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.
最多可有10位年满14周岁的参与者参加。家长也可携带2岁以下的儿童参加。 参与者应自行了解所用的食材，如对某种食物过敏或有饮食限制，也应向体验达人说明。 参与者还应认识到食用生食或未煮熟的肉类、家禽、海鲜、贝类或鸡蛋可能会增加食源性疾病的风险。
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.