A visit here was scheduled for our 25-person study abroad class and it couldn't have a more perfect…read moreexperience for the entire group. Chef Andrea and his wife, Erica, were delightful hosts. The students split up with some making pasta and the others preparing the ingredients for the fried pizza dough with fresh tomatoes, the meat sauce for the pasta and the tiramisu. The quality was first rate. The small restaurant was maxed out with our 25, but we never felt crowded. If you need an evening event with your group you should definitely have it here. The walls were filled with artwork provided by all the different collegiate groups that come here. Our students loved it!

Such a fun experience. This was my first cooking class ever. Chef Andrea made the class…read moreunforgettable. We went with friends and had a blast cooking. After cooking we had a dinner with what we cooked. Awesome wine served at dinner too. I've already told my wife that we are getting a class every time we go to Rome. But only with Chef Andrea!!

I'm Liam, and I'm 13. My sister is Sonya and she is 8…read more This was our first time making pizza (and gelato) ourselves, not just helping someone else. This was a great experience. The chef was very nice and helped us make some amazing pizzas. Hats off to this place - it tops everything else we've done in Rome so far. We would absolutely recommend this to anyone who asked and we would definitely do it again.

Marco was a wonderful chef! He was clear in instructions and very helpful! This class was so fun…read moreand informational!

From the owner: Scuola di cucina Corsi professionali e amatorialiread more

This was just the best experience. I was SO blown away! We signed up for the pasta and tiramisu…read moreclass. It was a little complicated signing up. You have to email and there was a lot of back and forth, pay with PayPal and such but it was absolutely worth it! We were a group of nine and all contributed in making such an amazing meal! First, Monika explained to us we would be making ravioli and cavatelli pasta. We started by chopping zucchini and shallots and de-seeding tomatoes (the seeds make it too acidic.) Everyone took turns separating the egg yokes for the tiramisu and then it was time to make the pasta dough! Everyone had the chance to make either the egg or flour dough for the two pastas. My absolute FAVORITE part was making the cavatelli. You use a tiny ridged board and roll the dough down the board. SO FUN AND CUTE! We worked together in stretching the dough (with the help of the pasta wheel maker) as we all circled around the room! Truly a wonderful experience and team effort! I don't know how chefs do it everyday! In the end, we all sat down together and enjoyed our DELICIOUS food. Extra bonus points for keeping everyone's wine glasses full and taking pictures of all the precious moments! Thank you so much for a truly unforgettable experience!

The highlight of an already incredible trip to Italy, Fabulous Cooking Day was indeed fabulous in…read moreevery single way! If you are considering taking a cooking class, don't go with those cheap classes where you watch someone prepare pizza. In this class, you are 100% participating in the preparation of what turned out to be a delectable 5 course meal that I'd pay good money for at a restaurant. We started by stopping at several small local markets where Chef Fabio would select vegetables, meat, cheese and other ingredients based on what was fresh and looked good. As we navigated the streets, I took in the incredible grandeur of Roman Architecture along the way with our final stop the Jewish Ghetto. Chef Fabio filled us in in the important historical aspects of this area. He also shared info on current events, like how covid affected the markets and restaurants. When our shopping was complete, we continued our walk over the bridge of the River Tiber to a small island in the Jewish Ghetto where his apartment is located. We actually cooked in his kitchen!! It was set up perfectly for a class. But the apartment itself, a stunning mix of super modern decor in an old apartment built in and incorporating ancient ruins was another surprise treat! Curves and arches everywhere with a window looking out onto the courtyard and another to the arched bridge and flowing Tiber River. Stunning in every way! This environment, the fact that we were cooking in this setting most definitely added to the uniqueness and fabulousness of the experience. He even took us to the rooms below the kitchen and dining area which are literally built in the ancient caves. Mind blown! We made several courses and were all prepping and making various components. Although we each made the three types of pasta. Like a maestro conducting a symphony, Chef Fabio directed us flawlessly and we sat down to enjoy the meal. First with a toast to the chefs! Us! For our meal we made and enjoyed: - Cavatelli pasta with a radicchio, blue cheese and walnut sauce. Such unique flavors coming together with the perfect balance. - Potato gnocchi with creamed artichoke sauce and crispy guanciale - Spinach and ricotta ravioli with a sauce made from parmigiana reggiano and pasta water. So creamy and absolutely divine. - Veal Saltimboca with a side of potato fried in freshly seasoned breadcrumbs and pecorino Romano - Strawberries with balsamic vinegar Everything was delectable, the perfect balance of flavors made with fresh, quality ingredients. While Chef Fabio didn't hand out recipes, I learned the techniques and feel confident that I can make everything. I can't wait to make the cavatelli shaped pasta, which is my favorite pasta shape and one my Nana made fresh on Sundays. So many memories and for mastering the roll and shape of cavatelli, it alone was worth the $130 euros! The gnocchi was surprisingly simple and fast to make and unlike the heavy gnocchi often served in restaurants, these were light pillows of Heaven. I'll probably make with a Sorrento sauce of tomatoes, basic and mozzarella. While I came to the class on my own, the two other couples also attending were just lovely. We all got along and had fun while we cooked and then shared stories and conversations as we ate our meal. Isn't that what food does? Connect and bind people? Chef Fabio was beyond fabulous! He runs the class like a well oiled machine. Giving clear directions. Showing techniques. Cleaning boards and tools along the way. Plus he also shares stories and conversations so it feels like an intimate experience. I must also give a shout out to Pablo who was busy cleaning and serving, keeping the kitchen clean which kept us on schedule. This class was a highlight of my fantastic trip and I am so happy I chose the five hour Fabulous Cooking Day Class out of the dozens of options online. A friend recommended it and now I'm recommending it to you. Mangia!

