The classes listed below are the same as those listed in the interactive calendar above. Simply click on the following links for details and menus for each class.

Essential Technique & Beginner's Classes

All our classes can be attended by seasoned or novice cooks, without prerequisites; however, this category of classes is ideal for beginner cooks, or for those wanting to deepen their knowledge of classic techniques that form the basis of Italian cuisine:

• Fresh Pasta Workshop #2 January 7 at 12PM
• The 10 Best Pasta Sauces January 9
• Essentials of Italian Cooking January 14 at 12PM
• The 10 Best Pasta Sauces #2 January 20
• Pizza Workshop January 21 at 12PM
• Fresh Pasta for Beginners February 4 at 12PM
• The 10 Best Pasta Sauces February 10
• Italian for Beginners February 11 at 12PM
• Fresh Pasta Workshop #3 February 18 at 12PM
• Cooking with Wine February 24
• NEW: The 10 Best Pasta Sauces #2 March 9
• Essentials of Italian Cooking March 10 at 12PM
• Fresh Pasta Workshop #1 March 17 at 12PM
• The 10 Best Pasta Sauces March 23
• Pizza Workshop March 24 at 12PM
• NEW: The 10 Best Pasta Sauces #2 April 13
• Italian for Beginners April 14 at 12PM
• Fresh Pasta Workshop #2 April 21 at 12PM
• The 10 Best Pasta Sauces April 27
• Fresh Pasta for Beginners April 28 at 12PM
• The Ultimate Seafood Feast April 30

Menus for Entertaining

Elegant menus conceived to make entertaining at home stress-free; emphasis is on dishes that can be made mostly ahead, so you can enjoy the company of your guests when entertaining:

• Italian Home Cooking January 13
• Winter in Milan January 16
• Southern Italian Feast January 23
• The Ultimate Cheeselover's Class January 27
• Northern Italian Favorites January 28 at 12PM
• Tempting Tuscany January 30
• Taste of Naples & Sicily February 3
• Evening in Rome February 13
• Italian Comfort Food February 17
• Rustic Favorites February 20
• Cooking with Wine February 24
• Piedmont Classics February 25 at 12PM
• Italian Home Cooking February 27
• Elegant Entertaining March 3 at 12PM
• Spring Celebration March 26
• Cooking with Liqueurs April 23
• The Ultimate Seafood Feast April 30

Saturday Classes

Lunch classes from 12PM to 3PM:

• Fresh Pasta Workshop #2 January 7 at 12PM
• Essentials of Italian Cooking January 14 at 12PM
• Pizza Workshop January 21 at 12PM
• Northern Italian Favorites January 28 at 12PM
• Fresh Pasta for Beginners February 4 at 12PM
• Italian for Beginners February 11 at 12PM
• Fresh Pasta Workshop #3 February 18 at 12PM
• Piedmont Classics February 25 at 12PM
• Elegant Entertaining March 3 at 12PM
• Essentials of Italian Cooking March 10 at 12PM
• Fresh Pasta Workshop #1 March 17 at 12PM
• Pizza Workshop March 24 at 12PM
• Northern Italian Classics March 31 at 12PM
• Italian for Beginners April 14 at 12PM
• Fresh Pasta Workshop #2 April 21 at 12PM
• Fresh Pasta for Beginners April 28 at 12PM

Theme Classes

Focus on one ingredient or technique in depth:

• Fresh Pasta Workshop #2 January 7 at 12PM
• The 10 Best Pasta Sauces January 9
• The 10 Best Pasta Sauces #2 January 20
• Pizza Workshop January 21 at 12PM
• The Ultimate Cheeselover's Class January 27
• Fresh Pasta for Beginners February 4 at 12PM
• The 10 Best Pasta Sauces February 10
• Fresh Pasta Workshop #3 February 18 at 12PM
• Cooking with Wine February 24
• NEW: The 10 Best Pasta Sauces #2 March 9
• Hot & Spicy Italian March 16
• Fresh Pasta Workshop #1 March 17 at 12PM
• The 10 Best Pasta Sauces March 23
• Pizza Workshop March 24 at 12PM
• Cooking with Liqueurs April 23
• The Ultimate Seafood Feast April 30

Pasta Classes

These classes do not repeat; each one has a totally different menu, enabling you to prepare fresh pastas and their appropriate accompanying sauces at home:

• Fresh Pasta Workshop #2 January 7 at 12PM
• The 10 Best Pasta Sauces January 9
• The 10 Best Pasta Sauces #2 January 20
• Fresh Pasta for Beginners February 4 at 12PM
• The 10 Best Pasta Sauces February 10
• Fresh Pasta Workshop #3 February 18 at 12PM
• NEW: The 10 Best Pasta Sauces #2 March 9
• Fresh Pasta Workshop #1 March 17 at 12PM
• The 10 Best Pasta Sauces March 23
• NEW: The 10 Best Pasta Sauces #2 April 13
• Fresh Pasta Workshop #2 April 21 at 12PM
• The 10 Best Pasta Sauces April 27
• Fresh Pasta for Beginners April 28 at 12PM

Seafood & Healthy Cooking

Three-course menus based on fish and seafood cuisine:

• Southern Italian Feast January 23
• Valentine's Feast February 14 at 6:30PM
• Rustic Home Cooking March 19
• The Ultimate Seafood Feast April 30

Regional Cuisine

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

• Italian Home Cooking January 13
• Winter in Milan January 16
• Southern Italian Feast January 23
• Northern Italian Favorites January 28 at 12PM
• Tempting Tuscany January 30
• Taste of Naples & Sicily February 3
• Evening in Rome February 13
• Italian Comfort Food February 17
• Piedmont Classics February 25 at 12PM
• Italian Home Cooking February 27
• Taste of Parma March 5
• Evening in Tuscany March 12
• Southern Italian Favorites March 30
• Northern Italian Classics March 31 at 12PM
• Evening in Venice April 2
• Flavors of Emilia-Romagna April 16

Wine Tasting Classes

Brief hands-on cooking lesson, followed by a three-course dinner paired with 8 or more top-rated wines; wines are presented by our Wine Director Costas Mouzouras:

• Wine Tasting February 6

Vegetarian Friendly Classes

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

• Magical Calabria January 6
• Fresh Pasta Workshop #2 January 7 at 12PM
• The 10 Best Pasta Sauces January 9
• The 10 Best Pasta Sauces #2 January 20
• Pizza Workshop January 21 at 12PM
• Northern Italian Favorites January 28 at 12PM
• Taste of Naples & Sicily February 3
• Fresh Pasta for Beginners February 4 at 12PM
• Wine Tasting February 6
• The 10 Best Pasta Sauces February 10
• Evening in Rome February 13
• Valentine's Feast February 14 at 6:30PM
• Italian Comfort Food February 17
• Fresh Pasta Workshop #3 February 18 at 12PM
• Classics of the Italian Kitchen March 2
• NEW: The 10 Best Pasta Sauces #2 March 9
• Fresh Pasta Workshop #1 March 17 at 12PM
• Rustic Home Cooking March 19
• The 10 Best Pasta Sauces March 23
• Pizza Workshop March 24 at 12PM
• Southern Italian Favorites March 30
• Northern Italian Classics March 31 at 12PM
• NEW: The 10 Best Pasta Sauces #2 April 13
• Fresh Pasta Workshop #2 April 21 at 12PM
• The 10 Best Pasta Sauces April 27
• Fresh Pasta for Beginners April 28 at 12PM

• Homemade Focaccia with Tomatoes & Oregano
• Fresh Cavatelli Pasta with Eggplants, Garlic, & Pecorino
• Spice-Rubbed Pork Tenderloin in Honey-Chili Glaze
• Herb-Scented Potato Torte
• Walnut & Fig Biscotti

