Foods of Italy (3 class series)
$415 per person
What You'll Learn
Note: This class takes place over three consecutive Wednesdays.
By the end of this class, you will learn:
- How to make fresh stuffed pasta
- How to prepare the three classic Roman pasta dishes
- To create a menu like an Italian, coursing out complimentary dishes that highlight the season
About This Class
From grassy alpine hills to the rocky island coast, the cooking of Italy reflects a huge variety of influences, geography, and tastes.
In this series, we’ll take a closer look at three distinctly different regions of Italy and talk about the products unique to each one. Each of the three nights we’re together we will make a three-course menu from a different region: Rome, Sicily, and Piemonte. Each including a different style of pasta along with many other local dishes. You’ll learn about a variety of ingredients, cooking methods, and where you want to travel to next on that future Italian adventure!
Class Meetup Dates:
Fri. Oct 11th: 10/11, 10/18, 10/25
Sicily: Eggplant Caponata, Carta di Musica, Fregola di Sarda with Fish and Shellfish, and Sweet Rice Fritters
Rome: Braised Artichokes, Tonarelli Caccio e Pepe, Spaghetti alla Carbonara, Bucatini all’Amatriciana, and Pollo Saltimbocca
Piemonte: Vitello (or Maiale) Tonnato, Agnolotti dal Plin, and Brasato en Barolo
- Wine included
- Full meal served in class
- Work in teams
- Three-session series
- Ages 18+
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Marc graduated from the Culinary Institute of America in Hyde Park, New York, then was so impressed with the food on a visit to San Francisco that he decided to make it his home. He worked in the kitchens of Zuni Café, Quince and Pizzaiolo, then became head chef of Boot and Shoe Service in 2011, a position he held until 2017 when he joined SFCS full time as a chef instructor.