In this weekend-long boot camp, your taste buds will take a tour through the beautiful country of Italy. Each menu item focuses on a different region of Italy. You will learn how to make (and what makes) cuisine from Rome, Venice, Milan, and Tuscany unique and delicious. This class will have you saying, “Mamma Mia!”
Cavenchetti with Fresh Ricotta | fried fritters with almond, honey, dried apricot (Abruzzo)
Sorpresine | osso bucco ragu, pancetta, balsamic cured cippolini onion (Emila-Romagna)
Malloreddus | oven-dried tomato, fresh sausage, ricotta salata (Sardinia)
Grilled Quail | caramelized onion, golden raisins, honey, white balsamic (Venice)
Grilled Bass with Spinach Gnocchi | striped bass, spinach gnocchi, tomato, garlic, lemon, parsley (Rome)
Bistecca alla Fiorentina | Tuscan style ribeye, “ribollita”, cavolo nero (Tuscany)
What to Wear
For safety reasons, please wear pants, close-toed shoes with rubber soles, no long dangling jewelry, and have long hair either tied back or covered.
What to Bring
We’ve got you covered! You just bring you, and we’ll handle aprons, towels, tools, recipes, pens, and the rest.
Students of all skill levels will be able to keep up in this class. Beginners will quickly gain new skills, and seasoned cooks will refine existing skills while also building new ones.
Still have questions? Ask the community.
Culinary Lab Cooking School offers an immersive, hands-on education for all levels of cooks - aspiring chefs, serious home cooks and industry professionals.
Culinary Lab brings chefs, butchers, food growers, and teachers together to empower student apprentices with the modern tools and resources it takes...
This school has been carefully vetted by CourseHorse and is a verified LA educator.
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