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Online Cooking Classes

Search every cooking class Riccardo offers, and learn how to cook Italian food from the comfort of your own home.
● Egg Pasta
9
  Recipes
● Eggless Pasta
6
  Recipes
● Filled Pasta
7
  Recipes
● Gnocchi
4
  Recipes
● Baked Dishes
6
  Recipes
● Risotto
2
  Recipes
● ROMAN Dishes
4
  Recipes
● Dessert
6
  Recipes
EXPLORE RECIPES

Most Popular Cooking Classes

Orecchiette alle cime di rapa

Orecchiette with turnip greens
February,15, 2022

Gnocchi alla Gricia

Potato gnocchi with guanciale and pecorino romano
January,23, 2022

Pizzoccheri alla Valtellinese

Buckwheat pasta with melted butter, cheese, cabbage and potatoes
January,29, 2022

Gnocchi al pesto

Potato gnocchi with basil pesto
April,24, 2022

Tortelli di zucca e amaretti

Butternut squash tortelli with butter and sage
December,05, 2021

Pizza di Scarola

Vegetable stuffed pie
July,29, 2021

Fritti Napoletani

Neapolitan fried appetizer
July,17, 2021

Maltagliati pesce spada, melanzane e menta

Maltagliati with swordfish, eggplant and mint
June,25, 2021

Seadas

Seadas (sweet ravioli)
June,23, 2021

Fettuccine all'Amatriciana

Fettuccine with Amatriciana sauce
June,10, 2021

Cannelloni ricotta e spinaci

Vegetarian Cannelloni
September,12, 2021

Strozzapreti alla Puttanesca

Strozzapreti with olives, capers and tomato sauce
February,02, 2022

Gnocchi alla Sorrentina

Baked gnocchi with tomato sauce and mozzarella
July,18, 2021

Torta Caprese

Chocolate and almonds torte
November,09, 2021

Lasagna verde al ragù Bolognese

Green Lasagna with ragù Bolognese
February,05, 2022

Scialatielli alle vongole e pomodorini

Scialatielli with clams and cherry tomatoes
June,12, 2021

Fettuccine gamberi e zucchine

Fettuccine with shrimps and zucchini
May,30, 2021

Farfalle panna, prosciutto e piselli

Farfalle with cream, ham and peas
May,24, 2021

Pappardelle crema di asparagi e salsicce

Pappardelle with asparagus cream and sausages
May,11, 2021

Pici all'Aglione

Pici with garlic tomato sauce
September,04, 2021

Lasagna ai carciofi

Artichokes Lasagna
May,09, 2021

Risotto alla crema di scampi

Creamy shrimp scampi risotto
May,08, 2021

Maccheroni al forno

Baked pasta with cheese
May,05, 2021

Carbonara Vegetariana

Garganelli with vegetarian Carbonara
May,02, 2021

Parmigiana di melanzane

Eggplant parmesan
September,14, 2021

Tagliatelle al Ragù Bolognese

Tagliatelle with Bolognese ragù
September,22, 2021

Tiramisù

Tiramisu
March,21, 2022

Cannoli Siciliani

Sicilian Cannoli
February,20, 2022

Ravioli di ricotta al burro e salvia

Ricotta stuffed ravioli with butter and sage
January,19, 2022

Balanzoni di ricotta al pomodoro

Green Tortelli filled with ricotta with tomato sauce
February,27, 2022

Ravioli al nero di seppia ripieni di spigola

Squid ink ravioli stuffed with sea bass flavored with marjoram
April,25, 2021

Culurgiones d'Ogliastra

Potatoes, pecorino and mint filled pasta with tomato sauce
April,20, 2021

Risotto agli asparagi e gorgonzola

Asparagus risotto with gorgonzola cheese
April,17, 2021

Gnocchi di ricotta alla boscaiola

Ricotta dumplings with mushrooms and pancetta
April,15, 2021

Supplì alla romana

Roman supplì
April,28, 2021

Fettuccine Cacio e Pepe

Fettuccine with Cacio e Pepe sauce
October,03, 2021

Fettuccine alla Carbonara

Fettuccine with Carbonara sauce
April,03, 2022

Tortellini alla crema di Parmigiano

Tortellini with Parmesan fondue
December,12, 2021

Profiteroles

Profiteroles
April,13, 2021

Ravioli Capresi

Ravioli filled with ricotta, mozzarella on a fresh tomato sauce
August,01, 2021

Lemon Curd Tart


March,27, 2021

Trofie al pesto Genovese

Eggless pasta with basil pesto
August,27, 2021

Egg Pasta

Fettuccine all'Amatriciana

Fettuccine with Amatriciana sauce
June,10, 2021
Fettuccine all'Amatriciana
In this cooking class, Riccardo will show you how to make Fettuccine all'Amatriciana, a famous pasta sauce that is born in Amatrice, a small town 100km from Rome. This sauce is very famous all around Italy and, like many famous recipes, there are different versions of it. Riccardo found the original recipe in one of […]

