate sauce makes a stunning finale to our Tuscan feast.

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$110 pp | Tuscan Seafood Feast | Friday May 22, 6PM to 9PM

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Techniques Learned:

  • Making fresh pasta dough
  • Cutting spaghetti
  • Cleaning mussels
  • Knowing when seafood is fresh
  • Making tomato sauce
  • Roasting fish
  • Roasting vegetables
  • Making a savory herb stuffing for zucchini
  • Working with almond paste
  • Whipping cream

Flavors of Verona -

  • Lasagna with Caramelized Radicchio, Pancetta & Onions
  • Filet Mignon in Red Wine Glaze
  • Roasted Asparagus with Parmigiano
  • Risotto with Roasted Butternut Squash
  • Sweet Ricotta Cake with Candied Fruit and Almonds

Verona: City of Romeo and Juliet, city of romance and city of great food. This hands-on cooking class draws on the rich cuisine of Verona and its surrounding countryside and features many of the area's most prized ingredients. We'll begin our Veronese feast with a sophisticated lasagna, layered with caramelized radicchio, onions, and Pancetta, napped with creamy bechamel sauce. Next up: rosy filet mignon, roasted until tender and served with a rosemary-infused red wine glaze, complemented by a side of steam-roasted asparagus and a creamy risotto flavored with roasted butternut squash. And get ready for an amazing dessert featuring fresh Ricotta, lemon zest, almonds, and candied orange, far easier to make than its glorious flavor and moist texture might lead you to believe!

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$110 pp | Flavors of Verona | Friday May 29, 6PM to 9PM

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Techniques Learned:

  • Making fresh pasta dough
  • Layering lasagna
  • Working with radicchio
  • Making bechamel
  • Roasting filet mignon
  • Making a red wine reduction
  • Steam-roasting asparagus
  • Making risotto
  • Making a moist Ricotta-based dessert

Spring in Southern Italy -

  • Handmade Spaghetti alla Puttanesca
  • Beef Braciole (stuffed with Pecorino, Garlic, & Bread Crumbs) in Tomato Sauce
  • Roasted Sweet Peppers with Shaved Ricotta Salata
  • Broccoli Raab & Parmigiano Bread Pudding
  • Amaretto-Scented Ricotta Cheesecake in Almond Crust

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 pasta dough, which we'll roll out into spaghetti and toss with Naples' famous puttanesca sauce (tomatoes, olives, capers, and anchovies never had it so good!). As a main course, we'll wrap thin slices of beef around a heady herb and cheese stuffing, then braise the bundles in a wine-laced tomato sauce (this is typical Sunday fare in southern Italy). We'll roasted peppers until they are blistered and sweet, and saute broccoli raab to create a deeply flavored savory bread pudding. And for dessert, we'll bake a rich, buttery almond and brown sugar crust, top it with whipped Ricotta and Amaretto, and enjoy the most ethereal Ricotta cheesecake ever.

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$110 pp | Spring in Southern Italy | Saturday May 30, 12PM to 3PM

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Techniques Learned:

  • Making fresh pasta dough
  • Using a pasta machine
  • Making puttanesca sauce
  • Making beef braciole
  • Roasting peppers
  • Making savory bread pudding
  • Working with almond flour
  • Making Italian-style cheesecake

Summer Feast in Milan -

  • Risotto with Basil Pesto
  • Filet Mignon in Rich Red Wine Glaze
  • Roasted Asparagus with Parmigiano
  • Chive-Scented Ricotta Gnocchi in Aromatic Herb Butter
  • Nonna's Chocolate Cake with Vanilla Whipped Cream

I was born in Milan and lived there until I was nine, and while some people will tell you that Milan is best known for its fashion than its cuisine, the cooking of my native city is a delicious one that deserves to be discovered. This class features some classic Milanese dishes, starting with a delectable and boldly flavored risotto enriched with basil pesto. After our risotto, we'll enjoy a perfectly roasted filet mignon accompanied by an elegant red wine sauce, my mom's roasted asparagus, and the most heavenly Ricotta gnocchi. For dessert, we'll indulge in my Nonna Eva's moist, light chocolate cake, a staple on our family table since the 1940s, when my father, as a young boy, devoured a cake each afternoon with his two brothers upon returning from school.

