Cooking Classes in NYC

Rustico Cooking Class Calendar

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

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Gift Certificates Mother's Day Sale

From now until Mother's Day - May 8th - Save big on gift certificates and gift certificate packages

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

Options for the $110 Gift Certificate (includes $10-$20 savings)
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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.

Italian for Beginners -

Although we designed this class with beginner cooks in mind, the techniques we'll be covering are so basic and so important to Italian cooking that anyone who enjoys Italian cuisine is sure to learn something new. We'll start off by making fresh egg pasta; I have devised a special formula that is foolproof and yields consistently delicious results, no matter what shape of pasta you're craving... it's all about which flour you use and how many eggs you add to your dough. We'll cook a perfect ragu sauce for our pasta, and there's a key to success here too, one that many advanced home cooks often skip, with disappointing results. As a main course, we'll brown chicken scaloppine, top them with cheese and Prosciutto, and finish them in the oven as we create a flavorful pan sauce with Marsala wine. Broccoli is first blanched, then roasted with garlic and chili to make a refreshing accompaniment for the chicken; sweet red baby potatoes are roasted until they are crispy on the outside and creamy within, then showered with fresh chives and a hint of smoked paprika (these potatoes are so ridiculously good that we promise you'll be making them time and again!). And for dessert, I'll share my foolproof recipe for tiramisu with you... it's so good, you'll never be able to eat the store-bought stuff again.

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$110 pp | Italian for Beginners | Saturday April 2, 12PM to 3PM

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Techniques Learned:

Evening in Milan -

I was born in Milan, so I often make my way over there, and whenever I do, I try to discover a new restaurant and taste the local cuisine. A savory interplay of butter, cow's milk cheeses, rice, polenta, fresh pasta, veal, beef, and pork, and humble vegetables and beans, Milanese cooking is robust, perfumed, and just right for a summer feast. We'll start our feast with a delectable appetizer: thin slices of Bresaola, similar to Prosciutto but made of tender beef sirloin, topped with arugula and shave Parmigiano. Next up, an intensely satisfying regional ravioli called casonsei: stuffed with sweet sausage and Parmigiano, it is sauced with nothing more than fragrant sage butter. We'll prepare a luscious main course of tender chicken cutlets, browned in olive oil and sauced with a balsamic glaze reduction; a savory side of roasted plum tomatoes stuffed with cheese and herbs rounds out the meal. And for dessert, we'll bake a cake that is the very essence of Italian summer: light, sweet, and lemon-scented, this bread pudding features brioche, dried apricots, and white chocolate, not to mention a splash of sweet Marsala.

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$110 | Evening in Milan | Friday April 8, 6PM to 9PM

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Techniques learned:

Flavors of Abruzzo -

Abruzzo is one of Italy's little-known treasures: a tranquil mingling of mountains and coastline, it is sparsely populated and rarely visited by tourists. Home to one of Italy's highest peaks (the Gran Sasso, at an altitude of over 9,500 feet) and a busy port (Pescara, the most populous city in the region), it boasts a rich repertoire of robust mountain dishes and an abundance of seafood specialties. Join me for a brand new class on the cuisine of this little-known area in central Italy. We'll begin our Abbuzzese feast by rolling out gossamer-thin pasta sheets and shaping ravioli by hand; our cheese stuffing will feature a special spice that harks back to the Middle Ages and marries splendidly with our saffron-hued cream sauce. As a main course, we'll marinate a rack of lamb with mountain herbs before roasting it to rosy perfection; if you've never tasted fennel pollen, I assure you that you'll be hooked by its subtle marine aroma. Peperonata, a colorful commingling of sweet peppers, tomatoes, and onions, is the ideal side to our roasted lamb, especially paired with chickpeas and spinach. And a cake called Parrozzo (almond scented, not too buttery, and glazed with dark chocolate, a specialty of Pescara), makes a fitting finale to this elegant meal.

