Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more global cooking classes!

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This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Marika & Emanuele in Italy!

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Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Gaia in Italy!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Domenico & Maria in Italy!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Marika & Emanuele in Italy!

—Return to LIVE Cooking Class page—

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Gloria in Florence!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Gaia in Italy!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

In partnership with our friends at Crunchy Red Fruit, experience an in-depth wine tasting created specifically to accompany this recipe. During class, you will cook the Italian Dinner with Chef Alain and Jackson, CRF’s master sommelier, will guide you through tasting various pairings of hand-selected wines:

• 1 bottle of Fantino Rosso dei Dardi 2016 Nebbiolo from Piedmont

• 1 bottle of Madonnera Rosso di Montalcino 2016 - Sangiovese from Tuscany

Reserve a spot in class through The Table Less Traveled .

While the deadlines to purchase the wines and receive them in time the class has passed, you can still order these wines to receive at a later date by heading over to Crunchy Red Fruit and selecting this curated box for.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before coming to class:

• Preheat oven to 350 degrees Fahrenheit / 180 degrees Celsius.

Italian Lamb Dinner
Serves 2-3

Crunchy Flat Bread

• 500 gr (approximately 4 cups) all purpose or 00 flour

• 1 pack (2 1/4 teaspoon) instant yeast

• 300ml (10 fluid ounces or 1 1/4 cup) room temperature water

• 2 tablespoons olive oil (+2 tablespoons extra for topping)

• 1 tablespoon salt

Butter and Parmesan Baked Asparagus

• 300 grams (10.5 ounces) asparagus, fresh or frozen

• 25 grams (1 3/4 tablespoon) unsalted butter

• 25 grams (1/4 cup) grated parmesan cheese

• Optional: A pinch of ground nutmeg

• Bread crumbs

• Salt

Baked Lamb Ribs

• 800 grams (1.75 pounds ) rack of lamb ribs, bones in (a full rack is preferred with 7-8 ribs included - like this - but cut will work too)

• 4 carrots

• 4 shallots or small red onions

• 3 garlic cloves, or more if desired

• Fresh parsley

• Fresh mint

• 5 tablespoons olive oil

• Salt

• 200 grams (7 ounces) aged pancetta or guanciale, pre-sliced

  • Substitution: Pork belly, bacon, or lard

• 1 4-ounce glass white wine

Equipment

• Oven

• 1 large mixing bowl

• Large casserole dish (9”x13”) or a large baking tray lined with parchment paper for lamb

• Small casserole dish (9”x9”) or small baking tray for asparagus

• Large baking trays for flatbread lined with parchment paper for flatbread

• Rolling pin

• Cutting board and sharp knives

• Work space to knead

• A pot filled with water

• Vegetable peeler and small knife to clean asparagus

General Steps

1. Make the flatbread and let rise.

2. Prepare the lamb and asparagus.

3. Bake the lamb and asparagus.

4. Roll and bake the flatbread.

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Marika & Emanuele in Italy!

—Return to LIVE Cooking Class page—

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Gloria in Florence!

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This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Our cooking classes require a minimum of 4 participants to run.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Chicken Cacciatore
Serves 2-3

• 4-6 chicken pieces - legs, thighs, wings

• 1 large white onion

• 2 garlic cloves

• Handful of black olives

• 2 generous tablespoons tomato paste

• 1 glass white wine

• Rosemary, fresh or dried

• Sage, fresh or dried

• Extra virgin olive oil

• Salt & pepper

• Water or chicken stock

• Optional: slices of day-old bread, to toast as a side

Salad

• 1 large tomato

• 1/2 of a red cabbage

• 1 garlic clove

• 1 tablespoon white vinegar

• Handful of aromatic herbs of your choice - parsley, sage, basil, coriander, marjoram, etc.

• Salt & pepper

• Extra virgin olive oil

Equipment

• Large sauté pan

• Large pot with lid

• Kitchen tongs or wooden spoon

• Cutting board & sharp knives

Check out more classes with Chef Alain in Tuscany!

