What we offer

FLOUR & EGG, a premier Cooking School, invites you to join our Italian Master Chef Instructor, Gianluca, on a culinary journey. Explore the rich history and traditions of regional Italian cuisine with a focus on Liguria, the birthplace of the famous pesto alla Genovese. Let us guide you through a hands-on experience that will not only teach you the art of using flour and eggs but also immerse you in the authentic flavors of Italy. From Genoa we will move to Emilia Romagna, the Italian region well known for Mortadella, Prosciutto di Parma, and Bolognese sauce. Yum!! Here we will learn to make fresh egg Tagliatelle pasta completely from scratch. The method for preparing your pasta dish will come from Veneto, the homeland of Bellini and Tiramisu. Once you have completed your culinary journey and taken the steps to cook and plate your dish, we will sit down to enjoy the best plate of pasta Italy can offer without stepping on a plane. No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing). Please arrive 15 minutes early to check in. Guests in the same booking party will work together throughout the class by sharing ingredients and equipment. Class will be taught by Chef Gianluca or his wife and Sous Chef Lyuba. The nature of our classes are set up so that booking parties will work together during class, sharing both ingredients and equipment. Classes are intended for adults 18+. Drinks are NOT included in the ticket price. Guests who are 21 and over are welcome to purchase drinks at the bar. Outside drinks are not allowed.