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!
Fri 23 Spring in Northern Italy 6pm
Sat 24 Italian for Beginners 12pm
Fri 20 Evening in Milan 6pm
Fri 27 Dinner in Venice 6pm
Sat 28 Spring in Italy 12pm
Fri 11 Feast in Northern Italy 6pm
Fri 18 Rustic Favorites 6pm
Sat 19 Lunch in Southern Italy 12pm
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!
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...
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!
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!
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.
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 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...
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.
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.
$110 | Entertaining Italian-Style | Friday March 2, 6PM to 9PMRedeem your gift certificate
This menu draws on our travels throughout Italy's countryside and highlights some of the area's very best finds: the lightest, most profoundly flavored lasagna; savory, juicy pork; creative vegetable sides; and a modern spin on tiramisu that far surpasses any of the versions I've tried elsewhere. We'll start off by making truffled lasagna, a thing of beauty layered with eggplants, mushrooms, cheese (and more cheese!), splashed with truffled olive oil just before serving. We'll slow-cook chicken with olives and onions for an amazing main course that pairs splendidly with herbed zucchini boats and slow-cooked chickpeas with spinach. And for a sweet ending to our country feast, I'll share the most amazing apple pie recipe with you... a secret ingredient gives it a flavor that will surprise you and bring you back for seconds!
$110 | Italian Country Cooking | Saturday March 3, 12PM to 3PMRedeem your gift certificate
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: Free pizza dough to take home 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!
$110 | Neapolitan Pizza Class | Friday March 9, 6PM to 8:30PMRedeem your gift certificate
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. We'll make hand-shaped quills called garganelli from Emilia-Romagna, tossed with a creamy sauce studded with peas and diced Prosciutto; from Lombardy, feather-light yam gnocchi tossed with a fragrant sage sauce; and from Liguria, delicate cheese and spinach ravioli in a heavenly walnut pesto. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...
Fresh Pasta Workshop: Northern Italian Favorites | Saturday March 10, 12PM to 3PMRedeem your gift certificate
My family has had a home in Piedmont, overlooking the Lago Maggiore, since I was two years old, and we lived in Milan, the capital of Lombardy, until I was nine. So I grew up eating the rich, elegant foods of this fertile region: fresh handmade pastas, creamy risottos, hearty soups, slow-cooked meats, delicate fish sweetwater fish specialties, elaborate vegetable creations, and the most delectable chocolate- and nut-based desserts. In this new class, we'll explore five traditional northern Italian dishes. We'll begin our feast with handmade ravioli stuffed with roasted butternut squash and Parmigiano; they need nothing more than a drizzle of sage-scented butter to shine. Our main course: tender medallions of filet mignon in a rich red wine sauce, served with a mushroom-laced risotto and caramelized cauliflower with plenty of cheese and bacon. And for dessert, we'll bake a delectable bread pudding studded with bittersweet chocolate morsels, topped with a tuft of whipped cream and a drizzle of rum-scented caramel sauce.
$110 pp | Taste of Piedmont & Lombardy | Friday March 16, 6PM to 9PMRedeem your gift certificate
Seafood scares a lot of people. How do you select it, how do you clean it, and what are the best ways to cook it? In this new class, we'll answer all these questions and more, as we cook a three-course meal featuring mussels, branzino, and shrimp. You'll learn to knead fresh pasta dough and roll it out into toothsome spaghetti, the ideal vehicle for a wine-scented mussel sauce. Branzino filets marry beautifully with artichokes and pine nuts, and they are spectacular alongside slow-roasted Brussels sprouts and a creamy shrimp risotto. We'll finish our seafood feast with crisp fruit- and chocolate-filled phyllo triangles, a sweet finale that will have you sneaking back to the kitchen for seconds.
$110 | Springtime Seafood Feast | Saturday March 17, 12PM to 3PMRedeem your gift certificate
Join us for a virtual trip to northern Italy in the spring! First up: my mom's foolproof potato gnocchi, sauced with a fragrant basil pesto of our own making. Once you learn to make potato gnocchi, you'll want to experiment with all manner of vegetables, from yams to sweet potatoes to butternut squash. Our main course: perfectly roasted filet mignon with a rich red wine sauce, served alongside roasted spring asparagus and crispy-on-the-outside, creamy-on-the-inside polenta coins. (A word of warning: even people who swear they dislike polenta end up loving theses, so make plenty.) For dessert, we'll bake a moist, buttery apple cake laced with amaretto cookies, topped with a tuft of fresh whipped cream of our own making.