Scialatielli alle vongole e pomodorini

Scialatielli with clams and cherry tomatoes
June,12, 2021
Scialatielli alle vongole e pomodorini
In this cooking class, Riccardo will teach you how to make Scialatielli. This is a typical fresh pasta from southern Italy, it is a thicker but shorter kind of spaghetti. The dough is not made just by flour and eggs or flour and water as usual, but it is also used with milk, pecorino, olive […]

Fettuccine gamberi e zucchine

Fettuccine with shrimps and zucchini
May,30, 2021
Fettuccine gamberi e zucchine
In this cooking class, you will learn how to make one of the most popular fresh pasta shapes. Riccardo will teach you online, over Zoom meeting, how to make Fettuccine. During the class, he will give you tips and information on the ingredients to use and which are the substitution. Using just a rolling pin, […]

Farfalle panna, prosciutto e piselli

Farfalle with cream, ham and peas
May,24, 2021
Farfalle panna, prosciutto e piselli
In Emilia Romagna, this pasta is known as Strichetti, in the rest of Italy, instead, as Farfalle. This pasta apparently looks difficult to make by hand but in reality, it is not. It’s more common to find the dried shape sold in boxes, not many restaurants or pasta shops make it by hand.  By the […]

Pappardelle crema di asparagi e salsicce

Pappardelle with asparagus cream and sausages
May,11, 2021
Pappardelle crema di asparagi e salsicce
Pappardelle is a fresh pasta from Tuscany, the word Pappardella comes from “pappare”, which in the Toscano dialect means to eat with enthusiasm. The enthusiasm doesn't come out only when you make this great pasta, indeed you feel enthusiastic also when you taste this Pappardelle with asparagus cream and sausages sauce.  In this cooking class, […]

Carbonara Vegetariana

Garganelli with vegetarian Carbonara
May,02, 2021
Carbonara Vegetariana
One of the most famous first courses of Roman cuisine is undoubtedly Carbonara. Even today, his birth is a great dilemma. There are various versions, the most accredited seem to be two. The first is connected to the liberation of Rome by the American allies in the Second World War, while the second takes up […]

Tagliatelle al Ragù Bolognese

Tagliatelle with Bolognese ragù
September,22, 2021
Tagliatelle al Ragù Bolognese
In this cooking class, you will learn about an iconic Italian recipe, Tagliatelle al Ragù Bolognese, which means from the city of Bologna. In Italy, we can find many different ragùs, but the most famous one is Ragù Bolognese. Riccardo will teach you how to make fresh tagliatelle. The word tagliatelle means "to cut" or […]

Fettuccine Cacio e Pepe

Fettuccine with Cacio e Pepe sauce
October,03, 2021
Fettuccine Cacio e Pepe
In this cooking class you’ll be able to learn the skills of making fresh pasta from scratch. We’ll make fettuccine with cacio e pepe sauce. With chef Riccardo you’ll be able to use the rolling pin to roll out the dough and make the fettuccine. He will show one of his favourite sauce and will […]

Fettuccine alla Carbonara

Fettuccine with Carbonara sauce
April,03, 2022
Fettuccine alla Carbonara
One of the most famous first courses of Roman cuisine is undoubtedly Carbonara. Even today, his birth is a great dilemma. There are various versions, the most accredited seem to be two. The first is connected to the liberation of Rome by the American allies in the Second World War, while the second takes up […]

Eggless Pasta

Orecchiette alle cime di rapa

Orecchiette with turnip greens
February,15, 2022
Orecchiette alle cime di rapa
Orecchiette pasta with turnip tops is a typical Apulian dish, made with genuine ingredients: flour and water for the orecchiette pasta and tasty vegetables for the sauce. This simple, traditional recipe has many variations. Riccardo's version adds a spicy note from the chili pepper and a savory note from the anchovy.  

