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Italian born and raised, Chef Pino trained as a Chef in French Culinary Arts & Pâtisserie in the USA at ICE NYC.
With over 20 years experience in the culinary profession, Chef Pino has worked in some of NYC's best restaurants (11Madison pastry dept and Del Posto to name a few), he has run his own catering company, been a chef for private clients & a professor of Culinary Education in Paris, London, Tuscany and the South of France. His passion for cooking started early and was (as with most italians) honed in his mother's kitchen. His shared love of food with wife and partner Julia permeates the school and its lessons.
SFOGLINA / PASTAIA
American born and raised, Julia arrived in Italy 30 years ago for a career in the film and photo industry. After 10 years in advt, she spent 17 years as a working photographer until a back injury made carrying the camera equipment difficult. Husband and partner Chef Pino took her to Bologna for a class in traditional sfoglia rolling by hand and the rest is history.
With over 8 years experience producing and teaching hand rolled pasta; Julia has expanded her pasta making knowledge thanks to her collaboration with the Pasta Grannies project.
Thanks to her repertoire of over 50 types of hand made pasta, promoting italian culture & tradition is a given.
SMALL SCHOOL, SMALL CLASS SIZE
We have chosen to contain our classes to a maximum of 6 students to be able to give as much personal attention as possible to each person. Learning the science of food and providing detailed information and skills forms our teaching philosophy.
Because we are only 2 teachers we hold only 1 group class per day.
If you do not see what you want on the day you like, you can request a private class with a minimum of 7 days advance notice.
If you want to join a scheduled lesson, you can book up to 48 hours in advance.
HOW WE WORK
We teach in English, Italian or French and
you can choose your preferred language when you reserve a lesson.
We run classes Tuesday through Saturday at 10am or 2pm.
We have no minimum number for attendance and work with students of all levels from beginners, to amateurs to experienced cooks and professional chefs.
All students must be age 16 and above.
We offer private lessons and seminars upon request.