Cooking Class: Italian Desserts From Scratch
Tue, Jul 8th at 6:00PM
Fri, Jul 18th at 5:30PM
Thu, Jul 10th at 6:00PM
Fri, Jul 18th at 5:30PM
Experience the charm of traditional Italian sweets in this delightful hands-on cooking class with Chef Federico.
Italian desserts are an art form as much as a cuisine, a celebration of flavor and texture like no other. In this hands-on class with Chef Federico, you’ll discover the intricate technique for crafting enchanting after-dinner dishes using fresh ingredients and a bit of magic!
You’ll begin by creating a silken palate-pleasing chocolate mousse and prepare a one-of-a-kind biscotti recipe that uses wine as an ingredient. And no Italian dessert class would be complete without a lesson in tiramisù. Chef Federico will teach you to create one that will make your guests feel like genuine royalty.
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Chocolate Mousse
With milk chocolate whipping cream
Tiramisù
With homemade ladyfinger biscuits, eggs, coffee and mascarpone
Biscotti al Vino
With wine and flour
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 10
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsVegetarian, Italian, Baking, Pastry, Holiday, Mother's Day, Valentine's, Singles
Reviews Guests Left For This Experience
Madeline
17 Feb 2023
Chef Federico was AMAZING! He was so kind and knowledgeable. We’re definitely taking another class with him!
Reviews Guests Left For Other Experiences
Lindsay
01 Mar 2024
We loved everything about our experience! The food, the company, and the Chef! Highly recommend
Kelly
02 Oct 2023
Had a great cooking experience with Chef Federico. The food was delicious. We will definitely be back soon!
Meet your chef
Chef Federico developed his passion for cooking as a teenager in Italy, where he began his career as a waiter before working his way up to commercial restaurant manager. He continued on his culinary path after moving to the U.S. and now shares his skills with others in a variety of gastronomic experiences.
