COOKING CLASS MENUS

THE PASTA MAESTRO SERIES

For those who want to go deeper. Each Pasta Maestro class explores the shapes, techniques and tools that turn fresh pasta into something extraordinary. You'll make two pasta courses by hand, each paired with a simple sauce designed to let the pasta shine, then finish with classic Italian tiramisu.

Please note that due to the nature of these classes, we cannot accommodate gluten-free or other substitutions.

Hand Cut & Infused
This class is about transforming fresh pasta through color, flavor and technique. You'll make striped tagliatelle with morel mushroom pesto, then herb-infused pappardelle with classic guanciale carbonara. Italian tiramisu finishes the experience.

Why you'll love it: Striped and herb-infused pasta look complicated until you learn how they're made. It's a highly visual class with two techniques you'll want to make again.
$109 per person

Hand Shaped & Rolled
For this class, the tools are mostly your own two hands. You'll twist Sicilian busiate for tomato almond pesto, then shape orecchiette, the classic "little ears," for a pancetta spinach butter sauce. A slice of Italian tiramisu brings it all home.

Why you'll love it: Hand-shaped pasta is tactile, forgiving and genuinely fun to make. No two pieces look exactly alike, which is part of what makes them beautiful.
$109 per person

Fresh Filled
Filled pasta is where technique and patience come together. You'll make ravioli doppio with arugula pesto, then create squid ink triangoli paired with oven-roasted tomato scampi and end with classic Italian tiramisu.

Why you'll love it: This is pasta with a little drama. From intricate filled shapes to striking squid ink dough, you'll make the kind of pasta most people would never attempt at home.
$109 per person

Antique Pasta & Tools
Corzetti are stamped coins of pasta, pressed with a pattern designed to hold sauce. Chitarra takes its name from the traditional guitar-string frame used to cut it. In this class, you'll make corzetti with lemon artichoke pesto and chitarra with scallop puttanesca, then finish with Italian tiramisu.

Why you'll love it: This is pasta making through the tools and traditions that shaped it. Two completely different techniques, two memorable pastas and a chance to understand why pasta comes in so many shapes.
$109 per person

CLASSIC & SEASONAL THREE-COURSE MENUS

Steak & Raviolo Brunch
The classic Roman breakfast, reimagined. You'll create a whole egg and cheese-stuffed raviolo served over pan-seared beef tenderloin with béarnaise sauce. The meal begins with burrata caprese with heirloom tomatoes, 25-year aged balsamic and extra virgin olive oil, then finishes with peach sorbetto made with peach nectar, almonds and liqueur.

Why you'll love it: The centerpiece is the raviolo: a single oversized pasta holding a whole egg and cheese, set over seared tenderloin and béarnaise. It's brunch unlike anything you've ordered and as satisfying to make as it is to eat.
$99 per person

Calabrian Chili Salmon Ravioli
Smoky, bright and just a little spicy. You'll learn how to incorporate smoked salmon into fresh ravioli, finished with a Calabrian lemon cream sauce. The meal begins with insalata di arance e finocchi, an orange and fennel salad, and ends with limoncello tiramisu.

Why you'll love it: The combination of smoked salmon, citrus and Calabrian chili takes handmade ravioli somewhere completely unexpected.
$99 per person

Lobster Scampi
Stained glass pasta is exactly what it sounds like. Fresh tarragon is pressed between thin sheets of dough, so the leaves show through like stained glass, before the pasta is tossed with garlic chili lobster. The meal begins with an arugula and fennel salad with lemon tarragon vinaigrette and ends with limoncello tiramisu.

Why you'll love it: Stained glass pasta is one of those techniques that looks almost too beautiful to eat, especially when you realize you made it yourself.
$119 per person

Sweet Potato Scarpinocc (Vegetarian)
Scarpinocc are distinctive folded and pinched pasta traditionally shaped like "little shoes." You'll fill yours with sweet potato and finish them in brown butter sage sauce. An heirloom apple and fennel salad begins the meal, followed by pear sorbetto and prosecco.

Why you'll love it: Sweet potato, brown butter and sage make this one of the most comforting combinations on the menu, wrapped inside a pasta shape you probably haven't made before.
$99 per person

Morel Mushroom
Morels have a short spring season, and this class is built around them. You'll learn how to cook with morel mushrooms, starting with butter-sautéed morel bruschetta with fennel and fig balsamic. Then you'll toss Madeira chicken and morels with handmade spinach chitarra noodles, and finish with apricot sorbetto.

Why you'll love it: It's a class you can only take a few months a year. Morels bring an earthy depth that makes the whole menu taste like spring, and it's worth marking your calendar for when it comes back each April.
$119 per person; SEASONAL class offered annually from April to June

Fog Smoked Risotto (Vegetarian)
Great risotto is all about technique. You'll learn how to build the texture and consistency that make it work while creating your own custom butternut squash risotto. A panzanella salad begins the meal and handmade apricot sorbetto finishes it.

Why you'll love it: You're not just following a risotto recipe. You'll build your own version, learning how to get that signature creamy texture while making the dish your own.
$99 per person

Calabria Rack of Lamb
You'll learn the secrets of preparing rack of lamb while building a meal around the flavors of Calabria. The menu includes a romaine wedge salad with sun-dried tomato vinaigrette, rosemary pecorino pesto and handmade spaghetti with lamb, followed by lemon and pear sorbetto.

