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 cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
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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.