$110 pp | Spring in Northern Italy | Friday March 23, 6PM to 9PMRedeem your gift certificate
Although we designed this class with beginner cooks in mind, the techniques we'll be covering are so basic and so important to Italian cooking that anyone who enjoys Italian cuisine is sure to learn something new. We'll start off by making fresh egg pasta; I have devised a special formula that is foolproof and yields consistently delicious results, no matter what shape of pasta you're craving... it's all about which flour you use and how many eggs you add to your dough. We'll cook a perfect ragu sauce for our pasta, and there's a key to success here too, one that many advanced home cooks often skip, with disappointing results. As a main course, we'll brown chicken scaloppine, top them with cheese and Prosciutto, and finish them in the oven as we create a flavorful pan sauce with Marsala wine. Broccoli is first blanched, then roasted with garlic and chili to make a refreshing accompaniment for the chicken; sweet red baby potatoes are roasted until they are crispy on the outside and creamy within, then showered with fresh chives and a hint of smoked paprika (these potatoes are so ridiculously good that we promise you'll be making them time and again!). And for dessert, I'll share my foolproof recipe for tiramisu with you... it's so good, you'll never be able to eat the store-bought stuff again.
$110 pp | Italian for Beginners | Saturday March 24, 12PM to 3PMRedeem your gift certificate
We'll begin our northern Italian feast by making handmade tagliatelle in a creamy, wine-laced mushroom sauce. Our main course: tender medallions of filet mignon in a rich red wine sauce, served with a butternut squash risotto and the most heavenly cheese souffle ever. And for dessert, we'll bake a delectable almond cake with a hint of orange, absolutely unforgettable topped with a tuft of fresh whipped cream.
$110 pp | Taste of Northern Italy | Friday April 6, 6PM to 9PMRedeem your gift certificate
Save $20 for a limited time!!! Join us for a brand new class devoted to the pleasures of springtime, Italian-style. We'll start off by making a striking salad of wine-poached shrimp and slivered fennel served in crisp phyllo baskets of our making, absolutely beautiful set atop lemony baby greens. Next up: elegant filets of branzino, served over an herb-accented chickpea puree with a side of garlicky braised greens. Fresh, homemade focaccia completes the savory part of the meal, and a luscious, decadent molten chocolate cake makes a stunning finale to our Italian feast. $20 savings valid for new purchases only - does not apply to gift certificates.
$90 pp | Italian Spring Feast | Saturday April 7, 12PM to 3PMRedeem your gift certificate
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 or our Ten Best Pasta Sauces Cookbook Edition 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! 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.
The 10 Best Pasta Sauces #2 | Friday April 13, 6PM to 8:30PMRedeem your gift certificate
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!
$110 | Fresh Pasta for Beginners | Saturday April 14, 12PM to 3PMRedeem your gift certificate
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 homemade focaccia topped with caramelized onions; once you've mastered the focaccia dough, you'll find yourself using the recipe for bread, pizza, focaccia, even breadsticks, it's that versatile and follproof. 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, topped with a ruby-hued berry coulis.
$110 | Evening in Milan | Friday April 20, 6PM to 9PMRedeem your gift certificate
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.
$110 pp | Fresh Pasta Workshop: Spring Edition | Saturday April 21, 12PM to 3PMRedeem your gift certificate
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 dessert flavored with chocolate and Amaretto tops off our Venetian feast in high style.
$110 | Dinner in Venice | Friday April 27, 6PM to 9PMRedeem your gift certificate
Join me for a brand new class devoted to springtime country cooking in Italy. First up, an amazing pasta dish we enjoyed in the home of a 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 roast filet mignon until meltingly tender and make a leek-accented red wine glaze as accompaniment. 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 prepare a light, creamy panna cotta better than any you've had in restaurants, and it's SO easy to make!
