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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

August
Sun Monday Tuesday Wednesday Thursday Friday Sat
1 2
Northern Italian Favorites 6PM Tuscan Summer Classics 12PM
3 4 5 6 7 8 9
Summer Seafood Feast 6PM The 10 Best Pasta Sauces #2 6PM Fresh Pasta for Beginners 12PM
10 11 12 13 14 15 16
Dinner in Piedmont 6PM Fresh Pasta Workshop 12PM
17 18 19 20 21 22 23
Tempting Tuscany 12PM
24 25 26 27 28 29 30
31
September
Sun Monday Tuesday Wednesday Thursday Friday Sat
1 2 3 4 5 6
Summer Feast in Northern Italy 6PM Pizza Workshop 12PM
7 8 9 10 11 12 13
Northern Italian Classics 6PM The 10 Best Pasta Sauces 6PM Fresh Pasta for Beginners 12PM
14 15 16 17 18 19 20
Flavors of Piedmont 6PM Italian Home Cooking 6PM Fresh Pasta Workshop 12PM
21 22 23 24 25 26 27
Classics of the Italian Kitchen 6PM Essentials of Italian Cooking 12PM
28 29 30
Evening in Puglia 6PM
October
Sun Monday Tuesday Wednesday Thursday Friday Sat
1 2 3 4
5 6 7 8 9 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30 31

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 Micol's article on Liguine with Clam Sauce in the August/September 2014 issue of Fine Cooking Magazine.

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 released 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 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.

August 9 at 12PM: Pasta Workshop

Want to make perfect pasta? This is the class for you. You'll master the essential techniques of kneading, rolling, cutting, and shaping fresh pasta for tagliatelle and ravioli, as well as make fresh basil-tomato sauce and a classic ragu. After the cooking is done, we'll enjoy lunch 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 Lunch Classes

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:

Northern Italian Favorites - August 1 at 6PM

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

This 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 summer 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 | Friday August 1, 6PM to 9PM

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Tuscan Summer Classics - August 2 at 12PM

  • Herbed Shrimp & Cannellini Beans over Peppery Arugula Salad
  • Spinach- & Ricotta-Stuffed Chicken Bundles in Fresh Tomato Salsa
  • Light-as-Air Potato Gnocchi with Arugula-Olive Pesto
  • Roasted String Beans with Sundried Tomatoes & Thyme
  • Fresh Berry Mousse with Limoncello

Get ready for an unbelievable taste of Tuscan food... Light, yet full of flavor, this menu will transport you to the Tuscan countryside on first bite. Our starter: an elegant marriage of herb-marinated shrimp, creamy cannellini beans, and peppery arugula spiked with olives and lemon zest; this salad is so delicious, in fact, you'll find yourself making it time and again for guests on lazy summer days. Our main course is a stunning chicken involtino (bundle in Italian) stuffed with fresh Ricotta, spinach, and Parmigiano, dredged in egg, rolled in sesame seeds for extra crunch and flavor, and baked rather than fried... just perfect with a refreshing tomato salsa accented by summer-sweet basil, a side of pillowy potato gnocchi, and some roasted string beans. For dessert, we'll whip up an addictive mousse of Mascarpone and Limoncello, topped with fresh summer berries.

$110 pp | Tuscan Summer Classics | Saturday August 2, 12PM to 3PM

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Summer Seafood Feast - August 4 at 6PM

  • Homemade Cavatelli Pasta with Monkfish Amatriciana
  • Stuffed and Rolled Mediterranean Sea Bass (Branzino) with Three-Herb Pesto
  • Caramelized Brussels Sprouts with Lemon & Garlic
  • Shrimp, Asparagus, & Chive Risotto
  • Flaky Apple and Walnut Strudel with Vanilla Ice Cream

The Italian seaside: lush visions of blue waters, gentle breezes, golden sun... Take a virtual journey to the Italian seaside with me in this new class devoted to the pleasures of Italian seafood cooking. We'll start off with a pasta I sampled in Puglia, a pasta so good that I couldn't wait to recreate it in a cooking class upon my return to New York: a novel take on amatriciana sauce (the delectable trio of Pancetta, tomatoes, and chili) featuring chunks of tender monkfish and the merest hint of balsamic vinegar. We'll roll delicate fillets of branzino around sweet peppers and roast them in an elegant white wine broth, and serve a heavenly shrimp and asparagus risotto, and caramelized Brussels sprouts, alongside. We'll finish our seaside feast with a flaky apple and nut strudel garnished with a hearty scoop of vanilla ice cream; the dough for this strudel is made with extra-virgin olive oil rather than butter, and it bakes up flaky and light, the ideal complement to the sumptuous nut and fruit filling inside.

