Cooking Class - Lunch in Central Italy

COVID-19 protocols this chef will implement are:
Chef Wearing a Mask
Chef Providing Masks
Social Distancing Friendly

Learn how to prepare a refined lunch in classic Central Italian fashion with Chef Antonio.

In this hands-on class with Chef Antonio, you will learn how to prepare a sophisticated four-course Central Italian lunch menu from scratch using fresh, high-quality ingredients and a variety of impressive cooking techniques.

You will begin by learning how to make crisp and airy fried zucchini blossoms and an elegant roasted tomato tartare with burrata cheese. Then, Chef Antonio will teach you how to prepare a classic lasagna bolognese that tastes as though it's been perfected over generations. Lastly, you will end by building a transcendent tiramisu for dessert.

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 2
  • Maximum Guests 4
  • Meal Courses 4
  • Event Duration 2.5 hours
  • Labels Couples, Date Night, Italian, Mother's Day, Pasta Making

Cozymeal guest reviews for this experience

Molly Vokey V.

14 Mar 2021

Antonio was amazing!!! Super knowledgeable with lots of experience all over the world. He connected with each of us with his wonderful personality. Very impressive food too!!

Michael

14 Mar 2021

Great food. A lot of fun.

Haley L.

19 Feb 2020

Chef Antonio was great teacher and provided a delicious menu! He had so many great stories of his experience as a chef and was so knowledgeable. We had the most fun making the homemade pasta and watching Chef Antonio getting creative with plating our food.

$ 95 Per person

all-inclusive: 2.5-hour class, 4-course meal and taxes.


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Meet your chef

Chef Antonio
Chef Antonio Verified chef
Food safety certified

Over the past 10 years, Chef Antonio has been busy honing his culinary virtuoso at the helm of multiple restaurant kitchens in Italy and London as well as at a five-star luxury hotel in the capital city of Qatar. After making his way to the U.S., Chef Antonio found his niche as both the executive chef of an upscale restaurant in downtown Boston and as the instructor of an array of interactive culinary experiences.

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