Take a delicious journey through the contrasting flavors of Italy in this hands-on cooking experience with Chef Amy.

We’ll begin with Olive all’Ascolana, the beloved specialty from Ascoli Piceno—stuffed, breaded, and fried until crisp and golden. Then we’ll turn our attention to fresh pasta, making delicate ravioli from scratch and filling them with creamy mascarpone and sweet pear. Finished with a luxurious brown butter sauce, these elegant ravioli perfectly balance savory, sweet, and nutty flavors.

This class is all about handmade pasta, classic Italian techniques, and the magic that happens when unexpected ingredients come together.