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 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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From (eg John, Mom & Dad)

$120 Gift Certificate & Options

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From (eg John, Mom & Dad)

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!


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

4 books or more pick up

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.

Fresh Pasta Workshop: Tuscany -

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 Tuscany, and pair each with their ideal sauce. Hand-shaped ravioli filled with cheese, napped in a wine-laced tomato sauce; light Ricotta gnocchi tossed with a fragrant roasted fennel sauce; and silky tagliatelle tossed with a delicate mushroom sauce. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

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Fresh Pasta Workshop: Tuscany | Saturday July 7, 12PM to 3PM

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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 a flourless, rich, not-too-sweet hazelnut chocolate cake, an amazingly decadent treat from Piedmont in northern Italy.

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Dinner in Northern Italy | Friday July 13, 6PM to 9PM

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Techniques learned:

FLASH SALE: SAVE $30! Italian Summer Feast -

LIMITED TIME SALE: Save $30 per person! This class explores Northern Italian cooking in all its glory, from its delectable gnocchi all the way to its memorable desserts. We'll begin by making the dough for gnocchi; while potato gnocchi may be the ones you think of first, yams, pumpkin, squash, and even sweet potatoes make the perfect starting point for gnocchi: as long as you handle the dough right and follow my foolproof proportions, you'll have the lightest gnocchi imaginable. As a main course, we'll sear tender chicken cutlets and prepare a rich sauce with dried porcini mushrooms, rosemary, and white wine. A side of roasted summer peppers and a light, cheesy spinach souffle' are ideal accompaniments. And for dessert, we'll bake rich chocolate-filled tartlets, so good with a glass of red wine! Sale price applies to new purchases only.

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FLASH SALE: SAVE $30! Italian Summer Feast | Friday July 20, 6PM to 9PM

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Techniques learned:

FLASH SALE: SAVE $30! Flavors of Liguria -

LIMITED TIME SALE: Save $30 per person!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 a flat, crispy-edged, cheese-filled focaccia, a recipe so simple, yet so versatile, that you will surely make it time and again at home. We'll make delicate coin-shaped pasta called corzetti, and sauce it with the classic walnut pesto of this tiny yet fertile region. Our branzino (aka Mediterranean sea bass) features olives and artichokes, two mainstays of the Ligurian kitchen that lend incredible fragrance to this succulent main course. Grilled eggplant in herb-infused olive oil is an ideal side dish, and a sweet Ricotta pandolce (a buttery cross between panettone and biscotti) provides an elegant finish for this Ligurian summer feast. Sale price applies to new purchases only.

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FLASH SALE: SAVE $30! Flavors of Liguria | Friday July 27, 6PM to 9PM

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Techniques learned:

Trattoria Cooking -

Take a trip in any Italian region, and you'll often find that the best food is found in the informal restaurants known as trattorie. Fresh ingredients and simple preparations are the building blocks of trattoria cooking, and this class pays homage to some of my favorite trattoria dishes from across Italy. Our first course: handmade cavatelli pasta sauced with a red wine-laced ragu; this is the sort of sauce simmers for hours until it develops a sublime flavor and succulent texture, and it's one you'll surely make time and again once you see how easy it is to prepare at home. Our main course: tender chicken morsels napped with a honey-kissed balsamic reduction, served with Ricotta-stuffed tomatoes and a sage-scented mushroom bread pudding. For dessert, we'll bake a moist apple cake with the haunting aroma of amaretto, perfect with a tuft of freshly whipped cream.

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$110 | Trattoria Cooking | Friday August 3, 6PM to 9PM

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Techniques Learned:

Feast in Northern Italy -

I was born in Lombardy, and my family still has homes in Piedmont and Liguria, so I grew up on the cooking of these three Northern Italian regions. Join me for a new class that delves into the unique cuisines of this amazing part of Italy. We'll begin by making one of Liguria's most emblematic pastas: delicate, hand-made potato gnocchi, served in a heady, herb-kissed mushroom sauce. Next, we'll simmer chicken with white wine, herbs, onions, and artichokes to create a sumptuous main course. We'll bundle tender asparagus spears with a slice of smoked Mozzarella and Prosciutto and roast them until the cheese melts; herb-scented fennel risotto is an elegant side for our main course. And for dessert, we'll bake buttery tarlets filled with a deep, dark chocolate ganache.

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$110 | Feast in Northern Italy | August 17, 6PM to 9PM

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Techniques learned:

Summer Seafood Feast -

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 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.

