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Cooking Class Calendar

Join one of our hands-on cooking classes. Just click on any class on our calendar for menu and pricing or to sign up!

Location & general info | customer reviews | FAQ | class photos
Private cooking parties & teambuilding events | our cooking philosophy

Give the food lover in your life the ultimate gift: a gift certificate for a hands-on cooking class in New York City. Recipients can redeem certificates towards the cooking class of their choice on the calendar - they have total freedom! We will email you your copy so that you can give it right away... Complete it by adding a Rustico Cooking apron... your gift will be remembered long after the class is over!!!

Click here for a printer-friendly version of the current calendar

March
Sun Monday Tuesday Wednesday Thursday Friday Sat
1
2 3 4 5 6 7 8
Hot & Spicy Italian 6PM The 10 Best Pasta Sauces 6PM Fresh Pasta for Beginners 12PM
9 10 11 12 13 14 15
Italian Comfort Food 6PM Fresh Pasta Workshop: Springtime Favorites 12PM
16 17 18 19 20 21 22
Feast in Northern Italy 6PM Cooking with Wine 6PM Italian for Beginners 12PM
23 24 25 26 27 28 29
Springtime in Venice 6PM The 10 Best Pasta Sauces #2 6PM Pizza Workshop 12PM
30 31
Tuscan Wine Tasting 6PM
April
Sun Monday Tuesday Wednesday Thursday Friday Sat
1 2 3 4 5
The 10 Best Pasta Sauces 6PM Fresh Pasta for Beginners 12PM
6 7 8 9 10 11 12
Evening in Naples 6PM Fresh Pasta Workshop 12PM
13 14 15 16 17 18 19
Tuscan Feast 6PM Essentials of Italian Cooking 12PM
20 21 22 23 24 25 26
Northern Italian Favorites 6PM Italian Home Cooking 6PM Classic Tuscan Cooking 12PM
27 28 29 30
Dinner in Northern Italy 6PM
May
Sun Monday Tuesday Wednesday Thursday Friday Sat
1 2 3
Springtime Feast in Sicily 6PM Fresh Pasta Workshop: Southern Italy 12PM
4 5 6 7 8 9 10
Evening in Portofino 6PM Neapolitan Favorites 6PM Italian for Beginners 12PM
11 12 13 14 15 16 17
Luscious Liguria 6PM The 10 Best Pasta Sauces 6PM Fresh Pasta for Beginners 12PM
18 19 20 21 22 23 24
Entertaining all'Italiana 6PM
25 26 27 28 29 30 31
Taste of Parma 6PM Pizza Workshop 12PM
June
Sun Monday Tuesday Wednesday Thursday Friday Sat
1 2 3 4 5 6 7
Flavors of Umbria 6PM The 10 Best Pasta Sauces #2 6PM Fresh Pasta for Beginners 12PM
8 9 10 11 12 13 14
Evening in Puglia 6PM Taste of Tuscany 6PM Essentials of Italian Baking 12PM
15 16 17 18 19 20 21
Summer in Southern Italy 6PM Fresh Pasta Workshop: Northern Italy 12PM
22 23 24 25 26 27 28
Dinner in Piedmont 6PM Ligurian Summer Feast 6PM Essentials of Italian Cooking 12PM
29 30
Summer in Northern Italy 6PM

Here's an email from a client who attended our Fresh Pasta for Beginners class: "Just wanted to quickly drop a line to say how much I appreciated the super class we had today on beginner pasta making! Micol couldn't have been more organized, up, peppy, personal, or professional! There was no "down time" and she knows how to handle a three-ring circus! The class size is great, and she immediately makes each person feel at home by using their names (very important to me!) and insuring that everyone gets a chance to have plenty of hands-on experience! She also is comfortable with people asking questions along the way. Providing the printed recipes was also a bonus! The space is a wonderful workplace, and the reward of eating was the topper! Loved both of the wines as well! I will definitely be recommending Rustico to my friends and will be returning myself for another course!" Ricky, Bordentown, NJ

Read more client reviews here.

More classes to be added soon! We are working on the class schedule for the next few months - stay tuned!

Click here for a printer-friendly version of the current calendar

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Cooking Classes

RUSTICO COOKING classes are hands-on and are taught by Micol Negrin, the James Beard-nominated author of Rustico: Regional Italian Country Cooking and The Italian Grill, as well as a handful of talented RUSTICO COOKING chefs. Micol just completed The Best Pasta Sauces: Favorite Regional Italian Recipes, to be published by Ballantine Books (a division of Random House) in October 2014; her husband Dino De Angelis did the photography.

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In each class, you will arrive to find an array of colorful, fresh ingredients that have been cut and measured so you can focus on the important parts of the recipes, rather than spending your time washing potatoes and measuring sugar. You will learn to prepare 4 to 5 recipes from start to finish in each class, and get a firm grasp of basic cooking techniques and an understanding of essential Italian ingredients. To ensure all class participants learn the most important parts of a given menu, certain key techniques (such as making fresh pasta dough from scratch) will be executed by all class participants in small teams. After the cooking is done, you will sit down and enjoy the dishes you cooked, paired with a tasting of specially selected Italian wines, with your class companions. Classes are from 6 PM to 9 PM on Mondays and Fridays, and from 12 PM to 3 PM on Saturdays. Classes include an average of 90 minutes of cooking, followed by a full meal paired with Italian wine. Class cost and gift certificates already include all NYS Sales tax. (Note: At private cooking parties, cooking time is shorter and people are sometimes split into different cooking groups.) For groups of 12 people or more, consider a private cooking party.

Read a review of our hands-on cooking classes in the New York Daily News and Time Out New York Magazine!

Private Cooking Parties & Team-Building Events

There's no better way to mark a special occasion - a bachelorette party, bridal shower, birthday or anniversary - than with a wooden spoon in hand and friends all around. And if you're looking for an effective, fun way to bond with colleagues, a cooking party is an original team-building exercise that will leave you and your guests smiling long after the cooking is done. As team members learn essential culinary techniques and master new recipes, they also strengthen bonds and relationships in a fun, informal environment. Private parties are for groups of 12 to 150 people. The cost is $135 per person plus tax and 20% gratuity. Click here for more details.

April 25: Northern Italian Cooking Class

Don't miss this one time-only cooking class if you are a lover of northern Italian cooking! Learn to prepare Light-as-Air Potato Gnocchi with Truffled Shiitake Mushroom Sauce; Roasted Chicken in Honey-Balsamic Glaze; Cabbage Bundles Stuffed with Ricotta, Pancetta, & Parmigiano; Lemon-Garlic Caramelized Brussels Sprouts; Individual Apple and Maple Syrup Cakes with Crunchy Cinnamon Sugar & Vanilla Ice Cream. Once the cooking is done, we'll enjoy a seated dinner paired with wine. Reserve here!

Wine Tastings

Ideal for those really into wine. Wine tastings start with a brief hands-on cooking lesson (about 30 minutes) and include a four-course meal paired with 8 or more top-rated wines presented by Costas Mouzouras, our Wine Director (of NYC's Gotham Wines & Liquors). You’ll learn how to read a wine label, identify Italy’s main grape varietals and wines, understand how food and wine interact, and taste some truly fabulous Italian wines.

Classes by Topic

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:

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:

Saturday Classes

Lunch classes from 12PM to 3PM:

Theme Classes

Focus on one ingredient or technique in depth:

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:

Seafood & Healthy Cooking

Three-course menus based on fish and seafood cuisine:

Regional Cuisine

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

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:

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:

Hot & Spicy Italian - March 3 at 6PM

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

Spicy, spicy, spicy... These six 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. These dishes hail from central and southern Italy, where chilies (known as "diavolicchio", or The Little Devil) are abundantly used. A dish from Molise will kick off this special menu: crisp, crackling focaccia laced with chilies and fennel seeds, dusted with sea salt, an addictive starter to any meal. Next up: homemade cavatelli pasta from Basilicata, rustic and toothsome, tossed with a chunky Pancetta 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.

$110 pp | Hot & Spicy Italian | Monday March 3, 6PM to 9PM

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The 10 Best Pasta Sauces - March 7 at 6PM

  • 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
  • Conchiglie with Spicy Broccoli & Pecorino
  • Mom's Rigatoni Gratin with Gorgonzola Cream
  • Linguine in Fragrant Basil Pesto
  • Cavatelli with Tuna Sicilian-Style
  • Gemelli with Shrimp, Asparagus, and Saffron

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. Reserve your spots now!

