In this class presented by the talented and creative Paolo Arlotta, you will be introduced to a selection of marvelously delicious recipes that showcase the bounty of the Mediterranean diet.

DEMONSTRATION + SOME HANDS-ON

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, regional shapes and how to pair your pasta with the perfect sauce.

The class concludes with a relaxed lunch where you can discuss the class and enjoy all the pasta over a glass of wine.

HANDS-ON | BEGINNERS

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 + SOME HANDS-ON

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

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.

HANDS-ON | BEGINNER TO INTERMEDIATE

In this class presented by the talented and creative Paolo Arlotta, you will be introduced to a selection of marvelously delicious recipes that showcase the bounty of the Mediterranean diet.

DEMONSTRATION + SOME HANDS-ON

Everyone loves pizza and focaccia. 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, and focaccia dough, selecting the right ingredients and achieving the best result in the home oven.

HANDS-ON | BEGINNERS

Pasta comes in different shapes, depending on the region, the area and sometimes even the town they are linked to. Different shapes and textures attract different sauces as well like Trofie with Pesto alla Genovese or Orecchiette with Cime di Rapa..just to name a few. 

If you have already tried making simple pasta shapes and you are ready for a new challenge, this is the class for you.

HANDS-ON | INTERMEDIATE

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 + SOME HANDS-ON

Let's bring a bit of colour to the table by making fresh coloured handmade pasta. Have you ever wondered how to make black, orange, green or red long pasta using natural ingredients? 

It is easier than you think and in this class we will show you the tricks.

HANDS-ON | BEGINNER TO INTERMEDIATE