Cooking Class: Rustic Italian Cooking
In this hands-on cooking class, Chef Nick introduces guests to the beautiful simplicity of rustic Italian cooking. Using regional ingredients and time-honored techniques, you will prepare a feast of classic Italian dishes beginning with homemade herbed focaccia with garlic and rosemary. Learn to make an authentic spaghetti carbonara to pair with a bright and peppery arugula salad with savory pine nuts and lemon vinaigrette. For dessert, you will create a rich and creamy dark chocolate tiramisu with bold espresso and silky mascarpone.
MENU
Fresh Herbed Focaccia
With extra virgin olive oil, rosemary and garlic
Spaghetti Carbonara
With pancetta, Parmesan and farm eggs
Arugula Salad With Lemon Vinaigrette
With cherry tomatoes, pine nuts and pecorino
Dark Chocolate Tiramisu
With espresso, mascarpone and cocoa
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 10
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsCouples, Group, Pasta Making, Fun, Italian, Mother's Day, Holiday
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Reviews Guests Left For This Experience
Brittney
15 Dec 2022
Chef Nick was awesome. Super knowledgeable and a great teacher. This was the perfect gift for my best friend ☺️
Reviews Guests Left For Other Experiences
Alyssa
18 Nov 2024
This was our first time attending a cooking class and it was so fun! We really enjoyed the menu and the instruction from Chef Nick. We will definitely be back to try more classes.
Jillian
02 Jan 2023
Highly recommend Nick for a fun, educational and delicious class!
Event location: Boston
Chef’s Place
Exact location is provided after booking.
Chef Nick began his cooking career after high school working in restaurants in Massachusetts before attending culinary school and graduating with honors. He externed in Italy where he worked on a farm, attended cooking school and worked in a restaurant, all before returning to Boston. After a stint selling importing gourmet ingredients, he began teaching others the culinary arts. Now, Chef Nick is busy catering, teaching and expanding his own culinary empire.
