Cooking Classes in NYC

Rustico Cooking Class Calendar

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

July

Fri 21
Fri 28

August

September

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Gift Certificates for Cooking Classes

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

Gift certificates value - $110 or $120?

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

$110 Gift Certificate & Options

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$120 Gift Certificate & Options

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Using Your Gift Certificate

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

Upgrading your Gift Certificate

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

Aprons

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

The Best Pasta Sauces Cookbook

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

Purchase The Best Pasta Sauces direct from Rustico Cooking

Purchase the book direct from us and you will receive:

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

small orders (1-3 books)

Shipping Options

4 books or more shipped

Buy 4 or more - Free Shipping Offer

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Buy 4 or more - Pick up at Rustico & Save

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

Entertaining Italian-Style -

Why should entertaining be stressful? This menu is filled with one "wow" dish after another, but can be put together easily, and for the most part, well ahead of time, so you can enjoy your guests' company instead of fretting in the kitchen. You'll learn to make crispy, golden ravioli filled with creamy goat cheese and fresh herbs, ed stacked with caramelized fennel and pear wedges, peppery arugula, and a slightly sweet balsamic glaze. Our main course: rosy filet mignon in a rich red wine sauce, so elegant with a side of roasted string beans and light, pillowy gnocchi in sage butter. And for dessert, nothing beats a molten chocolate cake, made not by injecting chocolate in the center or resorting to any sort of trickery: you'll get that oozing lava interior just by whipping up a rich, nearly flourless cake batter and timing the cake correctly in the oven.

Options for this class

$110 | Entertaining Italian-Style | Friday June 2, 6PM to 9PM

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Techniques learned:

The 10 Best Pasta Sauces: Cookbook Edition -

Specail Sale: Save $10! Join us for a class featuring ten amazing new recipes from my recent cookbook, The Best Pasta Sauces: Favorite Regional Italian Recipes. As I was researching and writing my third cookbook, the process allowed me to discover some incredibly delicious specialties from every region of Italy, many of which were true revelations. In this fast-paced, fun class, I'll unveil the secrets of cooking pasta correctly, talk about how best to pair various pasta shapes with their ideal sauce, and lead you through a cooking extravaganza featuring ten delectable sauces from Piedmont to Sardinia, and everywhere in between. Even if you already attended our two other Ten Best Pasta Sauces classes, you'll learn plenty in this brand new class, and enjoy a fabulous dinner with wine while you're at it!

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$110 pp SAVE $10 | The 10 Best Pasta Sauces: Cookbook Edition | Friday June 9, 6PM to 8:30PM

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Techniques Learned:

Fresh Pasta Workshop: Summer Favorites -

Special Sale: Save $10! Italians are world-famous for their pasta, and with good reason: whether it's light, ethereal egg noodles from the Veneto, rich, cheesy gnocchi from Tuscany, or rustic semolina creations from southern Italy, 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 Italian regions, and pair each with their ideal sauce. From the Veneto: silky reginette (curly tagliatelle) in a saffron-scented crab sauce. From Tuscany: light Ricotta gnocchi tossed with a fragrant, peppery arugula and olive pesto. From Basilicata, in Italy's south: handmade cavatelli made only from semolina flour and water, sauced with an abundance of roasted broccoli and topped with golden garlic-kissed bread crumbs. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

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$100 pp SAVE $10 | Fresh Pasta Workshop: Summer Favorites | Saturday June 10, 12PM to 3PM

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Techniques learned:

Fresh Pasta for Beginners -

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

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$110 | Fresh Pasta for Beginners | Saturday June 17, 12PM to 3PM

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Techniques learned:

Italian Home Cooking -

Home cooking is often the best cooking of all: tasty, satisfying, never pretentious, it delivers great flavor and a comforting sense of being taken care of. In Italy, home cooking varies from region to region, town to town, cook to cook. This class features five typical home-cooked dishes from Tuscany, Lombardy, and Piedmont, ideal for summer entertaining: and best of all, most of the preparation can be done entirely ahead of time, leaving you free to relax with your guests over a glass of wine. We'll begin by making fresh pasta dough for cheese tortellini, a Tuscan specialty we'll serve with a delicious red wine-laced tomato sauce. Our main course: rosemary-rubbed filet mignon (aka beef tenderloin), roasted to rosy perfection and served with a rich, garnet-hued Chianti wine glaze. Roasted string beans make a fabulous summer side dish, and risotto is always impressive, especially when it's flavored with caramelized fennel and white wine as in my native city of Milan. For dessert, we'll bake a decadently rich (yet totally flourless) hazelnut and chocolate cake, a heavenly offering from northern Piedmont, where chocolate and nuts are kitchen staples.

