In-Person Classes

From fresh pasta to focaccia, learn to cook Italian classics in our hands-on, small group cooking classes.

Classes run from September to the end of April.

NOTE: All in-person classes for Fall 2017 are full! Winter class dates will be announced in late fall. Subscribe to our newsletter to be the first to hear about classes.

Coming This Fall! Online Classes with Natalina

After our busiest school year ever, we couldn’t accommodate all the requests for our Classic Italian I classes. So coming this fall, we’re making them available to everyone via webcasts!  Classic Italian II and Homemade Sausage will follow.

Taste of the Mediterranean Series

Taste of the Mediterranean Series – $85 + HST per class

  • Taste of Puglia: Saturday, September 16 FULL / Saturday, November 11 – FULL (Menu includes: mussels in herbs, tomatoes and white wine; fresh cavatelli pasta with braciolla; arugula salad; strawberries served with vin cotto; espresso coffee.)
  • Taste of Sicily: Saturday, September 23-FULL / Saturday, November 25 – FULL (Menu includes: caponata on crostini; fresh fettucine pasta with tomatoes, garlic, shrimp and white wine; fennel salad; cannoli (premade shells due to time); and espresso coffee.)
  • Taste of Calabria: Saturday, September 30- FULL / Saturday, December 9 –FULL (Menu includes: zucchini fritters; pappardelle with braised Ontario Pork; Natalina’s seasonal salad; grilled peaches with Amaretto sauce; and espresso.)
  • 4:00 – 8:00 p.m.
  • Be sure to read our missed class policy.

Our popular Saturday night supper club series highlights the food of the regions we tour each spring and fall. If you’re already registered for one of our tours, it is a great way to get a taste of what you’ll experience!

Themed Classes

Bread & Focaccia

$85 + HST

  • Saturday, December 2, 2017- FULL
  • 10:00 a.m. – 1:00 p.m.
  • Be sure to read our missed class policy.

Back by request, this one-day class teaches traditional bread making and the popular “no knead method” developed by Jim Lahey using Natalina’s own Italian recipes for traditional focaccia, no-knead ciabatta, and no-knead sweet focaccia.

Fresh Pasta & Ground Meat Lasagna

$85 + HST

  • Saturday, November 18, 2017 – FULL
  • 10:00 a.m. – 1:00 p.m.
  • Maximum of 10 participants
  • Be sure to read our missed class policy.

Learn to make fresh egg noodle pasta, two ways: “pasta aglio e olio” and classic ground meat lasagna. Class includes recipes, instruction and lunch (pasta, salad and mineral water).

Wood-Fired Oven Pizza

$85 + HST

  • Saturday, November 4, 2017 (10:00 a.m. – 1:00 p.m.) – FULL
  • Saturday, September 9, 2017 (10:00 a.m.-1:00 p.m.) – FULL
  • Maximum of 10 participants per class
  • Be sure to read our missed class policy.

We are excited to be the only cooking school in the area with a  wood-fired oven, direct from Italy! Learn to create authentic thin crust, wood-fired pizza and focaccia, as well as how to adapt your conventional oven to get good results. Due to the long rising time, the pizza dough will be prepared before the class (recipe provided) and the class will focus on the premium ingredients, specialty flours & yeasts, seasonal toppings and baking method. This class includes recipes, instruction and lunch including: focaccia, assorted antipasto, pizza, seasonal salad, mineral water and dessert!

Corporate & Private Groups

Due to the growth of our tours, interest in our specialty classes, and our new online classes, private and corporate classes are no longer being offered. Be the first to know about classes by signing up for our newsletter below, and consider booking an entire class of 10 for your group.

Missed Class Policy

We purchase/order ingredients up to one week before your class.  We are a small, intimate school and classes sell out fast….we often turn away clients because classes are full….if you ask to switch class it may be too late to sell it to someone else. For this reason, we can not offer refunds or exchanges on any course or individual class. If you must miss a class, you may send someone in your place or arrange for someone to pick up your recipes and food. This is standard policy in cooking schools.

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