Pizzoccheri alla Valtellinese

Buckwheat pasta with melted butter, cheese, cabbage and potatoes
January,29, 2022
Pizzoccheri alla Valtellinese
Pizzoccheri alla Valtellina is a dish of humble origins, traditional from Tiglio, a small village in Valtellina in the province of Sondrio. The traditional recipe provides that the pizzoccheri are cooked together with potatoes and seasonal vegetables, such as cabbage, chard, ribs, or green beans and then seasoned, in layers, in a hot pan, with […]

Maltagliati pesce spada, melanzane e menta

Maltagliati with swordfish, eggplant and mint
June,25, 2021
Maltagliati pesce spada, melanzane e menta
Maltagliati is a shape of pasta obtained from the leftovers of noble pasta like tortellini or cappelletti. This pasta has an irregular shape, in fact, the name Maltagliati means “bad cut”. In this cooking class, Riccardo will give you an idea of no waste of food. Using a not very noble pasta you will be […]

Strozzapreti alla Puttanesca

Strozzapreti with olives, capers and tomato sauce
February,02, 2022
Strozzapreti alla Puttanesca
Strozzapreti means “to strangle a priest” because to shape this pasta you have to throttle a strip of dough between the palms and make it curl to give it a spiral shape. This pasta has ancient and peasant origins: a popular legend traces this particular name back to the times when the Church dominated central […]

Pici all'Aglione

Pici with garlic tomato sauce
September,04, 2021
Pici all'Aglione
Pici is long thick spaghetti, traditionally made with flour and water. Riccardo’s last trip to Tuscany was all about Pici, he learned that the dough’s ingredients could change in relation to the weather. The use of the egg in the pasta is optional, the traditionalists don’t use it, the modernists use it. The egg helps […]

Trofie al pesto Genovese

Eggless pasta with basil pesto
August,27, 2021
Trofie al pesto Genovese
In this cooking class, we’re located in Liguria, the third smallest region in Italy but with one of the strongest local cuisines. We’ll challenge ourselves on one of the most difficult handmade pasta, but trust me, it is 100% worth it. Trofie is typically made by hand, and to make them it’s necessary to practice […]

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Filled Pasta

Tortelli di zucca e amaretti

Butternut squash tortelli with butter and sage
December,05, 2021
Tortelli di zucca e amaretti
This dish is the perfect example of the Italian regional cuisine in which there’s no contamination and there’s the research to the local product to maximally exalt the territory. Indeed, the filling is made with a local kind of squash that grows in the Mantova’s area (a little town in northern Italy) which is called […]

Ravioli di ricotta al burro e salvia

Ricotta stuffed ravioli with butter and sage
January,19, 2022
Ravioli di ricotta al burro e salvia
In this cooking class, you'll be able to learn how to make fresh ravioli from scratch. Those squares of pasta will be filled with fresh ricotta and parsley to make this plate perfect all season. Everything will be seasoned with the classic butter and sage sauce to make this dish very simple but at the […]

Balanzoni di ricotta al pomodoro

Green Tortelli filled with ricotta with tomato sauce
February,27, 2022
Balanzoni di ricotta al pomodoro
Balanzoni has the same shape as tortellini but its size is double or triple of normal tortellini. Its name derives from the Bolognese mask of Dr. Balanzone, once in fact this pasta was consumed during the carnival period but today it can be eaten at any time of the year. Traditionally it is filled with […]

Ravioli al nero di seppia ripieni di spigola

Squid ink ravioli stuffed with sea bass flavored with marjoram
April,25, 2021
Ravioli al nero di seppia ripieni di spigola
To make black ravioli, we’ll use a black liquid present in the sacs of cephalopods such as cuttlefish, squid, or octopus. In the past it was used as ink, today it is mostly used in the kitchen purely as a condiment: in Italian cuisine, we mainly use it for pasta and risotto. In this cooking […]

Culurgiones d'Ogliastra

Potatoes, pecorino and mint filled pasta with tomato sauce
April,20, 2021
Culurgiones d'Ogliastra
In the central-eastern area of Sardinia Culurgiones are born, which are traditionally stuffed with potatoes, Sardinian pecorino and mint. Around the 1960s, this typical dish was prepared for special occasions such as thanksgiving at the end of the wheat harvest or to remember and honor the dead. the typical closure of the Culurgiones represents the […]

Tortellini alla crema di Parmigiano

Tortellini with Parmesan fondue
December,12, 2021
Tortellini alla crema di Parmigiano
In this cooking class Riccardo is going to show you how to make tortellini from scratch. You’ll be guided in the process of shaping one tortellino at a time by hand, that’s a magic moment. You’ll learn how to make the dough, what goes into the traditional tortellini’s filling, and how to roll the Sfoglia […]

Ravioli Capresi

Ravioli filled with ricotta, mozzarella on a fresh tomato sauce
August,01, 2021
Ravioli Capresi
Ravioli are a typical dish of the island of Capri, also widespread in the Amalfi coast and in the area of Naples, a summer dish, very balanced and fragrant. Round-shaped ravioli, prepared with the egg dough, filled with mozzarella and ricotta and seasoned with a fresh tomato and basil sauce.

