Join Chef Eugenio in a hands-on Rome cooking class in his professional kitchen in the heart of the Eternal City, Rome. Learn how to prepare and taste traditional Roman cuisine, artichokes, fresh pasta, main courses, pizza and desserts and how to select the ingredients at the market too with Italy’s most colorful and acclaimed chef – known as one who loves to cook and to eat.
Chef Eugenio’s family, originally from Naples, immigrated to the Eternal City at an early age. Though still very connected with his countryside roots, Chef Eugenio is 100% Roman and his culinary skills show that. Learn how to cook without recipes, timers, measuring cups and scales, but with the smells, instinct, and technique that only Chef Eugenio has gained after years of experience. He cooks with his eyes, like most Italian chefs, using his senses and know how.
His philosophy is ‘to experience hands-on cooking in the kitchen,…look, try, and learn, and not focus on the steps in a recipes.’ In fact he does not use recipes, as he works the kitchen turning out antipasti, pasta, main courses and pizza. In this unique cooking class, he will teach you his philosophy of cooking, tricks of the kitchen, along with passion and love for food.
Traditional Roman Cooking
Your morning class starts at 10am with a welcome and brief introduction before you head into the kitchen. See how Chef Eugenio takes farm fresh ingredients and turns them into a Roman feast. Chef Eugenio’s unique cooking style includes demonstration, some hands-on and his up close attention in the kitchen. Included is the preparation of antipasto, a first course typically of pasta or risotto, and a second course of meat or fish based on the season.
A recipe book is included with compilation of Eugenio’s creations; recipes may vary depending on the seasons, so we encourage each guest to bring a notebook and camera into the kitchen.
Menu may include such traditional dishes as:
Bucatini All’ Amatriciana ~ Bucatini are a long pasta, similar to spaghetti, but with a hole that runs the lenth of each strand. This traditional dish is said to come from Amatrice, a small town in Lazio, and has a base of guanciale and tomato, topped with grated Pecorino Romano cheese.
Spaghetti Cacio e Pepe ~ Spaghetti served in a creamy white sauce of sheep’s milk, Pecorino cheese, and black pepper. This is one of the few Italian dishes that calls for black pepper in abundance!
Pollo Alla Diavola o Alla Romana ~ roasted chicken served ‘devil-style’ or Roman-style
Porchetta ~ Roman-style roasted pork tenderloin
Carciofi alla Romana o alla Giudea ~ Roman-style or Jewish-style artichokes
- Live demonstration-style cooking class including the preparation of an appetizer, first course and second course.
- Lunch follows including the foods prepared in class. Wine and beverages not included and payable directly to the Chef.
- Recipe book with compilation of Eugenio’s creations; recipes may vary depending on the seasons, so we encourage each guest to bring a notebook and camera into the kitchen.
$265 per person, based on minimum of 2 people. Includes all taxes and Italian
$50 Single Supplement added if you are the only person in the cooking class.
Cooking class starts at 10am.
* Please note: One-day cooking classes do not include transportation, accommodations, or any other excursions. If you would like to add on transfers to and from your hotel or cruise ship port ~ please let us know your group size and we will be happy to provide a price and reserve the transfer(s) for you. If you have a non-cooker who would like dine, but not cook, please let us know and we will also send you pricing.