Growing up in a patriarchal family, Francesca was introduced to traditional female duties such as cooking, and as a result, I learned how to cook, distinguish flavors, and recognize the varieties and freshness of ingredients. After ten years working in NYC as a food enthusiast and self-appointed ambassador of my beloved Italian cuisine, I have noticed how much interest New Yorkers express about cooking and eating healthy. All this desire for learning inspired me to create a platform called I love Italian Food NYC, a new way to reach a passionate audience that likes to know more about the old tradition behind our ancient recipes. Follow me on this journey and fully immerse yourself in these traditional Italian cooking's classes rich of history, you will be delighted with an explosion of new flavors!
Jacky Z. gave this class 1 out of 5 CourseHorse stars.
I would never recommend this class, and I will be requesting a full refund. This cannot be classified as a cooking class, as there is no cooking involved. You sit down in the breakfast room of a Courtyard Marriott with a paper bowl with an already cracked egg in it in front of you. The only "cooking" you do is to scramble the egg and add an already portioned spoonful of cheese into it. An assistant cooks the pasta for you on a portable one burner stove and then portions the pasta into your bowl. You then mix it all together and are supposed to eat it from there. They did not purchase enough of any of the ingredients. We all received approximately two forkfuls of pasta into our bowls with the mixed raw egg and cheese. With Carbonara, the hot pasta is supposed to cook the raw egg. This, of course, did not happen in this "class" because we did not receive enough pasta to cook the egg. If anyone were to eat the "finished" dish, he/she would be taking a bite of pasta covered in raw egg...that is it. The only saving grace is that we were able to separately purchase a bottle of wine to pass the time.
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