A cooking class in a class all its own – right in the heart of Vienna

Where better than a cooking class to explore the secrets of Italian cuisine hands on? Marzia offers you a unique and practice-oriented way to become familiar with Italian cooking culture – without having to travel to Italy.

Come on your own, with a partner, with friends, colleagues, or family!

An unforgettable experience of colours, aromas, and the taste of Italy awaits you.

 

What’s cooking?  The recipes

The cornerstones of Italian cuisine are made up of simple but flavourful dishes from an age-old tradition, in complete harmony with sustainable agriculture.

The menu features dishes from the various Italian regions, arranged in line with the seasonal availability of the fresh ingredients. You’ll learn to cook the same home-cooked fare that is served in homes across Italy. Many of the recipes are traditional – handed down from one generation to the next for decades – while others are new and innovative, in keeping with current trends.

We use fresh, authentic, high-quality ingredients that are also easy to find in your area. Marzia has gathered a wealth of insider tips and expertise when it comes to sourcing the finest authentic ingredients, and is more than happy to share them with you. And of course, she’ll let you in on some of the best tips and tricks for preparing them.

 

How does the class work?

Book your desired date and/or menu and come!

A menu is made up of three to four courses (lunch or dinner): an appetizer, one or two main dishes (depending on the class), and a dessert.

You’ll start off getting to know your classmates and learning about the menu over a delicious cup of coffee. You’ll discover interesting tidbits about the region from which the recipes originate, their traditions, the ingredients used, and their particular preparation methods.

And then it’s off to the kitchen to wash your hands, don your apron, and get started! You are best off wearing comfortable clothes and leaving your jewellery at home.

You will master the art of preparing pasta, pizza, gnocchi, meat, fish, vegetables, and desserts from scratch.

Once the work is done, you’ll sit together in a relaxed atmosphere and enjoy your creations.

Of course, a fine glass of wine to go with all your freshly prepared dishes is a must. Each course is paired with red and white wines that complement the flavours.  Prosecco, coffee, and tea are also served.

Cooking class details

  • Target group: Beginners as well as seasoned amateur chefs
  • Location: 1030 Vienna (near the Stadtpark/Vienna City Park)
  • Class size: Up to 4–6 participants (8 on request)
  • Languages: The classes are normally held in English but can also be offered in German or Italian if you wish. Even multi-lingual classes are available.
  • Duration: 4.5 hours
  • Course fees: EUR 89,– per person. Group rates from 4-8 persons available.
  • Menus: Choose from a traditional Italian menu, a pizza menu, a pasta menu, or a vegetarian menu (on request)
  • Package courses available on request.
  • Gift vouchers can also be purchased on site.
  • The participants will receive a copy of the recipes to take home and show off what they’ve learned!

Excited to see what you’ll be cooking?

Click here to see the current menus for each corresponding date.

Seasonal Menu

Fall Menu I

RISOTTO ALLA SALSICCIA (Risotto with Italian sausage)

TAGLIATELLE PAGLIA E FIENO AI FUNGHI PORCINI (Home-made Tagliatelle with ceps)

PANNA COTTA (Sweet cream vanilla pudding)

Fall Menu II

FOCACCIA AL LARDO E ROSMARINO (Lard Focaccia with rosemary)

GNOCCHI DI ZUCCA FATTI IN CASA (Home-made pumpkin gnocchi)

RISOTTO AI FUNGHI PORCINI (Risotto with ceps)

PASTA DI MANDORLE (Baked marzipan cookies from Sicily)

Winter Menu I

MALFATTI RICOTTA E SPINACI (Spinach and ricotta dumplings)

POLLO ALLA CACCIATORA (Hunters’s chicken stew)

CANTUCCI DI PRATO (Biscuits from Tuscany and Vin Santo)

Winter Menu II

RAVIOLI RIPIENI DI PATATE E SPECK IN SALSA BURRO E SALVIA (Home-made ravioli stuffed with potato and bacon in butter and sage sauce)

COTECHINO E LENTICCHIE (Italian fresh pork sausage with lentils)

TORTA DI MANDORLE (Italian almond tart)

Summer Menu I

RISOTTO AI FRUTTI DI MARE (Seafood risotto)