$110 pp | Summer Seafood Feast | Monday August 4, 6PM to 9PM

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The 10 Best Pasta Sauces #2 - August 8 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 August 8, 6PM to 8:30PM

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Fresh Pasta for Beginners - August 9 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 August 9, 12PM to 3PM

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Dinner in Piedmont - August 15 at 6PM

  • Light-as-Air Yam Gnocchi in Sage Butter Sauce
  • Herb-Rubbed Filet Mignon with Leek & Red Wine Sauce
  • Roasted Savoy Cabbage with Garlic & Caraway Seeds
  • Best-Ever Summer Potato Salad with Chives & Olives
  • Decadent Hazelnut-Chocolate Cake with Warm Caramel Sauce

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 rich red wine sauce; 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 | Friday August 15, 6PM to 9PM

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Fresh Pasta Workshop: Central Italy - August 16 at 12PM

  • Cheese Ravioli in Red Wine-Laced Tomato Sauce (Tuscany)
  • Ricotta Gnocchi with Roasted Fennel & Tomatoes (Umbria)
  • Tagliatelle with Artichokes, Porcini Mushrooms, & White Wine (The Marches)
  • Mixed Greens in Balsamic Vinaigrette
  • Crunchy Almond Biscotti

Italians are world-famous for their pasta, and with good reason: whether it's light, ethereal egg noodles, pillowy gnocchi, or hearty filled pastas, fresh pasta made the traditional Italian way rarely disappoints. And while a few recipes have won the hearts and stomachs of many, there are hundreds of other, lesser-known treasures that few gourmets have had the pleasure to taste. In this class, we'll learn to make three ideal summer pastas from three different central Italian regions, and pair each with their ideal sauce. From Tuscany: hand-shaped ravioli filled with cheese, napped in a wine-laced tomato sauce. From Umbria: light Ricotta gnocchi tossed with a fragrant roasted fennel sauce. From the Marches: silky tagliatelle tossed with a delicate artichoke and mushroom sauce. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

$110 pp | Fresh Pasta Workshop: Central Italy | Saturday August 16, 12PM to 3PM

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Tempting Tuscany - August 23 at 12PM

  • The Ultimate Focaccia
  • Potato Gnocchi in Delicate Tomato-Kissed Ragu
  • Slow-Cooked Chicken with Olives, Rosemary, & White Wine
  • Sage- & Pancetta-Roasted Fennel
  • Miniature Tarlets with Lemon-Scented Pastry Cream and Fresh Summer Fruit

Join us for a workshop on Tuscan cuisine and learn to prepare five classic Tuscan dishes ideal for summer entertaining. First we'll knead dough for a moist, olive oil-kissed focaccia sprinkled with sea salt, then we'll learn to make fresh gnocchi using my mom's foolproof recipe; we'll pair our gnocchi with a sumptuous yet light ragu laced with white wine and a hint of tomatoes, an ideal summer sauce that can be made a few days ahead and warmed gently when ready to serve. As a main course, we'll toss boneless chicken morsels with plenty of rosemary and slow-cook them with onions, white wine, and olives, perfect accompanied by roasted fennel with savory bits of Pancetta and fragrant sage leaves. For dessert, we'll master the art of making flaky butter pastry, and fill our crisp, sugary creations with lemon-scented pastry cream and fresh summer fruit.

