Chef Anna brings more than 25 years of experience in authentic Italian cuisine, from traditional hotel kitchens in Rome to private dining and culinary instruction in Southern California. Trained in classic Roman cooking, she specializes in handmade pasta, regional Italian recipes and seasonal menus inspired by Italy’s rich culinary heritage. As a private chef and instructor, Chef Anna has hosted countless cooking classes and immersive dining experiences, sharing both time-honored techniques and the stories behind each dish. Known for her warm hospitality and attention to detail, she creates memorable experiences that transport guests to the heart of Italy.
Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
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WHAT YOU’LL DO
Learn to craft cannoli shells and ricotta filling from scratch with your choice of toppings.
Discover the art of cannoli making in this hands-on cooking class with Chef Anna. From mixing and rolling the dough to piping a classic Ricotta filling, every step of this session puts a beloved Sicilian pastry technique directly in your hands.
You'll craft cannoli shells from scratch, fry them to a crisp golden finish and fill them with a house-made Ricotta and cinnamon filling before finishing with your choice of toppings. Along the way you'll pick up the key skills – dough consistency, frying temperature and filling technique – that make the difference between a good cannoli and a great one. Book this cannoli class today.
Guests are welcome to bring wine and beer to enjoy during the class.
Your Menu
Cannoli Siciliani
With cannoli shells, ricotta cheese, cinnamon and assorted toppings
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
ADDITIONAL DETAILS
No prior cooking experience needed
All ingredients and equipment are provided
Dietary accommodations available upon request
Private classes available for groups and special events
Chef Anna brings more than 25 years of experience in authentic Italian cuisine, from traditional hotel kitchens in Rome to private dining and culinary instruction in Southern California. Trained in classic Roman cooking, she specializes in handmade pasta, regional Italian recipes and seasonal menus inspired by Italy’s rich culinary heritage. As a private chef and instructor, Chef Anna has hosted countless cooking classes and immersive dining experiences, sharing both time-honored techniques and the stories behind each dish. Known for her warm hospitality and attention to detail, she creates memorable experiences that transport guests to the heart of Italy.
Verified guest reviews for other classes with Chef Anna
Nikki R.
Booked the class
Make Pillowy Gnocchi From Scratch
with Chef Anna
in Los Angeles (Woodland Hills)
We made gnocchi. I'm excited to try it at home. So easy & delicious. We had a fantastic night. Two families, lifelong friends. Our college kids are all home together for just a short bit & they wanted to do something different than the typical dinner at a restaurant. They wanted an experience. And we had a blast. Such a great night.
Linda K.
Booked the class
Make Pillowy Gnocchi From Scratch
with Chef Anna
in Los Angeles (Woodland Hills)
Gnocchi. Anna is welcoming, kind, warm and Paula is talented, patient and so encouraging. Our group of 4 enjoyed working with Anna and Paula. We had fun learning the art of gnocchi, I'm hoping to make it with my kids in the next couple of days.
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Reviews Chef Anna received outside of Cozymeal
Nathalie
The dedication that Chef Annalisa and Chef Marcella put into their cooking classes is truly inspiring. When you join one of their delightful cooking classes you are transported to Rome for an authentic Italian experience. But it doesn't end there: the location is absolutely stunning and conveys a genuine European vibe, making you feel like you've just taken off for a quick vacation from your everyday life. Couldn't recommend more!
Nikki R.