Options for this class

$110 | Italian Home Cooking | Monday June 19, 6PM to 9PM

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Techniques learned:

Italian Seafood Feast -

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.

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$110 | Italian Seafood Feast | Friday June 23, 6PM to 9PM

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Techniques learned:

Summer in Naples -

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 flatbread 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 liqueur-soaked ladyfingers and a silky espresso custard closes the meal on a decadent sweet note.

Options for this class

$110 | Summer in Naples | Saturday June 24, 12PM to 3PM

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Techniques learned:

Flavors of Liguria -

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 ravioli, 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 sweet Ricotta pandolce with pine nuts and raisins provides an elegant finish for this Ligurian summer feast.

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$110 | Flavors of Liguria | Friday June 30, 6PM to 9PM

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Techniques learned:

Dinner in Northern Italy -

This light yet elegant summer menu takes its inspiration from the northern regions of Piedmont and Emilia-Romagna. We'll begin our northen Italian feast by making garganelli pasta, a specialty of Romagna that is the ancestor of penne rigate; we'll roll squares of fresh pasta around a small wooden pin on a grooved board to create a quill-shaped pasta and sauce our garganelli with a fresh tomato sauce studded with peas and enriched by just a splash of cream. As a main course, we'll roast a beef tenderloin and serve it with a refreshing parsley and garlic pesto known as salsa verde; a side of roasted summer vegetables and my favorite stuffed tomatoes are ideal accompaniments. And for dessert, we'll bake rich chocolate-filled tartlets, so good with a glass of fred wine!

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$110 | Dinner in Northern Italy | Friday July 7, 6PM to 9PM

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Techniques learned:

Fresh Pasta Workshop: Central Italy -

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...

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$110 | Fresh Pasta Workshop: Central Italy | Saturday July 8, 12PM to 3PM

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Techniques learned:

Northern Italian Favorites -

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. As a main course, we'll roast filets of branzino (aka Meditearranean sea bass) with artichokes and pine nuts, and serve our fish with a side of roasted asparagus with Parmigiano and sweet summer peppers with garlic and herbs. And for dessert, I'll share my favorite recipe for a nearly flourless, deeply molten chocolate cake... what a way to end our northern Italian feast!

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$110 | Northern Italian Favorites | Friday July 14, 6PM to 9PM

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Techniques learned:

Neapolitan Pizza Class -

Click the image below to see a short video taken during one of our Rustico Cooking pizza classes!

Click here for a participant's blog about our pizza-making class at RUSTICO...

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

Options for this class

$110 | Neapolitan Pizza Class | Saturday July 15, 12PM to 2:30PM

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Techniques learned:

Fresh Pasta for Beginners -

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

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$110 | Fresh Pasta for Beginners | Saturday July 22, 12PM to 3PM

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Techniques learned:

Evening in Puglia -

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

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$110 pp | Evening in Puglia | Friday August 4, 6PM to 9PM

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Techniques Learned:

Tuscan Seafood Feast -

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

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$110 pp | Tuscan Seafood Feast | Friday August 11, 6PM to 9PM

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Techniques Learned:

Flavors of Verona -

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

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$110 pp | Flavors of Verona | Friday August 18, 6PM to 9PM

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Techniques Learned:

An Italian Feast -

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 five distinct regions of Italy. From the mountainous reaches of the Veneto area, we'll prepare the most colorful ravioli ever, stuffed with roasted beets and cheese, sauced with a delightful poppy seed butter. From the stunning countryside of Tuscany, we'll rub a picture-perfect beef tenderloin with rosemary and garlic, roast it until it's rosy inside, and serve it in generous slices with a Chianti and leek glaze. From the Austrian-influenced towns of Trentino-Alto Adige, we'll stuff Savoy cabbage with fresh Ricotta, Pancetta, and a hint of lemon zest. From the woods of Umbria, we'll whip up a sage-scented mushroom bread pudding. 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.

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An Italian Feast | Friday September 8, 6PM to 9PM

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Techniques learned:

Tuscan Summer Classics -

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.