Surrounded by the Tyrrhenian and the Ionian Seas, Calabria boasts 500 miles of coastline (the longest of any Italian region) yet it also boasts some of Italy's highest and wildest mountains, where boars, wolves, and other animals freely roam. Over the centuries, Greek, Arab, and Albanian influences have shaped the Calabrese kitchen: characteristic dishes are laced with chili pepper, sweet-and-sour notes mingle in savory preparations, and desserts are often deep-fried and drenched in honey, belying their Arab and Greek heritage. If you've never been to Calabria, don't miss this class: it's a rare opportunity to savor some of the regions' most beguiling dishes while you perfect the techniques needed for turning out light focaccia, perfect pasta, succulent meat, a unique vegetable torte, and crispy biscotti. We'll start off by making a classic Calabrese focaccia: about one inch tall, it is topped with thin slices of plum tomato and showered with dried oregano; when you make this focaccia at home, you can scatter cubes of Caciocavallo cheese on top before slipping it into the oven, or drape thin slices of rosy Prosciutto over the baked focaccia just before serving (the recipe for the dough is foolproof and versatile, and you'll find yourself making it time and again). We'll knead a hearty semolina dough into rustic cavatelli pasta, the ideal partners for a chunky eggplant, garlic, and tomato sauce. Our main course in an amazing dish we tasted in a Michelin-starred restaurant in the town of Castrovillari, in northern Calabria: a tender filet of pork, marinated in a wild fennel, chili, and salt rub, roasted to perfection and sauced with a subtle honey and chili glaze... we'll bake an herbed potato torte as a satisfying side to our delectable pork, and for dessert, we'll bake my absolute favorite biscotti: rich with nuts and dried figs, scented lightly with cinnamon and orange, they're so good that you'll find yourself sneaking back to the kitchen for seconds (and thirds!).

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$95 pp | Magical Calabria | Friday January 6, 6PM to 9PM

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• Tagliatelle with Peas, Prosciutto, Saffron, & Cream
• Ricotta Gnocchi with Mom's Roasted Pepper-Olive Sauce
• Cavatelli with Spicy Sausage, Three Cheeses, & Tomatoes
• 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 from Emilia, rich, cheesy gnocchi from Tuscany, or rustic semolina creations from southern Italy, homemade 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 very different pastas from three different Italian regions, and pair each with their ideal sauce. From Emilia, the heartland of fresh egg pasta: silky tagliatelle in a rich, creamy saffron sauce studded with peas and strips of Prosciutto. From Tuscany: light Ricotta gnocchi tossed with my mother's colorful roasted pepper and olive sauce, a family favorite since I could barely talk. From Basilicata, in Italy's south: handmade cavatelli made only from semolina flour and water, sauced with a chili-laced sausage ragu and three cheeses. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti…

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$95 pp | Fresh Pasta Workshop #2 | Saturday January 7, 12PM to 3PM

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• Spinach Linguine in Savory Leek Cream
• Bucatini in Chili-Pancetta Sauce
• Tuscan Penne in Walnut-Garlic Sauce
• Orecchiette with Fresh Ricotta, Basil, and Diced Tomatoes
• Fusilli in Spicy Fennel-Sausage Sauce
• Campanelle with Spicy Broccoli & Pecorino
• Mom's Rigatoni Gratin with Gorgonzola Cream
• Pappardelle in Fragrant Basil Pesto
• Cavatelli with Tuna Sicilian-Style
• Spaghetti with Shrimp, Asparagus, and Saffron

This class sells out very quickly every time we offer it, so don't wait too long to reserve your spot! 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. This class date is sold out. We are offering the same class on March 9, March 23, April 13, and April 27.

$110 pp | The Ten Best Pasta Sauces | Monday January 9, 6PM to 9PM

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• Butternut Squash Ravioli with Sage-Scented Butter
• Filet Mignon with Leek & Chianti Glaze
• Cauliflower Gratin with Smoked Mozzarella & Pancetta
• Hazelnut-Chocolate Cakes with Vanilla Bean Ice Cream & Bittersweet Chocolate Sauce

In Italy, home cooks create an amazing array of dishes drawing on regional ingredients and closely guarded family recipes. In this new class, we'll prepare four fabulous dishes that draw on the best of Italian home cooking from four distinct regions of Italy. From the rolling plains of the Po River Valley in Lombardy, we'll prepare the most delectable ravioli ever, stuffed with roasted butternut squash, Parmigiano, Ricotta, and a secret ingredient that turns a simple pasta into an elegant feast. From the serene countryside of Tuscany, we'll rub a picture-perfect beef tenderloin with rosemary and garlic, roast it until it's rosy inside, and serve it in generous slices with a Chianti and leek glaze. From the Austrian-influenced towns of Trentino-Alto Adige, we'll roast cauliflower with a hint of nutmeg and plenty of smoked Mozzarella, not to mention some savory Pancetta. And from the mountainous region of Piedmont, renowned for its chocolate and its hazelnuts, we'll bake an addictive chocolate and hazelnut cake.

$110 pp | Italian Home Cooking | Friday January 13, 6PM to 9PM

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• Homemade Cannelloni with Ricotta, Prosciutto, & Mozzarella
• Chicken Cacciatora with Tomatoes, Capers, & Garlic
• Old-Fashioned Polenta with Mascarpone & Chives
• Chocolate-Hazelnut Biscotti

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

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$95 pp | Essentials of Italian Cooking | Saturday January 14, 12PM to 3PM

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• Sausage & Fennel Risotto
• Drunken Beef Short Ribs with Red Wine & Pancetta
• Butternut Squash & Gorgonzola Gratin
• Dark Chocolate Cake with Raspberry-Almond Hearts

I was born in Milan, a city perhaps best known for its glorious Duomo, and my parents still live about an hour away from this bustling northern Italian city... 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 winter feast. This new class highlights a few of my favorite Milanese-style dishes. We'll start with a hearty sausage and fennel risotto, best made with the short-grained rice variety known as Carnaroli (not the more common Arborio); we'll follow that with tender, falling-off-the-bone short ribs in a rich red wine and Pancetta sauce, and a lovely saffron-hued butternut squash gratin with Gorgonzola and cream. We'll finish our Milanese feast with a sumptuous chocolate cake embellished with raspberries and almonds, a spectacular ending to our night in Milan.

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$110 pp | Winter in Milan | Monday January 16, 6PM to 9PM

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• 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)

Since our 10 Best Pasta Sauces class sells out every month with a long waiting list, we decided it was time to introduce another class: The Ten Best Pasta Sauces #2... OK, so maybe what we're really teaching is The 20 Best Pasta Sauces... but what's important here is not the wording: it's the fact that once you've attended this class, you'll never cook pasta the same way again. After all, is there any food that lends itself more to weeknight meals and impromptu dinners with friends than pasta? Pasta is not only healthy and versatile, it takes mere minutes to cook. But many of us have a limited repertoire of pasta sauces, relying on easy stand-bys like marinara sauce or ragu. In this informative and fun class, I'll unveil the secrets of cooking pasta (no spaghetti thrown on the wall to test for doneness, please!), then show you how to pair a variety of pasta shapes (some well known, others less so) with their ideal sauce. Next, we'll cook ten flavorful, authentic Italian pastas suited to everyday eating and simple entertaining, and enjoy them family-style with some fabulous white and red wines. The 10 pasta sauces you'll learn to make in this hands-on class are sure to change the way you cook and eat on a daily basis... They've become my absolute favorites over years of cooking, and they're sure to become favorites in your kitchen too. Even if you already attended our Ten Best Pasta Sauces Class, you'll learn plenty of new tricks and tips in this brand new class, and you'll enjoy a fabulous dinner while you're at it! This class date is sold out. We are offering the same class on March 23, April 13, and April 27.

