Cooking Class: Modernized Classics From an Italian Chef
Mon, Nov 25th at 6:00PM
Tue, Nov 26th at 7:00PM
Wed, Nov 27th at 6:00PM
Tue, Nov 26th at 6:00PM
This hands-on cooking class features a tantalizing collection of Italian classics with some modern twists added, courtesy of Chef Federico.
As a child, Chef Federico drew inspiration from his grandmother’s traditional Italian home cooking. In this hands-on cooking class, he puts his own innovative spin on a collection of those classic recipes, and you get to learn them all!
Start your lesson with a mouthwatering, melty oven-baked eggplant pizzette with fresh mozzarella and authentic homemade tomato sauce. Then, learn a chef's methods for making the best creamy risotto to top with onion and kiwi — don't knock it 'til you try it! For dessert, master the art of the perfect Italian pastry with a crostate alle albicocche bursting with sweet apricot jam.
MENU
Oven Baked Eggplant Pizzette
With tomato sauce, fresh mozzarella and basil
Risotto
With onion and kiwi, optional
Crostata alle Albicocche
Buttery pie crust with apricot jam
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 9
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsCouples, Vegetarian, Date Night, Italian, Beginner
Reviews Guests Left For Other Experiences
Lindsay
01 Mar 2024
We loved everything about our experience! The food, the company, and the Chef! Highly recommend
Kelly
02 Oct 2023
Had a great cooking experience with Chef Federico. The food was delicious. We will definitely be back soon!
Madeline
17 Feb 2023
Chef Federico was AMAZING! He was so kind and knowledgeable. We’re definitely taking another class with him!
Meet your chef
Chef Federico developed his passion for cooking as a teenager in Italy, where he began his career as a waiter before working his way up to commercial restaurant manager. He continued on his culinary path after moving to the U.S. and now shares his skills with others in a variety of gastronomic experiences.
