Cooking Class: Master Simple-Yet-Savory Italian Staples

Vibrant, seasonal ingredients are the foundation of the Italian feast featured in this cooking class led by Chef Vince. Practice the authentic Italian principles of simplicity as you learn how to produce a robust meal using fresh, simple, easily-sourced ingredients. You'll learn to make fresh pasta in addition to various other cooking techniques.


This class will start with a classic Caprese salad topped with an herby homemade pesto sauce. Handmake fresh pasta dough and shape it into spaghetti for a hearty clam white wine dish you'll want to make again and again. Learn about flavor profiles and cleanse your palette with a crisp asparagus and arugula salad before indulging in creamy zabaglione for dessert, topped with zingy lemon whipped cream and fresh strawberries.


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Pesto Caprese

With pine nuts, fresh mozzarella and ripe tomatoes


Homemade Spaghetti Pasta and Clams

With garlic and white wine


Asparagus and Arugula


Zabaglione and Strawberries

With marsala and lemon whipped cream

  • Minimum Guests 2
  • Maximum Guests 10
  • Event Duration 3 hours
  • Activity Level
  • LabelsCouples, Pasta Making, Gourmet, Italian, Pescatarian, Holiday

Guest reviews for Chef Vince

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Jennifer B.

17 Jun 2022

Chef Vincent is a classically trained Chef; he excels at bringing his culinary skills to the table in creating memorable and original meals.

$ 85 Per person

all-inclusive: 3-hour class, meal and taxes.


Looking for another date or time or need to book for a larger group? Message us

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Event location: Tucson

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Meet your chef

Chef Vince
Chef Vince Verified chef

New chef


Chef Vince’s passion is providing the Tucson area with healthy dishes that are also flavorful and satisfying. With his diverse culinary background, he's able to create a variety of innovative meals that can be tailored to all types of dietary preferences. He loves gardening and expertly infuses fresh ingredients into his dishes. Chef Vince is eager to take aspiring chefs and students on exciting explorations of his favorite cuisines.

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