$120 pp | The Ten Best Pasta Sauces | Friday March 7, 6PM to 8:30PM

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Fresh Pasta for Beginners - March 8 at 12PM

  • 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 March 8, 12PM to 3PM

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Italian Comfort Food - March 10 at 6PM

  • Chive and Prosciutto Bread Gnocchi in Sage-Scented Butter (Canederli)
  • Roasted Beef Tenderloin with White Wine-Mushroom Sauce
  • Slow-Roasted String Beans
  • Layered Potato Gratin with Tomatoes, Pancetta, & Onions
  • Tender Apple Cake in Crisp Butter Crust

Get ready for a warming menu from northern Italy featuring fresh pasta, rosy filet mignon, hearty vegetables, and an amazing apple dessert! In this new class, we'll recreate five traditional dishes from northern Italy, creating a true wintertime feast. To begin, we'll make canederli, plump bread gnocchi flavored with chives and a smoked Prosciutto called Speck; you can serve these gnocchi in broth, or (the way we prefer them), panfried with sage and butter until they get crisp and golden on the outside. Next, we'll roast an herb-marinated beef tenderloin to perfection and make a succulent sauce for it using wild mushrooms, cream, and a splash of white wine. Slow-roasted string beans and layered potatoes with Pancetta, tomatoes, and onions make the perfect accompaniment to the beef. And for dessert, we'll bake a classic Italian apple cake, layered atop a crisp butter pastry crust sweetened with apricot jam.

$110 pp | Italian Comfort Food | Monday March 10, 6PM to 9PM

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Fresh Pasta Workshop: Springtime Favorites - March 15 at 12PM

  • Ricotta & Parmigiano Ravioli with Peas, Prosciutto, & Cream (Emilia-Romagna)
  • Tagliatelle with Slow-Cooked Asparagus Sauce (Molise)
  • Potato Gnocchi in White Wine-Laced Veal Ragù (Tuscany)
  • 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, featuring spring's best offerings: Emilia's delectable cheese-stuffed ravioli, shaped by hand and sauced with a pea-studded cream sauce; Molise's rustic tagliatelle, sauced with a delicate puree of asparagus; and Tuscany's famed potato gnocchi, ethereally light and just delicious with a white wine-scented veal ragu. We'll round out our meal with a light green salad and finish up with homemade biscotti and espresso.

$110 pp | Fresh Pasta Workshop: Springtime Favorites | Saturday March 15, 12PM to 3PM

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Feast in Northern Italy - March 17 at 6PM

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

Reserve a spot and receive a FREE RUSTICO COOKING APRON in class (value $20)! 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, alomg with my mom's amazing caramelized fennel dusted with Parmigiano. 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! Don't miss out on our time-limited offer... Get a FREE APRON when you sign up for this class!

$110 pp including a FREE Rustico Cooking apron! | Feast in Northern Italy | Monday March 17, 6PM to 9PM

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Cooking with Wine - March 21 at 6PM

  • Handmade Tagliatelle with Red Snapper, White Wine, & Basil
  • Filet Mignon in Tuscan Red Wine Glaze
  • Asparagus & White Wine Souffle
  • Creamy Risotto with Red Wine, Radicchio, & Caramelized Onions
  • Drunken Chocolate Cake

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 tagliatelle pasta in a light white wine and snapper sauce; this dish is typical of Liguiria in northern Italy. Next, we'll roast filet mignon and serve it with a heavenly red wine sauce; a refreshing wine-laced asparagus souffle and a red wine risotto with radicchio and caramelized onions round out the plate elegantly. And for dessert, we'll bake a sinfully rich drunken chocolate cake... of course, our menu will be paired with fabulous wines, so get ready for a night of amazing food, wine, and fun!

$110 pp | Cooking with Wine | Friday March 21, 6PM to 9PM

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Italian for Beginners - March 22 at 12PM

  • Perfect Homemade Pasta with Two-Meat Ragu
  • Chicken Scaloppine with Fontina & 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.

$110 pp | Italian for Beginners | Saturday March 22, 12PM to 3PM

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Springtime in Venice - March 24 at 6PM

  • Homemade Lasagna with Caramelized Radicchio, Onions, & Pancetta
  • Slow-Cooked Chicken with Brandy & Porcini Mushrooms
  • Creamy Fennel Souffle
  • Risotto with Sweet Peas & Leeks
  • Mascarpone & Raspberry Tartlets

Travel to the Venetian lagoon this spring for a taste of its most beguiling sprigtime recipes... without ever leaving New York! We'll learn to make fresh pasta, risotto, a savory souffle, and more in this brand new class. First, we'll roll up our sleeves and create an ethereally light lasagna, layered with sweet onions, caramelized radicchio, and plenty of Pancetta and Parmigiano. Next, we'll slow-cook chicken with dried porcini mushrooms and Brandy, a delectable main course served alongside creamy fennel souffle and risotto studded with leeks and sweet peas. And for dessert, we'll bake sweet, buttery tarlets and serve them with an elegant lemon-scented Mascarpone mousse and fresh raspberries... what a heavenly way to finish a meal!

$110 pp | Springtime in Venice | Monday March 24, 6PM to 9PM

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The 10 Best Pasta Sauces #2 - March 28 at 6PM

  • 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!

$120 pp | The 10 Best Pasta Sauces #2 | Friday March 28, 6PM to 8:30PM

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No "Buy Now" button? the class may be sold out - Join the class waiting list
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Pizza Workshop - March 29 at 12PM

  • 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 29, 12PM to 2:30PM

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Tuscan Wine Tasting: Bolgheri Wines - March 31 at 6PM

  • Homemade Ricotta Gnocchi with Two-Meat Ragu
  • Braised Chicken with Savoy Cabbage, Sage, & White Wine
  • Roasted Fennel with Shaved Parmigiano
  • Potato Gratin with Pancetta, Peas, & Raclette
  • Fudgy Date & Walnut Cake in Dark Caramel Glaze

If you are a lover of Tuscan 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 classic Italian menu (more on that in a moment), and then a seated dinner during which Costas will present at 11 top-rated wines from the breathtaking region of Bolgheri along Tuscany's Western coast, where Sassicaia and other Super Tuscan wines were conceived by innovative winemakers. You will cook, taste, sip, savor, and learn... a great way to spend an evening! Our menu will begin with homemade Ricotta gnocchi, made from scratch and sauced with a savory meat ragu; chicken braised with strips of cabbage, sage, and white wine; meltingly tender fennel gratin; creamy potatoes layered with peas, Pancetta, and cheese, baked to a golden brown; and an amazing cake studded with walnuts and dates, as delicious an ending to a decadent evening as we can imagine.

Class cost includes:

  • Finger Foods Upon Arrival
  • Hands-on Cooking Lesson
  • Sit Down Three-Course Dinner
  • Taste of 11 Wines (see list below)
  • Wine Tasting Chart
  • Recipe Packets

Wine list:

  • Guado al Melo Antillo 2012
  • Guado al Tasso 2009
  • Guado al Melo Jassarte 2006
  • Orma Toscana 2006
  • Poggio al Tesoro Sondraia Bolgheri 2010
  • Pianali Coronatao 2007
  • Poggio al Tesoro Cabernet Franc 2009
  • Guicciardini Strozzi Bolgheri 2011
  • Guado al Tasso Scalabrone Rose' 2012
  • Guado al Tasso Vermentino 2012
  • Ornellaia 2005

$150 pp | Tuscan Wine Tasting: Bolgheri Wines | Monday March 31, 6PM to 9PM

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The 10 Best Pasta Sauces - April 4 at 6PM

  • 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
  • Conchiglie with Spicy Broccoli & Pecorino
  • Mom's Rigatoni Gratin with Gorgonzola Cream
  • Linguine in Fragrant Basil Pesto
  • Cavatelli with Tuna Sicilian-Style
  • Gemelli with Shrimp, Asparagus, and Saffron

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. Reserve your spots now!

