$90.97 per guest
$90.97 per guest
2 to 4 people
The pasta making classes are designed for 2-4 participants and are held in my home kitchen. Here's an outline of a typical lesson with me:
10.45am – 11.00am: Meet at Pasticceria/Bar Alicino, my local cafè/pastisserie for a late morning cappuccino and pastry, a typically Italian breakfast.
11.00am – 1.00pm: Hands on pasta-making lesson in which we will prepare the pasta and accompanying sauce/condiment from scratch for lunch. Some of the pastas to choose from include Piedmontese specialties such as gnocchi, tajarin, rabaton, agnolotti and agnolotti al plin.
1:00pm – 2.00pm: Time to enjoy the pasta we've made together! A selection of seasonal Piedmontese antipasti, some wine and a dessert will also be served. Buon appetito!
My home is easily accessible via Turin's underground (metropolitana) train system. Closest metro station is Massaua (a 15 minute ride from Porta Nuova and 10 minutes from Porta Susa). Our meeting point (Pasticceria/Bar Alicino), my local market, butcher and wine shop are all located within walking distance of Massaua station.
Rosemarie was great. She gave us plenty of time to get things right, gave us plenty of attention (me and my partner had a private lesson - I believe maximum class size is only 4 either way, so you'll definitely learn plenty), and we made a great meal together. Both my girlfriend and I are now confident with making pasta, and enjoyed Rosemarie's company as well as her teaching. Highly recommended
Rosemarie was an excellent teacher. After having a cappuccino at a nearby cafe, we went to her lovely home. Rosemarie happily answered all of my questions. Her menu for the day was simple but delicious. The best tomato sauce I’ve ever had featuring tomatoes from her own garden! I had a great time & learned so much!
If you are looking for a personable and interactive cooking class, then I highly suggest booking with Rosemarie. We started off by meeting at a local cafe where we ordered cappuccinos and cannolis to start off the morning. Rosemarie then welcomed us into her home and explained all of the different foods we would be making and trying. She was an excellent teacher as she explained the Italian cooking traditions while demonstrating how to make the pasta. She also provided some helpful tricks. The entire meal started off with an antipasti consisting of pesto anchovy spread, cheeses, spicy sausage from her grandfather's farm, prosciutto, bread from the bakery and homemade plum jam. Rosemarie taught us how to make tarjarin pasta with light olive oil and zucchinis on top. The dish was simple and perfect for the hot summer time. For dessert we indulged in a homemade plum sobert (from her family garden in the country side). Following dessert she offered us digestives and coffee, which is a perfect way to end a tradition Italian meal! During the meal I truly enjoyed having a conversation with Rosemarie about the Italian culture and way of life. I admire her for welcoming people around the world into her home and sharing both her passion and knowledge about pasta making. If you are looking for an experience that will leave you highly satisfied and full, book your class now!
We had a fun & informative morning making pasta and enjoying the meal that we had helped to make.
We met her at a small Cafe by her house. We had cappuccinos. She offered pastries but we declined in anticipation of our meal. We visited a bit to get acquainted. We waked to her house and she showed us around. During the lesson she shared facts about cooking, local customs,and Italy. She is a good teacher and knew when to step in and when to let us go it on our own. The food was very yummy and we can't wait to cook with Rosemarie again.
As a mother of 2 boys i find myself forever in the kitchen looking for new tasty ideas the whole family will love. Rosemaire’s market to table cooking class gave me new ideas and recipes. Shopping at the markets was a totally different experience having a knowledgeable chef explaining the different offering and showing us what to choose. I enjoyed visiting the charming Enoteca choosing the wine to match the seasonal menu. Back and in the kitchen the cooking part was informative and fun. I won’t forget Rosemaire’s tip on slicing and dicing and how to remove the seeds from a pomegranate without making a mess. The food was DELICIOUS and it was wonderful to learn more about the Piemonte culture through the cooking. I highly recommend this fun way to understand local food and culture. Thank you Rosemaire
I took Rosemarie's market-to-table cooking class with a friend in July and it was fabulous. We started off at the markets, collecting our ingredients, learning about the produce that was in season at the time, and meeting the growers she buys everything from. We then went to pick up some wine at the local enoteca, and came back to her apartment to cook everything, then sit down and eat lunch together. There was more than enough food! What I really loved was that we were able to learn how to make the dishes in a real Italian home, and shop where Italian locals do their groceries - the recipes were quite simple and approachable, and everything tasted incredible (we learnt to make peperonata, tagliolini al limone, rabbit with white wine sauce and vanilla panna cotta). I've been making them a lot myself since the class! My friend who I attended with is allergic to seafood, and it was no issue to take this into account when Rosemarie was designing the menu. If you love food, want to learn about Italian regional cooking and have half a day available when visiting Turin, I absolutely recommend booking into this relaxed, informative and delicious experience!
A friend and I took a Market to Table Italian cooking class with Rosemarie (Turin Mamma) in July and thoroughly enjoyed it. The experience of going to the neighbourhood market in the morning to buy fresh ingredients, and then consult the enoteca about wine pairings really gave me an insight into how Italians plan and prepare their delicious meals. I was also able to experience the whole Italian “feast” style meal – with an antipasto, primo, secondo, dolce (dessert), and digestivi (liquors that Italians drink after meals to support digestion). We learnt useful dishes that not only tasted great on the day, but could work as other courses, sauces or salads and are really easy to recreate at home. My favourite part of the class was making the pasta from scratch (which I have done a few times at home myself now!). Rosemarie is a fantastic teacher. She is very patient with her students, and has a wealth of knowledge about the different regional cooking techniques, dishes, and produce seasonality. Rosemarie was very accommodating to my dietary requirements (allergy to seafood) and I understand that she is happy and able to accommodate most dietary needs – although it would be worth discussing this with Rosemarie in advance. I would highly recommend that anyone visiting Torino takes a Market to Table Cooking Class with Rosemarie because it is a great way to experience Italian food culture and learn a few great kitchen tricks! As far as I am aware, there are no other similar opportunities, and with Torino being such a “foodie” destination, it would be a real shame to miss out on this! For the record, we had: - Antipasto: Peperonata - Primo: tagliolini (thin, spaghetti-like pasta) with a summery lemon sauce - Secondo: Rabbit in white wine sauce - Dessert: Panna cotta - Digestivi: Grappa/Limoncello/Grappa al Mirtillo/Caffe - we didn't make these, but did enjoy tasting them!