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In partnership with our friends at Highside Distilling, learn how to make two cocktails that will perfectly complement your homemade pesto and pasta: a sparkling Rosina Spritz (above left) and a Bitter Soda.

Reserve a spot for the class below through The Table Less Traveled and also purchase the cocktail kit through Highside, which will include most of the ingredients needed (see recipe list to buy other items needed).

**Please note that you will need to place your cocktail kit order by the following date in order to ensure it arrives in time. Highside Distilling cannot guarantee that the box will arrive before the class if ordered after:

• Order deadline: Tuesday, May 31st, 2022

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class: Wash the basil and gently pat dry. Prepare the demerara syrup with the sugar provided by Highside as well as squeeze lemons for fresh juice.

Pesto and Testaroli Pasta
Serves 2-3

Testaroli Pasta

• 300 grams (1¾ cups) “00” flour (all-purpose)

• 500 milliliters (2 cups + 1¾ tablespoons) water

• Salt

• Extra virgin olive oil or other oil

Pesto

• 50-60 grams (about 1 ounce) basil (washed and gently pat dried)

• 1 garlic clove

• Pinch of coarse salt

• 30 grams (about 1 ounce) Parmigiano Reggiano or Grana Padano, best if not pre-grated (plus: some more to sprinkle on the top)

• 30 grams (about 1 ounce) semi-aged pecorino, best if not pre-grated (ideally Pecorino Sardo or Pecorino Toscano. If not available, Pecorino Romano is fine too)

• 15 grams (1/2 an ounce) pine nuts

• 60-70 milliliters (4 tablespoons) extra virgin olive oil

• Optional: a few walnuts

Rosina Spritz
(*Starred items are included in the cocktail kit, other items to be supplied by guests)

• 2 oz Highside Amaro Rosina*

• 2 oz Prosecco/Sparkling Wine*

• 1 oz Sparkling Water

• .5 oz Orange Juice (optional and not included)

• Garnish: Orange wheel*

• Ice

Bitter Soda
(*Starred items are included in the cocktail kit, other items to be supplied by guests)

• 1.5 oz Highside Amaro Mele*

• .5 oz Demerara Simple Syrup* - make syrup ahead of time

  • To make: Bring equal parts water and Demerara sugar to a boil, stirring until fully dissolved. Cool before using.

• 0.5 oz Fresh Lemon juice (not included)

• Soda water to top*

• Garnish: Dehydrated lemon wheel*

• Ice

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 1 crepes pan or a low-side frying pan/skillet

• 1 spatula

• 1 blender/food processor

• 1 pasta pot

• 1 slotted spoon/skimmer

• Mixing spoon

• Mixing glass

• Citrus juicer

• Shaker

• Jigger (or measuring cup)

• Glassware of choice for the cocktails

General Steps

1. Make and shape the pasta dough.

2. Prepare the Rosina Spritz.

3. Make the pesto.

4. Prepare the Bitter Soda.

5. Prepare the pasta, serve, and garnish with cheese. Buon appetito!

Check out more classes with Gaia in Tuscany!

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Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class:

• Boil your potatoes - whole and with skin on - until a fork can pierce through easily, (roughly 15-20 mins before class) and keep them warm for class.

• Wash and prepare the asparagus.

Salmon & Asparagus Gnocchi
Serves 2-3

Gnocchi

• 500 grams (1.1 lb) white, floury potatoes (about 4 small to medium-sized) - russet potatoes recommended - cooked and still warm; see instructions above

• All-purpose flour, exact amount depends on how many potatoes used and potato type. Gloria will demonstrate in class how much flour to use and the proper consistency.

