Cooking Class: Italian Favorites Vegetarian-Style
Classic dishes get a plant-based update in this hands-on cooking class with Chef Federico.
A master of reinventing traditional Italian recipes with a modern sensibility, Chef Federico has created a three-course menu that highlights vegetarian flavor and healthful flair. This class teaches you the secrets to making these novel recipes for yourself.
Chef Federico uses no meat substitutes in these delicious plant-forward selections. You’ll prepare a panzanella salad with bread, tomatoes and vegetables and a savory orecchiette dish featuring broccoli and garlic. And the lemon sorbet you'll create for dessert is as wholesome as it is light and delicious.
MENU
Panzanella Salad
With bread, tomatoes, olives and vegetables
Pugliese Orecchiette
With garlic, broccoli and spices
Vegan Piña Colada Panna Cotta
With pineapple sauce
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 9
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsCouples, Pasta Making, Vegetarian, Fun, Italian
- 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.
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!
Madeline
17 Feb 2023
Chef Federico was AMAZING! He was so kind and knowledgeable. We’re definitely taking another class with him!
Event location: Philadelphia
Chef’s Place
Exact location is provided after booking.
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.