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$110 | Flavors of Abruzzo | Saturday April 9, 12PM to 3PM

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Techniques learned:

Dinner in Venice -

In this brand new class devoted to the cooking of Venice, we'll learn to make five fabulous dishes... We'll begin our Venetian menu with a deeply flavored homemade lasagna: we'll make the dough from scratch, roll it out into thin sheets, and layer it with bechamel, radicchio, Pancetta, and caramelized onions. Slow-cooking chicken with brandy and aromatic herbs yields succulent results; adding porcini mushrooms elevates this delectable main course to new heights. A creamy side of roasted fennel and slow-cooked, cheese-laced polenta is a lovely counterpoint to the chicken's rich flavors, and an elegant semifreddo flavored with chocolate and Amaretto tops off our Venetian feast in high style.

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$110 | Dinner in Venice | Friday April 15, 6PM to 9PM

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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 April 16, 12PM to 3PM

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Techniques learned:

Italian Country Cooking -

Join me for a brand new class devoted to the hearty country cuisine of Molise, a small, pristine region in the center of Italy just north of Puglia and across from the bay of Naples. First up, an amazing pasta dish I enjoyed in the home of a Molisano winemaker: a heavenly mingling of rustic hand-made pasta strips with a sweet, silky asparagus puree that will have you thinking of asparagus in a whole new way. As a main course, we'll slow-cook morsels of boneless chicken with plenty of fresh herbs, olives, and onions until meltingly tender. Our side dish is a colorful ode to eggplant: grilled slices of eggplant wrapped around a refreshing Ricotta and mint filling, topped with diced tomatoes and a splash of olive oil, served with a tantalizing crispy focaccia laced with fennel seeds and chili flakes. And for dessert, we'll bake a rustic orange and almond cake topped with a tuft of freshly whipped cream.

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$110 | Italian Country Cooking | Friday April 22, 6PM to 9PM

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Techniques learned:

Fresh Pasta Workshop: Spring Edition -

This is your chance to learn to make three different (and very delicious) regional Italian pastas: light-as-a-feather Ricotta gnocchi from Tuscany, sauced with the most fragrant arugula pesto imaginable; cheese-and-basil-filled ravioli tossed with a delicate herb-infused butter, a specialty of Liguria; and rustic homemade cavatelli from Basilicata, tossed with sausage and broccoli raab, so delicious dusted with Pecorino Romano. You'll not only learn to make, roll out, and shape the dough for these three very different pastas, you'll participate in preparing the sauce for each so you can recreate these three delectable first courses at home for family and friends. After the cooking is done, we'll sit for a pasta-lover's feast, accompanied by three fabulous wines and a refreshing green salad to cleanse the palate. And since no meal is really complete without dessert, we'll indulge in crunchy almond biscotti and some freshly brewed espresso.

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$110 pp | Fresh Pasta Workshop: Spring Edition | Saturday April 23, 12PM to 3PM

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Techniques Learned:

Spring in Tuscany -

and visitors since the golden age of Michelangelo, Leonardo, and the de' Medicis. From the Renaissance marvels of the Uffizi Gallery in Florence to the colorful costumes of the horse Palio in Siena and the splendors of its hilltop towns, Tuscany combines art, culture, architecture, and natural beauty in a seamless tapestry. And there may be no better time to explore Tuscan cuisine than in the spring, when the markets offer a bounty of fruit and vegetables ready to be transformed into memorable meals. Our own Tuscan menu features homemade bread, fresh pasta, beef, and rice, cooked in true Tuscan form and served with three fabulous wines. We'll learn to make Tuscany's famed onion focaccia, and delicate gnocchi sauced with tomatoes, sweet peas, and fresh herbs. Tuscans are quite fond of beef, and we'll roast ours after marinating it with plenty of rosemary and garlic; the meat will emerge from the oven so succulent and rosy that it requires no sauce, but we'll prepare a classic salsa verde featuring fresh parsley, garlic, and olive oil to serve alongside. We'll slow-roast cauliflower, a technique that yields the most succulent florets imaginable. For dessert, we'll cook short grain rice with milk and sugar until tender, then bake it with pine nuts and citrus zest until it sets up into a creamy, luscious torte.