• Salt to taste

Salmon & Asparagus Sauce

• 4 ounces fresh salmon, or other white meat fish like cod or red snapper, skin removed

  • Vegetarian version: substitute salmon with fresh green beans

• 5 ounces asparagus (hard white ends removed)

  • Tip: each asparagus spear will naturally break off at its own point if you bend each spear one at a time instead of cutting

• 1 small shallot

• 1/2 cup white wine

• 1 tablespoon chopped parsley

• 2 tablespoons butter

• Extra virgin olive oil

• 1 pinch ground nutmeg

• Salt and pepper to taste

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• 1 large pot with lid

• 1 large sauté pan with lid

• Potato ricer (recommended) or cheese grater

• Mixing bowls

• Cutting board + sharp knife

• Strainer or slotted spoon

General Steps

1. Make gnocchi dough.

2. Prepare salmon and asparagus sauce.

3. Shape gnocchi and cook.

4. Assemble dish and serve. Buon Appetito!

Check out more classes with Gloria in Tuscany!

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This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Tuscan Summer Dinner
Serves 2

Tuscan-Style Bean Stew

• 4 sausages

• 400 grams (15-ounce can) canned cannellini beans

• 200 grams (about 7 ounces) tomato sauce, or tomato pulp

• 2 garlic cloves

• Fresh sage leaves (a handful)

• Pepper

• Salt

• 4 tablespoons extra virgin olive oil

Peperonata

• 4 bell peppers (a mix of red and yellow is preferred)

• 2 garlic cloves

• Fresh basil

• 1 big white onion (sweet, if possible) or 2 small/medium-sized

• 4 tablespoons extra virgin olive oil

• Salt

• Pepper

• Balsamic vinegar

Alain’s Non-Baked Bread

• 300 grams (1¾ cups + 2 tablespoons) all-purpose or 00 flour

• 100 grams (1/4 cup) warm water

• 100 grams (1/4 cup) warm milk

• 10 grams (3/4 tablespoon) olive oil

• 10 grams (2 1/2 teaspoons) sugar

• 5 grams (1 teaspoon) salt

• 1 packet (2 1/4 teaspoons) instant yeast

Equipment

Certain commonly used kitchen tools may not be listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any specific equipment from the chef is listed here.

• 2 big saucepans

• Cutting board and sharp knife

• 1 non-stick pan

• 1 bowl

General Steps

1. Make the stewed beans and sausage.

2. Prepare the peperonata.

3. Make the bread.

4. Plate and enjoy!

Check out more classes with Chef Alain in Tuscany!

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This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class:
Please have your sponge cake ready for class. You can either buy a sponge cake or make your own using Gloria’s recipe below.

Gloria’s Sponge Cake:

• 6 tablespoons all-purpose flour

• ¼ cup cornstarch

• 4 whole eggs

• 3 egg yolks

• 7 tablespoons sugar

To make: Preheat oven to 400 F. Grease and flour a 17-inch x 11-inch baking pan or a 9-inch round baking pan. In a bowl, mix together flour and cornstarch. In a separate bowl, add the eggs and egg yolks. With an electric mixer, beat eggs and egg yolks briefly and then beat in sugar at a high speed for 5 minutes. Next, gently add the flour mixture little by little to the egg and sugar mixture. Pour the batter into the greased and floured baking pan and bake for about 7 minutes, or until it is just firm and beginning to brown. Let cool completely before using.

Zuccotto Cake
Makes 1 cake

• 1/2 pound sponge cake (Store-bought or homemade. See recipe above to make your own.)

• 1 1/4 cups whipping cream 

• 5 ounces (approximately 1 1/4 cups) powdered sugar

• 1 pound ricotta cheese

• Vanilla extract (Gloria’s powdered sugar in Italy already contains vanilla flavoring, so she will not add vanilla.)

• 2 ounces mixed candied fruit, diced

• 2 ounces diced dark chocolate

• 1 ounce (approximately 3 3/4 tablespoons) unsweetened cocoa powder

• 2 cups rum or cherry liqueur (or better, a combination of the two)

  • Alcohol-free version: 2 cups milk with some granulated sugar

Equipment

Certain commonly used kitchen tools are not listed here, such as cutlery, dishes, etc. Any additional equipment is listed here.