$120 pp | The Ten Best Pasta Sauces | Friday April 4, 6PM to 8:30PM

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Fresh Pasta for Beginners - April 5 at 12PM

  • 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 5, 12PM to 3PM

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Evening in Naples - April 11 at 6PM

  • Homemade Spaghetti with Tuna Puttanesca
  • Stuffed Beef Braciole with Aromatic Vegetables, Red Wine, & Tomatoes
  • Slow-Cooked Spinach with Garlic & Chilies
  • Nutmeg-Scented Potato Torte with Three Cheeses
  • "Drunk" Tiramisu

Here's a brand new class devoted to the cooking of Naples. We'll prepare a true Neapolitan feast starring handmade spaghetti (the city's favorite pasta shape), slow-cooked beef braciole, comforting vegetables, and a decadent dessert. To begin, we'll learn to make fresh pasta and roll it out into thin sheets, then cut it into spaghetti; a savory puttanesca sauce embellished with tuna marries splendidly with the spaghetti. We'll stuff thin slices of beef with Pancetta, garlic, onion, and Pecorino, then simmer them in a red wine sauce with aromatic vegetables and tomatoes; the sauce is so rich, you'll be tempted to make extra to serve with homemade pasta at home! Two classic side dishes round out the meal perfectly: slightly spicy, garlicky spinach; and an elegant cheese-laced potato torte perfumed with nutmeg. For dessert, we'll whip up Naples' take on Tiramisu, made with fresh-brewed espresso (the Neapolitans are famous for it), whipped cream, and a light custard, spooned atop liqueur-soaked ladyfingers.

$110 pp | Evening in Naples | Friday April 11, 6PM to 9PM

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Fresh Pasta Workshop: Central Italy - April 12 at 12PM

  • Maccheroni alla Chitarra with Fresh Ricotta, Diced Prosciutto, & Pecorino
  • Taccozze (Short Pasta Strips) with Lentils, Garlic, & Rosemary
  • Three-Cheese Ravioli in Creamy Saffron Sauce
  • Mixed Baby Greens in Balsamic Vinaigrette
  • Tuscan Almond Biscotti

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 3 fresh pasta specialties from the central Italian region of Abruzzo. We'll prepare a rich egg and semolina flour dough first, working the dough until it is supple and elastic; this dough may not be easy to work, but once you've mastered it, you'll be able to make all manner of fresh pasta at home (rolled and filled, flat or cut). Then we'll roll out the dough and shape it into 3 very different creations: robust hand-cut noodles shaped on a stringed instrument known as a guitar, sauced with fresh Ricotta and diced Prosciutto; short pasta strips known as taccozze, tossed with a hearty herb-laced lentil sauce; and delicate ravioli, stuffed with fresh cheese and napped with an elegant saffron-scented cream sauce. We'll round out our meal with a light green salad and finish up with homemade biscotti and espresso.

$110 pp | Fresh Pasta Workshop: Central Italy | Saturday April 12, 12PM to 3PM

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Tuscan Feast - April 18 at 6PM

  • Crispy Rosemary & Sundried Tomato Focaccia
  • Handmade Tagliatelle with Red Snapper & Tomatoes
  • Wine-Poached Shrimp in Tarragon Pesto
  • Herbed Cannellini Bean & Arugula Salad
  • Rum-Spiked Rice Pudding Torte

Spring in the Tuscan countryside: the scent of rosemary and lavender hangs in the air; fields of poppies dot the horizon; silver-leafed olive trees line up as far as the eye can see. Celebrate the arrival of spring with a Tuscan menu that features fresh pasta, handmade flatbread, fresh-from-the-sea fish and seafood, and more, cooked in true Tuscan form and served with fabulous wines. We'll learn to make a crispy focaccia topped with sundried tomatoes, rosemary, and olives as a starter to our Tuscan feast. Next, we'll roll out fresh tagliatelle, just perfect with a delicate sauce of tomatoes, red snapper, and fresh herbs. Tuscans are quite fond of shellfish, and they prepare it in the simplest ways to draw out its best flavor; we'll poach succulent large shrimp in white wine, and prepare a vibrant pesto featuring fresh tarragon to serve alongside. We'll toss cannellini beans (the Tuscans have been nicknamed bean-eaters, for they are so fond of legumes!) with peppery arugula and olives as a lovely side to our shrimp. And for dessert, we'll bake a creamy, luscious rice torte with hints of citrus, rum, and cinnamon.

$110 pp | Tuscan Feast | Friday April 18, 6PM to 9PM

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Essentials of Italian Cooking - April 19 at 12PM

  • Homemade Cannelloni with Ricotta, Prosciutto, & Mozzarella
  • Chicken Cacciatora with Tomatoes, Capers, & Garlic
  • Mom's Slow-Roasted Fennel Gratin
  • 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 my mom's signature fennel: first blanched, then roasted with Parmigiano and olive oil to caramelized perfection. We'll make 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 and chocolate dough and shape it into crisp, addictive biscotti, a treat with espresso any time of day!

$110 pp | Essentials of Italian Cooking | Saturday April 19, 12PM to 3PM

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Northern Italian Favorites - April 21 at 6PM

  • Classic Lasagna Bolognese
  • Herb-Rubbed Filet Mignon in Salsa Verde
  • Roasted Asparagus with Parmigiano
  • Sweet Peppers with Basil & Garlic
  • Mom's Amazing Flourless Almond-Chocolate Cake with Rich Chocolate Ganache

This brand new class on northern Italian cuisine starts off with one of Italy's most beloved pastas: an elegant lasagna bolognese, prepared with handmade spinach pasta, layered with creamy bechamel and a sumptuous, slow-cooked ragu; once you've mastered the way to knead and roll out fresh pasta dough for lasagna, you'll be able to make all manner of fresh pasta from scratch at home. We'll roast an herb-rubbed beef tenderloin (aka filet mignon) until it is perfectly rosy, and serve it in hearty slices with a bracing caper-and-parsley sauce known as salsa verde in Italy; this recipe will not only demistify the cooking of filet mignon, it underscores the fact that a delicious, versatile sauce need not be difficult to make. We'll roast asparagus with Parmigiano, and sweet peppers with garlic and herbs, as a colorful side to our filet mignon. And for dessert, I'll share my mom's recipe for a flourless, light-as-air almond-chocolate cake napped with a thick layer of chocolate ganache... what a way to end our northern Italian feast!

$110 pp | Northern Italian Favorites | Monday April 21, 6PM to 9PM

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Italian Home Cooking - April 25 at 6PM

  • Light-as-Air Potato Gnocchi with Truffled Shiitake Mushroom Sauce
  • Roasted Chicken in Honey-Balsamic Glaze
  • Cabbage Bundles Stuffed with Ricotta, Pancetta, & Parmigiano
  • Lemon-Garlic Caramelized Brussels Sprouts
  • Individual Apple and Maple Syrup Cakes with Crunchy Cinnamon Sugar & Vanilla Ice Cream

This brand new class features five of my favorite dishes for at-home feasting. We'll start off by learning to make my mom's foolproof potato gnocchi; these are so light and delicate, you'll be amazed at how quickly the dough comes together. A hearty shiitake mushroom sauce finished with a splash of white truffle oil is all these gnocchi need to shine. As a main course, we'll roast chicken with plenty of fresh herbs (think sage, rosemary, thyme, oregano) and prepare a luscious balsamic glaze to serve alongside. Cabbage leaves make a stunning side stuffed with a mixture of creamy fresh Ricotta, Parmigiano, and Pancetta, and lemony Brussels sprouts round out the meal perfectly. For dessert, we'll bake a moist, tender apple cake, roll it in crunchy cinnamon-scented sugar, and serve with a scoop of vanilla ice cream.

$110 pp | Italian Home Cooking | Friday April 25, 6PM to 9PM

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Classic Tuscan Cooking - April 26 at 12PM

  • Fresh Ricotta & Spinach Ravioli in Light Tomato Sauce with Fresh Arugula
  • Lemony Chicken with Slow-Cooked Onions & White Wine
  • Braised Cannellini Beans with Garlic and Sage
  • The Ultimate Roasted Rosemary Potatoes
  • Sweet Focaccia with Caramelized Grapes and Crunchy Sugar

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 ripe tomatoes, fresh herbs, creamy Ricotta, homemade pasta, and tender chicken, cooked in true Tuscan form and served with fabulous wines. We'll begin our Tuscan taste journey by stuffing fresh pasta with creamy Ricotta and spinach, making agnolotti (round ravioli) tossed with a vibrant, light tomato sauce. Our main course combines tender chicken morsels with slow-cooked onions, just right served alongside braised beans with garlic and herbs and heavenly roasted rosemary potatoes. And for dessert, we'll bake an amazing sweet focaccia topped with caramelized grapes and sugar, a true Tuscan treat.