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$110 | Spring in Tuscany | Friday April 29, 6PM to 9PM

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Techniques learned:

Southern Italian Classics -

Join me for a brand new class on the essential techniques of Southern Italian cooking! I'll teach you to knead and make authentic homemade rigatoni; the trick is in the dough, of course, a recipe I've perfected over many years of cooking (once you've mastered this dough, you'll be able to make any type of short or long or filled pasta... you'll be amazed at how versatile this recipe is). We'll sauce our rigatoni with a classic Neapolitan puttanesca sauce featuring capers, tomatoes, olives, and a hint of anchovies. As a main course, we'll cook branzino filets in a delicate white wine sauce embellished with artichokes and oregano, traditional flavor boosters in southern Italian cuisine. We'll turn out a platter of the most addictive eggplant caponata imaginable, typical of Sicily with its sweet and sour notes of raisins and vinegar. A savory broccoli raab bread pudding rounds out the meal. And for dessert, we'll make crunchy, fig and walnut biscotti that will have you sneaking back to the kitchen for more. Even expert cooks will learn plenty in this new class, as the menu covers many of the basics of Southern Italian cuisine... and of course, after the cooking is done, we'll sit down to enjoy our southern Italian feast with specially selected wines.

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$110 pp | Southern Italian Classics | Saturday April 30, 12PM to 3PM

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Techniques Learned:

Spring in Northern Italy -

The cuisine of Trentino-Alto Adige is little-known outside Italy, but it is one of our favorites at home. In this new class, we'll recreate some traditional dishes from this northernmost Italian region, unveiling its Germanic and Hungarian influence and creating a true feast, northern Italian-style. To begin our springtime feast, we'll make canederli, plump bread gnocchi flavored with chives and a smoked Prosciutto called Speck; you can serve these gnocchi in broth, or (the way we prefer them), panfried with sage and butter until they get crisp and golden on the outside. Next, we'll slow-cook herb-marinated chicken to perfection and make a succulent sauce for it using wild mushrooms, cream, and a splash of white wine. Roasted Brussels sprouts and a layered potato gratin with Pancetta, tomatoes, and onions make the perfect accompaniment to the chicken. And for dessert, we'll make amazingly light fritters featuring rum-soaked raisins and Ricotta... a dusting of confectioner's sugar is all you need to enjoy this delectable dessert, but a rum-spiked chocolate sauce won't hurt either!

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Spring in Northern Italy | Friday May 6, 6PM to 9PM

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Techniques learned:

Ultimate Italian Seafood -

Seafood is daunting to many people. How do you cook it so it stays moist and delicious? What are the best cooking methods for the different types of fish and shellfish? How can you tell if fish is REALLY fresh? We'll answer all these questions and more in this brand new hands-on cooking class. We'll prepare a true Italian seafood feast starring crab, shrimp, and branzino (aka, Mediterranean sea bass). To start off, we'll roll out fresh pasta of our own making and serve it with an elegant crab and Brandy sauce: a splash of cream and some caramelized shallots make the dish that much more decadent. As a main course, we'll roll branzino filets around thinly sliced fennel and scallions, then steam-roast the resulting bundles with white wine and olive oil. Tuscan-style cannellini beans topped with wine-poached shrimp make a splendid side, as do baby potatoes showered with fresh chives. And for dessert: a light, airy spice-scented walnut cake made with extra-virgin olive oil and a secret ingredient that lends an amazingly moist texture and sweet taste.