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$110 pp | The 10 Best Pasta Sauces #2 | Friday January 20, 6PM to 9PM

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• Classic Pizza Margherita
• Pizza Rosa with Truffle Oil and Mascarpone
• Pizza with Artichoke Hearts, Goat Cheese, and Olives
• Pizza Dolce with Apricot and Chocolate

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

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$110 pp | Pizza Workshop | Saturday January 21, 12PM to 3PM

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• Homemade Focaccia with Olive Oil & Coarse Sea Salt
• Cavatelli with Broccoli Raab & Sausage
• Baby Calamari Stuffed with Bread Crumbs & Garlic in Light Tomato Sauce
• Roasted String Beans
• Almond-Scented Ricotta Tart

Southern Italy is decidedly Mediterranean in climate, except in the high mountains of Calabria and Basilicata. Sun-kissed vegetables and fruits form the basis of a gutsy cuisine, and pasta reigns supreme. Greek settlers and Arab invaders left an unmistakable imprint on the foodways of these regions, and staple dishes combine sweet and savory flavors in often-surprising ways. This brand new menu features five delicious southern Italian favorites. We'll begin by kneading dough for a classic focaccia, topping it only with the best quality fruity extra-virgin olive oil and coarse sea salt before baking to golden perfection (once you've mastered the dough for this basic focaccia, you'll be able to bake a variety of focaccias in the comfort of your very own kitchen, without any special ingredients or equipment). Next, we'll prepare an heirloom primo piatto: handmade pasta with broccoli raab and sausage, absolutely heavenly dusted with cheese. Our main course pays homage to the sea: baby calamari stuffed with a garlicky bread crumb and cheese mixture, slow-cooked in a subtle tomato sauce until tender. Green beans are slow-roasted to make a splendidly flavorful side dish, and a liqueur-laced Ricotta tart completes our feast in southern Italy.

$95 pp | Southern Italian Feast | Monday January 23, 6PM to 9PM

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• Crispy Focaccia with Stracchino & Sea Salt
• Crepes with Roasted Wild Mushrooms, Fontina, & Parmigiano
• Beef Saltimbocca with Provolone & Sage
• Roasted Asparagus Bundles with Speck & Smoked Mozzarella
• The Ultimate Tiramisu

If you love cheese, don't wait too long to sign up for this one time-only hands-on class! You’ll cook with a half-dozen fantastic Italian cheeses, and our dinner will highlight Italian cheeses in every course, from antipasto to dessert. We’ll begin by making a focaccia from the northern region of Liguria, stuffed with creamy Stracchino cheese and dusted with coarse sea salt; this is a focaccia unlike any you've encountered before, and once you've learned how to make the dough for this amazing appetizer, you'll find yourself preparing it time and again. Next, we'll fill homemade crepes with a mushroom-studded sauce, fold them in quarters (prettily known as “handkerchiefs” in Italy), and bake this sumptuous first course under a veil of Parmigiano; this is a sumptuous dish I first sampled in my native city of Milan. Beef scaloppine are a delicious alternative to veal scaloppine; tonight we'll top beef saltimbocca with nutty Provolone to play off the fragrant sage. Speck, a smoked Prosciutto from northern Italy, is a lovely wrap for roasted asparagus, especially when smoked Mozzarella is added to the mix. Decadent, creamy Mascarpone is one of Italy’s most versatile cheeses; we’ll transform ours into a light, ethereal tiramisu that needs nothing more than a dusting of cocoa to shine...

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$110 pp | The Ultimate Cheeselovers' Class | Friday January 27, 6PM to 9PM

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• Wild Mushroom & Smoked Mozzarella Ravioli in Nutty Sage Butter
• Chicken Scaloppine Pizzaiola-Style
• Light-as-Air Parmigiano Souffle in Crisp Phyllo Cups
• Double Chocolate Chunk Bread Pudding in Warm Caramel Sauce

Italy's cuisines are as varied as they are delicious. In this new class, we’ll explore the cuisine of Lombardy, a northern Italian region with a noble culinary tradition. We’ll begin by kneading dough for light, nearly transparent ravioli, which we'll fill with an intense wild mushroom and cheese stuffing; all the resulting pasta needs to shine is a drizzle of sage-infused butter. We’ll cook chicken cutlets with tomatoes and oregano (this was the one way I would eat meat when I was a little girl growing up in Milan), and serve a golden, creamy souffle' as an elegant side dish. For dessert, we’ll look to the country homes of Lombardy, where bread puddings are often made with day-old bread, eggs, and cream. Our bread pudding, though, will feature brioche and chunks of bittersweet and white chocolate... perhaps not a peasant dish, but a memorable one indeed, especially topped with warm rum-spiked caramel sauce!

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$95 pp | Northern Italian Favorites | Saturday January 28, 12PM to 3PM

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• Spinach & Two-Cheese Ravioli with Light Tomato Sauce & Wild Arugula
• Garlic-Rubbed Rack of Lamb
• Sage- & Pancetta-Roasted Fennel
• Berry & Lemon Semifreddo

A playground for the rich and famous from all corners of the globe, Tuscany has attracted tourists 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. Our Tuscan menu features spinach, fennel, lamb, and fresh berries, cooked in true Tuscan form and served with three fabulous wines. We'll learn to make fresh pasta and roll it out into gossamer-thin sheets; we'll prepare a sumptuous cheese and spinach filling and create the most amazing ravioli ever, just perfect tossed with a light tomato sauce and peppery arugula. Tuscans are quite fond of lamb, 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, perhaps just a splash of fruity olive oil and a squeeze of lemon. Roasted fennel has an amazing affinity for lamb, and we'll cook ours with savory bits of Pancetta and fragrant sage leaves. For dessert, we'll whisk raspberries and whipped cream into a luscious semifreddo; the same technique can be used for any fruit you like, making this semifreddo recipe a must-have for your Tuscan cooking repertoire (there's a secret ingredient in this semifreddo that will have you sneaking back for more)!

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$110 pp | Tempting Tuscany | Monday January 30, 6PM to 9PM

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• Homemade Rigatoni alla Puttanesca (Naples)
• Drunken Chicken with Prosciutto, Tomatoes, & Eggplants (Sicily)
• Three-Cheese Potato Gratin (Sicily)
• Sweet Mascarpone & Limoncello Mousse with Fresh Berry Medley (Naples)

Sicily and Naples are magical places: each boasts millennia of history and very proud, distinctive culinary traditions. In this brand new class, we'll explore the cuisine of these two areas and enjoy the fruits of our labor over dinner with wine. First up: a handmade pasta from Naples, tossed with a classic puttanesca sauce featuring capers, tomatoes, olives, and a hint of anchovies. Our main course is from Sicily: succulent chicken slow-cooked with morsels of eggplants, creamy onions, and savory Prosciutto, the ideal partner for a cheese-laced potato gratin. For a sweet finale, we're back in Naples: we'll whip creamy, fresh Mascarpone cheese with a secret ingredient and serve it over fresh berries and liqueur-soaked ladyfingers.

$95 pp | Taste of Naples & Sicily | Friday February 3, 6PM to 9PM

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

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

$110 pp | Fresh Pasta for Beginners | Saturday February 4, 12PM to 3PM

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• Chive-Scented Gnocchi with Savory Leek Cream
• Smoked Pork Chops with Olives & White Wine
• Stuffed Zucchini with Herbs & Parmigiano
• Old-Fashioned Polenta with Sage & Nutmeg
• Double-Citrus Cake with Warm Berry Sauce

If you are a lover of Italian wines, don't miss this one time-only class: our charismatic Wine Director, Costas Mouzouras, has an amazing evening in store for you. Here's what you can expect: some finger foods to nibble on upon arrival, a fun-filled, high-energy session of hands-on cooking where you'll learn to prepare a warming winter menu (more on that in a moment), and then a seated dinner during which Costas will present at least 8 top-rated wines from Italy (we don't know yet which regions or which wines Costas has in mind, but the evening will be a memorable one for sure...). You will cook, taste, sip, savor, and learn... a great way to spend an evening! Our menu will begin with homemade gnocchi, made from scratch and tossed with a light yet creamy leek sauce. As a main course, we'll cook smoked pork chops with olives, fennel seeds, garlic, and white wine, just the way the Tuscan farmers have done for centuries, so they emerge tender and juicy. We'll stuff baby zucchini with a delicious mix of herbs and cheese, and slow-cook polenta to complement our pork chops. And for dessert, we'll whip up a delectable orange and lemon cake, so delicious topped with a warm berry sauce. Don't wait too long to sign up, this class is sure to sell out.