• 1 bowl about 7 ½ inches in diameter by about 3 ½ inches deep

• Mixing bowls

• Cutting board and knife

• Electric mixer/whisk to whip the cream

• Rubber spatulas

General Steps

1. Whip cream and then create ricotta mixture.

2. Create two fillings with candied fruit and chocolate.

3. Cut up sponge cake and cover bowl .

4. Add fillings to the bowl and cover with additional sponge cake.

5. Refrigerate for at least 4 hours. Enjoy!

Check out more classes with Gloria in Tuscany!

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This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Lasagna al Ragù
Serves 4-6

Ragù Sauce

• 1 liter (4 1/4 cups) tomato sauce

• 500 grams (18 ounces) minced meat (mixed beef and pork)

  • vegetarian version: can remove beef and add more vegetables or a ground beef alternative

• 1 carrot

• 1 celery stalk

• 1 small onion

• Extra virgin olive oil

• Salt

• Pepper

• Optional: splash of red wine

Fillings

• 400 grams (15 ounces) mozzarella

• 80 grams (1 cup) grated parmesan cheese

• Optional:

  • cooked ham or salami

  • sliced hard-boiled eggs (typical from southern Italy lasagna recipes)

Lasagna

• 300 grams (about 20 ounces) dry lasagna pasta sheets to be boiled (~15 sheets of lasagna) OR oven-ready lasagna

  • can be made gluten-free

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, etc. Any additional equipment is listed here.

• Cutting board & sharp knife

• Oven-safe baking dish (around 25x31 cm or 9x13 inches)

• Large pot for boiling pasta

• Large bowl filled with cold water

• Kitchen towel

• Medium pot with lid for ragù

• Slotted spoon

General Steps

1. Make the ragù.

2. Cook the pasta.

3. Assemble in dish and bake. Buon appetito!

Check out more classes with Marika and Emanuele in the Amalfi Coast!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before coming to class:

• Preheat oven to 350 degrees Fahrenheit / 180 degrees Celsius.

Italian Lamb Dinner
Serves 2-3

Crunchy Flat Bread

• 500 gr (approximately 4 cups) all purpose or 00 flour

• 1 pack (2 1/4 teaspoon) instant yeast

• 300ml (10 fluid ounces or 1 1/4 cup) room temperature water

• 2 tablespoons olive oil (+2 tablespoons extra for topping)

• 1 tablespoon salt

Butter and Parmesan Baked Asparagus

• 300 grams (10.5 ounces) asparagus, fresh or frozen

• 25 grams (1 3/4 tablespoon) unsalted butter

• 25 grams (1/4 cup) grated parmesan cheese

• Optional: A pinch of ground nutmeg

• Bread crumbs

• Salt

Baked Lamb Ribs

• 800 grams (1.75 pounds ) rack of lamb ribs, bones in (a full rack is preferred with 7-8 ribs included - like this - but cut will work too)

• 4 carrots

• 4 shallots or small red onions

• 3 garlic cloves, or more if desired

• Fresh parsley

• Fresh mint

• 5 tablespoons olive oil

• Salt

• 200 grams (7 ounces) aged pancetta or guanciale, pre-sliced

  • Substitution: Pork belly, bacon, or lard

• 1 4-ounce glass white wine

Equipment

• Oven

• 1 large mixing bowl

• Large casserole dish (9”x13”) or a large baking tray lined with parchment paper for lamb