$110 pp | Classic Tuscan Cooking | Saturday April 26, 12PM to 3PM

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Dinner in Northern Italy - April 28 at 6PM

  • 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 bread, 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 | Dinner in Northern Italy | Monday April 28, 6PM to 9PM

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Springtime Feast in Sicily - May 2 at 6PM

  • Cannelloni Stuffed with Mozzarella & Eggplant in Light Tomato Sauce
  • Branzino (Mediterranean Sea Bass) with Saffron and White Wine Glaze
  • Sauteed Broccoli Raab
  • Roasted Potatoes with Mint & Garlic
  • Orange-Scented Ricotta Cheesecake in Almond-Butter Crust

There is something magical about Sicily. Maybe it's the volcanoes, Etna and Stromboli and a handful of smaller ones, forever threatening eruption, making every day seem like a gift. Maybe it's the perfume of jasmine and rosemary that hangs in the air, or the golden light that warms everything it touches. Maybe it's the way a Greek temple will suddenly appear on the skyline, or the way the vendors' voices at the open-air markets rise and fall like waves on the beach. Whatever it is, Sicily's magic extends to its food, to its Baroque concoctions of pasta, its monumental seafood creations, its exuberant almond-laced pastries, its sweet, potent wines that taste like a distillation of the Sicilian sun. Join me for a new class and prepare five fabulous dishes in true Sicilian tradition. We'll make handmade cannelloni stuffed with that most Sicilian of vegetables: eggplant... napped in tomato sauce, these cheesy cannelloni are an ideal warm weather meal for entertaining at home. Next up: elegant filets of branzino in a saffroned wine sauce, served alongside silky broccoli raab and herbed baby potatoes. For dessert, we'll whip up a creamy, light cheesecake flavored with citrus, baked atop a sugary, almondy butter crust.

$110 pp | Springtime Feast in Sicily | Friday May 2, 6PM to 9PM

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Fresh Pasta Workshop: Southern Italy - May 3 at 12PM

  • Short Tagliatelle with Garlicky Broccoli Raab (Puglia)
  • Light-as-Air Potato Gnocchi in Puttanesca Sauce (Campania)
  • 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 from southern Italy: classic tagliatelle from Puglia tossed with slow-cooked broccoli raab and a hint of chili flakes; light potato gnocchi from Campania, tossed with a garlicky, spicy puttanesca sauce; 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!

$110 pp | Fresh Pasta Workshop: Southern Italy | Saturday May 3, 12PM to 3PM

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Evening in Portofino - May 5 at 6PM

  • Handmade Cheese & Spinach Pasta in Walnut Pesto
  • Veal Scaloppine with Artichokes, Olives, & White Wine
  • Roasted String Beans with Oregano & Garlic
  • Lemony Roast Potatoes with Rosemary
  • Sweet Focaccia with Crunchy Cinnamon Sugar, Berries, & Mascarpone Cream

Here's a brand new class featuring some of my favorite dishes, savored over the years in the seaside town of Portofino. We'll begin our springtime feast by making fresh pasta stuffed with spinach and Ricotta, sauced with an amazing walnut pesto you'll want to slather on everything (it's great on grilled fish or chicken, with roasted beets or cauliflower, even on crusty bread!). Next up: we'll prepare a luscious main course of thin veal cutlets topped with artichokes, olives, and white wine; a savory side of roasted string beans and lemony potatoes rounds out the meal. And for dessert, we'll learn to make a sweet focaccia using nothing more than flour, yeast, olive oil, salt, and sugar; the dough is so easy to make, and the results so spectacularly addictive, you'll find yourself sneaking back to the kitchen for seconds.

$110 pp | Evening in Portofino | Monday May 5, 6PM to 9PM

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Neapolitan Favorites - May 9 at 6PM

  • Focaccia with Olive Oil & Tomatoes
  • Neapolitan Five-Cheese & Meat Lasagna
  • Shrimp in "Crazy Water" (with Spicy Tomato-Garlic Broth)
  • Roasted Broccoli with Garlic
  • Limoncello Mousse with Fresh Berries

Best known around the world for its pizza and pasta, Naples' exuberant cuisine relies on sun-kissed vegetables and herbs, dried pasta, and fresh farmhouse cheeses (chief among them water buffalo's Mozzarella). In the nineteenth century, people living in the capital city of Naples were nicknamed Mangia Maccheroni (Maccheroni Eaters); to this day, Neapolitans remain devout pasta eaters, and their pasta is among the best and the most varied in all of Italy. Join me for a taste of Naples right here in Manhattan, a chance to explore the cuisine of this lively southern Italian city without getting on a plane. We'll begin our Neapolitan feast with a timeless classic: handmade focaccia topped fresh tomatoes and oregano, the perfect starting point for any Italian meal. Next up: fresh lasagna layered with cheese and a hearty sausage ragu; and while you can buy ready-made lasagna noodles if you are short on time, we'll make the pasta dough from scratch in this class, giving you the foundation to making fresh pasta confidently at home in the future. Our main course: shrimp poached in a lightly spicy broth with capers, parsley, and garlic, just delicious with a side of roasted broccoli with garlic and chili oil. A classic Neapolitan dessert featuring limoncello-soaked ladyfingers and a silky lemon custard topped with fresh berries closes the meal on a decadent sweet note.

$110 pp | Neapolitan Favorites | Friday May 9, 6PM to 9PM

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Italian for Beginners - May 10 at 12PM

  • Perfect Homemade Pasta with Two-Meat Ragu
  • Chicken Scaloppine with Fontina & 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.

$110 pp | Italian for Beginners | Saturday May 10, 12PM to 3PM

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Luscious Liguria - May 12 at 6PM

  • Amazing Cheese-Stuffed Focaccia from Recco
  • Handmade Pasta in Heirloom Pine Nut & Marjoram Pesto
  • Orata (Sea Bream) with Artichokes, Parsley, & White Wine
  • Roasted String Beans
  • Lemon-Scented Cake with Fresh Berry Coulis & Vanilla Whipped Cream

I love Liguria. A small crescent-shaped region immediately north of Tuscany, it is where my family has had a home for nearly four decades, and where I spent most of my childhood summers. It is also where I first understood just how regional Italian cooking is: living in nearby Milan, just two hours north of Liguria, our everyday fare was so different from the light, herb-kissed cuisine I encountered in the seaside Ligurian towns of Rapallo, Santa Margherita, and Portofino. Olive oil, rather than butter, was used with abandon; cheeses were fresh and creamy; pastas were lighter, the dough less redolent of eggs; fish and seafood were often paired with potatoes and pine nuts, or porcini mushrooms, or artichokes... Ligurian cuisine became my entry point to the amazing diversity of Italian regional food, and it remains one of my favorites to this day. In this new class, we'll explore some of the lesser-known gems of Ligurian cooking. We'll start off by making an addictive focaccia filled with a light, melting cheese known as Stracchino; this is a specialty of the town of Recco, and people travel far and wide just for a taste of it. Next, we'll make corzetti, a unique handmade coin-shaped pasta that was once stamped with the coat of arms of noble families for the wedding day feast; we'll prepare a creamy pesto featuring pine nuts, garlic, marjoram, and a splash of cream, a true revelation for anyone who loves Genova's more famous basil pesto. Our main course is sea bream (known as orata in Italy), a delicate fish that is even sweeter than, branzino; we'll roast our orata with artichokes, white wine, garlic, and parsley, and serve it with a side of roasted string beans. For dessert, we'll bake an ethereally light lemon-scented cake topped with a colorful berry coulis.

$110 pp | Luscious Liguria | Monday May 12 at 6PM

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The 10 Best Pasta Sauces - May 16 at 6PM

  • 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
  • Conchiglie with Spicy Broccoli & Pecorino
  • Mom's Rigatoni Gratin with Gorgonzola Cream
  • Linguine in Fragrant Basil Pesto
  • Cavatelli with Tuna Sicilian-Style
  • Gemelli with Shrimp, Asparagus, and Saffron

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. Reserve your spots now!

