Join Chef Anthony Sestitoa for hands-on journey through four classics of Roman pasta: Cacio e Pepe, Carbonara, Alla Gricia, and Alfredo. You’ll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Everyone will prepare a portion of fresh tagliatelle or spaghetti, and from there will be guided through the nuances of each sauce — exploring techniques, ingredients, and the subtle differences that define each recipe. Rather than individual cooking stations, the focus is on collaborative preparation and discussion. The final dishes are finished together and served family-style for a tasting that captures the full spirit of Roman cooking. A relaxed, informative, and delicious way to get hands-on with Italy’s most iconic pasta traditions.

A popular dish throughout the Levant (Eastern Mediterranean), kibbeh comes in a vast array of shapes and flavours — in Syria, Aleppo alone is said to have more than twenty different kinds. Best known are made from a bulgur dough combined with finely ground meat and spices, carefully stuffed and formed into small football-shaped dumplings that are fried to a crisp, dark auburn. Making and stuffing kibbeh is a group activity just about every Syrian woman would have participated in at one time or another — virtually no major occasion occurs without the appearance of a platter (or mountain) of kibbeh at the table. Talented cook, musician and co-founder of Newcomer Kitchen, Rahaf Alakbani is no stranger to making kibbeh, and she will be sharing her favourite recipes and techniques in this fun, hands-on class.

Gnocchi are the magical lovechild of pasta and dumplings, versatile enough to be rustic and homey comfort food, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be to make from scratch, once you know how. Laura Guanti will introduce you to some of the many varieties of gnocchi, start with the simplest: a rustic, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi, a green spinach gnocchi, and black squid ink gnocchi!

The Depanneur welcomes Olga Galperin of Nurtur Health - creator and purveyor of handcrafted beauty and wellness botanical products -  to lead a workshop featuring three distinct healthy and fun preparations that will enhance your pantry and allow you to create unique gifts for friends and family.

Dive into the flavours of Rome’s most beloved street bites — humble, honest, and packed with flavour. This hands-on class brings together simple ingredients and traditional techniques to recreate the kind of food one might grab from a local bakery in Rome, or snack on wandering through a Roman piazza. Join Italian cook Erica Foffi for this exploration of some of Rome’s most iconic street food dishes.