• Small casserole dish (9”x9”) or small baking tray for asparagus

• Large baking trays for flatbread lined with parchment paper for flatbread

• Rolling pin

• Cutting board and sharp knives

• Work space to knead

• A pot filled with water

• Vegetable peeler and small knife to clean asparagus

General Steps

1. Make the flatbread and let rise.

2. Prepare the lamb and asparagus.

3. Bake the lamb and asparagus.

4. Roll and bake the flatbread.

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Zucchini Risotto
Serves 2-3

Stock

• 1 bunch fresh parsley

• 2 celery stalks

• 1 onion

• 2 carrots

Risotto

• 180 grams (3/4 cup + 2 tablespoons) risotto rice (Carnaroli, Arobio, or Roma varieties)

• 3 zucchini, washed

• 1 onion

• 100 grams (1/2 cup) smoked pancetta

  • Omit for vegetarian or vegan option

• 50 grams (1/4 cup) cream cheese

  • Replace with white bean blend for vegan/dairy-free version. Blend boiled cannellini beans, olive oil, and some of the water from the beans into a thick paste. Add to the risotto as you would the cream cheese.

• 3 tablespoons butter

  • Replace with margarine for vegan/dairy-free

• Half a glass of white wine

  • Replace with additional stock for alcohol-free

• Extra Virgen Olive Oil

• Salt and pepper to taste

Equipment

Certain commonly used kitchen tools may not be listed her such as cutlery, dishes, etc.

• 1 medium or large-size pot for stock with lid

• 1 colander

• 1 ladle

• 1 grater with large holes

• 1 vegetable peeler

• 1 deep sauté pan with high sides and lid

• 1 small frying pan

• Paper towels

General Steps

1. Prepare the vegetable stock.

2. Make risotto.

3. Prepare garnishes for risotto.

4. Assemble and enjoy. Buon appetito!

Check out more classes with Gaia in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before coming to class:

• Boil the raw spinach with enough water to cover the spinach and a pinch of salt. Boil for 7-8 minutes or until fully cooked. Drain completely and let cool for 10-12 minutes. Be sure to completely squeeze out all the water in the spinach before using.

Gnudi
Serves 2

• 300 grams (10 ounces) raw spinach, cooked before class (see preparation notes above)

• 200 grams (3/4 cup) ricotta cheese

  • Replace with drained and blended extra-firm tofu for vegan/dairy-free

• 1 medium egg

  • Replace with vegan egg replacer for vegan

• 50 grams (1/3 cup) grated Parmesan cheese, plus extra for topping

  • Replace with vegan parmesan for vegan/dairy-free

• 50 grams (1/3 cup) flour, plus extra for dusting

  • Replace with rice flour for gluten-free

• Nutmeg

• Salt

• Black pepper

• Optional: 1-2 cloves garlic

Sauce

• 4-5 tablespoons of butter

  • Replace with extra virgen olive oil or margarine for vegan/dairy-free

• 6-7 fresh sage leaves, or 1 teaspoon dried

Equipment

Certain commonly used kitchen tools may not be listed here such as cutlery, dishes, etc.

• Knife or a "mezzaluna"

• Strainer (optional)

• Pot

• Pan

• Cutting board

• Mixing bowl

• Optional: parchment paper

General Steps

1. Prepare gnudi.

2. Prepare sauce.

3. Cook gnudi and top with sauce.

4. Buon appetito!

Check out more classes with Gaia in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Lasagna al Ragù
Serves 4-6

Ragù Sauce

• 1 liter (4 1/4 cups) tomato sauce

• 500 grams (18 ounces) minced meat (mixed beef and pork)

  • vegetarian version: can remove beef and add more vegetables or a ground beef alternative

• 1 carrot

• 1 celery stalk

• 1 small onion

• Extra virgin olive oil

• Salt

• Pepper

• Optional: splash of red wine

Fillings

• 400 grams (15 ounces) mozzarella

• 80 grams (1 cup) grated parmesan cheese

• Optional:

  • cooked ham or salami

  • sliced hard-boiled eggs (typical from southern Italy lasagna recipes)

Lasagna

• 300 grams (about 20 ounces) dry lasagna pasta sheets to be boiled (~15 sheets of lasagna) OR oven-ready lasagna

  • can be made gluten-free

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, etc. Any additional equipment is listed here.