$120 pp | The Ten Best Pasta Sauces | Friday May 16, 6PM to 8:30PM

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Fresh Pasta for Beginners - May 17 at 12PM

  • 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 May 17, 12PM to 3PM

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Entertaining all'Italiana - May 19 at 6PM

  • Risotto with Shrimp, Asparagus, & Saffron
  • Filet Mignon in Leek and Red Wine Glaze
  • Roasted Sweet Peppers in Basil & Garlic Marinade
  • Chive-Scented Ricotta Gnocchi in Sage Butter
  • Individual Walnut & Chocolate Tarts

Here's a brand new menu that highlights the pleasures of warm weather cooking: fresh, bright flavors that pay homage to the season's bounty, the sort of food that encourages us to linger just a little longer at the table with friends with family. We'll learn the key to perfect risotto first (a hint: yes, you have to stir, stir, stir constantly, but it's not just that... it's all about the temperature of the stock, how often you add the stock, and most of all, the variety of rice you use). After indulging in a creamy risotto with asparagus, shrimp, and saffron, we'll savor rosy slices of filet mignon napped in a rich red wine sauce; the wine is key to the flavors of this dish, counterbalancing the richness of the meat perfectly. Roasted sweet peppers are a favorite in Italy, often showered with fresh basil, garlic, olive oil, and a hint of wine vinegar... what a lovely and colorful pairing for the beef and a luscious side of handmade gnocchi with sage-scented butter. And finally, we'll knead the dough for Italy's famous crostata; called pasta frolla, this rich, buttery crust is flavored with citrus zest and vanilla, and encases a heavenly combination of chopped walnuts and chocolate, plus a secret ingredient that will have you sneaking back to the kitchen for more.

$110 pp | Entertaining all'Italiana | Monday May 19 at 6PM

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Taste of Parma - May 30 at 6PM

  • Handmade Tagliatelle with Prosciutto Ribbons & Peas
  • Filet Mignon with Balsamic Vinegar-Herb Glaze
  • Roasted Asparagus with Pine Nuts & Pancetta
  • Wild Mushroom and Cheese Sformato
  • 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 light, melt-in-the-mouth tagliatelle sauced 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 an elegant sformato (similar to a flan, but lighter) flavored with wild mushrooms and fresh herbs. 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 | Friday May 30, 6PM to 9PM

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Pizza Workshop - May 31 at 12PM

  • 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 May 31, 12PM to 2:30PM

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Flavors of Umbria - June 2 at 6PM

  • Rosemary Focaccia
  • Handmade Pappardelle Pasta with Red Wine-Laced Ragu
  • Spice-Rubbed Pork Tenderloin with Caramelized Onion Salsa
  • Roasted Sweet Pepper Boats with Pecorino & Pancetta
  • Flourless Chocolate-Espresso Torte with Vanilla Whipped Cream

Nicknamed "The Green Heart of Italy," Umbria is a pristine landlocked region to the south of Tuscany. Far less common a destination for tourists than its famous neighbor, Umbria offers some of the most breathtaking panoramas in Italy: high mountains, densely wooded forests, glittering lakes, sleepy medieval towns. And the cuisine in Umbria is equally beguiling; we've taken groups to visit this area several times, and each time, we discovered new treasures at the Umbrian table. Join us for a new class that delves into the cooking of this beautiful area, and take a hands-on culinary journey to Umbria. We'll start off by preparing a classic focaccia flavored with fresh rosemary, a favorite on Umbrian tables. Next, we'll knead dough for light, handmade pasta and sauce it with a deeply flavored, slow-cooked ragu. Our main course: pork, of course, since the Umbrians are renowned pork butchers (the word for pork butcher in Italian is norcino, named after the Umbrian town of Norcia); we'll brine our pork tenderloin for maximum tenderness, roast it, and serve it with a tangle of caramelized onions. A side of roasted peppers brings sweetness and color to our plate. And for dessert, we'll whip up a sinfully rich flourless chocolate cake that will have you sneaking back to the kitchen for seconds!

$110 pp | Flavors of Umbria | Monday June 2, 6PM to 9PM

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The 10 Best Pasta Sauces #2 - June 6 at 6PM

  • 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!

$120 pp | The 10 Best Pasta Sauces #2 | Friday June 6, 6PM to 8:30PM

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Fresh Pasta for Beginners - June 7 at 12PM

  • 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 June 7, 12PM to 3PM

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Evening in Puglia - June 9 at 6PM

  • Handmade Spaghetti with Mussels and Tomatoes
  • Roasted Lamb with Fennel & Rosemary
  • Broccoli Raab & Cheese Gratin
  • Shaved Zucchini "Carpaccio"
  • Almond-Scented Ricotta Cheesecake

Puglia, nestled in Italy's south, is one of my favorite places to visit and to eat. Not only is the region itself amazing (it boasts a long, sinuous coastline, as well as sprawling plains and gentle hills), the food is diverse and intensely flavored. Along the coast, you'll find the freshest of seafood, while inland, the cuisine remains a peasant one, rooted in rural traditions. In this hands-on cooking class, we'll explore both of these aspects of Puglia's cuisine. We'll prepare fresh pasta and sauce it with plenty of sweet mussels cooked with white wine and tomatoes. We'll roast tender lamb shoulder with fennel and garlic, a delectable main course accompanied by a broccoli raab gratin and a refreshing side of lemony shaved zucchini ribbons. And for dessert, we'll bake a creamy, almond-scented cheesecake that takes mere minutes to prepare but delivers incredible flavor.

$110 pp | Evening in Puglia | Monday June 9, 6PM to 9PM

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Taste of Tuscany - June 13 at 6PM

  • Crispy Pappardelle with Swiss Chard, Fontina, and Mascarpone
  • Tender Chicken Morsels with Rosemary, Lemon, & White Wine
  • Tuscan Bread & Tomato Salad with Basil
  • Roasted Eggplants, Peppers, & Zucchini with Summer Herbs
  • Orange-Olive Oil Cake with Fresh Berry Coulis

Here's a fresh, vibrant menu to welcome summer Tuscan-style. We'll begin our culinary foray into Tuscany by rolling out fresh pasta for a creamy vegetable and pasta gratin enriched with plenty of cheese; this is such a delicious first course, I'm certain you'll find yourself making it with all manner of vegetables as they peak at the market: cauliflower is great in fall, butternut squash in winter, asparagus in spring... We'll slow-cook tender morsels of chicken with plenty of white wine, rosemary, and lemon, a perfect main course for a summery feast paired with Tuscany's famous panzanella salad (crusty bread, fragrant basil, ripe tomatoes) and roasted summer vegetables tossed with herb-infused olive oil. For dessert, we'll bake one of my favorite olive oil-based desserts: you won't taste the oil in this citrusy, light, moist cake, but you'll surely feel good that a cake this delicious has no butter at all!

$110 pp | Taste of Tuscany | Friday June 13, 6PM to 9PM

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Essentials of Italian Baking - June 14 at 12PM

  • Classic Focaccia (Liguria)
  • Sfincioni, aka Flatbread with Tomato Sauce & Caciocavallo Cheese (Sicily)
  • Crispy Multi-Flavored Breadsticks (Piedmont)
  • Chocolate-Almond Meringue Kisses (Piedmont)
  • Spiced Walnut-Fig Biscotti (Calabria)
  • Almond Paste & Pine Nut Cookies (Sicily)

We've been asked dozens of times to run a baking class that covers the essentials of Italian baking. So here it is, a workshop devoted to handling and baking Italy's classic doughs, both sweet and savory. First up: you'll learn to knead and handle what my husband and I call "The Dough" at home, a basic mix of flour, water, salt, olive oil, and yeast that is the starting point for every bread and focaccia we ever crave. The dough is so easy to make, so foolproof, and so delicious, you'll be amazed. We'll turn our basic dough into three delicious specialties: Liguria's focaccia, doused in olive oil and sprinkled with sea salt; Sicily's sfincioni, a savory flatbread topped with herb-scented tomato sauce and melted cheese; and Piedmont's grissini, crispy breadsticks rolled in sesame, rosemary, or whatever you desire. Then we'll bake three delectable sweet treats: Piedmont's crumbly, sweet meringues, flavored with almonds and chocolate, hiding a dollop of bittersweet chocolate ganache; Calabria's hauntingly spiced walnut and fig biscotti, undeniably addictive any time of day; and Sicily's famed almond paste cookies studded with pine nuts. Don't wait too long to sign up for this class; the techniques you'll learn will serve you well and make you feel more confident as you experiment in your own kitchen. After the cooking is done, we'll sit to enjoy our creations with salad, wine, and espresso to round out the meal.

