Tortellini, ravioli, agnolotti; each region of Italy has their own version of filled pasta dishes. This pasta masterclass covers each stage of preparing the pasta, creating different fillings and folding the pasta into the various forms.

This is a hands-on class presented by Davide Galbiati, Sous Chef at Rosetta Ristorante, one of Melbourne’s finest Italian restaurants and renowned for its hand-made pasta. 

At the end of the class you will enjoy a lunch of the pasta you've produced accompanied by a glass of wine or two.

HANDS ON | INTERMEDIATE-ADVANCED

La cucina povera is the term that describes the humble, domestic cooking that was typical of Italy’s rural and urban working classes. Dishes typically consisted of local, seasonal legumes, grains and vegetables, with herbs and local spices. This style of cooking is the essence of the Mediterranean diet; simple, pure, wholesome and delicious. This class is led by Chef Paolo Arlotta and is suitable for vegetarians.

DEMONSTRATION AND SOME HANDS-ON | BEGINNERS

Gnocchi capture the very essence of Italian cooking- a few simple ingredients combined in the right way can make magic. Chef Mirco Speri will guide you through each step of how to prepare, cook and serve the best, light, fluffy and delicious gnocchi you will ever make. If there was ever a dish to impress family and friends, this is it.

HANDS-ON | BEGINNERS

Everyone loves pizza. Quick, delicious and fun, it can be one of the most satisfying meals to create at home to share with friends and family.

A serious pizzaiolo knows the secret to the perfect dough matched with the correct balance of sauce and toppings.

In this hands-on class you will learn the principles and techniques of making an authentic Italian pizza dough, selecting the right ingredients and achieving the best result in the home oven.

HANDS ON | BEGINNERS

Rustichella d’Abruzzo is one of the few genuinely artisan pasta producers still operating in Italy. This class takes you on a culinary tour of the Rustichella range with a demonstration of recipes for the various shapes of durum wheat pasta and farro pasta. You'll receive a load of recipe ideas and enjoy a taste of all the dishes prepared.

DEMONSTRATION

Home-made Italian cured meats: prosciutto, salami, casalinga, coppa, and pancetta, have never been more popular in Australia. Learn the basic techniques for preparing and curing different cuts of meat in this class taught by Chef Dusty Treweek who is a master of the craft.

DEMONSTRATION WITH SOME HANDS-ON

Risotto is one of the great dishes of La Cucina Italiana and every good Italian cook always has one or two favourite risotto recipes up their sleeve.

This demonstration class introduces you to the basics of risotto making: selecting the best rice, preparing the ingredients, and discovering fool-proof cooking techniques. We’ll also show you some of the other wonderful dishes Italian’s make with rice.

This class in presented as a demonstration and includes a taste of all the dishes prepared.

DEMONSTRATION

The food, culture and dialects of the Alpine regions of Trentino Alto Adige and Friuli-Venezia Giulia have far more in common with Vienna and Munich, than with Rome.

In this class with Chef David Galbiati, you will explore some of the traditional foods and recipes from the region that incorporate the flavours and techniques of Italy’s Germanic northern neighbours.

HANDS-ON | INTERMEDIATE 

The Arab occupation of Sicily in the Middle Ages transformed the local cuisine and introduced many of the ingredients which are still very much a part of Sicilian cooking today.

This unique class with Chef Paolo Arlotta, explores these influences with dishes which are unique to the Sicilian islands.

This class is partly hands-on and partly demonstration and concludes with lunch.

DEMONSTRATION + SOME HANDS-ON | BEGINNERS-INTERMEDIATE

No other food captures the soul of Cucina Italiana like a simple plate of pasta.

In this hands-on class you will learn to make your own beautiful silky pasta sheets for lasagna, spaghetti and fettuccine and how to pair your pasta with the perfect sauce.

Hands-on classes are held in Enoteca Sileno’s professional kitchen and require all participants to roll up their sleeves and get involved. The class concludes with a relaxed lunch where you can discuss the class and enjoy the fruits of your efforts over a glass of wine. 

HANDS ON | BEGINNERS