The Italian Kitchen – The Pizza Workshop

Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian Expert, Iole Aguero Limonciello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough.  In this hands-on class, you will learn how to shape dough into a round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too.  You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas:

  • Margherita Pizza
  • Roasted Vegetable Pizza with Eggplant, Zucchini, Onions, Red Peppers, Mushrooms, Artichokes, Kalamata Olives, Mama Lil’s and Goat Cheese (A surprise favorite!)
  • Sausage, Red Onion, Mushroom Pizza with Mozzarella

Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!

The Art of Gnocchi

Making gnocchi is a labor of love, and after making it from scratch, you’ll appreciate those little pillows of potato heaven even more. The perfect gnocchi are the result of carefully selected ingredients, well-crafted dough and the art of rolling them with love one-by-one. In this hands-on class, Naples-born Iole Aguero Limonciello will teach you how to prepare the perfect potato gnocchi and 3 different techniques for rolling the perfect gnocchi (the way her grandmother did it, the way her mother taught her and the new paddle way).

Then, we’ll make 3 separate sauces to top your gnocchi with all the variations leaving your taste buds tantalized!

Fresh, Sugar Plum Tomato and Basil 
Brown Butter Sage 
Creamy Gorgonzola 

Served with a fresh, Butter Lettuce Salad dressed with a simple, lemon chive vinaigrette.

The Italian Seafood Feast

Whether it’s a casual get-together with friends or elegant dinner party, you will use your knowledge gained in our Elegant Italian Seafood Dinner class to impress your guests. In this hands-on class, Chef Iole Aguero will share her favorite seafood recipes just perfect for entertaining. Chef Iole will teach you what to look for when buying seafood, share her tips for easy preparations you can do at home with confidence, and show you her secrets to fresh artisan pasta. In this Elegant Italian Seafood Dinner class you will be:

Greeted with Marinated Mussels, crusty bread and glass of wine

You will make:

  • Crispy Calamari
  • Fresh Handmade Fettuccine Pasta with Lobster, Prawns and Heirloom Sugar Plum Tomato Sauce

Served with a Lemon Tart for dessert

In Love with Lemons

If you love lemons, this hands-on class is for you! Chef Iole Aguero Limonciello will teach you how to use a squirt and the zest of lemon to brighten savory dishes and to give an unmistakable edge to desserts. You will learn the versatility and the simplicity of this showcased citrus in an incredible 3-Course meal:

  • Crostini with Cannellini Beans and Lemon
  • Fresh, Handmade Angel Hair Pasta with Lemon and Chives
  • Spaghetti with Tuna, Capers, Castelvetrano Olives, and Lemon
  • Lemon Tart

Kids in the Kitchen – Cucina Italiana

This 5-day camp is designed for kids ages 8 to 12.

MONDAY, June 27th to FRIDAY, July 1st

From 10:00 AM Tt 12:00 PM, Everyday

In this week-long camp, Chef Iole Aguero Limonciello will inspire your child to experience both the culture and cuisine from all over Italy.  From fresh pasta with various sauces to calzones, pizza and desserts, she will immerse your child in the different ingredients and flavor profiles found in Italian kitchens everywhere.  Our skilled culinary team will assist each day as your child practices knife skills and becomes familiar with everyday kitchen equipment.

Monday: Filled Pasta
Cheese Tortellini with alfredo sauce
Ravioli with brown butter sauce

Tuesday: Pizza & Calzone
Pizza with a variety of topping
Calzones stuffed with ricotta and mozzarella

Wednesday: Spaghetti & Meatballs
Spaghetti with beef & pork meatballs in marinara sauce with a simple salad

Thursday: Pasta Shapes Galore
Bow Tie with fresh tomato & basil
Fettuccine with pesto
Tagliolini, Pappardelle & Angel Hair coated with butter & cheese (Italian Mac ‘n Cheese)

Friday: Desserts
Crostata di Limone (Lemon Tart)
Polenta Plum Cake
No Bake Cheesecake


  • All classes are taught by a culinary professional with 2 adult assistants.
  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed-toed shoes.
  • We will follow current King County Guidelines regarding COVID.
  • Allergies or dietary restrictions may be accommodated – just let us know upon registration.

The Italian Seafood Feast

Whether it’s a casual get-together with friends or elegant dinner party, you will use your knowledge gained in our Elegant Italian Seafood Dinner class to impress your guests. In this hands-on class, Chef Iole Aguero will share her favorite seafood recipes just perfect for entertaining. Chef Iole will teach you what to look for when buying seafood, share her tips for easy preparations you can do at home with confidence, and show you her secrets to fresh artisan pasta. In this Elegant Italian Seafood Dinner class you will be

Greeted with Marinated Mussels, crusty bread and glass of wine

You will make:

  • Marinated Mussels, crusty bread
  • Fresh Handmade Fettuccine Pasta with Lobster, Prawns and Heirloom Sugar Plum Tomato Sauce
  • Served with a Lemon Tart for dessert

The Italian Kitchen – The Pizza Workshop

Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian Expert, Iole Aguero Limonciello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough.  In this hands-on class, you will learn how to shape dough into a round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too.  You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas:

  • Margherita Pizza
  • Roasted Vegetable Pizza with Eggplant, Zucchini, Onions, Red Peppers, Mushrooms, Artichokes, Kalamata Olives, Mama Lill’s and Goat Cheese (A surprise favorite!)
  • Sausage, Red Onion, Mushroom Pizza with Mozzarella

Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!

The Italian Kitchen – The Pizza Workshop

Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian Expert, Iole Aguero Limonciello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough.  In this hands-on class, you will learn how to shape dough into a round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too.  You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas: 

Margherita Pizza

Roasted Vegetable Pizza with Eggplant, Zucchini, Onions, Red Peppers, Mushrooms, Artichokes, Kalamata Olives, Mama Lill’s and Goat Cheese (A surprise favorite!)

Sausage, Red Onion, Mushroom Pizza with Mozzarella

You’ll take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!!

The Italian Kitchen – Inverno Risotto 3 Course Dinner

Cooking risotto no longer needs to be intimidating.  With Naples-born Iole Aguero Limonciello’s careful guidance, you’ll gain the skills and confidence to produce consistent risotto at home, perfect every time.  You’ll also learn how to achieve a perfect sear on sea scallops. In this hands-on class, Iole will share her tips and techniques for delicious and unique variations of one of her favorite regional Italian dishes.  She’ll include seasonal ingredients from the PNW to help us celebrate winter and its warm, earthy flavors. In this class, we will make:

Risotto ai Funghi – Wild Mushroom Risotto with Parsley and Parmigiano topped with Pan-Seared Scallops and Lemon

Insalata di Siracuse – A colorful Romaine Salad with Red Onion, multi-colored Plum Tomatoes, mixed Olives, and Cucumber, lightly tossed and topped with Orange Segments

Crostata di Limone – Individual Lemon Tart