Why you'll love it: Rack of lamb makes an impressive centerpiece, especially alongside handmade spaghetti and rosemary pecorino pesto. It feels like a special-occasion meal while teaching techniques you can actually use again at home.
$99 per person

Sicilian Scampi
You'll learn to fold tortellini by hand, then pair it with shrimp scampi in a tomato and basil sauce. Burrata caprese starts the meal and limoncello sorbetto finishes it.

Why you'll love it: There's something deeply satisfying about turning small pieces of fresh pasta into tortellini one by one, especially when the finished bowl lands on the table.
$99 per person

Diver Scallop
You'll learn how to get a beautiful sear on scallops on the stovetop, then serve them over scissor noodles with spinach cream sauce. The meal begins with a lemon goat cheese wedge salad and ends with limoncello sorbetto.

Why you'll love it: Getting that golden crust on a scallop is incredibly satisfying. Pair it with handmade scissor noodles and spinach cream sauce and you have one of the most unexpected pairings we offer.
$99 per person

Piedmont Black Truffle (Vegetarian)
An experience built around one of Italy's most distinctive ingredients. You'll learn to cook with fresh black truffles and pair them with handmade fettuccini, foraged mushrooms and parmesan cream sauce. The meal begins with arugula salad, truffled brie croutons and Bordeaux dark cherry balsamic vinaigrette, then ends with pear sorbetto.

Why you'll love it: Truffles bring aroma as much as flavor. Combined with fresh pasta, mushrooms and parmesan cream, this is one of the richest, most indulgent menus we offer.
$119 per person

Ligurian Lobster
A seafood-focused menu inspired by the Italian coast. You'll begin with roasted garlic wild-caught prawn scampi with fennel and tomatoes, then make ricotta and lemon tortellini topped with a warm-water lobster tail and fortified Sherry cream sauce. Limoncello sorbetto finishes the meal.

Why you'll love it: Prawns, lobster and handmade filled pasta make every course feel like part of an occasion, while the bright lemon and fennel keep the menu balanced.
$129 per person

Umbrian Tenderloin Steak
You'll learn how to cook the perfect steak, searing garlic steak and finishing it with wild ramp butter. It's paired with handmade linguini and sun-dried tomato pecorino pesto, with burrata caprese to begin and peach sorbetto to finish.

Why you'll love it: Seared steak with wild ramp butter, handmade linguini and sun-dried tomato pecorino pesto hits all the right notes. You'll also leave understanding the few techniques that make a great steak great.
$99 per person

Chicken Parmesan Dinner
A classic, built completely from scratch. You'll learn the art of chicken parmesan and serve it with handmade fettuccini and fresh blistered tomato sauce. A roasted garlic romaine and prosciutto wedge salad starts the meal and peach sorbetto finishes it.

Why you'll love it: It takes a dish everyone knows and shows you what happens when the pasta, sauce and chicken are all given the same attention.
$99 per person

Tomahawk Chop Ribeye: Bistecca alla Fiorentina
A two-pound Tuscan garlic and rosemary ribeye is the centerpiece of this class. You'll learn how to cook the tomahawk and pair it with handmade linguini cacio e pepe. The meal begins with a crispy prosciutto, arugula and pecorino salad and finishes with fresh-churned apricot sorbetto.

Why you'll love it: Few things create a centerpiece quite like a two-pound tomahawk. Add handmade cacio e pepe and you have a class built around cooking, carving and sharing something memorable.
$129 per person

Venetian Madeira Duck
You'll learn how to pan-sear and caramelize duck, finish it in an intense Madeira mushroom sauce and serve it with smoked handmade pasta. The meal begins with heirloom apple salad and gorgonzola dolce cheese and ends with apple sorbetto.

Why you'll love it: Duck has a reputation for being difficult. This class makes the technique approachable while giving you one of the richer, bolder flavor combinations on the menu.
$109 per person

Dinner in Venice
You'll learn to make tortellini by hand, filling it with five cheeses and pairing it with beef Bolognese sauce. A roasted garlic Caesar wedge salad starts the meal and apple sorbetto finishes it.

Why you'll love it: Five-cheese tortellini and Bolognese are familiar flavors made much more interesting when you've created the pasta yourself.
$99 per person

Tuscan Roast Chicken Cannelloni
You'll learn to make roast chicken cannelloni and finish it with a Marsala wine sauce. The meal begins with classic caprese tossed with our housemade mozzarella and ends with handmade apricot sorbetto.

Why you'll love it: Cannelloni brings together fresh pasta, a hearty filling and a rich sauce in a dish that feels both rustic and special.
$99 per person

A Night in Naples (Vegetarian)
A generous taste of Southern Italy. You'll learn to make a traditional panzanella salad, then create handmade ravioli filled with butternut squash and ricotta and finished in a butternut-sage cream sauce. Handmade apple sorbetto completes the meal.

Why you'll love it: Handmade filled pasta, roasted squash, ricotta and sage make this a rich, satisfying menu that happens to be completely vegetarian.
$99 per person