Gnocchi

Gnocchi alla Gricia

Potato gnocchi with guanciale and pecorino romano
January,23, 2022
Gnocchi alla Gricia
The Gricia sauce is the predecessor of the Amatriciana. This sauce is very famous in Rome, how it was born is still not clear. Some people say that this sauce was born in the roman countrysides, where the farmers brought only pecorino cheese and guanciale (pork cheek) in the period of the transhumance when they […]

Gnocchi al pesto

Potato gnocchi with basil pesto
April,24, 2022
Gnocchi al pesto
Everyone loves gnocchi! But how to make potato gnocchi that doesn't dissolve in boiling water? P.Artusi back in 1890 wrote a potato recipe in his famous cookbook

Gnocchi alla Sorrentina

Baked gnocchi with tomato sauce and mozzarella
July,18, 2021
Gnocchi alla Sorrentina
In this cooking class, you will learn how to make potato gnocchi. This recipe is special because gnocchi is first boiled in water and then baked in the oven. To make the gnocchi you will need to use red potatoes which are rich in starch and make the dough thicker. You will also learn how […]

Gnocchi di ricotta alla boscaiola

Ricotta dumplings with mushrooms and pancetta
April,15, 2021
Gnocchi di ricotta alla boscaiola
The most famous dumplings are the potato one that in Italy is known as “Gnocchi di patate” but in each region, there are many different interpretations of dumplings. In some regions, they are not even pasta dishes. The Gnocchi di ricotta or ricotta dumplings are a nice and tasty version to substitute the traditional potato […]

Baked Dishes

Pizza di Scarola

Vegetable stuffed pie
July,29, 2021
Pizza di Scarola
Pizza di Scarola is a famous recipe of Naples. Traditionally prepared during the Christmas holidays, it is possible to find it throughout the year.

Cannelloni ricotta e spinaci

Vegetarian Cannelloni
September,12, 2021
Cannelloni ricotta e spinaci
In this cooking class, Riccardo will teach you how to make Cannelloni. A symbolic dish of the Italian Sunday lunch.  The name cannelloni derives from "torch", the short tube that lets the water out at the mouth of the fountains. There are many steps to do in this cooking class, such as making the pasta […]

Lasagna verde al ragù Bolognese

Green Lasagna with ragù Bolognese
February,05, 2022
Lasagna verde al ragù Bolognese
In this cooking class, you'll be able to learn how to make the traditional Lasagna Bolognese (which means from the city of Bologna, northern Italy). The peculiarity of this lasagna is that the pasta sheets are green, this color is obtained by the use of spinach in the dough. After we’ve prepared the green pasta, […]

Lasagna ai carciofi

Artichokes Lasagna
May,09, 2021
Lasagna ai carciofi
In this cooking class you will learn how to make lasagna, this specific lasagna is a vegetarian alternative to the classic lasagna with ragù. Riccardo’s mom loves artichokes and when the spring arrives she starts to be happier, this lasagna is one of her favorites. It’s very quick to cook and it’s incredible for the […]

Maccheroni al forno

Baked pasta with cheese
May,05, 2021
Maccheroni al forno
This baked pasta in Italy is usually prepared on Sunday lunch because it is simple to make, very good to eat, and quick to cook. What makes this pasta soo delicious, is obviously the abundance of cheese. Parmigiano and mozzarella both with the bechamel, baked in the oven create an incredible texture for the dish. […]

Parmigiana di melanzane

Eggplant parmesan
September,14, 2021
Parmigiana di melanzane
This dish, as many Italian dishes, has origins that are disputed between various regions. Campania, Sicilia, and Emilia-Romagna are the regions in which this baked dish might be born. In this cooking class, you will learn how to make the eggplant parmesan with Riccardo’s mom's recipe, which is a lighter version of the traditional recipes […]