Class cost includes:

• Finger Foods Upon Arrival
• Hands-on Cooking Lesson
• Sit Down Three-Course Dinner
• Taste of 8 or More Wines
• Wine Tasting Chart
• Recipe Packets

$150 pp | Wine Tasting | Monday February 6, 6PM to 9PM

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• Spinach Linguine in Savory Leek Cream
• Bucatini in Chili-Pancetta Sauce
• Tuscan Penne in Walnut-Garlic Sauce
• Orecchiette with Fresh Ricotta, Basil, and Diced Tomatoes
• Fusilli in Spicy Fennel-Sausage Sauce
• Campanelle with Spicy Broccoli & Pecorino
• Mom's Rigatoni Gratin with Gorgonzola Cream
• Pappardelle in Fragrant Basil Pesto
• Cavatelli with Tuna Sicilian-Style
• Spaghetti with Shrimp, Asparagus, and Saffron

This class sells out very quickly every time we offer it, so don't wait too long to reserve your spot! 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. We are offering the same class on March 9, March 23, April 13, and April 27.

$110 pp | The Ten Best Pasta Sauces | Friday February 10, 6PM to 9PM

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• Perfect Homemade Pasta with Two-Meat Ragu
• Chicken Scaloppine with Fontina & Prosciutto in Marsala Glaze
• Roasted Broccoli with Garlic & Chili
• 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. And for dessert, I'll share my recipe for tiramisu with you... it's so good, you'll never be able to eat the store-bought stuff again.

$95 pp | Italian for Beginners | Saturday February 11, 12PM to 3PM

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• Pancetta & Mozzarella Ravioli in Creamy Tomato Sauce with Peas
• Braised Oxtail Roman-Style in White Wine Glaze
• String Beans with Crispy Garlic Bread Crumbs
• Caramelized Onion & Basil Mashed Potatoes
• Amaretto Crème Caramel

Winter is a time for hearty foods, for indulging one's appetite for comfort. At the top of my list are dishes that beg for slow cooking, dishes with intense aromas and gentle flavors, dishes that transport me to another place and time... Join me for a brand new class that unveils five of my all-time favorite Roman dishes and let yourself be transported to Rome for one magical night. To start, we'll roll up our sleeves and make a batch of perfect ravioli stuffed with diced Pancetta and sweet, milky Mozzarella; we'll add a splash of cream and a handful of peas to our simmering tomato sauce to create a divine first course. Next up, a dish that will convert any ossobuco lover to an oxtail aficionado: falling-off-the-bone braised oxtail, cooked in true Roman style with celery, onions, carrots, white wine, and just a whisper of tomatoes and garlic... what a fabulous dish for a chilly winter night. Tonight we'll pair it with garlic-kissed string beans and silky, creamy mashed potatoes scented with basil and plenty of sweet caramelized onions. Dessert is Roman simplicity at its best: creme caramel, Italy's delicious (and lighter) take on flan, flavored with amaretto and served lightly chilled...

$110 pp | Evening in Rome | Monday February 13, 6PM to 9PM

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• Homemade Cavatelli with Roasted Wild Mushrooms & Asparagus
• Stuffed & Rolled Mediterranean Sea Bass with Fragrant Three-Herb Pesto
• Roasted Fennel with Parmigiano
• Smashed Baby Potatoes with Chives & Smoked Paprika
• Molten Chocolate Cake with Strawberry Sauce & Vanilla-Scented Whipped Cream

This class was heavily wait-listed last year, so don't wait to sign up! This year, treat your Valentine to a delicious cooking class... join us for our fourth annual Valentine's Cooking Class, featuring five amazingly luxurious (and quite possibly aphrodisiac) recipes. We'll cook with asparagus, wild mushrooms, chili peppers, fresh herbs, chocolate, and more, creating a delectable meal that will leave your loved one smiling long after the last bite has been devoured. We'll begin this heavenly meal with a stunning starter: homemade pasta sauced with slow-roasted asparagus and shiitake mushrooms. Next, we'll stuff filets of branzino (aka Mediterranean sea bass) with sweet peppers and scallions, and serve the resulting bundles with a delectable pesto of our own making, lovely with a side of roasted fennel and spicy smashed potatoes. For dessert, we'll whip up the ultimate chocolate dessert: a sinfully rich molten chocolate cake. Note: This class is open to couples only... the class cost which includes admission for 2 people with 2 aprons.

$165 pp ($330 per couple including 2 aprons) | Valentine's Feast| February 14, 6:30PM to 9:30PM

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• Homemade Tagliatelle with Herbed Chickpeas
• Braised Beef Short Ribs with Caramelized Onions & Red Wine Glaze
• Slow-Roasted Butternut Squash, Parsnips, & Fennel with Nutmeg & Parmigiano
• Mom's Flourless Chocolate-Almond Cake in Dark Chocolate Glaze

This is the ultimate cooking class for anyone hungry for soul-satisfying comfort food. On a cold winter night, nothing is as heart-warming as a delectable homemade dinner paired with fabulous wines. We'll begin by kneading and rolling out homemade pasta dough; we'll braise chickpeas with herbs and garlic to create a rich, redolent sauce for our rustic tagliatelle. Our main course: tender, wine-laced short ribs, delicious on their own but even better with a soulful side of caramelized winter vegetables scented with fresh-grated nutmeg and a dusting of Parmigiano. And for dessert, I'll share my mom's secret recipe for flourless almond and chocolate cake; this cake is so good, so light, and yet so easy to make, you'll find yourself baking it time and again.

$110 pp | Italian Comfort Food | Friday February 17, 6PM to 9PM

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• Potato Gnocchi in Creamy Gorgonzola Sauce (Lombardy)
• Butternut Squash Ravioli in Sage Butter (Emilia-Romagna)
• Cavatelli with Red Wine-Laced Ragu (Basilicata)
• Baby Greens in Balsamic Vinaigrette
• Lemon & Anise Biscotti 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) regional Italian pastas: light potato gnocchi from Lombardy, rolled out by hand and topped with a creamy Gorgonzola sauce; plump ravioli stuffed with fresh Ricotta and roasted squash drizzled with sage-infused butter and showered with freshly grated Parmigiano, a specialty of Emilia-Romagna; and rustic cavatelli from Basilicata in southern Italy, tossed with a hearty red wine-laced ragu. 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 crispy, addictive 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!

$95 pp | Fresh Pasta Workshop #3 | Saturday February 18, 12PM to 3PM

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• Tagliatelle with Amatriciana Sauce (Pancetta, Onion, & Tomato)
• Fennel-, Chili-, and Rosemary-Rubbed Filet Mignon in Red Wine Glaze
• Asparagus & Saffron Risotto
• Roasted String Beans with Sundried Tomatoes & Thyme
• Miniature Apple Puff Pastry Pies with Almond Paste Crumble & Vanilla Bean Ice Cream

In Italy, food is the source of endless pleasure, of passionate conversation and great debate. People love to sit around the dinner table and talk about past meals, future meals, celebratory meals, meals shared with loved ones. There is no greater joy for Italians than to spend hours discussing and dissecting food: the art of cooking is very much alive in Italy, and everyday eating remains a celebration of the pleasures of the table. But most everyday Italian cooking is rustic, and family favorites tend to be simple dishes that deliver big flavor without much fuss. That's the sort of cooking we'll be celebrating in this new class: rustic cooking from all corners of Italy. We'll begin with homemade pasta, rolled out to perfection and sauced with a subtly spicy Pancetta-laced tomato sauce of our own making. I'll share my secret recipe for the most tender roast beef imaginable: it's so good, you'll be making it time and again, slicing leftovers for panini, inviting friends over just to revel in it. Saffron-hued risotto laced with white wine is the ideal partner to our filet, and roasted string beans bring a welcome note of early spring to the table. For dessert, a crispy apple tartlet topped with a buttery almond crumble completes the meal deliciously.