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Tuscan Summer Classics | Saturday September 9, 12PM to 3PM

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Techniques learned:

Tuscan Harvest Feast -

Harvest is a magical time in Italy. Nature offers a bounty of fruits and vegetables, and as the days get shorter and the autumn chill starts to descend, there's an instinctive need to cozy up in the kitchen with comforting foods that celebrate the abundance of the season. Join me for a class that pays homage to the Italian harvest and learn five of Tuscany's great countryside classics. We'll begin with one of the region's most amazing soups, a robust commingling of beans, vegetables, and bread that will leave you feeling like you had dinner at a Tuscan farmhouse (and I guarantee that when you make ribollita at home, you'll want to make a double batch just so you can warm up the leftovers the next day, in true Tuscan fashion: after all, ribollita means "boiled twice")! Our main course: tender, juicy chicken topped with a heady sauce of herbs, onions, dried porcini mushrooms, and Marsala wine. We'll make the lightest Ricotta gnocchi imaginable, and roast fennel to golden perfection under a veil of Parmigiano. And for dessert, we'll knead a sweet olive oil dough, top it with juicy grapes and sugar, and enjoy a typical autumn treat in Tuscany.

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Tuscan Harvest Feast | Friday September 15, 6PM to 9PM

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Techniques learned:

Southern Italian Favorites -

These five dishes all hail from southern Italy, celebrating end-of-summer produce and its fresh, vibrant flavors. A crispy focaccia from Molise will kick off this special menu: rolled out thin, scented with crushed chilies and fennel seeds, it is absolutely addictive. Next up: homemade pasta with a Calabrese sauce featuring pork sausage, cherry tomatoes, and plenty of garlic. As a main course, we'll poach delicate branzino filets in a heady wine broth and serve them over a smooth, hauntingly flavored sweet pepper sauce. A hearty portion of roasted end-of-summer vegetables rounds out the meal, and crisp, fig-laced biscotti provide the perfect sweet bite.

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Southern Italian Favorites | Saturday September 16, 12PM to 3PM

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Techniques learned:

Italian Comfort Food -

Here's the perfect menu to ease yourself into the cooler months: fresh pasta, tender chicken, herb-laced vegetables, and a decadent dessert come together in this elegant yet comforting fall dinner. We'll knead fresh pasta dough from scratch and roll it out into gossamer thin sheets, ready to be filled with Ricotta and Mozzarella cheese, shaped into plump ravioli, and sauced with basil-kissed tomatoes. As a main course, we'll slow-cook morsels of chicken with balsamic vinegar, shallots, and garlic, resulting in the most tender, aromatic chicken imaginable. We'll stuff zucchini with herbs and Parmigiano before roasting them, and add plenty of roasted garlic to our creamy mashed potatoes. For dessert, we'll bake a gluten-free hazelnut chocolate torte that is absolutely out of this world: with its crisp, macaroon-like top and dark, fudgy interior, this cake is a real keeper for easy entertaining.

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$110 pp | Italian Comfort Food | Friday September 22, 6PM to 9PM

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Techniques Learned:

Neapolitan Pizza Class -

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

Click the image below to see a short video taken during one of our Rustico Cooking pizza classes!

Click here for a participant's blog about our pizza-making class at RUSTICO...

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

Options for this class

$110 | Neapolitan Pizza Class | Saturday September 23, 12PM to 2:30PM

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Techniques learned:

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

Northern Italian Classics -

  • Homemade Potato Gnocchi in Fragrant Basil Pesto
  • Roasted Filet Mignon with Fennel Seed Rub & Red Wine Glaze
  • Peas with Prosciutto & Scallions
  • Creamy Polenta with Sage & Nutmeg
  • Moist Marzipan Cakes with Whipped Cream & 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 ethereally light potato gnocchi tossed with a fragrant basil pesto; I'll share my mom's foolproof gnocchi recipe, and you'll never find yourself buying gnocchi at the store again! We'll follow our gnocchi with tender slices of filet mignon in a rich red wine sauce, 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.

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Northern Italian Classics | Friday September 29, 6PM to 9PM

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Techniques learned:

  • Making potato gnocchi
  • Making basil pesto
  • Raosting filet mignon to perfection
  • Making a wine reduction sauce
  • Making lump-free polenta
  • Working with almond paste
  • Whipping cream
  • Making chocolate ganache
  • Garganelli with Peas, Prosciutto, & Cream
  • Garnet Yam Gnocchi in Sage Butter
  • Buckwheat Flour Tagliatelle with Caramelized Onions, Cabbage, & Fontina
  • Mixed Greens in Balsamic Vinaigrette
  • Crunchy Almond Biscotti

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

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Fresh Pasta Workshop: Northern Italian Favorites | Saturday September 30, 12PM to 3PM

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Techniques learned:

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

RUSTICO COOKING is located at 40 West 39th Street, Third floor, New York, NY 10018 - right between Fifth and Sixth Avenues, in the heart of Midtown Manhattan. When you get to the building, just press on buzzer # 3. Visits are by appointment only.