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$110 | Summer Seafood Feast | Friday August 24, 6PM to 9PM

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Techniques learned:

Taste of Florence, Venice, & Rome-

  • Handmade Pasta in White Wine-Laced Seafood Sauce
  • Tender Chicken Cutlets with Artichokes, Olives, & White Wine
  • Florentine Spinach Souffle'
  • Five-Herb Risotto
  • Light & Airy Roman Cheesecake in Dark Chocolate Sauce

Italy's three most famous cities are also home to some fabulous home cooking... Florence, Venice, and Rome each boast a delectable cuisine steeped in centuries of tradition and local pride. Our menu begins with a rich, satisfying handmade pasta from Venice, tossed with plenty of fresh seafood and a generous dose of white wine. The main course is a favorite from Tuscany: morsels of boneless chicken with artichokes, wine, and herbs, served with a feather-light spinach and Parmigiano souffle' (yes, it's all about those beaten egg whites!!) and a luscious herb-laced risotto. We'll finish up with Rome's justly famous cheesecake, as light and creamy as it is easy to make. With this menu, you won't need to hop on a plane this fall to feel like you've been transported to Italy!

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Taste of Florence, Venice, & Rome | Friday September 7, 6PM to 9PM

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Techniques learned:

  • Making tagliatelle pasta from scratch
  • Cooking mussels and clams
  • Making a pan sauce for chicken
  • Beating egg whites for souffle
  • Stirring risotto
  • Baking a moist Ricotta cheesecake
  • Making chocolate ganache

Tuscan Summer Classics -

  • Herbed Shrimp & Cannellini Beans over Peppery Arugula Salad
  • Spinach- & Ricotta-Stuffed Chicken Bundles in Fresh Tomato Salsa
  • Light-as-Air Potato Gnocchi with Roasted Mushrooms & Sage
  • Roasted Eggplant, Zucchini, & Peppers in Basil Oil
  • Fresh Berry Mousse with Limoncello

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

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$110 | Tuscan Summer Classics | Saturday September 8, 12PM to 3PM

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Techniques learned:

  • Poaching shrimp in wine
  • Stuffing chicken
  • Making fresh tomato salsa
  • Making potato gnocchi
  • Roasting mushrooms to enhance flavor
  • Roasting vegetables
  • Using Mascarpone cheese in a sweet application
  • Making simple syrup

Ten Best Pasta Sauces # 1 -

  • Spinach Linguine in Savory Leek Cream
  • Bucatini in Chili-Pancetta Sauce
  • Tuscan Penne in Walnut-Garlic Sauce
  • Orecchiette with Fresh Ricotta, Basil, and Diced Tomatoes
  • Fusilli in Spicy Fennel-Sausage Sauce
  • Conchiglie with Spicy Broccoli & Pecorino
  • Mom's Rigatoni Gratin with Gorgonzola Cream
  • Linguine in Fragrant Basil Pesto
  • Cavatelli with Tuna Sicilian-Style
  • Gemelli with Shrimp, Asparagus, and Saffron

Is there any food that lends itself more to weeknight meals and impromptu dinners with friends than pasta? Pasta is not only healthy and versatile, it takes mere minutes to cook. But many of us have a limited repertoire of pasta sauces, relying on easy stand-bys like marinara sauce or ragu. In this informative and fun class, I'll unveil the secrets of cooking pasta (no spaghetti thrown on the wall to test for doneness, please!), then show you how to pair a variety of pasta shapes (some well known, others less so) with their ideal sauce. Next, we'll cook ten flavorful, authentic Italian pastas suited to everyday eating and simple entertaining, and enjoy them family-style with some fabulous white and red wines. The 10 pasta sauces you'll learn to make in this hands-on class are sure to change the way you cook and eat on a daily basis... They've become my absolute favorites over years of cooking, and they're sure to become favorites in your kitchen too. Reserve your spots now!

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Ten Best Pasta Sauces #1 | Friday September 14, 6PM to 8:30PM

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Techniques learned:

  • Making vegetable-based pasta sauces
  • Working with fresh & canned tomatoes
  • Making pesto
  • Cooking pasta properly
  • Knowing when pasta is al dente
  • Saucing pasta correctly
  • Pairing various pasta shapes with the appropriate sauce
  • Making fresh cavatelli pasta

Fresh Pasta for Beginners -

  • Basic Egg Pasta Dough
  • Fresh Tagliatelle
  • Three-Cheese Ravioli
  • Basil-Scented Tomato Sauce
  • Mom's Classic Two-Meat Ragu
  • Mixed Greens in Balsamic Vinaigrette
  • Crunchy Almond Biscotti

This class was designed for anyone who 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 September 15, 12PM to 3PM

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Techniques learned:

  • Making fresh egg pasta
  • Knowing which types of flour to use for different doughs
  • Using a pasta machine
  • Cutting tagliatelle
  • Stuffing and shaping ravioli
  • Making basic tomato sauce
  • Making ragu
  • Making biscotti

Cooking with Wine -

  • Cheese Ravioli with Sweet Peas, Tomatoes, Cream, & White Wine
  • Filet Mignon in Rich Red Wine Glaze
  • Roasted String Beans with Artichokes & White Wine
  • Risotto with Prosecco, Butternut Squash, Sage, & Leeks
  • Wine-Poached Fruit over Marsala Zabaione