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$110 pp | Ultimate Italian Seafood | Saturday May 7, 12PM to 3PM

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Techniques Learned:

Northern Italian Favorites -

If you're a lover of northern Italian cuisine, don't miss this class: Our menu will highlight some of the essential techniques of Italian cooking (handling gnocchi from scratch, making a wine reduction sauce for meat, roasting vegetables, handling delicate butter pastry). We'll begin with the perfect gnocchi, made from roasted squash and sauced with a subtle sage butter sauce. We'll also roast a whole filet mignon with a fresh herb rub, and make a deeply flavored red wine sauce to serve alongside. Our roasted string beans with a splash of balsamic vinegar and a hint of fresh thyme, and creamy potatoes layered with peas, Pancetta, and cheese baked to a golden brown, make splendid sides to this hearty main course. And for dessert, we'll bake a classic Italian apple cake, layered atop a crisp butter pastry crust sweetened with apricot jam.

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$110 | Northern Italian Favorites | Friday May 13, 6PM to 9PM

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Techniques learned:

Fresh Pasta Workshop: Central Italy -

Mother's Day Special: Buy the class and get a FREE APRON! It seems like the universe of pasta is never-ending. There are so many delicious pastas in Italy, some made with all-purpose flour, others with semolina or unusual grains like rye, buckwheat, and farro; some made with eggs, others with white wine, still others with only egg yolks... the techniques for kneading and rolling out pasta dough are timeless, and once you've learned how to handle the dough, you'll be on your way to making some exceptional Italian primi piatti (first courses) at home. Join me for a class devoted to 3 fresh pasta specialties from the central Italian region of Abruzzo. We'll prepare a rich egg and semolina flour dough first, working the dough until it is supple and elastic; this dough may not be easy to work, but once you've mastered it, you'll be able to make all manner of fresh pasta at home (rolled and filled, flat or cut). Then we'll roll out the dough and shape it into 3 very different creations: robust hand-cut noodles shaped on a stringed instrument known as a guitar, sauced with fresh Ricotta and diced Prosciutto; short pasta strips known as taccozze, tossed with a hearty herb-laced lentil sauce; and delicate ravioli, stuffed with fresh cheese and napped with an elegant saffron-scented cream sauce. We'll round out our meal with a light green salad and finish up with homemade biscotti and espresso. Sign up now to take advantage of our FREE APRON offer!

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$110 pp | GET A FREE APRON!! Fresh Pasta Workshop: Central Italy | Saturday May 14, 12PM to 3PM

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Techniques Learned:

Taste of Naples -

Here's a brand new class devoted to the cooking of Naples. We'll prepare a true Neapolitan feast starring handmade gnocchi, slow-cooked chicken braciole, comforting vegetables, and a decadent dessert. To begin, we'll learn to make potato gnocchi; a simple sauce of tomatoes and fresh basil marries splendidly with the gnocchi, and a topping of fresh mozzarella and a flash in a hot oven transforms a humble dish into a truly decadent first course. We'll stuff chicken with Pancetta, garlic, onion, and Pecorino, then roll it into plump bundles and slow-cook it with red wine, aromatic vegetables, and tomatoes; the sauce is so rich, you'll be tempted to make extra to serve with homemade pasta at home! Two classic side dishes round out the meal perfectly: slightly spicy, garlicky spinach; and a creamy cheese-laced torte perfumed with nutmeg. For dessert, we'll whip up Naples' take on Tiramisu, made with fresh-brewed espresso (the Neapolitans are famous for it), whipped cream, and a light custard, spooned atop liqueur-soaked ladyfingers.

