Italian Trattoria, Ristorante and Regional Favorites


All classes listed below are available 
for Private Group Classes of 6 or more. 

-No Mix and Match-

Classes are 3 hours/ 125. per person/ per class/ inclusive

CLICK HERE: Payment and Class Registration Form

Ristorante Italiano-Lombardia/ (125.) per person/ 3-hour class
Casseruola di Polenta al Forno
Baked polenta casserole layered with Fontina and Grana Padano cheeses 
Carciofi Bolliti con Vinaigrette
Globe artichokes simmered in lemon-bay-balsamic broth with mayo and herbed-garlic vinaigrette
Tacchino Brasato ai Funghi e Rosmarino
Turkey legs and thighs braised in a luscious red wine sauce with pearl onions, rosemary, thyme and porcini mushrooms.
Granita di Melograno 
Chilled pomegranate granita with rose water, lime juice, mint and pomegranate arils

Ristorante di Roma/ (125.) per person/ 3-hour class
Carciofi Bolliti con Vinaigrette
Globe artichokes boiled in lemon-acidulated water served with Italian vinaigrette
Abbacchio alla Romana 
Traditional Roman style Lamb stew, braised in meat stock, red wine, carrots, onions and herbs.
Gnocchi di Polenta al Forno 
Roman style cornmeal polenta gnocchi, baked in disk shapes with herbs and melted butter
Biscuit Tortoni  
This frozen dessert is a cross between ice cream and mousse, made with fresh cream, rum, crushed amaretti cookies, maraschino cherry and almonds.

La Trattoria Milano/ I (125.) per person/ 3-hour class
Asparagi e Peperone Rosso
Asparagus and roasted red bell pepper salad
Conchiglione Farcite
Pasta shells stuffed with ricotta cheese, herbs and baked in tomato sauce
Bocconcini di Pollo
Chicken breast roulade stuffed with prosciutto, fontina cheese and sage
Tiramisu
Espresso soaked lady finger torte, layered with Marsala sabayon cream, Mascarpone and finished with a dusting of cocoa powder

La Trattoria Piemonte/ II (125.) per person/ 3-hour class
Broccoletti Piccanti
Sautéed broccolini with garlic and chili flakes
Gnocchi con Salsa di Pomodoro
Potato gnocchi with savory tomato-basil sauce
Bocconcini di Pollo
Chicken breast roulade stuffed with prosciutto, fontina cheese and sage
Tiramisu
Espresso soaked lady finger torte, layered with Marsala sabayon cream, Mascarpone and finished with a dusting of cocoa powder

La Trattoria Calabrese III / (125.) per person/ 3-hour class
Insalata di Melanzane
Roasted eggplant slices, mint, lemon juice, olive oil and rocket
Cozze Ripiene
Stuffed mussels with bread crumbs, garlic and herbs
Farro al Tonno e Pomodoro
Farro with tuna, tomatoes, capers and herbs
Cannoli Pronto
Cannoli shells filled sweet ricotta, chopped chocolate, orange zest and pistachio

La Trattoria-Flavors of Tuscany/ IV / (125.) per person/ 3-hour class
Panzanella
Tomato-cucumber-pepper, fresh basil and torn bread salad 
Farfalle con Piselli
B
utterfly pasta with peas, pecorino cheese, scallions and truffle oil
Arista alla Fiorentina
Rolled pork roast, Florentine style with herbs and garlic
Crostata di Frutta Fresca
Rustic Fruit Tart baked in a flaky crust.

La Trattoria Siciliana/ V/ (125.) per person/ 3-hour class
Insalata di Arance e Cipolle
Orange, red onion and watercress salad
Vongole “al Corsaro”
Spicy “pirate style” steamed clams in a tomato-wine broth
Orecchiette con Cime di Rape
Little ear pasta with Italian sausage, broccoli rabe and pecorino cheese
Biscotti
Twice-baked anise, almond and lemon flavored cookies

Italiano Classico! Sienna Nights/ Menu 1: (125.) per person/ 3-hour class
La Bandiera
Tubetti pasta with crushed tomato, pecorino, rocket and fresh basil
Piccata al Limone
Sautéed chicken scaloppini with a white wine, lemon-caper-butter sauce
Peperoni all’olio
Bell peppers, fire roasted marinated in olive oil, chili flakes, vinegar and fresh herbs
Crostata di Pere 
Pear tart, baked in puff pastry shell with a layer of almond cream and finished with an apricot glaze.

Italiano Classico! The Veneto/ Menu 2: (125.) per person/ 3-hour class
Risi e Bisi (Risotto)
Arborio rice, slow cooked in white wine, low sodium chicken broth, pancetta and sweet peas.
Filetti di Pesce al Cartoccio  
Fresh fish baked in parchment paper w/ basil-parsley pesto, fennel, olives and sundried tomatoes.
Radicchio Trevisano al Forno 
Radicchio baked in Balsamic vinegar with a swirl of olive oil, brown sugar, salt, pepper and shaved parmesan.

Watermelon Granita or Mixed Berry Granita
(depending on season)
Icy fresh watermelon-prosecco granita with a touch lemon, fresh mint and berries