VITELLO TONNATO (slices of veal with tuna and capers sauce)

TIRAMISU CON FRAGOLE O LAMPONI (Dessert with mascarpone cheese and strawberries or raspberries)

Summer Menu II

GNOCCHI DI PATATE AL SUGO DI POMODORO (Fresh potato gnocchi with tomato sauce)

ZUCCHINE RIPIENE DI CARNE (Beef-stuffed Zucchini)

PANNA COTTA (sweet creme vanilla pudding served with raspberry sauce)

Regional Menu

Northern Italy I

RISOTTO AI QUATTRO FORMAGGI (Risotto with four cheeses)

LASAGNE AL PESTO (Pasta sheets with basil and béchamelle sauce)

TIRAMISU (Italian coffee dessert with mascarpone cheese)

Northern Italy II

POLENTA E GORGONZOLA (Corn meal and blue cheese)

RISOTTO ALLA MILANESE & OSSOBUCO (Saffron rice with veal shanks from Milano)

SALAME AL CIOCCOLATO (Chocolate salami)

Central Italy I

SUPPLI’ ALLA ROMANA CON PROSCIUTTO AND MOZZARELLA (Stuffed rice balls)

LASAGNE ALLA BOLOGNESE (Pasta sheets with bolognese sauce)

TAGLIATELLE FATTE A MANO AL CACAO E SALSA AL MASCARPONE (Home-made chocolate pasta with mascarpone cream)

Central Italy II

TAGLIATELLE FATTE IN CASA CON RAGÙ BOLOGNESE (Home-made Italian noodles with bolognese sauce)

GNOCCHI DI PATATE AL PESTO (Fresh home-made gnocchi with basil pesto sauce)

CROSTATA (Italian baked tart)

Southern Italy I

CAPONATA SICILIANA & FOCACCIA (Sicilian eggplant dish and bread with olive oil)

PIZZA FATTA IN CASA (Home-made pizza)

TORTA CAPRESE (Flourless chocolate cake from Capri)

Southern Italy II

PARMIGIANA DI MELANZANE (Italian baked eggplant with parmesan cheese)

POLLO ALLA PIZZAIOLA (Chicken breast in pizza sauce)

TIRAMISÚ AL LIMONCELLO (Dessert with mascarppone cheese and limoncello)

Pasta / Risotti / Gnocchi / Innovative

Pasta Menu

LASAGNE AL PESTO (Pasta sheets served with basil from Genova)

FETTUCCINE AL SALMONE E VODKA (Home-made noodles and smoked salmon in Vodka sauce)

TIRAMISÚ AL LIMONCELLO (Dessert with mascarpone cheese and limoncello)

Gnocchi, Risotto & Pasta

GNOCCHI DI PATATE AL GORGONZOLA (Fresh potato dumplings with gorgonzola cream sauce)

RISOTTO ALLA ZUCCA (Pumpkin risotto)

TAGLIATELLE ALLA BOLOGNESE (Home-made tagliatelle with bolognese sauce)

PANNA COTTA (Sweet cream vanilla pudding served with raspberry sauce)

Innovative Menu

CRESPELLE CON PROSCIUTTO E TALEGGIO (Savoury crepes with ham and fontina cheese)

POLPETTONE RIPIENO AL FORNO (Bacon-wrapped cheese stuffed meatloaf)

ROTOLO ALLA NUTELLA (Nutella swiss roll)

Sicilian Menu

ARANCINI SICILIANI (Stuffed rice balls with ragù and mozzarella)

PASTA ‘NCASCIATA ALLA SICILIANA (Baked pasta with eggplant)

SCIÙ (BIGNÈ) ALLA CREMA DI RICOTTA (Creme puffs filled with ricotta cheese)

Special Fall Menu No. 1

GNOCCHI CON SPECK, NOCI & TALEGGIO

TAGLIATELLE AI FUNGHI PORCINI

RISOTTO DI ZUCCA

CREMOSO DI RICOTTA CON CACHI

Special Fall Menu No. 2

RISOTTO AI QUATTRO FORMAGGI

TAGLIATELLE AI FUNGHI PORCINI

POLPETTONE CON ZUCCA E INSALATA

ROTOLO ALLA ZUCCA & RICOTTA