$110 pp | Tempting Tuscany | Saturday August 23, 12PM to 3PM

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Summer Feast in Northern Italy - September 5 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 Feast in Northern Italy | Friday September 5, 6PM to 9PM

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Pizza Workshop - September 6 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 September 6, 12PM to 2:30PM

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Northern Italian Classics - September 8 at 6PM

  • Handmade Garganelli Pasta with Classic Bolognese Ragu
  • Drunken Chicken Morsels with Fontina & Wild Mushrooms
  • Peas with Prosciutto & Scallions
  • Creamy Polenta with Sage & Nutmeg
  • Moist Marzipan Cake with Bittersweet Chocolate Sauce

The northern Italian regions of Lombardy, Piedmont, and Emilia-Romagna are known for their excellent cow's milk cheeses (Parmigiano, Grana, and Mascarpone immediately spring to mind), their succulent meat dishes, their creamy risottos and polentas, their light and silky fresh pastas, and their elegant desserts. We'll start off with a quill-shaped handmade pasta called garganelli, sauced with a hearty ragu of our own making. We'll follow our pasta with tender morsels of boneless chicken stuffed with Fontina cheese and roasted with white wine and mushrooms, slow-cooked peas with scallions and Prosciutto, and a sage-scented polenta. We'll finish our northern Italian feast with a sumptuous marzipan cake bathed in dark chocolate sauce... a decadent finale to an equally decadent meal.

$110 pp | Northern Italian Classics | Monday September 8, 6PM to 9PM

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The 10 Best Pasta Sauces - September 12 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 September 12, 6PM to 8:30PM

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Fresh Pasta for Beginners - September 13 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 September 13, 12PM to 3PM

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Flavors of Piedmont - September 15 at 6PM

  • Ricotta & Spinach Gnocchi in Parmigiano Fonduta
  • Braised Beef Short Ribs with Slow-Cooked Onions and Bacon
  • Caramelized String Beans with Artichokes & White Wine
  • Red Wine & Goat Cheese Risotto
  • Upside-Down Apple Cakes with Brown Sugar Caramel Sauce

If you're a gnocchi lover, don't miss this class: I've had (and I've made) a lot of gnocchi over the years, but the recipe I'll be featuring in today's class is by far my favorite. We'll learn to knead and shape fresh gnocchi, and you'll be amazed at how delicious they are when we add a touch of fresh mint to our creamy Parmigiano sauce; the mint lightens the gnocchi and sauce, making it a perfect dish for a warm evening. Slow-cooked beef short ribs are the perfect welcome to autumn, and a sumptuous side of caramelized string beans and creamy risotto with red wine and goat cheese is the ideal complement for our beef. And what could be a more elegant ending for our northern Italian meal than an upside-down apple cake drizzled with warm caramel sauce?

$110 pp | Flavors of Piedmont | Monday September 15, 6PM to 9PM

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Italian Home Cooking - September 19 at 6PM

  • Potato & Roasted Beet Gnocchi in Poppy Seed & Sage Butter
  • Fennel-Rubbed Filet Mignon with Red Wine Reduction
  • Caramelized Kohlrabi
  • Rosemary & Goat Cheese Mashed Potatoes
  • Nonna's Dark Chocolate Cake with Whipped Mascarpone Cream

In Italy, home cooks create an amazing array of dishes drawing on regional ingredients and closely guarded family recipes. In this new class, we'll prepare five fabulous dishes that draw on the best of Italian home cooking from various regions of Italy. From the mountainous reaches of the Veneto, we'll prepare the most colorful gnocchi ever, flavored with roasted beets and sauced with a delightful poppy seed-sage butter. From the stunning countryside of Tuscany, we'll rub a picture-perfect beef tenderloin with fennel seeds and garlic, roast it until it's rosy inside, and serve it in generous slices with a red wine and leek reduction. From the Austrian-influenced towns of Trentino-Alto Adige, we'll caramelize chunks of kohlrabi (it tastes like a delicate cross between turnip and cabbage, but much sweeter than both). From Piedmont, where my family has had a home since the 1960s, we'll whip up rich, goat cheese- and herb-laced mashed potatoes. And from the kitchen of my very own grandmother in central Milan, Lombardy, we'll bake a chocolate cake with a touch of cinnamon and lemon zest, a family favorite topped with a cloud of whipped Mascarpone cream.

