What we do…

School Programmes

By creating beautiful Italian food and sharing it together, these workshop will give the student skills and knowledge on Italian cuisine and a great insight in to the Italian Culture. Here are some suggested workshops, workshops can be tailored to the age and experience of the attendees

Workshop 1: Introduction to Italian ingredients, variety, quality and application. We will make antipasti, bruschetta bread and crostini.

Workshop 2: History and facts on Pasta. We will make fresh pasta and sauces, preparing and serving 2 pasta dishes.

Workshop 3: Understanding the culinary application of fresh herbs, dry herbs and spices in Italian cuisine. Creating 3 dishes using herbs.

Workshop 4: Sourcing and preparing vegetables, variety and seasonality. Salads, using ancient grains, origin and nutritional benefits.Creating 3 dishes.

Workshop 5: Pizza making , from basic pizza bread to focaccia.

Workshop 6: Bone broth, vegetable stock, white sauce (besciamella) and soups.

Workshop 7: Lasagne and baked pasta dishes.

Workshop 8: Creating an experience. We will work together to create a beautiful Italian meal to share with friends and family.

The above workshops can be purchased individually or as a package.

Please feel free to contact us to discuss your needs, pricing and availability.

In-home classes

The following workshops, cooking demo and tasting are provided in the comfort of your own home. If required a venue can be arranged at an extra cost.

All of the service below may be vegan or vegetarian if you wish.

Back to basics

This course is for young people or beginners that need to understand the simplicity of Italian cooking. Using basic, simple everyday ingredients to create quick and tasty meals. Eating our way through the course.

Let’s make it!

Quality and bonding time for families, friends and businesses. Hands-on food making workshop, from fresh pasta, pizza, focaccia, entrés, salads. Eating what we made is the best part!

The pasta journey

Pasta! From the tables of kings to the most humble homes, a great ingredient of the Mediterranean diet and the star of Italian culture.

How many shapes are out there? How many ways to eat Pasta? Dry pasta vs fresh pasta?

Low glycemic? Low carb? High calories? Better eaten when?

Myths, misconceptions, trends, nutritional facts and benefits.

You will try some of my favourite regional pasta recipes.

Antipasti and sliders

Tips on sourcing quality ingredients to create the best Italian antipasti and sliders for your guests, easy and simple to prepare while sipping a wine… fun, with lots of tastings!

La dolce vita (food and wine matching)

The best local and imported ingredients, from 24 month aged pecorino cheese, enduja, truffle, botarga, authentic Parma ham, parmigiano reggiano and more… all matched with some of the best regional Italian wines available in New Zealand. A taste bud festival!

A special gathering day

We gather ingredients from farmers markets, meeting the passionate artisans behind the products, then bring all the ingredients home and create a beautiful meal to share and enjoy.

For prices and availability on any of the above options please contact us.

Talks & Topics

The Artisan way and the Art of living

This topic covers my journey to becoming an Artisan and understanding how everything is connected, from the environment we live in, the food and the people. Becoming aware of this cycle and embracing it is the Artisan way.

The evolution of Food

How did we go from hunters and gatherers to (TVP) textured vegetable protein burgers?

This topic cover our evolution from our first ancestors walking the hearth to today, how food changed, how we changed,diets, trends, facts, misconceptions and….. where from here?

Italian food Culture

How the Italian culture developed a close relationship with food and to this day remains one of the leading culinary cuisines in the world.

Why is the Mediterranean diet the most studied diet in the world.

The three words that describe Italian food culture.

From Roman Empire, Medieval and Renaissance

The cultural and social aspect of food throughout these three main periods.

Discovery, development and application of ingredients and cooking methods.

Popular beliefs, tales, food gatherings and historical re-enactment celebrated today.

Do you really have to put pineapple on that?

Food stories and tales about my home land, Italy and my journey in Aotearoa.

How can a midnight Christmas mess end up in a police chase.

A Soprano moment, cutting a deal at a funeral.

“Did you pack your bags Sir?” “Of course not, my mamma did!”