$110 pp | Essentials of Italian Baking | Saturday June 14, 12PM to 3PM

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Summer in Southern Italy - June 20 at 6PM

  • Crispy, Flaky Sausage & Greens Focaccia
  • Handmade Cavatelli Pasta with Roasted Grape Tomatoes, Arugula, & Ricotta Salata
  • Stuffed and Rolled Mediterranean Sea Bass in Fragrant Three-Herb Pesto
  • Roasted Eggplants with Garlic & Oregano
  • Lemon-Scented Cheesecake with Brown Sugar-Almond Crust

Few places are as magical as southern Italy in the summer. The vegetable markets alone offer a dizzying display of produce in every shape, size, and color. This class draws its inspiration from the flavors of the southern Italian table, where pasta, bread, eggplants, peppers, fish, and simple desserts are often the stars of family feasts. We'll start off by making a flaky dough for the most ethereally light focaccia ever; filled with sausage, greens, and a little bit of fresh cheese, this is the sort of focaccia you can serve as an appetizer, as finger food, or even as a main course depending on your mood and the rest of your menu. We'll knead semolina flour and water into dough for cavatelli, and roast sweet, juicy tomatoes as a savory sauce for our pasta. As a main course, we'll stuff delicate filets of branzino with red, orange, and yellow peppers, roast them, and serve the resulting bundles with a fragrant pesto. Roasted eggplants are best in the summer, and ours will be dressed with just a hint of red wine vinegar, olive oil, fresh oregano, and garlic. And as a sweet finale, we'll bake a creamy cheesecake with a buttery brown sugar crust... what a way to end a feast in southern Italy, or New York!

$110 pp | Summer in Southern Italy | Friday June 20, 6PM to 9PM

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Fresh Pasta Workshop: Northern Italy - June 21 at 12PM

  • Garganelli with Peas, Pancetta, & Tomato (Emilia-Romagna)
  • Bowties (Farfalle) with Basil Pesto, String Beans, & Potatoes (Liguria)
  • Tagliatelle with Mushrooms & White Wine (Lombardy)
  • Mixed Baby Greens in Balsamic Vinaigrette
  • Tuscan Almond Biscotti

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 3 fresh pasta specialties from northern Italy. We'll prepare a foolproof egg and all-purpose flour dough, kneading the dough until it is smooth, silky, and elastic; this dough is harder to work than bread dough, as it is quite firm, but that's how it should be to achieve al dente pasta. Then we'll roll out the dough and shape it into 3 very different creations: quill-shaped pasta called garaganelli, a specialty of Romagna, sauced with tomatoes, peas, and Pancetta; handmade bowties tossed with summer's glorious pesto; and delicate tagliatelle, napped with a wine-laced mushroom sauce. We'll round out our meal with a light green salad and finish up with homemade biscotti and espresso.

$110 pp | Fresh Pasta Workshop: Northern Italy | Saturday June 21, 12PM to 3PM

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Dinner in Piedmont - June 23 at 6PM

  • Light-as-Air Yam Gnocchi in Sage Butter Sauce
  • Herb-Rubbed Filet Mignon in Mom's Salsa Verde
  • Roasted Savoy Cabbage with Garlic & Caraway Seeds
  • Best-Ever Summer Potato Salad with Chives & Olives
  • Decadent Hazelnut-Chocolate Cake with Bittersweet Chocolate Ganache

My family has had a home in Piedmont, overlooking the Lago Maggiore, since I could barely talk. I grew up on the rich roasts, buttery pastas, creamy risottos, and cheese-laced polentas of the area; not to mention its famed chocolate desserts, sweetwater fish, and delectable farmhouse cheeses. This class explores Piedmontese cooking in all its glory, from its delectable gnocchi all the way to its memorable desserts. We'll begin by making the dough for gnocchi; while potato gnocchi may be the ones you think of first, yams, pumpkin, squash, and even sweet potatoes make the perfect starting point for gnocchi: as long as you handle the dough right and follow my foolproof proportions, you'll have the lightest gnocchi imaginable. As a main course, we'll roast a beef tenderloin and serve it with a garlic-laced parsley sauce known as salsa verde; a side of roasted cabbage and my favorite interpretation of potato salad (no mayonnaise!) are ideal accompaniments. And for dessert, we'll bake a flourless, rich, not-too-sweet hazelnut chocolate cake; after all, Piedmont is renowned the world over for its chocolate and its hazelnuts.

$110 pp | Dinner in Piedmont | Monday June 23, 6PM to 9PM

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Ligurian Summer Feast - June 27 at 6PM

  • Classic Focaccia with Sea Salt
  • Cheese-Filled Pansotti Pasta in Basil Pesto
  • Chicken Cutlets with Artichokes, White Wine, & Pine Nuts
  • Herb-and-Cheese-Stuffed Zucchini
  • Best-Ever Apple & Almond Tart

Sunny, unabashedly Mediterranean, the cooking of Liguria makes the most of the fruits of land and sea. Its luxuriant hills offer a bounty of meaty porcini mushrooms and resiny pine nuts, while the sea provides succulent anchovies ready to be salted for future use. These three ingredients are combined with other staples, most notably the region's delicate olive oil, to create Liguria's favorite dishes: braised salt cod, stewed rabbit, and an array of subtle pasta sauces. Focaccia, a dimpled flatbread, is the region's most emblematic bread, usually baked plain but sometimes stuffed or topped with every ingredient imaginable. This new class on the cuisine of Liguria draws on the dishes I have enjoyed since I was a child summering in the bustling seaside town of Rapallo. We'll begin by making fresh focaccia, a recipe so simple, yet so versatile, that you will surely make it time and again at home. (There's a trick involving water that I'll share with you in class, and you'll be amazed at what a difference it makes to the texture of the focaccia.) We'll make delicate cheese-filled fresh pasta (pansotti, shaped like large, pot-bellied tortellini), and sauce them with the classic basil pesto of this tiny yet fertile region. Our chicken dish features pine nuts and artichokes, two mainstays of the Ligurian kitchen that lend incredible fragrance to this succulent main course. Stuffed summer zucchini is an ideal side dish, and a moist apple and almond tart provides an elegant finish for this Ligurian summer feast.

$110 pp | Ligurian Summer Feast | Friday June 27, 6PM to 9PM

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Essentials of Italian Cooking - June 28 at 12PM

  • Homemade Cannelloni with Ricotta, Prosciutto, & Mozzarella
  • Chicken Cacciatora with Tomatoes, Capers, & Garlic
  • Mom's Slow-Roasted Fennel Gratin
  • 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 my mom's signature fennel: first blanched, then roasted with Parmigiano and olive oil to caramelized perfection. We'll make 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 and chocolate dough and shape it into crisp, addictive biscotti, a treat with espresso any time of day!

$110 pp | Essentials of Italian Cooking | Saturday June 28, 12PM to 3PM

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Summer in Northern Italy - June 30 at 6PM

  • Classic Bruschetta
  • Cheese-Filled Ravioli with Wild Mushrooms & White Wine
  • Wine-Poached Chicken in Tonnato Sauce
  • Roasted Asparagus Bundles with Speck & Smoked Mozzarella
  • Individual Dark Chocolate Ganache Tartlets with Toasted Pine Nuts

I was born in Lombardy, and my parents still have homes in Piedmont and Liguria, so I grew up on the cooking of these three Northern Italian regions. Join me for a new class that delves into the unique cuisines of this amazing part of Italy. We'll begin by making summer's most emblematic antipasto: bruschetta rubbed with garlic, topped with juicy tomatoes, and drizzled with the finest olive oil of course. Next, we'll learn to make fresh pasta and shape it into perfect cheese-filled ravioli, to be sauced with a light wild mushroom sauce. We'll poach chicken in white wine with carrots, onions, and garlic, then serve it with a luscious sauce featuring tuna, olive oil, and capers (if this sounds strange, wait until you try it: it's one of the most delicious dishes in nothern Italy, usually made with veal but far tastier with chicken). We'll bundle tender asparagus spears with a slice of smoked Mozzarella and Speck (a smoked Prosciutto from northern Italy) and roast them until the cheese melts. And for dessert, we'll bake buttery tarlets filled with a deep, dark chocolate ganache.