$110 pp | Rustic Favorites | Monday February 20, 6PM to 9PM

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• Handmade Cavatelli Pasta with Seafood & Prosecco Sauce
• Chicken Scaloppine in Marsala Glaze
• Risotto with Caramelized Radicchio & Chianti
• Mini Apple Cakes in Moscato Wine Syrup

Italians take wine very seriously. And just as they eat regionally, Italians drink regionally. Go to Tuscany, and you'll find locals drinking Chianti, Vernaccia di San Gimignano, Brunello di Montalcino, and other Tuscan wines with their meals. Head to Abruzzo, and you'll find Montepulciano d'Abruzzo, Cerasuolo d'Abruzzo, or Trebbiano d'Abruzzo on the table. Italy is the largest producer of wine in the world, and it exports much of its wine to North America. Every Italian region produces good wine (some more than others, of course). And every Italian region cooks with wine-using it in every dish from antipasti to desserts to lend flavor and body, to add depth and complexity, and to elevate the simple to the sublime. Join me for a brand new class on cooking with wine Italian-style. We'll start our wine-centric menu with homemade cavatelli pasta in a chunky seafood and Prosecco wine sauce. Marsala (the dry variety) becomes a velvety sauce for tender chicken scaloppine, and a dry Chianti lends color and fruitiness to a radicchio-laced risotto. And for dessert, we'll bake delectable little cakes and bathe them in an aromatic Moscato wine sauce... of course, our menu will be paired with three fabulous wines, so get ready for a night of amazing food, wine, and fun!

$110 pp | Cooking with Wine | Friday February 24, 6PM to 9PM

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• Butternut Squash Gnocchi in Rosemary-Garlic Butter
• Braised Beef Short Ribs with Caramelized Onion & Red Wine
• Potato Gratin with Fontina, Pancetta & Peas
• Slow-Roasted Savoy Cabbage with Garlic & Sage
• Apricot Crostata

Piedmont is a region I have known intimately since I was two years old, when my parents first built their home overlooking the Lago Maggiore one hour north of Milan, where I was born. From the peaks of snowcapped mountains to the shores of serene lakes, Piedmont encompasses a diverse and prolific landscape. First-class wines like Barolo, Barbaresco, and Barbera hail from hillside vineyards, noble partners to a cuisine that is unabashedly rich and deliciously refined. Fresh pastas are stuffed with delicately spiced meats and showered with fragrant white truffles, rice is paired with everything from trout to Castelmagno cheese, prized cuts of meat are boiled or roasted to tender perfection and served with great pomp during the cold winter months, and the chocolate confections are the best in the country. Here's a class that highlights the cuisine of Piedmont in all its delicious glory. We'll begin by making light butternut squash gnocchi; in Piedmont, they use a brilliant orange variety of pumpkin, but butternut squash makes a fine substitute. Rosemary and garlic are two of Piedmont's signature flavorings, just lovely infused into butter as a sauce for the gnocchi. Tender beef short ribs make a splendid winter main course, especially with a warming side of potatoes baked with Fontina cheese and Pancetta, and delicate strips of cabbage tossed with a hint of garlic and fresh sage. As a fitting finale to our Piedmont experience, we'll learn to make buttery pasta frolla dough and bake up a buttery, flaky jam-filled tart (crostata in Italian) like the ones we used to snack on when I was a child growing up in northern Italy.

$110 pp | Piedmont Classics | Saturday February 25, 12PM to 3PM

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• Tuscan Beet & Ricotta Gnocchi with Sage Butter
• Spice-Rubbed Pork Tenderloin with Apple & Vin Santo Glaze
• Roman Peas with Prosciutto & Onions
• Tuscan Tartlets with Caramelized Onions, Tomatoes, Goat Cheese, & Basil
• Piedmontese Hazelnut & Chocolate Cake

Home cooking is often the best cooking of all: tasty, satisfying, never pretentious, it delivers great flavor and a comforting sense of being taken care of. In Italy, home cooking varies from region to region, town to town, cook to cook. This class features five typical home-cooked dishes from all over Italy: Trentino, Tuscany, Rome, Naples, and Piedmont. We'll start with light, delicate beet gnocchi, a favorite from Tuscany, sauced with a simple herb-laced butter. Another home favorite from Trentino in northern Italy is pork tenderloin, rubbed with a heady mix of spices and roasted to perfection, served with a warm apple and Vin Santo glaze. But there is a trick to our pork tenderloin that makes it incredibly moist and tender... we guarantee you'll be making this pork time and again, it's THAT good! We'll serve our pork tenderloin with baby peas Roman-style with Prosciutto and onions, and crispy Tuscan tartlets stuffed with golden caramelized onions, sweet sundried tomatoes, savory goat cheese, and fragrant basil. And for dessert, we'll bake a delectable cake that makes the best of bittersweet chocolate and toasted hazelnuts, in the time-honored tradition of Piedmontese grandmothers.

$95 pp | Italian Home Cooking | Monday February 27, 6PM to 9PM

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• Truffled Eggplant & Mushroom Lasagna
• Smoked Pork Chops with Olives & White Wine
• Stuffed Zucchini with Herbs & Parmigiano
• Light-as-Air Tiramisu

Homemade lasagna is one of the pinnacles of Italian cuisine, and is only as delicious as its individual components. Learn to make the ultimate lasagna in this brand new class devoted to classic Italian home cooking. Our lasagna today will be made according to a recipe I discovered in Umbria, in the kitchen of an inspiring chef named Mimma... Mimma has quite a way with fresh pasta, and her lasagna manages to be both light and sumptuous at the same time (I'll show you Mimma's trick, promise!). As a main course, we'll cook smoked pork chops with olives, fennel seeds, garlic, and white wine, just the way the Tuscan farmers have done for centuries, so they emerge tender and juicy. We'll stuff baby zucchini with a delicious mix of herbs, cheese, and a secret ingredient that provides a haunting note to the finished dish, creating a lovely side for our pork chops. And for dessert, we'll whip up a memorable (and memorably decadent) tiramisu, made just the way it's been done in Italian home kitchens for decades.

$95 pp | Classics of the Italian Kitchen | Friday March 2, 6PM to 9PM

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• Miniature Shrimp & Asparagus Lasagna
• Prosciutto- & Fontina-Stuffed Breaded Chicken Scaloppine
• Dad's Chili Laced-Tomato Sauce
• Ricotta & Cabbage Bundles
• Crispy Fruit- and Chocolate-Stuffed Phyllo Triangles with Rum-Spiked Caramel Sauce & Vanilla Bean Ice Cream

Is there anything more impressive when hosting a dinner party than food that's been stuffed with something delicious? I don't think so... Whether it's pockets of fresh, homemade pasta, cheese-filled bundles of meat, delicate vegetables rolled around savory fillings, or a crispy fruit-filled dessert, I love stuffed food. This class is devoted to the pleasures of stuffing (and eating stuffed) foods, from antipasto to dessert... and what's more, it's ideal for anyone planning to entertain friends, especially since all the dishes can be assembled entirely ahead. We'll begin by making the most luxurious appetizer ever: succulent shrimp and asparagus lasagna, layered with creamy bechamel and a mere dusting of Parmigiano. Our main course: tender chicken cutlets rolled around Italy's best ham and cheese combination, breaded and roasted until golden and crisp, served with my dad's amazingly flavorful chili-spiked fresh tomato sauce. Crinkly leaves of Savoy cabbage are a fabulous wrapper for nutmeg-laced Ricotta, and make an elegant side dish to the chicken. And for dessert, we'll learn to work with phyllo dough, creating crisp, crunchy pastry triangles bursting with figs, walnuts, apples, and a hint of chocolate for good measure. A scoop of vanilla ice cream makes this dessert even more decadent...