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$110 | Taste of Naples | Friday May 20, 6PM to 9PM

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Techniques learned:

Essentials of Tuscan Cooking -

A playground for the rich and famous from all corners of the globe, Tuscany has attracted tourists and visitors since the golden age of Michelangelo, Leonardo, and the de' Medicis. From the Renaissance marvels of the Uffizi Gallery in Florence to the colorful costumes of the horse Palio in Siena and the splendors of its hilltop towns, Tuscany combines art, culture, architecture, and natural beauty in a seamless tapestry. And there may be no better time to explore Tuscan cuisine than in the summer, when the markets offer a bounty of fruit and vegetables ready to be transformed into memorable meals. Our Tuscan menu features ripe tomatoes, fresh herbs, creamy Ricotta, homemade pasta, and tender chicken, cooked in true Tuscan form and served with three fabulous wines. We'll begin our Tuscan taste journey by stuffing fresh pasta with creamy Ricotta and spinach, making agnolotti (round ravioli) that are the very essence of summer tossed with a vibrant, light tomato sauce. Our main course combines tender chicken morsels with slow-cooked onions, just right served alongside braised beans with garlic and rosemary and Panzanella, the region's famous bread and tomato salad. And for dessert, we'll whip up a cooling berry semifreddo spiked with plenty of Limoncello (easier to make than gelato, but just as impressive!).

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$110 pp | Essentials of Tuscan Cooking | Saturday May 21, 12PM to 3PM

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Techniques Learned:

Ten Best Pasta Sauces # 1 -

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! Bonus: I'll sign copies of my new cookbook The Best Pasta Sauces: Favorite Regional Italian Recipes at a special price of $25 per copy.

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Ten Best Pasta Sauces #1 | Monday May 23, 6PM to 8:30PM

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Techniques learned:

Summer Feast in Milan -

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

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$110 pp | Summer Feast in Milan | Friday June 3, 6PM to 9PM

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Techniques Learned:

Italian for Beginners -

Although we designed this class with beginner cooks in mind, the techniques we'll be covering are so basic and so important to Italian cooking that anyone who enjoys Italian cuisine is sure to learn something new. We'll start off by making fresh egg pasta; I have devised a special formula that is foolproof and yields consistently delicious results, no matter what shape of pasta you're craving... it's all about which flour you use and how many eggs you add to your dough. We'll cook a perfect ragu sauce for our pasta, and there's a key to success here too, one that many advanced home cooks often skip, with disappointing results. As a main course, we'll brown chicken scaloppine, top them with cheese and Prosciutto, and finish them in the oven as we create a flavorful pan sauce with Marsala wine. Broccoli is first blanched, then roasted with garlic and chili to make a refreshing accompaniment for the chicken; sweet red baby potatoes are roasted until they are crispy on the outside and creamy within, then showered with fresh chives and a hint of smoked paprika (these potatoes are so ridiculously good that we promise you'll be making them time and again!). And for dessert, I'll share my foolproof recipe for tiramisu with you... it's so good, you'll never be able to eat the store-bought stuff again.

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$110 pp | Italian for Beginners | Saturday June 4, 12PM to 3PM

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Techniques Learned:

Summer Entertaining all'Italiana -

Here's an ideal menu if you're looking for fresh, elegant ideas for summer entertaing: two types of homemade pasta, chicken in an elegant wine reduction, roasted vegetables, and a decadent chocolate dessert... all items that can be made ahead and finished easily when guests arrive. We'll learn to make semolina pasta and shape it into cavatelli, a rustic pasta best suited to chunky sauces; our sauce features roasted shiitake mushrooms, asparagus, goat cheese, and Parmigiano. As a main course, we'll sear chicken cutlets and top them with Provolone and Prosciutto, so delicious napped in a Marsala wine glaze. String beans with sundried tomatoes make a lovely side to the chicken, as do homemade Ricotta gnocchi tossed with an aromatic sage butter. And for dessert, we'll bake up our famous double-chocolate chunk bread pudding, laced with rum and orange zest for a sophisticated touch that will have your guests hoping for seconds.

