SMALL SCHOOL, SMALL CLASSES

We have chosen to contain our classes to a maximum of 6 to be able to give as much personal attention as possible to our students. Learning the science of food and providing detailed information and skills forms our teaching philosophy. 

Because we are just 2 teachers  and we hold only 1 class per day.

To reserve a new class there is a minimum of 48 hours notice.

If you want to join a scheduled lesson, you can book up to 24 hours in advance.

HOW WE WORK

We teach in English, Italian or French.

You choose your preferred language when you book a lesson.

We run classes Tuesday through Saturday. Tuesdays at 2pm and Wednesdays to Saturdays at 10am.

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.

 
PINO FICARA
HEAD CHEF
Co-Owner

Italian born and raised, Chef Pino trained as a Chef in French Culinary Arts & Pâtisserie in the USA at ICE NYC.

With over 19 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.

JULIA FICARA
SFOGLINA / PASTAIA
Co-Owner

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 producing and 5 years teaching hand rolled pasta; Julia has expanded her repertoire thanks to her collaboration with the Pasta Grannies project.

With a repertoire of over 50 types of hand made pasta promoting italian culture & tradition is a given.

 
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