We just finished Chef In a day's market visit and cooking class. What an amazing experience. We…read moremade beautiful Italian food from scratch. Chef Federico and his staff made it fun, entertaining, and left us confident that we could make these recipes at home. Chef Federico is the real deal. he is professionally trained, he went to culinary school, and he is a real working Chef. Warning, don't be fooled by imposters. Make sure you choose a school taught by real culinary professionals like Chef Federico. We had the best time, Enjoy. Your new friends Tom & Sandy Ps, our adult Culinary School joined us for the class and loved it.

Amazing and unique experience! Strongly recommending this to anyone visiting Italy. My husband and…read moreI thoroughly enjoyed it - from the market tour to cooking and eating all the meals we helped prepare. Chef Alessandri is very professional and entertaining. We learned a lot from ingredients selection to cooking techniques plus making pasta and mother sauce from scratch. Kudos to his sous chefs as well who were efficiently working alongside us all. Don't miss this experience. You won't regret it. Definitely one of the highlights of our trip. Thank you, Chef!

We signed up for dinner and a cooking class with Eleonora Galasso and were very disappointment and…read moreunimpressed. First of all, despite what Eleonora might have said to the food professional whose interview we read, the palazzo where she holds her classes in not in HER family. It belongs to the Piccolomini family (as in the Pope), and she is hired help. She pays a fee to the family to use the kitchen and also a percentage of whatever she makes doing her dinners and cooking classes. Although she says it is "in the family," it is NOT her family...very misleading. For dinner, we were the only ones there. She started with small goat cheeses rounds and Pulgiese taranelli....we saw the goat cheese rounds the next day at the deli on Campo de' Fiori (4 euros, and we got about half of them). An appetizer at the table was bruschetta on "fiasco," which was basically a soggy water-soaked bread. Sorry, but my bruschetta is better!! The "main" course was risotto with a bit (literally) of Italian sausage. Some cheeses, then a "charlotte" with apple and pear. Not a bad meal, but questionably worth the 75 euro price each (I think she served the online reviewer more expensive ingredients? Shrimp, pistachios?) We had also signed up for the cooking class the next day (truthfully, we signed up for her because Andrea Consoli wasn't available). We again were the only particpants. We walked around the Campo de'Fiori (where we have spent plenty of time in the past) with her, while she bought (literally) one onion, one celery, one zucchini and and an eggplant. Although my cooking partner had told her ahead of time that she didn't like eggplant, Eleonora insisted on making a pasta with eggplant, insisting that my partner would like it. My partner felt embarrassed at Eleonora's insistence so agree to try it. I wondered if Eloenora has a very limited repertroire of recipes that she knows how to make and thus her insistence on making something with eggplant. The cooking class was painful. She is NOT a cook. Gently, we tried to gradually explain to her where we were coming from...Sonoma County, amazing access to fresh organic produce, plus our own huge garden of organic produce, lots of cooking experience....thinking she might adapt her "lessons." I have worked in the food industry for a number of years, working with world-reknowned chefs. I understand cooking. The pasta she had us make by hand was so dry even she struggled to pass it through the pasta machine. The end result was boring (pasta with eggplant, quite dull and tough, and not enjoyed by my non-eggplant-loving partner). Eleonora promised to send us the recipes from the cooking class, although we have yet to receive them (nearly two months later, although I've emailed her several times). Having worked in cooking schools here in the US, we feel she should have had the recipes ready during the class. But more importantly, we felt completely ripped off. The class was very expensive (as I recall, it was about 230 euros per couple), the food items were very low cost, and as relatively experienced cooks (which we tried to share with her), we felt we learned little and would never recommend her class or dinner. She had asked us to help her establish her business in California (we live in the Wine Country)...not going to happen.

Wow!!! We loved this Tiramisu and Pasta making class our family just experienced! The location was…read moreperfect (a bit hard to find but very close to the Trevi Fountain). Kevin was amazing at teaching us so much about authentic Italian cooking. He was so patient with our children (9 & 13 years old) and so much fun! We made the best homemade pasta (2 kinds, including a spinach ravioli), a classic Rome inspired pasta sauce and the perfect tiramisu. Then, we sat down to enjoy our amazing creations!!! Wine to enjoy for the entire duration and such a memorable time for all of us. Our trip to Italy would not have been complete without this class!

What a great fun and educational experience!!! We booked the morning class and had about 13 people…read morein the entire group. The air wasn't working that day so it was pretty hot but that's the only thing that wasn't perfect. We learned to make a really great tiramisu that was way easier then you'd think. We made ravioli and fettuccine from scratch. And learned how to make to different sauces. Once everything was made we had an amazing lunch together that was accompanied by wine if you wanted the chefs were super helpful and you could tell they really love cooking! I was in Italy for over 2weeks and this is one of the top experiences of the trip!

Wonderful way to learn classics of Italy. Large kitchen with many stations. We lucked out and had…read moreonly 2 in our class - hubby and me. We made tiramisu and two kinds of pasta - fettuccine and ravioli stuffed w ricotta. We also made a tomato sauce for the ravioli. Best part - we could eat it after! And a source it apron and chef's hat! The teacher is clear and explains the steps. Most recipes had few ingredients but really fresh and delicious. Matteo is a great teacher.

MUST do!! Don't eat breakfast before you come and definitely…read moredo the market tour! So much fun.