This is a showstopper! Chef Matteo will prepare a seasonal menu that includes some of the best- known ingredients from Italy. We'll also be tasting a variety of these food items brought to us by our friends at Casa Artusi. Chef will cook; our friend Susy, also from Casa Artusi, will enlighten you on all things Italian from food to culture and agriculture to fashion. She's the best! You'll head home feeling like Marcello Mastroianni, ready to direct your own Italian experience! We'll taste: Parmigiano Reggiano PDO, Prosciutto di Parma PDO, and Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI.
Menu: Tastings of different Parmigiano Reggiano PDO; Prosciutto di Parma PDO and Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI. Minestra di Passatelli No. 20 (soup with legumes, Pecorino cheese and guanciale); Costolette di Agnello Vestite (dressed lamb chops); Ciambella (citrus scented cake).
These special classes are brought to you in collaboration with Casa Artusi & Esperienza Italia. Casa Artusi is the first center of gastronomic culture devoted entirely to everyday Italian cooking and is located in the hometown of of Pellegrino Artusi, whose cookbook La Scienza in Cucina e l’Arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well) can be found in homes across Italy and the world and they are a key partner in the 2025 UNESCO Recognition. Our team has trained with the chefs at Casa Artusi where traditional Italian cooking is at its core. Esperienza Italia is a non-profit travel organization, taking visitors to lesser-known parts of rural Italy, with an emphasis on making deep personal connections and extraordinary culinary discoveries. Read more about our partnership with Casa Artusi and Esperienza Italia here.
Classes are designed for participants 18 years and older. Teens ages 14 to 17 can take part in a class if accompanied by an adult (18 years or older), but a ticket is required for each person in attendance. Please see our FAQs for more info.