$95 pp | Elegant Entertaining | Saturday March 3, 12PM to 3PM

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• Herbed Ricotta Gnocchi with Prosciutto Ribbons & Peas
• Filet Mignon with Balsamic Vinegar-Herb Glaze
• Roasted Asparagus with Pine Nuts & Pancetta
• Amaretto Crème Caramel

Ask Italians where the best food in Italy is found, and when they don't name their own city, they will likely say Parma. With its rosy Prosciutto, nutty Parmigiano cheese, and heavenly fresh pastas, Parma offers an astounding array of savory and sweet dishes that bespeak a golden past and a rich culinary legacy. Some of the tastiest, most honest food imaginable comes from this elegant northern Italian city... and we'll explore it all in a brand new, one time-only cooking class. We'll begin by preparing my signature herbed Ricotta gnocchi-the trick to light, melt-in-the-mouth gnocchi is not adding any eggs to the dough, and using a very delicate hand with the flour. We'll sauce our gnocchi with a subtle combination of peas, Prosciutto ribbons, a splash of cream, and a handful of Parmigiano... after all, this is the cooking of Parma, where Prosciutto and Parmigiano appear in most savory dishes. We'll roast filet mignon to rosy perfection and serve it with a balsamic vinegar-spiked glaze... what an elegant main course served with roasted asparagus topped with toasted pine nuts and golden cubes of Pancetta. And for dessert, we'll whip up a batch of amaretto-scented crème caramel: a comforting, and rather addictive, dessert whose creamy texture and almondy taste are the perfect counterpoint to our rich meal.

$110 pp | Taste of Parma | Monday March 5, 6PM to 9PM

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• 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)

Since our 10 Best Pasta Sauces class sells out every month with a long waiting list, we decided it was time to introduce another class: The Ten Best Pasta Sauces #2... OK, so maybe what we're really teaching is The 20 Best Pasta Sauces... but what's important here is not the wording: it's the fact that once you've attended this class, you'll never cook pasta the same way again. After all, is there any food that lends itself more to weeknight meals and impromptu dinners with friends than pasta? Pasta is not only healthy and versatile, it takes mere minutes to cook. But many of us have a limited repertoire of pasta sauces, relying on easy stand-bys like marinara sauce or ragu. In this informative and fun class, I'll unveil the secrets of cooking pasta (no spaghetti thrown on the wall to test for doneness, please!), then show you how to pair a variety of pasta shapes (some well known, others less so) with their ideal sauce. Next, we'll cook ten flavorful, authentic Italian pastas suited to everyday eating and simple entertaining, and enjoy them family-style with some fabulous white and red wines. The 10 pasta sauces you'll learn to make in this hands-on class are sure to change the way you cook and eat on a daily basis... They've become my absolute favorites over years of cooking, and they're sure to become favorites in your kitchen too. Even if you already attended our Ten Best Pasta Sauces Class, you'll learn plenty of new tricks and tips in this brand new class, and you'll enjoy a fabulous dinner while you're at it! This class date is sold out. We are offering the same class on March 23, April 13, and April 27.

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$110 pp | The 10 Best Pasta Sauces #2 | Friday March 9, 6PM to 9PM

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• Homemade Cannelloni with Ricotta, Prosciutto, & Mozzarella
• Chicken Cacciatora with Tomatoes, Capers, & Garlic
• Old-Fashioned Polenta with Mascarpone & Chives
• Chocolate-Hazelnut Biscotti

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

$95 pp | Essentials of Italian Cooking | Saturday March 10, 12PM to 3PM

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• Homemade Pappardelle with Wine-Laced Ragu
• Slow-Cooked Chicken with Marsala & Wild Mushrooms
• Savory Caramelized Onion "Souffle'"
• Pine Nut & Chocolate Crostata

Tuscany: gentle green hills; solemn cypress trees dotting the skyline; vineyards in their geometric perfection; silver-leafed olive groves as far as the eye can see… If you haven't had a chance to visit Tuscany this year, join me in this class inspired by the Tuscan countryside. We'll begin the evening's menu by making Tuscany's famed pappardelle pasta (a wide cut that is ideal for grabbing onto rich sauces); we'll serve our pappardelle with a hearty ragu featuring beef, pork, a hint of tomatoes, and a splash of wine. Next, we'll slow-cook morsels of chicken with plenty of fresh herbs, Marsala, and a medley of wild mushrooms. A luxurious caramelized onion and Parmigiano souffle is the perfect complement to our chicken. Pine nut-topped chocolate tart (crostata in Italian) is a fitting close to an elegant Tuscan dinner.

$95 pp | Evening in Tuscany | Monday March 12, 6PM to 9PM

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• Handmade Cavatelli Pasta with Spicy Sausage Ragù & Three Cheeses
• The Most Tender Spice-Rubbed Roasted Pork Tenderloin Ever with Dad's Fresh Chili Sauce
• Roasted Sweet Pepper Medley with Chili-Basil Oil
• Chili-Laced Molten Chocolate Cake

Spicy, spicy, spicy... These four dishes all feature chili one way or another (yes, even the chocolate cake: after all, when the Aztecs used to brew their chocolate drink, they didn't add any sugar, but they did add chilies). But in true Italian fashion, the chili taste in these dishes is never overpowering, just flavorful enough to make its presence felt. Most of these dishes hail from central and southern Italy, where chilies (known as "diavolicchio", or The Little Devil) are abundantly used. A dish from Basilicata will kick off this special menu: homemade cavatelli pasta, rustic and toothsome, tossed with a chunky sausage and tomato ragu, fresh Ricotta, Pecorino, and Ricotta Salata. Our main course: the most unbelievably tender roasted pork tenderloin, rubbed with an unusual smoked chili and plenty of garlic, served with my dad's chili-fennel sauce and a side of roasted peppers in spice-infused herb oil. And the cake... well, suffice it to say that chefs in Italy nowadays are experimenting with adding a touch of chili to their chocolate creations. The pairing is really quite lovely when it's done right.

$95 pp | Hot & Spicy Italian | Friday March 16, 6PM to 9PM

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• Wild Mushroom & Goat Cheese Ravioli with Crispy Sage Butter
• Cavatelli with Roasted Grape Tomatoes, Arugula, & Ricotta
• Potato Gnocchi in Light Beef Ragù
• Mixed Greens with Lemon Vinaigrette
• Biscotti & Espresso

It seems like the universe of pasta is never-ending. There are so many delicious pastas in Italy, some made with all-purpose flour, others with semolina or unusual grains like rye, buckwheat, and farro; some made with eggs, others with white wine, still others with only egg yolks... the techniques for kneading and rolling out pasta dough are timeless, and once you've learned how to handle the dough, you'll be on your way to making some exceptional Italian primi piatti (first courses) at home. Join me for a class devoted to fresh pasta from 3 different Italian regions: Piedmont's delectable mushroom and goat cheese ravioli, shaped by hand and sauced with a decadent sage butter; Puglia's rustic cavatelli, made with semolina flour and tossed with a vibrant roasted tomato sauce; and Friuli's famed potato gnocchi, ethereally light and just delicious with a long-simmered ragu. We'll round out our meal with a light green salad and finish up with homemade biscotti and espresso.