• Oven-safe baking dish (around 25x31 cm or 9x13 inches)

• Kitchen towel

• Large pot for boiling pasta

• Saucepan for ragù

General Steps

1. Make the ragù.

2. Cook the pasta.

3. Assemble in dish and bake. Buon appetito!

Check out more classes with Marika and Emanuele in the Amalfi Coast!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before coming to class:

• Wash and prepare the carrot, zucchini, and leek as below:

  • Carrot: peel and dice.

  • Zucchini: dice.

  • Leek: diced. Make sure to soak and drain in water once cut to get any dirt rinsed out of the layers.

Cannelloni
Serves 4-5

Pasta Dough

• 200 grams (1 5/8 cup) all-purpose flour, plus extra for dusting

• 2 whole medium-size eggs

• 1 teaspoon salt

Filling

• 1 carrot, diced

• 2 zucchinis, diced

• 1 leek, diced

• 85 grams (3/4 cup) frozen green beans, diced

• 85 grams (1/3 cup) ricotta

  • Can substitute with soft goat cheese or similar

• 45 - 90 grams (1/2 - 1 cup) grated Parmesan cheese, depending on personal preference

• Optional: Heavy cream

• Extra virgin olive oil

• Salt and Pepper to taste

• Ground nutmeg

Béchamel Sauce

• 1/2 stick butter

• 2 tablespoons all-purpose flour

• Salt

• 2  cups milk

• Grated Parmesan cheese, for topping

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• Working surface to roll out pasta dough

• Long rolling pin (about 20-22 inches)

• Rolling pasta cutter or sharp knife

• 1 medium-size sauté pan with lid for filling

• 1 medium pot for sauce

• 1 large pot with lid for pasta

• Mixing bowls

• Whisk or mixing spoon

• Kitchen tongs

• Baking tray lined with a kitchen towel

• 1 oven-safe baking dish (similar to that of a lasagna pan)

General Steps

1. Make the pasta dough.

2. Prepare the filling and béchamel. 

3. Cut and cook the pasta.

4. Fill the cannelloni and bake. Buon appetito!

Check out more classes with Gloria in Tuscany!

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Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Lasagna with Zucchini and Pesto
Serves 2

Zucchini

• 2 large-size zucchini (or 3 medium-size zucchini)

• 2 garlic cloves

• Extra virgin olive oil

• Salt

• Pepper

Besciamella Sauce

• 50 grams (1/4 cup) butter

• 50 grams (1/4 cup) flour - 00 preferred

• 1/2 liter (17 fl. oz. or 2 cups + 2 tablespoons) milk

• Salt

• Ground nutmeg

Pesto

• 50 grams (2 1/2 cups) basil

• 50 grams (1/2 cup) Parmesan cheese, grated

• 15 grams (2 tablespoons) pine nuts or walnuts, chopped

• 1 garlic clove

• Extra virgin olive oil

• Salt

Lasagna

• 180 grams (1 1/2 cups) flour - 00 preferred

• 2 eggs

Optional: Grated parmesan or mozzarella cheese to layer

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, etc. Any additional equipment is listed here.

• Rolling pin

• Cutting board + sharp knives

• Food processor or blender

• Whisk

• Wooden spoon

• 1 sauté pan

• 2 small pots

• 1 large pasta pot

• Small to medium-sized oven-safe baking pan

General Steps

1. Cook the zucchini and prepare the besciamella sauce & pesto

2. Prepare the fresh pasta

3. Assemble in dish and bake

Check out more classes with Chef Alain in Tuscany!

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Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class: Boil your potatoes - whole and with skin on - until a fork can pierce through easily, (roughly 15-20 mins before class) and keep them warm for class.

