The Cooking Teacher

Made of semolina and water, they are shaped by quickly rolling out small pieces of dough around a thin iron rod (you can use a wooden skewer) and stretched outward.

It is a tart covered with a cream made with pumpkin puree and fresh ricotta and covered with red onion and Goat cheese.

Ravioli made with  a dough of potatoes, flour and eggs and filled with eggplants and mozzarella.

Beet stuffed Pasta filled with ricotta, pecorino romano and honey and dressed with butter and mint.

Busiate is a special Sicilian pasta formed by twisting small pieces of dough around a wooden skewer to create a spiral shape.

It is rustic, hand-formed pasta from Puglia. It is made with a green dough: spinach and semolina flour.

Sponge Roll with strawberries and Mascarpone cream.

Traditional pasta made with semolina flour and water formed around a thin wooden skewer, like bucatini.

Pappardelle ( large tagliatelle) made with parsley laminated pasta and dressed with mushroom sauce

Stuffed Pasta made with a green dough ( flour, eggs and spinach) filled with ricotta and parmesan flavored with lemon. The sauce is a lemon butter sauce with basil and pistachios.

It is hello and green tagliatelle dressed with a peas and cream sauce. You don’t need special tools to make this Pasta Shape.

Homemade spaghetti made with white flour and eggs dressed with salmon and pistachios sauce. You don’t need special tools to make this Pasta shape.

Fresh pasta made with semolina flour and water typical of a small village in Sardinia (Orroli). Its name means “pinch” because its shape is an ornamental ring closed with a pinch. I propose it with an escarole and sausage sauce.

Homemade spaghetti served with small meatballs (polpettine) and tomatoes sauce. It is a traditional made-in-Abruzzo recipe.

A traditional chocolate cake from the  Italian city of Ferrara.

Buckwheat Pasta served with cubes of potatoes, cabbage and cheese.

Stuffed pasta with a filling of winter squash or pumpkin, Parmigiano and nutmeg, dressed with a creamy Parmesan sauce.

Long crunchy sticks of bread better known as Grissini or Italian Breadsticks. These crispy sticks make the perfect appetizer if you join with prosciutto, dry sausage and cheese.

A traditional Pasta shape made with semolina flour and water dressed with the Parmigiana sauce (eggplants, tomatoes, garlic and parmesan)

Garganelli is a pasta shape from Emilia Romagna region – essentially a tube that is formed from a flat square noodle.
We suggest to dress this pasta shape with a sauce prepared with shallots and bacon (or dry tomatoes in the vegetarian version). To make this pasta shape you need a gnocchi board and a stick.

Olive Leaves is green pasta made with semolina flour, water and rucola. It is shaped by hand using only a butter knife.
The Puttanesca Sauce was invented in Naples in the mid-20th century. Its ingredients include tomatoes, olive oil, olive, capers and garlic

A traditional Italian chocolate and almond cake named for the island of Capri from which it originates, and popular in Naples

A delicious Italian Pie covered with Frngipane cream ( almonds cream) and fresh fruits.

Tiramisu is a classic Italian no-bake dessert made with layers of ladyfingers and mascarpone cream

Chocolate and pears go really well together in this easy cake! This cake makes a perfect breakfast and dessert!

Fresh pasta filled with fresh ricotgta and spinach and dressed with fresh tomatoes sauce

Pici (thick, hand-rolled noodles made with white flour and water) dressed with the Tropena sauce (fresh onions, zucchine, grapes tomatoes and zucchini flowers)

Malloreddus ( gnocchi made with semolina flour and water) dressed with sausage Ragù

Potatoes gnocchi from scratch dressed with fresh tomatoes sauce

Rolls made with thin zucchine slices, filled with fresh ricotta and cooked with Tomatoes and pamisan

Panzanella is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer.