ALL YEAR ROUND
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Carbonara might be the most famous Roman pasta, but Rome has gifted the world another three delights: Cacio e Pepe, Amatriciana and Gricia. Each is bold, delicious and characterful, reflecting the very nature of Roman culture.
They are simple in nature but difficult to master, combining a mixture of pecorino cheese, guanciale (pork cheek), tomatoes and eggs. That's why we've designed this cooking class - so clients can learn how to perfect each one, accompanied by some of the region’s finest wines.
Simple though they seem, these dishes are harder to cook than they look. This is why every trattoria in Rome serves them - when Romans go out to eat they are generally not looking for a new and exciting dish- they are on the lookout for the most perfect Carbonara or Cacio e Pepe because, let’s face it, there is nothing more sublime and delicious. Local Chefs are measured in their ability to do these dishes well.
In this class, we will teach you to excel at these Roman pasta dishes. Our Chef has spent years mastering these four pastas in some of Rome’s best trattorias. He in turn wants to show you how to re-create them at home.
At the end of the class, you'll get to enjoy everything you've made in a perfect pasta feast perfectly paired with local wines. While you taste these classic and delicious pastas, this is your chance to have a discussion about the best tips for authentic Italian cooking. Can bacon be used in the absence of guanciale or pancetta? Is adding garlic really akin to a sin? You’ll have to ask the chef!
Prosecco and snacks reception
Hands-on cooking class