Cooking Class: Italian Bruschetta Trio
In this hands-on cooking class, learn to make bruschetta three ways inspired by regional Italian ingredients. Begin with traditional bruschetta before exploring fresh takes on the classic dish. Explore contrasting textures and diverse flavor pairings while making bright lemon and white bean bruschetta followed by creamy goat cheese and sundried tomato bruschetta.
Cooking classes on Classpop! are designed to be social events that do not require any previous experience. Guests are welcome to purchase beer to enjoy during the class.
MENU
Traditional Bruschetta
With basil, tomato, onion and Parmesan cheese
Lemon and White Bean Bruschetta
With lemon, white bean and black olives
Sundried Tomato and Goat Cheese Bruschetta
With sundried tomato, goat cheese, parsley and sage
- Minimum Guests 4
- Maximum Guests 25
- Event Duration 2 hours
- Activity Level
Activity Level
- Restrictions Must be 21 years of age or older to attend.
- LabelsGroup, Beginner, Fun, Italian, Bread Making
Outside Reviews for Chef Itza
Ron H.
07 Feb 2022
The entire experience was so easy and friendly, and the price was very reasonable.
Daniel K.
07 Feb 2022
I honestly received the best service I could have asked for. They were super professional to deal with; they met all my needs and helped me a lot.
Please meet Itza of Tampa, who has over 15 years in the culinary and hospitality industry. He had had the opportunity to work for and at some amazing venues such as a private chef for Jeremy Jacobs (the owner of the Boston Bruins and Delaware North Companies) NASA, Shenandoah National Park, Yosemite National Park, Grand Prix, and many more. He was also involved in the culinary planning during the 2012 republic National Convention in Tampa F. Over the past 6 years, his time was with Spectra at the Tampa Lowery Park Zoo restaurants and then with Gaspar’s Grotto both as the Executive Chef where he enjoyed hands on leadership with some creativity as well. Itza is a system type leader that can mentor and coach his teams.
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