$95 pp | Fresh Pasta Workshop #1 | Saturday March 17, 12PM to 3PM

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• Spinach & Ricotta-Stuffed Pasta Bundles in Light Tomato Sauce
• Sea Bass Sicilian Style with Olives, Raisins, & Pine Nuts
• Fennel Gratin with Shaved Parmigiano
• Dark Chocolate-Almond Cake with Raspberry Hearts and Almond-Scented Whipped Cream

In this brand new class devoted to Italian home cooking, we'll learn to make four fabulous dishes that are ideal for entertaining since they can easily be prepared ahead and refrigerated until you are ready to serve. We'll begin with fresh spinach and ricotta pasta roses, as elegant a dish as you can imagine. This is really a two-in-one recipe, since you'll learn to make two things that are basic to Italian cooking: fresh egg pasta dough (you can then use the same technique for ravioli, tagliatelle, cannelloni, and other fresh pastas) and a light, flavorful tomato sauce from scratch. Our succulent main course is Sicilian in spirit: fillets of branzino (Mediterranean sea bass) cooked to perfection with a scattering of raisins, olives, pine nuts, capers, and onions, quite lovely served with roasted fennel (my mom's fennel is quite possibly the best I've ever tasted... you'll love her simple recipe, and leftovers are delicious tossed with fresh pasta, stirred into risotto, spooned atop crostini, or just eaten cold straight out of the refrigerator as a midnight snack). And for dessert, we'll bake a delectable, deep, dark chocolate and almond cake with a hidden raspberry heart... a delicious finale to a lovely feast.

$95 pp | Rustic Home Cooking | Monday March 19, 6PM to 9PM

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• Spinach Linguine in Savory Leek Cream
• Bucatini in Chili-Pancetta Sauce
• Tuscan Penne in Walnut-Garlic Sauce
• Orecchiette with Fresh Ricotta, Basil, and Diced Tomatoes
• Fusilli in Spicy Fennel-Sausage Sauce
• Campanelle with Spicy Broccoli & Pecorino
• Mom's Rigatoni Gratin with Gorgonzola Cream
• Pappardelle in Fragrant Basil Pesto
• Cavatelli with Tuna Sicilian-Style
• Spaghetti with Shrimp, Asparagus, and Saffron

This class sells out very quickly every time we offer it, so don't wait too long to reserve your spot! 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.

$110 pp | The Ten Best Pasta Sauces | Friday March 23, 6PM to 9PM

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• Classic Pizza Margherita
• Pizza Rosa with Truffle Oil and Mascarpone
• Pizza with Artichoke Hearts, Goat Cheese, and Olives
• Pizza Dolce with Apricot and Chocolate

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

$110 pp | Pizza Workshop | Saturday March 24, 12PM to 3PM

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• Risotto with Shrimp, Saffron, & Asparagus
• Veal Scaloppine with Artichokes, Pine Nuts, & Olives
• Smashed Peas & Baby Potatoes with Mint
• Date & Walnut Cake with Caramel Glaze

Spring: the magical moment when winter's dark days give way to the bright new light of the season, a time to revel in the pleasures of nature and taste all that the garden offers. This new class celebrates spring in all its bounty: each of the four dishes in this menu is a veritable ode to spring and its delectable, edible glory. We'll cook up a rich, creamy risotto studded with tender shrimp, flavored with golden saffron and the season's perfect asparagus, a true tatse of spring. We'll brown tender scaloppine of veal with artichokes, pine nuts, and olives, a Ligurian specialty that truly makes the most of a few splendid ingredients. We'll pair baby potatoes and sweet peas with mint, gently crushing them to release their vegetal goodness before devouring them alongside the veal. And we'll bake an ethereally delicious date-studded cake and top it with the most sinful caramel glaze ever... what a way to usher in the pleasures of spring!

$110 pp | Spring Celebration | Monday March 26, 6PM to 9PM

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• Homemade Tagliatelle Pasta with Garlicky Chickpeas
• Slow-Cooked Lamb with Pecorino, Sausage, & Greens
• The Best-Ever Rosemary Potatoes
• Ricotta Cheesecake with Wine-Soaked Strawberries

Southern Italy: an amazing landscape that alternates between high, craggy mountains, densely wooded hills, and a shatteringly beautiful, rocky coastline... This new class highlights the flavors of southern Italy's Puglia and Basilicata regions: subtly spicy, laced with garlic, kissed by ripe summer tomatoes and fruity olive oil. We'll begin our taste journey to Basilicata with my favorite version of pasta e ceci (pasta with chickpeas, a cousin to pasta e fagioli): rustic homemade tagliatelle, tossed with a rich chickpea sauce. (The technique for making these tagliatelle, or lagane as they are called in this area, can be used to make all manner of fresh pasta, so it's an essential technique that will serve you well time and time again.) Our main course: tender morsels of lamb slow-cooked with plump sausages, aromatic greens, and peppery Pecorino cheese, the perfect partner for garlicky, rosemary-infused roasted potatoes. Dessert is a sweet ode to Ricotta, one of southern Italy's most beloved ingredients: buttery shortcrust dough encasing a heavenly Ricotta filling, topped with wine-soaked strawberries.

$95 pp | Southern Italian Favorites | Friday March 30, 6PM to 9PM

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• Ligurian Focaccia with Olive Oil & Sea Salt
• Homemade Potato Gnocchi with Delicate Leek Sauce
• Nonna's Lemon Veal Cutlets
• Fennel Gratin with Parmigiano
• Apple, Fig, & Walnut Pasta Frolla

This is a menu that takes me back to my childhood in Italy, specifically the northern regions of Lombardy, where I was born, and Liguria, where we spent our summers. Liguria is where I first discovered the pleasures of fresh-baked focaccia drizzled with olive oil: soft on the inside, crisp around the edges, it is eaten as a snack, served at the table instead of breead, and split in half and stuffed for the most heavenly panini imaginable. We'll learn to bake this delectable focaccia, then we'll make my mom's famous potato gnocchi; served with a delicate leek sauce, my mom's gnocchi are light as pillows and (once you've got a hold of her foolproof recipe) relatively easy to make. My grandmother's lemony veal scaloppine were my favorite as a child; lightly flavored with garlic, they are so tender and so satisfying. A side of my mom's famous fennel gratin, generously topped with Parmigiano, is all the veal needs as a partner on the plate. And for dessert, we'll bake a delicious, buttery pastry known as pasta frolla, stuffed with apples, nuts, and figs... an amazing combination that will have you sneaking back to the kitchen for seconds!

$110 pp | Northern Italian Classics | Saturday March 31, 12PM to 3PM

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Wines Served: To be announced

• Handmade Lasagna with Caramelized Radicchio, Onions, & Pancetta
• Drunken Chicken with Brandy & Porcini Mushrooms
• Creamy Polenta with Sage & Parmigiano
• Amaretto & Chocolate Tiramisu

Venice: city of romance, city of mystery, it was once a great commercial and maritime power. Its empire extended across the Mediterranean and beyond, into the Byzantine world, bringing in exotic goods and spices which spawned a flavorful, eastern-influenced cuisine. From the Venetian lagoon come soups and risottos studded with seafood; in the valleys and hills surrounding Venice, myriad specialties feature radicchio (both the round and elongated variety, known as Chioggia and Treviso respectively after their native cities); and all across the Veneto, most meals bring polenta in one form or another: right out of the pot, fried, grilled, layered and baked, even cooked into rustic desserts. This brand new menu features some of the classic flavors of Venice and its surrounding towns. 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 slow-cooked, cheese-laced polenta is a lovely counterpoint to the chicken's rich flavors... and an elegant tiramisu flavored with chocolate and Amaretto tops off our Venetian feast in high style.

