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Join us for Regional Italian Specialties — a lively, hands-on cucina that whisks you from the cobbled streets of Roma to the sun-drenched hills of Toscana in one delicious evening. Think love, family, comforting dishes and a little culinary mischief as we build a menu that celebrates the bold, beautiful contrasts of Italy’s regions: fresh, bright, rustic, and utterly irresistible.
Roman Chopped Salad w/ Artichoke Shallot Vinaigrette: Crisp, colorful, and cheio di sapore — a Roman-style insalata that snaps with shaved radicchio, crisp romaine, tangy artichoke hearts, and a zesty shallot vinaigrette that sings like a piazza at sunset.
Reverse Seared Sous Vide Bolognese Steak w/ Lemon Garlic Rosemary Pan Sauce: A modern twist on tradizione — beef cooked sous vide for perfect doneness, reverse-seared for that craveable crust, topped with a lighter, bright, herb-forward pan sauce of lemon, garlic, tomato and herbs. Bella bistecca, con un tocco moderno.
Tuscan Fresh Strawberry Tart with Mascarpone and Sweet Marsala Crema: Dolce from the heart of Toscana — a buttery tart shell filled with pillowy mascarpone and crowned with sun-ripe strawberries, all draped in a silky sweet Marsala crema. Fresco, flirty, and absolutely divino.
Perfect for a romantic date night or a solo culinary mission (bring your appetite and curiosity — no shopping results required), this class blends technique and tradition with playful chef-led instruction. Roll up your sleeves, learn regional secrets and classical skills, taste as you go, and leave with new recipes, new friends, and a full, happy heart. Buon appetito!
Join us for Regional Italian Specialties — a lively, hands-on cucina that whisks you from the cobbled streets of Roma to the sun-drenched hills of Toscana in one delicious evening. Think love, family, comforting dishes and a little culinary mischief as we build a menu that celebrates the bold, beautiful contrasts of Italy’s regions: fresh, bright, rustic, and utterly irresistible.
Roman Chopped Salad w/ Artichoke Shallot Vinaigrette: Crisp, colorful, and cheio di sapore — a Roman-style insalata that snaps with shaved radicchio, crisp romaine, tangy artichoke hearts, and a zesty shallot vinaigrette that sings like a piazza at sunset.
Reverse Seared Sous Vide Bolognese Steak w/ Lemon Garlic Rosemary Pan Sauce: A modern twist on tradizione — beef cooked sous vide for perfect doneness, reverse-seared for that craveable crust, topped with a lighter, bright, herb-forward pan sauce of lemon, garlic, tomato and herbs. Bella bistecca, con un tocco moderno.
Tuscan Fresh Strawberry Tart with Mascarpone and Sweet Marsala Crema: Dolce from the heart of Toscana — a buttery tart shell filled with pillowy mascarpone and crowned with sun-ripe strawberries, all draped in a silky sweet Marsala crema. Fresco, flirty, and absolutely divino.
Perfect for a romantic date night or a solo culinary mission (bring your appetite and curiosity — no shopping results required), this class blends technique and tradition with playful chef-led instruction. Roll up your sleeves, learn regional secrets and classical skills, taste as you go, and leave with new recipes, new friends, and a full, happy heart. Buon appetito!