Risotto

Risotto alla crema di scampi

Creamy shrimp scampi risotto
May,08, 2021
Risotto alla crema di scampi
Around 80’ this risotto was very famous in Italy, you could find it in many important menus of wedding, ceremonies, banquets or parties. Today you can still find it in many restaurants but with less frequency than before. What does not change is its deliciousness. An extraordinary fish stock prepared with the heads of the […]

Risotto agli asparagi e gorgonzola

Asparagus risotto with gorgonzola cheese
April,17, 2021
Risotto agli asparagi e gorgonzola
Delicate in flavor and soft in texture, it is a simple but refined first course, which is suitable for many occasions, even the most special such as a romantic dinner for two. Risotto cooking is a typical Italian preparation. Only in Italy, in fact, is the rice brought slowly to cooking with the addition of […]

Roman Dishes

Fettuccine all'Amatriciana

Fettuccine with Amatriciana sauce
June,10, 2021
Fettuccine all'Amatriciana
In this cooking class, Riccardo will show you how to make Fettuccine all'Amatriciana, a famous pasta sauce that is born in Amatrice, a small town 100km from Rome. This sauce is very famous all around Italy and, like many famous recipes, there are different versions of it. Riccardo found the original recipe in one of […]

Supplì alla romana

Roman supplì
April,28, 2021
Supplì alla romana
There’s only one person in Riccardo’s family that can make this dish, his nonna Ninni. She’s the queen of Supplì. In Rome they are also called “Supplì al telefono” (Supplì at the phone)  to the fact that the mozzarella contained inside melts during cooking and thus, by dividing the supplì in half, the two parts […]

Fettuccine Cacio e Pepe

Fettuccine with Cacio e Pepe sauce
October,03, 2021
Fettuccine Cacio e Pepe
In this cooking class you’ll be able to learn the skills of making fresh pasta from scratch. We’ll make fettuccine with cacio e pepe sauce. With chef Riccardo you’ll be able to use the rolling pin to roll out the dough and make the fettuccine. He will show one of his favourite sauce and will […]

Fettuccine alla Carbonara

Fettuccine with Carbonara sauce
April,03, 2022
Fettuccine alla Carbonara
One of the most famous first courses of Roman cuisine is undoubtedly Carbonara. Even today, his birth is a great dilemma. There are various versions, the most accredited seem to be two. The first is connected to the liberation of Rome by the American allies in the Second World War, while the second takes up […]

Dessert

Seadas

Seadas (sweet ravioli)
June,23, 2021
Seadas
Did you know that in Italy we have also sweet ravioli? This typical Sardinian dish was born in the hinterland of the island, a poor area, in which these dishes were prepared on special occasions such as Easter or Christmas when families gathered after the shepherds returned from transhumance. Originally it was born as a […]

Torta Caprese

Chocolate and almonds torte
November,09, 2021
Torta Caprese
One of the icons of traditional Napolitan pastry is the Torta Caprese. From the island of Capri, where it was born, to the Amalfi Coast, the Caprese torte is the most popular dessert in pastry shops. In this cooking class, we’ll walk all the way through the steps of making this delicious dessert. Almond and […]

Tiramisù

Tiramisu
March,21, 2022
Tiramisù
In the tiramisù class, you’ll be able to learn, prep, and eat the famous Italian dessert, Tiramisù. The class is pretty easy and does not have restrictions for advanced cooks, even a beginner will be able to complete the dish. In the first part of the class, I’ll tell you the story of the tiramisu, […]

Cannoli Siciliani

Sicilian Cannoli
February,20, 2022
Cannoli Siciliani
The Sicilian Cannoli has very ancient origins, it is thought to have been born in Caltanissetta, a small town in Sicily, from the hands of Arab women to honor their Saracen emir. The term "cannolo", in Sicilian dialect, stands for "small tube", refers to the typical shape of these sweets and derives from the Latin […]

Profiteroles

Profiteroles
April,13, 2021
Profiteroles
In this cooking class I will teach you how to make Profiteroles, my brother's favorite dessert. Any knowledge of pastry is not necessary to be able to participate in the class, I will guide you in all the steps for the success of a delicious dessert. We will start by preparing the choux, soft balls […]

Lemon Curd Tart


March,27, 2021
Lemon Curd Tart
In this cooking class, we will learn how to make a lemon-based dessert. The lesson will cover various pastry techniques, such as the preparation of a shortcrust pastry, the creation of a lemon curd and, the cooking of Italian meringue. It is a fresh but also a tasty dessert that can be served and eaten […]

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