$95 pp | Evening in Venice | Monday April 2, 6PM to 9PM

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• 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)

Since our 10 Best Pasta Sauces class sells out every month with a long waiting list, we decided it was time to introduce another class: The Ten Best Pasta Sauces #2... OK, so maybe what we're really teaching is The 20 Best Pasta Sauces... but what's important here is not the wording: it's the fact that once you've attended this class, you'll never cook pasta the same way again. After all, is there any food that lends itself more to weeknight meals and impromptu dinners with friends than pasta? Pasta is not only healthy and versatile, it takes mere minutes to cook. But many of us have a limited repertoire of pasta sauces, relying on easy stand-bys like marinara sauce or ragu. In this informative and fun class, I'll unveil the secrets of cooking pasta (no spaghetti thrown on the wall to test for doneness, please!), then show you how to pair a variety of pasta shapes (some well known, others less so) with their ideal sauce. Next, we'll cook ten flavorful, authentic Italian pastas suited to everyday eating and simple entertaining, and enjoy them family-style with some fabulous white and red wines. The 10 pasta sauces you'll learn to make in this hands-on class are sure to change the way you cook and eat on a daily basis... They've become my absolute favorites over years of cooking, and they're sure to become favorites in your kitchen too. Even if you already attended our Ten Best Pasta Sauces Class, you'll learn plenty of new tricks and tips in this brand new class, and you'll enjoy a fabulous dinner while you're at it!

$110 pp | The 10 Best Pasta Sauces #2 | Friday April 13, 6PM to 9PM

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• Perfect Homemade Pasta with Two-Meat Ragu
• Chicken Scaloppine with Fontina & Prosciutto in Marsala Glaze
• Roasted Broccoli with Garlic & Chili
• 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. And for dessert, I'll share my recipe for tiramisu with you... it's so good, you'll never be able to eat the store-bought stuff again.

$95 pp | Italian for Beginners | Saturday April 14, 12PM to 3PM

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• Swiss Chard-&-Cheese-Stuffed Ravioli with Basil-Scented Tomatoes
• Veal Scaloppine with Prosciutto & Parmigiano in Marsala GLaze
• Potato, Leek, & Pancetta Gratin
• Amaretto & Dark Chocolate Semifreddo in White Chocolate Sauce

Emilia-Romagna is home to two distinct cuisines: the rich, complex cooking of Emilia, and the robust, earthy cooking of Romagna. Our menu tonight features a classic Romagnol pasta: a light, delicate dough, rolled out thin and filled with savory Swiss chard and plenty of cheese, it is just lovely with a basil-kissed tomato sauce. (The great thing about this pasta is that, once you've learned to make the dough for it, you'll want to use it for all manner of fillings: sauteed mushrooms and Fontina are a lovely filling, as are wine-poached artichokes and Ricotta... the possibilities are endless.) Our main course is a favorite in Emilia: thin, delicate veal scaloppine, browned in butter, topped with Prosciutto and Parmigiano and finished in a hot oven. A creamy gratin of sliced potatoes, fragrant leeks, and peppery Pancetta rounds out our menu. And for dessert, we'll indulge in a beautiful chocolate and amaretto semifreddo: lighter (and less cold) than gelato, it is a beautifully layered concoction of liqueur-soaked ladyfingers, fresh whipped cream, crumbled Amaretto cookies, and dark chocolate morsels... this is a dessert that is sure to have you coming back for more.

$110 pp | Flavors of Emilia-Romagna | Monday April 16, 6PM to 9PM

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• Ricotta Gnocchi with Basil, Arugula & Olive Pesto (Tuscany)
• Roasted Beet & Two-Cheese Ravioli in Poppy Seed Butter (The Veneto)
• 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-beet-filled ravioli tossed with a delicate poppy seed-infused butter, a specialty of the Veneto; 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.

$95 pp | Fresh Pasta Workshop #2 | Saturday April 21, 12PM to 3PM

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• Fresh Tagliatelle in Vodka Sauce
• Filet Mignon in Green Peppercorn-Cognac Glaze
• Warm Asparagus Salad with Limoncello
• Creamy Risotto with Aromatic Spices, Garlic, & Grappa
• Drunken Chocolate Cake with Almond-Scented Whipped Cream
• Amaretto-Spiked Espresso

If you love liqueurs and spirits, don't miss this one time-only hands-on cooking class. Many of us cook with wine... but cooking with spirits and liqueurs like rum, grappa, cognac, and more can be challenging. Which liqueur pairs well with meat or chicken? When is the best time to add a liqueur to a dish? Is it best to flambee, or just allow the alcohol to evaporate? And do you REALLY have to buy the most expensive spirits for cooking? We'll answer all these questions, and more, in a fun-filled hands-on cooking class devoted to the artistry of cooking with spirits and liqueurs. Our liqueur-centric menu will feature six flavor-packed springtime dishes... We'll learn to knead and roll out fresh pasta for the best tagliatelle in Vodka sauce; we'll roast filet mignon to perfection and serve it with a sophisticated green peppercorn-Cognac glaze; we'll flavor a creamy risotto with an aged grappa and aromatic spices, transforming a simple pot of rice into a memorable side dish; we'll toss warm asparagus with Limoncello; we'll bake a rich, decadent drunken chocolate cake (plenty of dark rum is the key here!); and to top off our liqueur-infused Italian feast, we'll spike our espresso with Amaretto and a secret ingredient we discovered on a recent trip to Puglia. Of course, our dinner will be paired with three fabulous wines, so get ready for a night of amazing food, wine, and fun! Space is limited--reserve soon, before class sells out!

$110 pp | Cooking with Liqueurs | Monday April 23, 6PM to 9PM

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• Spinach Linguine in Savory Leek Cream
• Bucatini in Chili-Pancetta Sauce
• Tuscan Penne in Walnut-Garlic Sauce
• Orecchiette with Fresh Ricotta, Basil, and Diced Tomatoes
• Fusilli in Spicy Fennel-Sausage Sauce
• Campanelle with Spicy Broccoli & Pecorino
• Mom's Rigatoni Gratin with Gorgonzola Cream
• Pappardelle in Fragrant Basil Pesto
• Cavatelli with Tuna Sicilian-Style
• Spaghetti with Shrimp, Asparagus, and Saffron

This class sells out very quickly every time we offer it, so don't wait too long to reserve your spot! 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.

$110 pp | The Ten Best Pasta Sauces | Friday April 27, 6PM to 9PM

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

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

$110 pp | Fresh Pasta for Beginners | Saturday April 28, 12PM to 3PM

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• Classic Cioppino (Ligurian Seafood Soup) over Garlic-Rubbed Bread
• Red Snapper & Scallops in Parchment Paper with White Wine & Capers
• Roasted Plum Tomatoes with Balsamic Vinegar & Tarragon
• Marbled Chocolate Cheesecake in Brown Sugar-Almond Crust

I have to admit to selfish motives when I planned this class: I really love seafood. So this class just HAD to happen. We'll talk about how to select and store seafood, and then roll up our sleeves to create a veritable seafood feast starring shrimp, mussels, cockles (similar to clams, but much sweeter and more delicate in texture), scallops, and red snapper... We'll start with a flavorful seafood soup from northern Italy called cioppino; I use a secret ingredient in my cioppino that infuses the broth with a heady scent, and of course I love to serve the soup over a slice of garlic-rubbed bread to soak up the rich cooking juices. As a main course, we'll learn to cook fish and seafood al cartoccio (in parchment paper), a time-honored Italian technique that yields succulent, moist fish amply perfumed with whatever seasoning is tucked into the parchment paper packets; we'll serve our snapper and scallops with juicy roasted tomatoes, and for dessert, we'll whip up the most decadent chocolate cheesecake imaginable, featuring deep, dark, bittersweet chocolate swirled inside a buttery brown sugar and almond crust...

$110 pp | The Ultimate Seafood Feast | Monday April 30, 6PM to 9PM

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Our standard gift certificates have a value of $95 - which is the cost of about two-thirds of our cooking classes. We also have premium classes that are priced at $110 (due to the higher cost of the ingredients and/or longer set-up). We also offer wine tastings priced at $150. This section allows you to add to the value of your certificate so you can redeem it towards a premium class ($15 extra per spot) or a wine tasting ($55 extra per spot).

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Standard Class Upgrades

($95) Standard to ($110) Premium Class Fee $15.00 ($95) Standard to ($150) Wine Tasting Fee $55.00 ($110) Premium for 1 to ($190) Standard for 2 Fee $80.00 ($95) Standard for 1 to ($220) Premium for 2 Fee $125.00

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