Italian Cooking Fundamentals 1 with Chef Max
Overview OF Italian Cooking Fundamentals 1: SAUCES, PASTA, LASAGNA AND EGGPLANT
Explore the fundamentals and differences in Italian and American cooking of Italian cooking, including the differences between Italian and Italian-American cuisines. This class is ideal for home chefs with some experience cooking Italian food.
Your chef-instructor, Massimiliano, will introduce and demonstrate how to prepare essential sauces, fresh pasta, lasagna in the Fundamentals 1 and more classes with Chef Max will follow later in 2025 that include seafood, soup, starters, cannoli, risotto, along with chicken cacciatora and those favourites tiramisu and sicilian cannoli.
Each cooking class in this series at the ICCA offers hands-on experience and time to savour the food and meals with the group.
Details, along with instructions on how to register, are below. Classes are limited to 10 people and require a minimum of 6 to run.
We do offer limited options for drink purchases for classes held at the ICCA available for purchase by cash only. Red/White House Wine: $6 per 5 oz glass, Pop/Soda: $2 each, Bottled water: $2, Sparkling Water 1L, $7.00. (please bring exact change)
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Dates: Tuesday, March 4th and 11th
Times: 6:30 pm to approximately 8:30 pm
Fees: $175.00 (incl. HST)
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ITALIAN COOKING FUNDAMENTALS 1: SAUCES, PASTA, LASAGNA AND EGGPLANT
Session 1: The Basics of Classic Italian Sauces
Explore the fundamentals and differences in Italian and American cooking as you learn to prepare sauces like Basic Tomato Sauce, Marinara Sauce, Bolognese Sauce, and Campidanese Ragù, culminating in Pasta alla Norma.
Session 2: Traditional Italian Lasagna
Learn to make authentic Italian Lasagna, including fresh pasta and bechamel sauce. You'll also explore eggplant recipes and side dishes.
Meet your Chef-Instructor, Massimiliano Pintus:
Chef Massimiliano, originally from Sardinia, has a wealth of experience in the culinary world, with extensive work in both Italy and China. He has held various roles, from chef to kitchen manager, and has owned his own restaurant in Italy. In China, he has managed, mentored, and taught cooking, showcasing his versatility and expertise. Chef Massimiliano has also worked as a consultant and developed innovative, kid-friendly menus that cater to diverse dietary needs.
His culinary style is deeply influenced by Sardinian cuisine, known for its uniqueness, simplicity, and healthiness—though he humorously notes that the strong local wine can be tempting. He also has a strong appreciation for the richer flavors of Emilia-Romagna, where he lived for 20 years, and enjoys dishes like tortellini, parmigiano, parma ham, lasagna, and mortadella.
Chef Masimiliano's favorite dish is spaghetti aglio, olio e peperoncino, which he describes as quick, simple, and absolutely delicious.
Chef-Assistant: Jane Thorburn: Home cook, former student of ICCA cooking classes and Italian food lover. I'm looking forward to sharing the kitchen with fellow pasta enthusiasts.
Please note our refund policy is here.
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