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 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 and the dough you made to make or freeze for future pizza nights at home!!

Biscotti 3 Ways

Nothing beats a cup of afternoon tea or Joe with an Italian Biscotti dunker. These cookies, named Biscotti because they’re “twice-baked”, are an excellent cookie for all.  More so, they delight anyone who is lucky enough to receive as a gift. In this hands-on class, you will learn how to choose the best ingredients to make perfect Biscotti every time.  Italian expert Iole Aguero will teach you her techniques to get exact and repeatable results with these versatile Biscotti cookies. In this hands-on class, you will make three of Iole’s famous Biscotti recipes.

Cranberry and Pistachio Biscotti drizzled with White Chocolate

Lemon Biscotti with a Lemon Frosting

Espresso Biscotti dipped in Chocolate

You’ll take home your baked Biscotti from dough the chef pre-made as well as your prepared dough to shape and bake the next day or freeze for future use.