Cooking with wine is a common technique in Italy. From pan sauces for pasta and meat to flavorful broths for cooking fish, wine is often the backbone of most Italian dishes. This menu features wine (white, red, dry, and sweet) in every dish. We'll prepare a succulent sauce for homemade cheese-filled ravioli using white wine, tomatoes, and cream, and stir in peas at the last moment for a pleasant sweetness and touch of spring. We'll make a smooth, intensely flavored red wine reduction for our roasted filet mignon, and roast vegetables with white wine until tender. Prosecco will deglaze the pan for our butternut squash risotto, and we'll froth Marsala into a luscious cream with eggs and sugar as a topping for our wine-poached fruit.

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

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Techniques Learned:

  • Cooking with wine (red, white, sweet, and dry)
  • Making fresh egg pasta
  • Shaping and stuffing ravioli
  • Making tomato sauce with wine and cream
  • Roasting filet mignon
  • Making a red wine reduction
  • Roasting vegetables
  • Making risotto
  • Poaching fruit in wine
  • Making zabaione

Dinner on the Italian Riviera -

  • Classic Ligurian Focaccia
  • Homemade Spinach & Cheese Ravioli in Creamy Walnut Sauce
  • Roasted Sea Bass with Olives, Artichokes, & White Wine
  • Potatoes & String Beans in Basil Pesto
  • Moist Apple & Amaretto Cake with Cinnamon-Scented Whipped Cream

The Italian Riviera: Portofino, Cinque Terre, Santa Margherita, and dozens of other beautiful sun-kissed towns that dot the magical coastline of northern Italy. This is where I spent every summer of my childhood, and it is where I first experienced basil pesto at its best... not to mention the lightest, most fragrant focaccia, the most ethereal handmade pastas stuffed with wild greens, and the best gelato ever. Join me for a new class that delves into the unique cooking of this amazing region. We'll learn to bake picture-perfect, golden-hued focaccia using a trick I learned from a baker in Rapallo. We'll prepare a handmade pasta stuffed generously with fresh greens, Ricotta, and Parmigiano; the sauce is a creamy walnut and pine nut pesto. After our pasta, we'll enjoy an elegant roasted branzino (aka, Mediterraean sea bass) flavored with lemon, artichokes, white wine, and green olives; this sea bass is just delicious served alongside string beans and potatoes tossed in garlicky basil pesto. And for dessert, we'll bake a moist apple cake with a crisp amaretto topping, a specialty I first tasted in the seaside town of Camogli.

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$110 | Dinner on the Italian Riviera | Friday September 28, 6PM to 9PM

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Techniques Learned:

  • Working with yeast
  • Kneading focaccia dough
  • Making dough for fresh egg pasta
  • Rolling out lasagna sheets
  • Stuffing ravioli
  • Making walnut sauce
  • Making pesto
  • Roasting fish
  • Perfecting the batter for moist apple cake

Essentials of Italian Cooking -

    • Homemade Cannelloni with Ricotta, Prosciutto, & Mozzarella
    • Chicken Cacciatora with Tomatoes, Capers, & Garlic
    • Mom's Slow-Roasted Fennel Gratin
    • Old-Fashioned Polenta with Mascarpone & Chives
    • Chocolate-Hazelnut Biscotti

    This class is one of our most popular... reserve quickly, before it sells out! Some of the most well-loved dishes in Italian cuisine are also longtime classics: Ricotta-stuffed cannelloni, chicken cacciatora, creamy, soft polenta, and crunchy nut & chocolate biscotti... In this class devoted to favorites of the Italian kitchen, we'll learn to prepare pasta dough, roll it out thin, wrap it around a delicious cheese stuffing, and bake our cannelloni under a veil of creamy bechamel sauce. As a main course, we'll brown boneless chicken in olive oil, then slow-cook it with herbs and onions in a delicate marinara sauce. We'll cook my mom's signature fennel: first blanched, then roasted with Parmigiano and olive oil to caramelized perfection. We'll make polenta using a shortcut you won't believe... no more stirring for 45 minutes (no, we're not making instant polenta: it's the real thing), and flavor it with a beguiling combination of creamy Mascarpone and delicate chives. And for dessert, we'll knead a sweet, sugary hazelnut and chocolate dough and shape it into crisp, addictive biscotti, a treat with espresso any time of day!

    Options for this class

    $110 pp | Essentials of Italian Cooking | Saturday September 29, 12PM to 3PM

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Techniques Learned:

  • Making fresh egg pasta
  • Using a pasta machine
  • Shaping and filling cannelloni
  • Making roux
  • Making bechamel sauce
  • Making tomato sauce
  • Caramelizing vegetables
  • Making creamy polenta
  • Baking 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