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$110 pp | Summer Feast in Milan | Monday June 1, 6PM to 9PM

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Techniques Learned:

  • Stirring risotto
  • Making pesto
  • Roasting filet mignon
  • Making a red wine reduction sauce
  • Steam-roasting asparagus
  • Making Ricotta gnocchi
  • Infusing butter with herbs
  • Making a moist cocoa-based chocolate cake
  • Whipping cream

Entertaining all'Italiana -

  • Caramelized Onion & Sundried Tomato Tartlets over Baby Greens
  • Handmade Garganelli Pasta with Peas, Prosciutto, & Cream
  • Veal Scaloppine with Artichokes & White Wine
  • Roasted Brussels Sprouts with Lemon & Garlic
  • Sweet Tuscan Focaccia with Caramelized Grapes

Whether you're planning to entertain guests or are simply on the search for new, fool-proof recipes with a wow factor, join me for this brand new class featuring five elegant dishes from across Italy's diverse regions. First up: crisp, buttery cornmeal tartlets from Tuscany, stuffed with sweet caramelized onions, sundried tomatoes, and olives, a perfect starter atop baby greens with a balsamic vinaigrette. Next, learn to make Emilia-Romagna's classic garganelli pasta, shaped by hand and sauced with a savory Prosciutto and pea sauce. Our main course is tender slices of veal topped with wine-braised artichokes, a Ligurian specialty that is quite impressive served with roasted Brussels sprouts. And for dessert, we'll bake Tuscany's justly famous sweet focaccia, a marvelous confection garnished with caramelized grapes and a dusting of crunchy sugar.

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$110 pp | Entertaining all'Italiana | Friday June 5, 6PM to 9PM

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Techniques Learned:

  • Making savory butter pastry
  • Caramelizing onions
  • Making balsamic vinaigrette
  • Making fresh egg pasta
  • Shaping garganelli pasta
  • Searing veal scaloppine
  • Taming bitterness in Brussels sprouts
  • Making sweet focaccia dough

Fresh Pasta Workshop: Perfect Gnocchi

  • Ricotta Gnocchi with Roasted Sweet Peppers, Tomatoes, & Olives
  • Potato Gnocchi in Basil Pesto
  • Butternut Squash Gnocchi in Sage Butter Sauce
  • Baby Greens with Balsamic Vinegar & Olive Oil
  • Crispy Two-Nut & Chocolate Chip Biscotti

Gnocchi are the busy cook's best friend. They take moments to make (assuming you have a good working recipe); they never fail (again, assuming you have a good working recipe); and they cook in no time. They can be made ahead or even frozen, and they pair beautifully with a variety of sauces. And best of all, they can be made with all manner of ingredients-not just the potatoes most people think of when the word gnocchi comes up. In this class, we'll learn to make three very different gnocchi doughs and sauce each with its ideal sauce. Everyone will get to handle each dough so that, once home, success is ensured. We'll also make the three sauces together, and bake a batch of crisp nut biscotti for dessert. Don't miss this class, it's going to be a lot of fun!

Options for this class

$110 pp | Fresh Pasta Workshop: Perfect Gnocchi | Saturday June 6, 12PM to 3PM

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Techniques Learned:

  • Making fresh pasta dough
  • Using a pasta machine
  • Making puttanesca sauce
  • Making beef braciole
  • Roasting peppers
  • Making savory bread pudding
  • Working with almond flour
  • Making Italian-style cheesecake

Trattoria Cooking -

  • Cavatelli Pasta with Wine-Laced Beef Ragu
  • Roasted Rack of Lamb with Rosemary-Herb Rub
  • Roasted Tomatoes Stuffed with Herbed Ricotta
  • Wild Mushroom & Parmigiano Bread Pudding
  • Apple & Amaretto Cake with Cinnamon-Scented Whipped Cream

Take a trip in any Italian region, and you'll often find that the best food is found in the informal restaurants known as trattorie. Fresh ingredients and simple preparations are the building blocks of trattoria cooking, and this class pays homage to some of my favorite trattoria dishes from across Italy. Our first course: handmade cavatelli pasta sauced with a red wine-laced beef ragu; this is the sort of sauce simmers for hours until it develops a sublime flavor and succulent texture, and it's one you'll surely make time and again once you see how easy it is to prepare at home. Our main course is an herb-rubbed rack of lamb, roasted to rosy perfection and served with Ricotta-stuffed tomatoes and a sage-scented mushroom bread pudding. For dessert, we'll bake a moist apple cake with the haunting aroma of amaretto, perfect with a tuft of freshly whipped cream.

