Team Building Activity: Northern Italian Pasta and Bolognese Menu
In this team building activity, Chef Federico leads you and your group through the preparation of a classic three-course Italian dinner. Begin by learning how to make baked stuffed vegetables with tomatoes, peppers and zucchini. You'll use teamwork and new-found culinary skills to create long ribbons of tagliatelle pasta served with a rich Bolognese sauce. Vegetarian options are also available. For dessert, enjoy homemade tiramisu.
Baked Stuffed Vegetables
With tomatoes, peppers, zucchini, bread and eggs
Tagliatelle With Bolognese Sauce
Vegetarian option available upon request
- Minimum Guests 6
- Maximum Guests 15
- Event Duration 3 hours
- 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 other experiences with Chef Federico
17 Feb 2023
Chef Federico was AMAZING! He was so kind and knowledgeable. We’re definitely taking another class with him!
16 Feb 2023
This past weekend, my husband and I took our two grandchildren (our 11-year-old granddaughter and our 13-year-old grandson) to Chef Federico's pizza-making class. We all truly enjoyed the experience. We skewered cheese and vegetables as an appetizer (so much fun; easy to make; and allowed each of us to choose what we wanted to eat); we baked thick and thin pepperoni and plain pan pizzas (which were delicious); and we learned the ins and outs of making meringue for our strawberry tiramisu dessert (which was sooo tasty)! We all learned a great deal and Chef Federico had lots of patience with the four of us as we asked many questions throughout the evening. A wonderful experience was had by all! We highly recommend taking a class with Chef Federico.
27 Dec 2022
Chef Federico was amazing, patient & extremely polite. 10 out of 10 experience.
$ 149 Per person
Event location: Philadelphia
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.