In this class, you will learn to create typical traditional dishes with originality 

In an Italian meal, pasta is typically a first course or Primi Piatti. In this class you will learn the art of making filled pasta as well as coloured pasta dough. 

Italian chef’s Veronica and Riccardo, will demonstrate how to make ricotta cheese from scratch, pasta dough, ravioli filled with spinach and ricotta, tortellini filled with squash and Amaretti with accompanying sauces. As well you will learn how to make pasta dough with a touch of colour.

At the end will be sweet that builds on the ricotta theme. 

How to delight your guests will no longer be a secret.

Note: Walnuts will be used in one of the recipes.

This is a vegetarian evening.

Meet your Chef-Instructor, Veronica Serafini:

Welcome to my Italian cooking class! I come from the heart of Italy, Rome, in the beautiful Lazio region. Growing up, my kitchen was more than just a place to cook; it was a sanctuary where the rich aromas of homemade sauces and fresh pasta filled the air, and the love of family was always on the menu.

I had the privilege of learning the secrets of homemade fettuccine and gnocchi-making from my nonna, a wise and passionate woman from the Marche region. Her hands, weathered by years of cooking, taught me the true art of making simple, yet extraordinary, dishes.

Meet your Assistant Chef: Riccardo Birbo

I was born and raised in Rome, Italy. I moved to Canada with my parents, but my passion for cooking has always been a constant in my life.

What started as a necessity to feed myself after school quickly grew into a deep love for the culinary arts. I became fascinated with the dishes I saw on TV and began asking my mom about her Italian cooking roots.

Growing up, Italian cuisine was always at the heart of our home, and I learned many traditional recipes passed down from my grandparents and from the region we come from.