Gnocchi & Sausage Ragu
Serves 2-3

Gnocchi

• 500 grams (1.1 lb) white, floury potatoes (about 4 small to medium-sized) - russet potatoes recommended - cooked and still warm; see instructions above

• All-purpose flour, exact amount depends on how many potatoes used and potato type. Gloria will demonstrate in class how much flour to use and the proper consistency.

• Salt to taste

Sausage Ragu

• 1/2 lb no-spice pork sausages, or ground pork

• 1 medium-size red onion

• 14-oz can crushed tomatoes

• Extra virgin olive oil

• Salt and pepper to taste

• Optional: grated parmesan cheese for topping

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• 1 large pot with lid

• 1 large sauté pan with lid

• Potato ricer (recommended) or potato masher

• Mixing bowls

• Cutting board + sharp knife

• Strainer or slotted spoon

General Steps

1. Cook potatoes for gnocchi.

2. Make ragu sauce.

3. Form gnocchi and cook.

4. Assemble dish and enjoy!

Check out more classes with Gloria in Tuscany!

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Gifting this class for Valentine's Day?

Download our Valentine gift certificate to make gifting easy!

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Strawberry Tiramisu
Makes 4 servings

Sauce:

• 50 milliliters (1/4 cup) water, might not use all

• 100 grams (1/2 cup or 3.5 ounces) strawberries, washed, leaves removed and chopped

• 25 grams (2 tablespoons) white sugar

• Optional: 1 teaspoon rum

Filling:

• 2 eggs

• 50 grams (1/4 cup) white sugar, divided in half

• 250 grams (1 cup) mascarpone

Layers:

• 250 grams (2 1/2 cups or 9 ounces) Savoiardi biscuits (or Ladyfingers)

• 300 grams (1 1/2 cup or 10.5 ounces) sliced strawberries

• Optional toppings: heart sprinkles or white chocolate chips

Equipment

• Blender or immersion blender

• Mixing bowls

• Spatula and mixing spoon

• Electric hand mixer

• Dish for layering tiramisu, or individual glasses

General Steps

1. Prepare strawberry sauce.

2. Prepare mascarpone filling.

3. Assemble tiramisu.

Check out more classes from Domenico & Maria in Capri!

—Return to LIVE Cooking Class page—

Gifting this class for Valentine's Day?

Download our Valentine gift certificate to make gifting easy!

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Prosecco Risotto
Serves 2

Stock

• 1 bunch fresh parsley

• 2 celery stalks

• 1 onion, peeled

• 2 carrots

• Salt & Pepper

Cheese Basket

• 1 cup finely grated fresh parmesan cheese

Risotto

• 1 cup risotto rice (Carnaroli, Arborio, or Vialone Nano)

• 1.5 cups dry prosecco wine - about half a bottle for cooking and a little more for you to enjoy!

• 3 tablespoons butter

• 1 onion

• Salt & Pepper, to taste

• Optional: 1 - 2 tablespoons freshly-grated parmesan

• Optional: pink peppercorns, paprika, beetroot powder, for garnish

Pomegranate Spritz

• Aperol or Campari, depending on taste preference

• Pomegranate juice

• Prosecco or sparkling wine

• 1 splash of seltzer

• Pomegranate seeds

• Ice

• Optional: mint leaves for garnish, orange wedge for garnish

AND/OR

Valentine’s Day Themed Prosecco

• Prosecco

• Sliced strawberries

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• 1 medium stockpot with lid

• 1 small pot

• 1 colander

• 1 medium sauté pan with high sides

• 1 small non-stick sauté pan

• 1 ladle

• 1 metal spatula

• Round glass or mug

• Paper towels

• Optional: kitchen tongs

• Measuring jigger (or shot glass)

• Cocktail glass

• Optional: cocktail strainer

General Steps

1. Prepare the vegetable stock.

2. Make the pomegranate spritz.

3. Cook the risotto.

4. Make the cheese basket.

5. Serve risotto in cheese basket and garnish. Buon appetito!

Check out more classes with Gaia in Tuscany!

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