$110 pp | Summer in Northern Italy | Monday June 30, 6PM to 9PM

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This section allows you to add to the value of your certificate so you can redeem it towards a class of higher cost if needed, or to add another spot to your reservation if needed. You can also call us to upgrade your gift certificate by providing a credit card over the phone. Before making the payment to upgrade the certificate for a specific class, please make sure that there is room in that class by completing the redeem your certificate section.

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client testimonials

Click here for a photo-filled blog a class participant posted about her class at RUSTICO...

Click here for a review of a private cooking party, posted by a client who hosted a birthday party at RUSTICO.

Click here for a review of our Italian Baking Workshop by a recent class participant.

Click here for a review of our Ten Best Pasta Sauces Class by a recent attendee (scroll down a bit to read the review).

Click here for a blog on our Essentials of Italian Cooking Class.

Click here for a review of a corporate cooking party at RUSTICO.

Click here for a client review of our cooking classes.

Click here to read what a participant in one of our Fresh Pasta Workshops had to say.

Click here for a blog about a seafood class at RUSTICO.

Read a review of our hands-on cooking classes in the New York Daily News and Time Out New York Magazine!

We had such a great time at your class. Your cooking studio is beautiful. What I wouldn't give for one of those cooktops. I love the hands-on stuff. I wanted to jump in and do everything but did manage to contain myself. The class was so good. It was so well organized, yet relaxed which encourages everyone to participate. Your knowledge is awesome and enthusiasm infectious. Ron & Kathryn, Madison, WI

I was having the worst day at work, the weather gloomy, wet and cold. I missed my train, couldn't catch a cab once I finally made my train, and was soaking wet. I thought to myself, "Dianne, how are you ever going to enjoy this night of cooking with complete strangers"? Well, was I in for a surprise. I cannot thank you enough for such a wonderful evening. It made my bleak day turn out to be truly wonderful. First of all, you are wonderful, warm, and truly a professional who so loves what you do! Not only was the class fun, educational and delicious, but I met the most amazing people! Micol, you have to admit, we had a great group! Do you know that I got a ride to Long Island with one of our group members, and they would not leave until I got in my car to make sure I was safe! Pretty amazing I think, it renews my faith in people. My first call was to my dear daughter, who gave me the gift. I could not thank her enough. I enjoyed it so much, it was the best gift ever! The menu was great but I couldn't believe how it all came together, and delicious is an understatement. Well, you have a fan my dear! And I will be back, so get ready for me. In fact, our group is planning to see you all together again... Dianne, Plainview, NY

Hi Micol and Dino, I enjoyed my three classes last week very much. Each class is different and I had great fun. Micol you are the best cooking teacher I've met. Not only talented, but full of passion and well organized. I'll definitely come again when I visit New York next time. Haojie, Abu Dhabi

I just wanted to say thank you for a wonderful class on Tuesday night. John and I had so much fun cooking, learning and chatting with everyone. I learned a lot of great tricks and tips and I can't wait to get a potato ricer and make the gnocchi recipe again. You also made John, a first-time cook, feel comfortable in the kitchen and hopefully eager to try out his new skills at home! Afterwards, we both said the evening felt more like an evening in a friend's kitchen than a formal cooking class. We're looking forward to bringing some friends along to try another class sometime soon. Thank you again! Amy, NYC

Micol, Words cannot express our pleasure and enjoyment at our encounter with you and your staff on Friday, June 25. The evening was fantastic ... the food, wine and company were perfectly blended. Your teaching style is relaxed, entertaining, perfectly timed and completely professional. We were particularly interested to learn that you encourage people to experiment and vary recipes to suit their own personal tastes, unlike others that insist on a rigid set of ingredients and procedures. Anthony & Kathy, Westchester, NY

Just wanted to quickly drop a line to say how much I appreciated the super class we had today on beginner pasta making! Micol couldn't have been more organized, up, peppy, personal, or professional! There was no "down time" and she knows how to handle a three-ring circus! The class size is great, and she immediately makes each person feel at home by using their names (very important to me!) and insuring that everyone gets a chance to have plenty of hands-on experience! She also is comfortable with people asking questions along the way. Providing the printed recipes was also a bonus! The space is a wonderful workplace, and the reward of eating was the topper! Loved both of the wines as well! I will definitely be recommending Rustico to my friends and will be returning myself for another course! Ricky, NJ

Hi Micol. Just wanted to send you a thank you note. My staff and I had an awesome time last Friday. The cooking event was fun, interactive and the food was delicious. I am only sorry that I think you spoiled me for life. I don't think I will ever be able to eat regular lasagna again or for that matter will not be able to eat regular pasta ever again unless it is homemade pasta. Both you and Dino were awesome and I really love what you do. Maribel, NYC

Dear Micol and Dino, I attended your class last night (Essentials of Southern Italian Cooking) with my sister Lauren, and from both of us to both of you, we had a blast. It was my second class at Rustico and I honestly can't think of a better way to spend an evening. The food was amazing (we can't wait to try it again) and the class was a real joy. So many thanks again. We'll continue to spread the word about what a great time you offer. Dave, NYC

Dear Micol, My father, Vincent, and I had such a wonderful day yesterday at Rustico. Vincent is of Calabrian ancestry (my grandfather lived there until in his 20's) and I believe one of the best Italian chefs! But, I could see his excitement as he learned many new things from you. Thank you so very much for a great day... We'll be back!!! Susan, NJ

Aloha! Micol and Dino, Just wanted to drop a note of thanks for a fabulous time at your cooking class on Saturday. My sister Nalani and I are back on the island and ready to put our learning to use. We sure enjoyed the entire cooking experience and meeting new people. As a restaurant owner, Nalani couldn't get over how clean and organized your studio was. We will definitely be back. Mahalo for being part of our NY experience. Ke Aloha Nui (Lots of love)! Lisa Ann & Nalani, Hawaii

Hi Micol - My friend Iris and I took your seafood class this past Monday. I just wanted to say that the experience @ your school was thoroughly lovely. Both you and Dino are very nice and warm people and that made everyone comfortable that evening - Iris and I really had a blast. Plus we learned something to boot. Again - thank you for a lovely and delicious evening - hope to see you again. Laurie, NYC

My mom, sister and I enjoyed the class very much. You are not only a great chef but you are so well spoken with a casual, inviting disposition. We plan on joining you again in the future. Wishing you all the best and much continued success. Francesca, NJ

Dear Dino & Micol ~ Thanks so much for the absolutely, positively great time we (Jeanne & Nancy) had at Rustico Cooking School. It was definitely the highlight of our trip to NYC. We haven't used our newly acquired skills yet (you might remember that I stated my goal is to eat out every night), but we are planning a party that will feature some of your recipes.....and no, I am not making any filled pasta. I really thank you for some of the great ideas and getting me to look at things a little differently... Nancy, NC

Micol and Dino, I can't tell you how much I enjoyed your classes. I definitely learned alot. You made it all look so easy. I was impressed with your knowledge, organization and especially with your patience handling that many people. Thank you so much. I hope there will be another opportunity to attend future classes. Jeanne, NC

Hello Micol, I attended the Milanese Italian Feast on 12/8. I had a great time... I made the focaccia and was pleasantly surprised how well it turned out. I still need a little work on the bread but you got rid of my fear of yeast. LOL... You made everything seem so easy. It was a delicious meal and a memorable experience. Marnita, NJ

Hi Micol, Just wanted to say how much I enjoyed your class last night. Food was fabulous! I spent many hours with my Italian mom and grandmother, now passed. Cooking in our kichen was always an education and tradition with a lot of love & laughs. This class reminded me of those many happy memories... especially when you spoke so endearingly about your mom and her recipes!! Thank you again for your expertise and guiding hand. Frances, NY

Thank you Micol, Dino and staff! My son (Andrew) and I had the best time Friday night at your Ten Best Pasta Sauces Class. I love, love, love every recipe. It is amazing how you can facilitate a kitchen. I already ordered the cavatelli maker. I can't wait to make them. Being from italian descent, it is fascinating how you did a modern spin on basic italian techniques. Thanks again. I am looking forward to doing it again. Joanna, NY

I recently took my 1st class at Rustico. I am an avid foodie and love to cook. Micol's class was a very fun cooking experience and quite informative. I personally learned a few great cooking tips and came away with a menu I have since duplicated, and gotten great reviews! Micol is a very knowledgeable, experienced chef who also has the ability to teach well. She gets all the students involved which is so important. I have been to other cooking classes where the teacher demonstrates and students mostly watch. (Not here). Everyone gets involved in the meal. The class concludes with everyone sitting and enjoying the meal we all just prepared, with wine that has been chosen to compliment the dishes. I cannot to wait to return and learn more. Vivian, NJ

