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 & allows you to troubleshoot those recipes that don't necessarily come out quite right.
We also believe that giving you an historical background on the dish you prepare, gives context on where traditions come from, why certain ingredients are used & 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 you with the freshness and aromas one finds only in Italy.
All of the recipes, methods & techniques we employ come from the 'comune' where they originated.
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 by 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