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$110 | Summer Entertaining all'Italiana | Friday June 10, 6PM to 9PM

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Techniques learned:

Fresh Pasta Workshop: Summer Favorites -

If you love fresh pasta, don't miss this hands-on cooking class. This is your chance to learn to make three different (and very delicious) pastas from three different Italian regions. We'll make a versatile egg pasta and roll it out into wide noodles called pappardelle, ideal with Trentino's rich herb-laced caramelized onion sauce. We'll prepare the lightest pillows of Ricotta gnocchi, delicious with a vibrant tomato and roasted pepper sauce. And we'll knead (and knead... and knead!!) a semolina dough, shape it into cavatelli, and pair it with garlicky broccoli. You'll not only learn to make, roll out, and shape the dough for these three very different pastas, you'll participate in preparing the sauce for each so you can recreate these three delectable first courses at home for family and friends. After the cooking is done, we'll sit for a pasta-lover's feast, accompanied by fabulous wines and a refreshing green salad to cleanse the palate. And since no meal is really complete without dessert, we'll indulge in homemade biscotti and some freshly brewed espresso. Don't wait too long to sign up for this class; like all our pasta classes, it's sure to sell out!

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$110 pp | Fresh Pasta Workshop: Summer Favorites | Saturday June 11, 12PM to 3PM

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Techniques Learned:

Evening in Northern Italy -

Northern Italy is known for its excellent cow's milk cheeses, succulent meat dishes, eir light and silky fresh pastas, and elegant desserts. This new menu features all of these ingredients and more for a virtual taste journey to Italy's northern regions. We'll begin our feast with delicate tagliatelle, made by hand from a foolproof recipe you'll surely use time and again, tossed with a vodka-spiked tomato and cream sauce. We'll roast filet mignon and serve it with a fragrant garlic and parsley salsa verde. Caramelized Brussels sprouts and an elegant bread pudding laced with mushrooms complement the filet mignon. And for dessert, a luscious, creamy semifreddo (akin to gelato but much easier to make at home) flavored with almonds and chocolate makes a stunning finale to our northern Italian feast.

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$110 pp | Evening in Northern Italy | Friday June 17, 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 asparagus 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 | Saturday June 18, 12PM to 3PM

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Techniques Learned:

The 10 Best Pasta Sauces: Cookbook Edition -

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! Bonus: I'll sign copies of my cookbook at a special price of $25 per copy. If you pre-order my cookbook, you'll receive a FREE red apron in class!

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$120 pp | The 10 Best Pasta Sauces: Cookbook Edition | Friday June 24, 6PM to 8:30PM

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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 25, 12PM to 3PM

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Pizza Workshop -

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

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$110 | Pizza Workshop | Friday July 8, 6PM to 8:30PM

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Fresh Pasta Workshop: Perfect Gnocchi -

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

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$110 pp | Fresh Pasta Workshop: Perfect Gnocchi | Saturday July 9, 12PM to 3PM

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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.

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Italian Home Cooking | Friday July 15, 6PM to 9PM

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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.

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Summer in Naples | Saturday July 16, 12PM to 3PM

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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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Italian Seafood Feast | Friday July 22, 6PM to 9PM

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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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Flavors of Liguria | Saturday July 23, 12PM to 3PM

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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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Dinner in Northern Italy | Friday July 29, 6PM to 9PM

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Summer Entertaining -

Join us for a brand new class and learn to prepare five classic dishes ideal for summer entertaining. First we'll knead dough for an amazing cheese-filled focaccia from Recco, a town on the Ligurian Sea famous for this delectable specialty. Next, we'll make semolina flour pasta using a foolproof recipe; we'll pair our cavatelli pasta with a sumptuous yet light roasted tomato sauce, 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 Tuscany's famous panzanella salad, a vibrant mingling of tomatoes, cucumbers, bread, and basil. For dessert, we'll master the art of making the lightest, airiest tiramisu ever, always a favorite for hands-off summer entertaining since it can be prepared a day ahead.

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Summer Entertaining | Saturday July 30, 12PM to 3PM

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General Information & Cancellation Policy - Cooking Classes

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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