Hi Micol, I took your pasta class yesterday and I'm really excited to get started on the cavatelli... I really want to take a moment to tell you how much I enjoyed your class. You are an amazing teacher and your organizational skills are astounding. I'm looking forward to taking another class soon and learning how to make more of your amazing food. Kim, Tenafly, NJ

Dear Micol & Dino, What an interesting and delightful evening, thank you both. All 10 dishes [pasta sauces] were great, tasty, and mostly pretty simple to prepare. Also, you two are very cute together, and really know how to make people feel comfortable. It was very enjoyable. Much appreciated. Frank, NYC

Hello Micol and Dino, I just wanted to say thanks and tell you me and my mother had an awesome time! The way everything was set up as far as cooking and learning was great, fun, and simple. As soon as we arrived we felt welcomed, it was a very friendly environment and an overall great experience and to top the night off delicious food! My mom had a blast as did I! We definitely look forward to seeing you in the future. Anthony, Hopewell JCT, NY

I just want you to know I absolutely LOVED the class on Saturday. I have conquered 2 of my cooking fears, pasta and béchamel sauce! Since I worked from home today due to the bad weather, I took a break and made fettucine!! It looks awesome and really was so easy I really don't know what my fear was. Thank you so much for such a wonderful experience. Claire, Morristown, NJ

If taking your classes means learning how to make the best tiramisu ever and chopping garlic with a big bang using the knife, then... I have learned so much. What is your secret on how to make your students feel like they were just in their own kitchen with long time friends? My sister and I are still arguing on who should stir the risotto for this Sunday's family get together. She assigned me to do the tiramisu without forgetting not to soak the lady fingers longer than just a quick dip. We enjoyed your class immensely. She also said it was the best birthday gift I ever gave her! How's that for a beginner of Italian cooking??? Juliet, NYC

I just wanted to say thank you for a great evening... My sister and I had a wonderful time. Your studio is beautiful and I will definitely be back again for more classes. Alison, Hoboken, NJ

I enjoyed your class so much. You are a natural teacher. Your gentle and encouraging manner puts everyone at ease, gives them confidence in their abilities and makes everyone want to participate. Your recipes are delicious and I know now within my range. All of us agreed how much fun we had and how much we learned. We felt as if we were in our friend's kitchen and that we knew you for years. Thank you for sharing your time and talents with us. I know you'll see us again soon. Bridgett, NYC

Classes with Micol are so much more than cooking and eating. She's become a part of the extended family that nurtures us and our relationship. We feel like she's in the kitchen with us, even when we're in our own home. April and Jim B., NYC

It was a great experience for me to take your cooking classes. I learned a lot! I will try your recipes here in Tokyo. Micol, your are a great chef and teacher... Hope some day, you will come to visit Japan to teach. Seiko, Tokyo, Japan

Bellissimo! Micol is a gem among chefs! She has a way of putting everyone at ease with the knife and fire. From the most experienced foodie to the trepidacious new cook, everyone learns something from Micol Negrin. The Rustico Cooking Studio is perfectly designed for a fun evening of chopping, dicing, cooking and presenting great Italian regional cooking. Sharing the meal was another highlight. It was far better than going to a restaurant for dinner. The people we met were so interesting, from all over the country. For those of us who cannot attend every one of her Italian cooking adventures yet, her classes in New York are the next best thing. My husband, who is learning to be an excellent sous chef, is enamored with Micol's style and wonderful cultural inclusions in her cookbooks. Regional rustic cooking is that which engages the very soul and taste buds in all of us. It takes us to a place that is far from fast food and brings us closer to the sea, the earth and those who cultivate both. Micol's wine resources are delightful and they are perfectly matched with her regional recipes. If you are going to New York or if you live there, do NOT miss a class at Rustico! Micol is sure to be in the culinary spotlight even more in the upcoming seasons and having the opportunity to be at her side cooking may be a privilege that will be sought after by hoards of fans. I have cooked in much of Italy and Micol's recipes are genuine and sometimes quite original. She knows her subject matter in a way that few cooks do. Take advantage of the moment and get as many of her classes under your belt before that happens! I am planning on it all the way from Chicago. Devany, Chicago, IL

I just wanted to thank you for the wonderful class last week. You made everything so much fun (not to mention, beautiful and tasty!). Before going to the class, I was a little afraid that I would feel a little overwhelmed; however, I felt sooo comfortable under your guidance. I even cooked this weekend! Sarah, NYC

Absolutely delightful is the way I described last night's class to my girlfriend. I had the best time; I think we all did. What a splendid class! What splendid food! Truly, it was the best in my experience. I'll be back for more. Charlie, NYC

I loved the cooking class and will definitely go back!! I loved the interactive format of the class, the fact that we all had a chance to participate in the preparation of every dish on the menu - it was a good venue!! Heather, NYC

Thank you for a lovely evening. It was really a wonderful class- you made us all feel so comfortable and at ease. I truly enjoyed the experience and even more having an amazing dinner....I was very impressed with what we were able to accomplish! Howard, NYC

Hope to attend your classes again in New York. Your class was a very interesting history lesson as well as a lesson in techniques and flavor combinations. Jerry, Glendora, CA

photo by Dino De Angelis

Freshly made pansotti, a Ligurian specialty, at a Fresh Pasta Workshop.

photo by Dino De Angelis

Crispy Spiced Crackers, baked by class participants at a southern Italian cooking class.

photo by Dino De Angelis

Sauteing our way to a fabulous dinner at our Annual Garlic Lover's Festival.

photo by Dino De Angelis

Tomato-topped puff pastry is a delectable summer appetizer.

photo by Dino De Angelis

Plating chicken with forty cloves of garlic, roasted garlic risotto, and eggplant with garlic confetti.

photo by Dino De Angelis

Wine-poached shrimp over baby greens at a seafood cooking class.

photo by Dino De Angelis

Proud class participants showing their handiwork.

photo by Dino De Angelis

An array of just-filled raspberry tartlets.

photo by Dino De Angelis

Our kitchen, ready for action.

photo by Dino De Angelis

Tempering chocolate and eggs for a sumptuous chocolate cake.

photo by Dino De Angelis

Molten chocolate cake topped with vanilla-scented whipped cream.

photo by Dino De Angelis

Layering ingredients for a classic Pizza Rustica.

general information & Cancellation Policy

Cooking Classes and Wine Tastings

RUSTICO COOKING is located in the heart of Midtown Manhattan and is easily accessible by subway, bus, or car, steps from the Empire State Building.

WHEN: Classes begin at 12 PM or at 6 PM depending on the day (please consult our calendar); all classes last 3 hours.

WHERE: We are at 40 West 39th Street, Third floor, New York, NY 10018 - right between Fifth and Sixth Avenues, around the corner from Lord & Taylor.

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 garages in Midtown.

WHAT TO EXPECT: Classes are hands-on: participants will make everything on the menu, working together as a group; we do not split people into groups as other schools do (except at private cooking parties, where cooking is shorter and the menu is divided among different groups). Certain key techniques are demonstrated by the chef (such as making fresh pasta dough from scratch). Class size averages 16 people. 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 RUSTICO COOKING apron for $20. A full meal is served in regular cooking classes, after a cooking time of about 90 minutes; a taste of 2 to 3 wines is served with the meal, after the cooking is finished. For groups of 12 people or more, consider a private cooking party.

WHAT TO WEAR: Flat shoes and comfortable clothing are required for your safety and comfort. Please avoid high heels and loose sleeves.

COST: Most lessons cost $110 per person; special classes vary in cost depending on the menu. A full meal and wine are included in the class cost.

ONLINE PAYMENT: The easiest way to reserve a class is to pay online using the "Buy Now" 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, AMEX and Discover.

REDEEMING A GIFT CERTIFICATE: The easiest way is to use our online form; 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 March, 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

graphic by Dino De Angelis

We are located at 40 West 39th Street, Third Floor, New York NY 10018

Back to calendar
See our gift certificate packages

Rustico Cooking: The Space

Third floor kitchen and dining area

Second floor kitchen and dining area

See many more photos of classes and parties at Rustico Cooking

Click for information on cooking parties or our cooking lesson calendar or call 917-602-1519.