$110 pp | Italian Home Cooking | Friday September 19, 6PM to 9PM

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Fresh Pasta Workshop: Ligurian Favorites - September 20 at 12PM

  • Hand-Stamped Corzetti Pasta with Pine Nut-Marjoram Pesto
  • Ricotta & Basil Ravioli in Light Tomato Sauce
  • Chicche (Tiny Potato Gnocchi) with Mushroom & White Wine Ragu
  • Baby Greens in Balsamic Vinaigrette
  • Two-Nut & Chocolate Biscotti, Served with Espresso

If you love fresh pasta, don't miss this hands-on cooking class. This is your chance to learn to make three different (and very delicious) pastas from the sunny region of Liguria, nestled between Tuscany to the south and Lombardy to the north: a Renaissance pasta cut and stamped in silver dollar-sized pieces, delicious with an herbed pine nut pesto; plump ravioli stuffed with fresh Ricotta and whole basil leaves, tossed with an end-of-summer tomato sauce and showered with freshly grated Parmigiano; and delicate, hand-shaped potato gnocchi the size of a thumbnail, served in a heady, herb-kissed mushroom sauce. You'll not only learn to make, roll out, and shape the dough for these three very different pastas, you'll participate in preparing the sauce for each so you can recreate these three delectable first courses at home for family and friends. After the cooking is done, we'll sit for a pasta-lover's feast, accompanied by fabulous wines and a refreshing green salad to cleanse the palate. And since no meal is really complete without dessert, we'll indulge in homemade biscotti and some freshly brewed espresso. Don't wait too long to sign up for this class; like all our pasta classes, it's sure to sell out!

$110 pp | Fresh Pasta Workshop | Saturday September 20, 12PM to 3PM

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Classics of the Italian Kitchen - September 26 at 6PM

  • Truffled Two-Cheese, Mushroom & Eggplant Lasagna
  • Slow-Cooked Smoked Pork Chops with Olives & White Wine
  • Roasted Cabbage Bundles with Ricotta & Pancetta
  • Rosemary-Scented Potato Torte
  • Double Chocolate Chunk Brioche Bread Pudding with Vanilla-Scented Whipped Cream

Homemade lasagna is one of the pinnacles of Italian cuisine, and is only as delicious as its individual components. Learn to make the ultimate lasagna in this brand new class devoted to classic Italian home cooking. Our lasagna today will be made according to a recipe I discovered in Umbria, in the kitchen of an inspiring chef named Mimma… Mimma has quite a way with fresh pasta, and her lasagna manages to be both light and sumptuous at the same time (I'll show you Mimma's trick, promise!). As a main course, we'll slow-cook smoked pork chops with olives, fennel seeds, garlic, and white wine, just the way the Tuscan farmers have done for centuries, so they emerge tender and juicy. We'll stuff cabbage leaves with fresh Ricotta and Pancetta, then roast them with a splash of chicken broth, and we'll bake an elegant potato torte flavored with fresh rosemary and Parmigiano as a sophisticated side to our pork chops. And for dessert, we'll whip up a memorable (and memorably decadent) chocolate-studded bread pudding, flavored with a good dose of rum and served with a tuft of fresh whipped cream.

$110 pp | Classics of the Italian Kitchen | Friday September 26, 6PM to 9PM

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Essentials of Italian Cooking - September 27 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 September 27, 12PM to 3PM

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Evening in Puglia - September 29 at 6PM

  • Handmade Spaghetti with Mussels and Tomatoes
  • Roasted Branzino with White Wine, 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 delicate filets of branzino with sliced fennel, white wine, 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 September 29, 6PM to 9PM

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Gift Certificate Upgrades

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.

Upgrading your $95 ("Standard") Gift Certificates

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Upgrading your $110 Gift Certificates

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Upgrading your $120 Gift Certificates

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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 as well as a review of a recent lasagna class.

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

Kneading is an art form you too can perfect in our hands-on classes.

photo by Dino De Angelis

Presentation is key to the pleasures of the table.

photo by Dino De Angelis

Making the perfect berry pie is hands-on work.

photo by Dino De Angelis

Learn to bake authentic pizza at our hands-on pizza workshops.

photo by Dino De Angelis

Proud class participants showing their handiwork.

photo by Dino De Angelis

An array of just-baked Sicilian almond cookies.

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

Broccoli raab-topped focaccia with cornmeal crust, a southern Italian specialty.

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

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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.