Our classes are 3 hours long and consist of 2 hours of personalized cooking instruction during which we will prepare and learn the basic concepts of different kinds of dough and their application. We'll prepare 3 distinct kinds of pasta: egg's fettuccine, semolina cavatelli and squared spaghetti alla chitarra We'll then walk through the 3 kind of sauces which will be prepared for the pasta: ragu' alla bolognese, salsa boscaiola with pancetta and mushrooms and classic pesto alla genovese. We’ll also prepare a fresh baby spinach salad with strawberries and balsamic as appetizer and we will end our prep time crafting a scrumptious coffee gelato from scratch as a dessert. Finally for the last hour, our guests will sit down in our cozy dining room and will be served everything prepared together.
I was raised in the coastal northern Italian city of Trieste, a stone throw of distance from Venice. At age 14 I started working in some of the busiest and best restaurants. First in Italy, on the Adriatic riviera and in the Dolomites, eventually expanding my horizons to work in Vienna, Bruxelles and finally landing over the pond in New York City in 1998. Since then, I worked in many bastions of Italian cuisine in the Big Apple and I've been featured many times in the New York Times, Esquire, the Michelin guide and I'm being recognized by my peers by being bestowed the title of Master Chef in Italian Cuisine by the Academia Barilla and featured in Best Chef America in 2012, 2014 and 2016. In 2016 I started my own cooking school Red Inside Culinary to pass on all my hard earned experience to anyone who loves food and life.
We'll be making: Baby spinach salad with strawberries and balsamic Fettuccine alla bolognese Cavatelli alla boscaiola Spaghe…
Our Culinary studio is located in the heart of the Greenwich Village and consist of 2 fully equipped kitchen spaces, a hot kitchen and a pastry section. The adjacent dining room sits up to 16 people comfortably and has that old New York charm that makes everyone feeling at home far from home.
Tree nut allergy
最多10人參加，年齡須滿14歲。家長可攜帶2歲以下兒童參加。 每位參加者必須自行了解使用的食材，並與體驗達人溝通相關飲食限制或過敏情形。 生食或食用半熟的肉類、家禽、海鮮、貝類或雞蛋，可能會提高感染食源性疾病的可能性，參加者也應當將此風險納入考量。
We suggest to dress comfortably and arrive at least 10 minutes before the start of the class to have time to prepare and mingle with your fellow students a little.
Making fresh pasta with the pros