Cooking Class: Rustic Italian Cooking
In this hands-on cooking class, Chef Nick introduces guests to the beautiful simplicity of rustic Italian cooking. Using regional ingredients and time-honored techniques, you will prepare a feast of classic Italian dishes beginning with homemade herbed focaccia with garlic and rosemary. Learn to make an authentic spaghetti carbonara to pair with a bright and peppery arugula salad with savory pine nuts and lemon vinaigrette. For dessert, you will create a rich and creamy dark chocolate tiramisu with bold espresso and silky mascarpone.
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Fresh Herbed Focaccia
With extra virgin olive oil, rosemary and garlic
Spaghetti Carbonara
With pancetta, Parmesan and farm eggs
Arugula Salad With Lemon Vinaigrette
With cherry tomatoes, pine nuts and pecorino
Dark Chocolate Tiramisu
With espresso, mascarpone and cocoa
- Minimum Guests 2
- Maximum Guests 10
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsCouples, Group, Pasta Making, Fun, Italian, Mother's Day, Holiday
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Classpop! Guest Reviews for this experience
Brittney
15 Dec 2022
Chef Nick was awesome. Super knowledgeable and a great teacher. This was the perfect gift for my best friend ☺️
Classpop! Guest Reviews for other experiences with Chef Nick
Jillian
02 Jan 2023
Highly recommend Nick for a fun, educational and delicious class!
Outside Reviews for Chef Nick
Nicole W.
17 Feb 2022
Chef Nick is a talented chef who is all about fresh ingredients. He is extremely talented and has many technical skills. He is fascinating to watch in the kitchen. His creative way to make recipes more interesting is truly a gift. If you are in the area I highly recommend chef Nick.
Event location: Boston
Chef’s Place
Exact location is provided after booking.
Chef Nick began his cooking career after high school working in restaurants in Massachusetts before attending culinary school and graduating with honors. He externed in Italy where he worked on a farm, attended cooking school and worked in a restaurant, all before returning to Boston. After a stint selling importing gourmet ingredients, he began teaching others the culinary arts. Now, Chef Nick is busy catering, teaching and expanding his own culinary empire.
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