WHEN: Daytime lunch classes begin at 12 PM, (doors open at 11:45 AM) and Evening Dinner classes start at 6 PM (doors open at 5:45PM). Classes last 2.5 to 3 hours.

GETTING THERE: You can take the 4, 5, or 6 trains to Grand Central, or the F or V trains to Bryant Park-42nd Street. If you prefer the bus, take the M1, M2, M3, or M4 along Fifth and Madison Avenues, or the M6 and M7 along Sixth and Seventh Avenues. If you are coming by car, park at one of many parking lots in Midtown.

WHAT TO BRING: We supply all ingredients, tools, and, of course, recipes... Aprons are the only item NOT supplied. You can bring an apron if you like, or you can purchase a handsome embroidered apron for $20.

WHAT TO EXPECT: Class size averages 16 people. Before the class starts, finger foods and water will be available for the class participants. The instructor will give a brief introduction about the class, then participants will wash their hands and people with long hair will tie their hair back (we are extremely hygiene conscious since you will be eating the food that you are preparing!). Then everybody goes in the kitchen for the cooking portion (details on that below) which lasts about 90 minutes; At the end of the cooking, people are seated and the featured menu is served along with a taste of 2 to 3 wines.

COOKING CLASS FLOW: Classes are hands-on: participants will make everything on the menu, working together as a group. To ensure everyone learn the most important parts of a given menu, key techniques (such as making fresh pasta dough from scratch for instance) will be executed by class participants individually or in small teams of 2-3 people. Other parts of the menu may involve larger teams where individuals take turns in an activity; for instance, when making risotto in a class of 16 people, it would be impossible to have 16 risotto pans at the stove, so we would have 2 pans, and participants will take turns stirring. In order to allow class participants to spend more time focusing on the relevant techniques of a given class, washing, measuring and chopping of the majority of ingredients is done before students arrive. This way, class participants can spend a longer time mastering the trickier aspects of Italian cooking; we feel that people can more easily figure out how to measure ingredients and how to get from an onion to a chopped onion, compared to knowing the technique to make (for example) amazing gnocchi every single time - so we spend more time on these more challenging techniques.

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

ONLINE PAYMENT: The easiest way to reserve a class is to pay online using the "Add to cart" buttons (quick, easy, & secure). Within 24 hrs you will get a reservation confirmation via email; we will ask for a phone number - Please note that the telephone numbers are not used for solicitation or marketing, they are only for reaching clients in the unlikely event that a class that they have signed up for needs to be rescheduled.

PAYMENT BY PHONE: You can also call 917-602-1519 and we will take a reservation. We accept VISA, MasterCard and Discover.

REDEEMING A GIFT CERTIFICATE: The easiest way is to use our online form under each class description; just fill up the required information and we will sign you up for the class of your choice unless it is sold out! You can also email us indicating the class(es) that you want to join, and the name of the person that gave you the certificate(s). We will then email you back with a reservation confirmation. You can also call 917-602-1519 in order to redeem your gift certificates.

PAYMENT BY CHECK: You can also send a check payable to RUSTICO COOKING LLC to: RUSTICO COOKING, 40 West 39th Street, 3rd floor, New York, NY, 10018. Please include a note with your name, telephone number, email address, and date of the class with your check. If you have made a check payment, please call 917-602-1519 to confirm your reservation 3 days before class.

To sign up or for further information, call 917-602-1519.

To purchase a gift certificate package, click here or call 917-602-1519.

CANCELLATION POLICY: No refunds issued, only credit. For regularly priced cooking classes: minimum 7-day advance notice. For cooking classes priced at more than $110 per person: 14-day advance notice. For groups of 4 or more: 21-day advance notice.

WINTER WEATHER CONDITIONS: The same cancellation policy applies during November through April, when snowfall and other inclement weather conditions are a possibility. We are just three blocks south of the Broadway Theater district. If Broadway shows are on, classes at Rustico Cooking are on. If you live outside of NYC and are concerned about winter weather conditions hindering your transportation to the city, we suggest selecting a Spring, Summer or Fall cooking class, as we will not be able to give you credit towards a future class with less advance notice than stated above