There's so much more to Italian cuisine than pizza and pasta! In this decadent class, you'll learn how to make wild mushroom risotto; how to knead, roll and cook gnocchi; with brown butter-sage sauce; and how to prepare polenta, a versatile ingredient you can prepare in a multitude of ways. In class we'll prepare it Roman-style, as crispy squares with cavolo nero and Parmesan. These dishes are templates rather than recipes—as with all our classes, we'll focus on skills and techniques, so you can rely on your senses rather than words on the page.
Think this class would make a perfect gift? We do too—that's why we offer Cook School Gift Cards, for one or two guests, in paper and digital formats. That allows your giftee to decide the class, time, and location, as well as let us know about any dietary preferences or allergens.
Age Restriction: 16+
Diets & Allergens: This class can be adapted to vegetarian and nut-free diets. Please provide details on any diets and allergies, especially dairy or gluten intolerances, in the Allergen & Dietary Restrictions field at checkout or by emailing firstname.lastname@example.org, so we can best accommodate you. A complete list of the allergens in our cook school classes can be seen on this allergen matrix.
Cancellation Policy: You must notify our customer service team via LiveChat, email (email@example.com) or phone (020 7043 1478) 10 full business days before your scheduled class to get a refund. You can transfer your seat to a different date or class if you notify us 5 full business days before your scheduled class. Any changes made within 5 full business days of the class cannot be accepted. Due to our small class sizes and to avoid increases in our ticket prices, there are no exceptions to this policy, including illness or any other reason. However, you are welcome to transfer your tickets to any friends or family who can go in your place. For our full T&C's, click here.
Why we love it
'Once you know the "how's" and "why's" behind these three popular Italian dishes, you'll build on them for years to come.'