Italian Baking
A hands-on in-person cooking class. Alongside the tasting of baked goods, a seasonal salad will be served with wine or beer. This class is limited to 14 students. Review our registration and cancellation policies here.
Take a trip through Italy and learn how to make its classic pastries. Channel your Italian grandmother and transport yourself to Florence, Southern Italy or the Tuscan Hills for a rustic family meal. You'll make a delicious spinach and ricotta pie, tall, thin grissini breadsticks, chocolate-pistachio biscotti, gluten-free almond ricciarelli cookies, and a lemon-vanilla custard tart just like your Italian nonna makes to finish the meal.
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Grissini—These hand-rolled breadsticks' rough appearance is far from the perfect machine-made ones you buy at the market. Wrap them in a nice napkin or stand them up in a tall glass for a dramatic presentation.
Torta della Nonna—Grandma’s Tart—There are as many beloved variations of this tart as Italian grandmothers. Originally from Tuscany, this sumptuous torta offers a slice of Tuscan indulgence, with a sweet pastry base giving way to a lemon and vanilla-scented custard filling topped off with crunchy pine nuts.
Pizza Rustica is a rich, ricotta-stuffed pie traditionally baked for Easter in Southern Italy. This version includes spinach and optional ham. This sturdy pie fares well transported to a seaside picnic.
Chocolate-Pistachio Biscotti - You can’t have an Italian baking class without a crunchy biscotti. These twice-baked cookies are perfect for dunking, so grab a cafe latte or pour yourself a glass of Vin Santo.
Ricciarelli—Typical of Siena, Ricciarelli are almond cookies scented with orange, vanilla and bitter almonds. They are covered with powdered sugar and have a soft center that melts in your mouth. These gluten-free cookies are usually enjoyed during Christmas, but don’t let that limit you. I bet you can’t eat just one!
This menu contains the following common allergens: Egg, Soy (from chocolate), Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.
Let’s Cook Together!
Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.