$110 | Spring in Italy | Saturday April 28, 12PM to 3PMRedeem your gift certificate
This is a menu that takes me back to my childhood in Italy, specifically the northern regions of Lombardy, where I was born, and Liguria, where we spent our summers. Liguria is where I first discovered the pleasures of fresh-baked focaccia drizzled with olive oil: soft on the inside, crisp around the edges, it is eaten as a snack, served at the table instead of bread, and split in half and stuffed for the most heavenly panini imaginable. We'll learn to bake this delectable focaccia, then we'll make my mom's famous potato gnocchi; served with a delicate ragu, my mom's gnocchi are light as pillows and (once you've got a hold of her foolproof recipe) relatively easy to make. My grandmother's lemony chicken scaloppine were my favorite as a child; lightly flavored with garlic, they are so tender and so satisfying. A side of peas cooked with Prosciutto and onions is all the chicken needs as a partner on the plate. And for dessert, we'll whip up a decadent Mascarpone mousse topped with Marsala-poached fruit.
$110 | Taste of Lombardy & Liguria | Friday May 4, 6PM to 9PMRedeem your gift certificate
This is your chance to learn to make three different (and very delicious) regional Italian pastas: egg tagliatelle from Liguria in northern Italy, sauced with the most fragrant basil pesto imaginable; cheese-filled ravioli tossed with a delicate tomato sauce, a specialty of Tuscany and neighboring Romagna; and my mom's potato gnocchi, the best I've ever tasted, made according to a secret recipe that yields the lightest results possible, napped in a Gorgonzola cream 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 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 handmade Tuscan biscotti and some freshly brewed espresso.
$110 | Fresh Pasta Workshop: Spring Favorites | Saturday May 5, 12PM to 3PMRedeem your gift certificate
This brand new class on northern Italian cuisine starts off with one of Italy's most beloved pastas: an elegant lasagna bolognese, prepared with handmade spinach pasta, layered with creamy bechamel and a sumptuous, slow-cooked ragu; once you've mastered the way to knead and roll out fresh pasta dough for lasagna, you'll be able to make all manner of fresh pasta from scratch at home. We'll roast an herb-rubbed beef tenderloin (aka filet mignon) until it is perfectly rosy, and serve it in hearty slices with a bracing caper-and-parsley sauce known as salsa verde in Italy; this recipe will not only demistify the cooking of filet mignon, it underscores the fact that a delicious, versatile sauce need not be difficult to make. We'll roast asparagus with Parmigiano, and sweet peppers with Pancetta and Pecorino, 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 | Feast in Northern Italy | Friday May 11, 6PM to 9PMRedeem your gift certificate
Our Tuscan menu features ripe tomatoes, fresh herbs, creamy Ricotta, homemade pasta, and tender chicken, cooked in true Tuscan form and served with fabulous wines. We'll begin our Tuscan taste journey by shaping delicate cheese tortellini and tossing them with a wine-laced tomato sauce and plenty of Parmigiano. Our main course combines tender chicken morsels with slow-cooked onions, just right served alongside braised beans with garlic and herbs and heavenly roasted rosemary potatoes. And for dessert, we'll bake an amazing sweet focaccia topped with caramelized grapes and sugar, a true Tuscan treat.
$110 | Essentials of Tuscan Cooking | Saturday May 12, 12PM to 3PMRedeem your gift certificate
This cooking class is all about the pleasures of rustic cuisine, and features an all-star line-up of five rustic dishes from all across Italy. First up: a luscious plate of handmade tagliatelle, tossed with seafood cooked in white wine and tomatoes. Our main course: tender chicken cooked to perfection with a honey-laced balsamic sauce, quite lovely served with garlicky string beans and basil-kissed risotto. For dessert, we'll fill rounds of rich, buttery puff pastry with apples, almond paste, and brown sugar... what a heavenly combination!
$110 | Rustic Favorites | Friday May 18, 6PM to 9PMRedeem your gift certificate
Best known around the world for its pizza and pasta, Southern Italy's exuberant cuisine relies on sun-kissed vegetables and herbs, dried pasta, and fresh farmhouse cheeses (chief among them water buffalo's Mozzarella). We'll begin our southern Italian feast with a timeless classic: handmade potato "pizza" topped fresh tomatoes, Mozzarella, and oregano, the perfect starting point for any Italian meal. Next up: handmade cavatelli pasta tossed with garlicky broccoli and toasted bread crumbs, a vibrant dish you'll crave again and again. Our main course: wine-poached shrimp served over marinated cannellini beans, served with a side of roasted peppers. A classic Neapolitan dessert featuring liqueur-soaked ladyfingers and a silky espresso custard closes the meal on a decadent sweet note.
$110 | Lunch in Southern Italy | Saturday May 19, 12PM to 3PMRedeem your gift certificate
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