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$110 pp | Trattoria Cooking | Friday June 12, 6PM to 9PM

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Techniques Learned:

  • Making semolina flour dough
  • Rolling out cavatelli pasta
  • Making ragu
  • Roasting rack of lamb
  • Making a savory bread pudding
  • Roasting vegetables the Italian way
  • Making apple cake
  • Whipping cream

Tuscan Seaside Lunch -

  • Focaccia with Fresh Tomatoes & Basil
  • Handmade Spaghetti with Mussels & Tomatoes
  • Branzino (Mediterranean Sea Bass) with Herbed Chickpea Sauce
  • Roasted String Beans with Sundried Tomatoes & Thyme
  • Lemony Fruit & Nut Biscotti

Tuscany may best be known for its olive groves and undulating hills, but it also boasts a long, sinuous coastline with sandy beaches and a delectable fish-based cuisine. In this new class devoted to Tuscan seafood cooking, we'll roll up our sleeves and prepare a meal worthy of a seaside lunch in Tuscany. First up: freshly baked focaccia topped with ripe tomatoes and fragrant basil, a typical mid-morning snack sold at all focaccerie to hungry sea-goers. Next up: hand-rolled spaghetti tossed with a classic tomato and mussel sauce, enlivened by garlic, white wine, and parsley. Our main course is an elegant filet of branzino, aka Mediterranean sea bass, served with a delicate chickpea puree and a side of roasted string beans. And for dessert, what can be better than just-baked, crunchy, lemon-scented nut biscotti?

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$110 pp | Tuscan Seaside Lunch | Saturday June 13, 12PM to 3PM

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Techniques Learned:

  • Making yeasted focaccia dough
  • Topping focaccia
  • Making fresh egg pasta dough
  • Rolling out pasta using a machine
  • Cooking with mussels
  • Making tomato sauce
  • Steam-roasting fish
  • Making a chickpea puree
  • Making biscotti Tuscan-style

NEW: The 10 Best Pasta Sauces: Cookbook Edition -

  • 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)
  • Penne Rigate with Crushed Potatoes (The Marches)
  • Linguine with Crab, Saffron, & Brandy (The Veneto)
  • Pappardelle with Tomatoes, 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 my 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. If you pre-order my cookbook, you'll receive a FREE red apron in class!

Options for this class

NEW: The 10 Best Pasta Sauces: Cookbook Edition | Friday June 19, 6PM to 8:30PM

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Techniques Learned:

  • Making vegetable-based pasta sauces
  • Working with dried mushrooms
  • Making pesto
  • Using wine & liqueurs in pasta sauce
  • Cooking pasta properly
  • Knowing when pasta is al dente
  • Saucing pasta correctly
  • Pairing various pasta shapes with the appropriate sauce
  • Making fresh cavatelli pasta

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 June 20, 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

Summer in Sicily -

  • Handmade Sesame Breadsticks
  • Cannelloni with Zucchini, Caciocavallo Cheese, & Tomatoes
  • Slow-Cooked Chicken with Eggplant & Prosciutto
  • Roasted Fennel with Parmigiano
  • Olive Oil Cake with Orange & Lemon Topped with Berry Coulis

If you've never been to Sicily, here's your chance to explore the cuisine of this magical island without ever leaving New York. Fresh bread and handmade pasta make up the bulk of the Sicilian diet, so this class includes both so you can make a veritable Sicilian feast at home. We'll learn to make yeasted dough, kneading it until elastic and supple, then shape it into not-too-thin breadsticks (grissini in Italian) that will be far better than any you can find in a bakery. (A bonus: the dough for the breadsticks is a foolproof bread dough, so you can use it to bake any type of bread, focaccia, or even pizza once you master working the dough in class.) Our first course is a traditional filled pasta from Sicily: thin sheets of lasagna wrapped around zucchini, Caciocavallo cheese, and Ricotta, baked under a veil of fresh tomato sauce until bubbling. As a main course, we'll slow-cook tender chicken morsels with the island's beloved eggplant and strips of savory Prosciutto, delicious alongside roasted fennel. And if you are hesitant about baking desserts with olive oil, the citrus cake on this menu will rid you of all doubts; This cake is moist, light, and absolutely delicious!

Options for this class

$110 pp | Summer in Sicily | Friday June 26, 6PM to 9PM

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Techniques Learned:

  • Making fresh bread dough
  • Shaping breadsticks
  • Making fresh egg pasta
  • Stuffing and shaping cannelloni
  • Making tomato sauce
  • Braising chicken
  • Caramelizing fennel
  • Baking dessert with olive oil

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 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.

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Fresh Pasta for Beginners | Saturday June 27, 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

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