We believe understanding the science of food; how and why things work;
help you cook better. This knowledge provides you with confidence in the kitchen and allows you to troubleshoot those recipes that weren't transcribed quite right.
We also believe that giving you an historical background on the dish you prepare, gives context to why certain ingredients are used and where traditions come from and are
held onto so tightly.
In our classes we want you to taste the variety Italy has to offer.
The products we have chosen for our lessons are meant to reacquaint your with the freshness and aromas one typically finds only in Italy.
All of the recipes, methods & techniques we teach come from the 'comune' where they originated.
Our goal is to uphold original Italian traditions championed by
organisations like SlowFood
We have developed a network of local farmers, millers & dairy producers as well as other organic suppliers from who we regularly get our produce.
We are a small family run Italian company that supports the national & regional economy promoting Italian gastronomic culture.
how we work
We are an instructional school that offers one in person class per day as well as a selection of online lessons.
Most of our in person classes last 4 hours (there are some exceptions) and our online lessons are 1-2 hours.
You will find all details for each lesson when you click on it's title in the 'CLASSES & BOOKING' pages.
All our in person services are limited to 1 to 6 students adults with no minimum required to attend.
Our online lessons generally allow for up to 10 students at a time however some classes require a min of 4 participants Our occasional online special events are set up for 50+ guests.
We offer our lessons in 3 languages : english, french or italian and when necessary, we teach bilingually.
We urge you to consult the CLASS CALENDAR to see what is being offered when you are available.
If you don't see what you want scheduled, please book through the booking page or email us.
Because of our class sizes and their popularity, we recommend you book sooner than later to not loose your place.
For further information please consult the FAQ pages.
Sfoglina Julia & Chef Pino