The Italian Kitchen – Chicken Piccata

Learn the secrets of an authentic Italian dinner from a master, Iole Limonciello Aguero.  Iole learned the cooking of southern Italy from her mother and has put together a easy yet elegant dinner full of flavors, techniques and traditions from home. In this hands-on class, you’ll get your hands floured up and make handmade Fettuccine Pasta, you’ll learn how to butterfly and pound/flatten, dredge and sauté a Chicken Breast, and make quick yet elegant a Piccata Pan Sauce with Lemon, Butter and Capers “that will knock your socks off!”

The recipes are unfussy, the food is elegant and the results are stunning!

  • Hand made / Machine Cut Fettuccine Pasta
  • Chicken Piccata
  • Butter Lettuce Salad with Lemon and Chives, warm Crusty Bread

The Italian Kitchen – Pasta

There is something magical about the transformation of flour and egg to forkfuls of tender fresh pasta in a matter of minutes. In this fun, hands-on class you’ll learn the secrets to homemade Italian pasta, made simple.

Food Blogger Cindy Swain will take you on a culinary journey to make two types of authentic Italian pasta dishes.We’ll start by making an iconic stuffed pasta a Portobello and Ricotta  Ravioli served in a  Brown Butter, Sage Sauce and a fresh cut Tagliatelle Pasta with a Roasted Pumpkin with a Toasted Walnut and Crispy Sage Sauce.

Cindy Swain lived in Italy for 9 years before recently moving to the Seattle area. She is passionate about teaching the art of Italian cooking to Seattle foodies. You can find Cindy on Italicana Kitchen,  Instagram, Facebook, and YouTube.

The Pasta Workshop

Making your own pasta is quick and easy and after this hands on class with Italian expert Iole Aguero you’ll think nothing of mixing up a batch for a weeknight supper. Add to that some essential recipes for sauces made with fresh herbs, seasonal produce and PNW seafood. You’ll start with just flour and eggs, creating  your own pasta dough that you will then cut and shape into different sizes to make fettuccine, tagliolini, and bow-ties.


Angel hair with Butter Lemon and Chives

Four Cheese Ravioli (Mozzarella, Fontina, Parmigiano and Romano) with Basil Pesto

Bow Tie Pasta with Heirloom Sugar Plum Tomato and Basil

served with Butter Lettuce Salad and wine of course!