Cooking with Lucas

Cooking classes in Vicenza

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12:37 AM

Cooking classes in Vicenza, Italy.

Looking for cooking classes in Italy!?

  A chance for you and your friends to get together and create a private cooking class.  You reserve the day, decide the menu, and together you discover new recipes or how to make your favourite dish.
 For information on how to book a class, send en email to
The classes are hands on, includes wine, ingredients for the menu, and finished with Italian coffee, all while having a lot of fun!
All the recipes will be available on the website for free for everyone that wants to replicate the recipes wherever you are in the world!

The class is located in Vicenza just 30 min from Venice and 30 min from Verona.

Vicenza is also a great city to visit if you are staying in Venice or Verona. I can give you some tips in where to go and what to do here! Cooking with Lucas is one of the best rated cooking classes in Italy according to Trip Advisor reviews!

Cooking with Lucas Recipe Book

Bread, pizzas and focaccias


Primi Piatti (First courses)
Secondi Piatti (Second courses)

Side dishes and Salads


Brazilian Food


10:32 PM

Arrosto Misto delle Marche

Arrosto misto delle Marche

Very simple, delicious and healthy meal. The origins of this dish come from the peasants farmers, they would hunt and gather what they could for their meals combining different meats, to make a complete dish.

700gr of poultry or rabbit
300gr of sausage
2 onions (quartered)
5 cloves of garlic, whole and unpeealed
1 red pepper (quartered)
3 carrots (peeled and cut in half)
1 cup of your favorite olives
1/4 cup capers
2 bay leaves
Fresh herbs of the season (Basil/Rosemary/Oregano/Parsley/Time)
1/3 cup Olive oil
1/3 cup balsamic vinegar 
Salt and freshly ground pepper and crushed red peppers if you like a little spice.

In a bowl combine the chicken, the sausages, the balsamic, olive oil and herbs. Let rest for few hours. In a big baking tray you will combine together all the other ingredients, and mix well. Note that all the ingredients needs to be cut in similar sizes pieces. Bake everything together after mix all the ingredients very well with your hands. All the chicken skins should face up for a better result. Bake for about 40 minutes in 220C / 420F moving the meat occasionally if starts to get to brown. 
3:33 PM


2 eggs
1/2 cup heavy whipping cream
230g (1/2 pound) mascarpone
1/2 cup puree pumpkin or butternut squash
1/3 cup sugar
1 tbsp pumpkin spice
Lady finger cookies
Coffee mixed with Amaretto liqueur
Amaretti cookies
1 teaspoon cinnamon

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. In a separate bowl, whisk the white eggs until peaks. In another bowl mix the heavy cream until is firm, when is firm fool gently the Pumpkin and the pumpkin spice. Then fold all the creams. In a small shallow dish, add espresso and Amaretto. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. 

Arrange half of soaked ladyfingers in bottom of a dish. Spread the cream mixture over ladyfingers, the break apart the amaretti cookies and mix with the cinnamon and sprinkle on the top!

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11:43 AM

Ravioli di Zucca

For the filling
    • 450g/1lb piece of squash
    • 1 tbsp olive oil
    • 150g parmiggiano cheese, grated, plus extra to serve
    • 1 tbs of freshly grated nutmeg 
    • 4 Amaretti biscuits, crushed
    • Salt
    • freshly ground white pepper
    For the fresh egg pasta

    • 300g 00 flour/ 3 cups (cake flour)
      3 medium eggs
    For the sage butter sauce
    • 75g/3oz unsalted butter
    • 30 small sage leaves
    • White pepper & Salt

  • For the filling
    Preheat the oven to 200C/400F. Put into the oven the whole squash. Roast for 30 minutes until tender. Leave until cool enough to handle and then take the seeds and skins off.

    Put the flesh in a bowl and mash to a smooth purée with a fork. Stir in parmesan, nutmeg, amaretti biscuits and seasoning to taste.

    For the dough

    Using a fork begging mixing in the egg with the flour.  Once egg has been mixed in enough, begin using your hands to work the dough.  Continues until reaches a smooth consistency, adding a light dust of flour if necessary.  Cover the dough with plastic wrap to protect from drying.  For best results, let the dough rest for at least 10 minutes.


If you are not going to eat the ravioli immediately, drop them into the boiling water as you make each batch and cook for just one minute, then lift out with a slotted spoon and drop into a bowl of cold water.  Drain and lay out on lightly oiled trays, cover with cling film and chill/frozen until needed. Then drop back into boiling salted water just before serving and cook for three minutes.’


Alternatively cook them all at once for a total of four minutes. Drain well and tip into the large frying pan. 

    For the sauce 


For the sage butter, melt the butter in a large frying pan until foaming, throw in the sage and fry for a few seconds. Remove the pan from the heat and add some salt and pepper to taste.  Sautè the ravioli with the butter and sage.  
Serve immediately.
4:01 PM

Piccata di Pollo

8 chicken breast cutlets
2 shallots, chopped
4 tbsp butter
2 tbsp olive oil
3 lemons
1 tsp dried oregano
½ cup chicken broth
½ cup white wine
½ cup cappers, rinsed
Salt & Pepper to taste
Fresh oregano or parsley to garnish

The first step is to marinate the chicken with one lemon (squeezed), oregano, salt & Pepper. Let marinate for one hour.

Place flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
Repeat two times for better result.

In a big frying pan, add the olive oil and the butter. Brown the chicken in both sides, when you turn the chicken the first time add the shallots.

 Then add the white wine and capers and cook for 3 minutes. Combine the stock and squeeze the other lemon. Finalize cooking for another minute. Serve with fresh oregano or parsley to garnish and sliced lemons.


10:55 PM

Duck Sauce

Duck Sauce 

Duck Sauce 

500g Bigoli 
400 duck meat minced
4 tablespoon butter
1 tablespoon olive oil
2tbsp Olive oil
1 cup chicken broth
1 onion
3 cloves of garlic
1 carrot
1 cup red wine
thyme to taste
marjoram to taste
1 bay leaf
Parmiggiano to taste
Parsley to taste

In a pan containing one tablespoon of butter butter and one of olive oil, brown the onions, garlic and carrots. Combine the duck meat and the bayleaf. Mix thoroughly.
Pour the red wine over the duck, allow to evaporate in low heat. Pour the stock and cook for another 10 minutes.
Add the herbs. In the meantime, cook the pasta in abundant boiling and salted water.

When the pasta is cooked, when it is still “al dente”, drain it, put it in the pan with the sauce and toss it with the remaining butter. Remove from the heat and sprinkle with grated cheese, finely chopped parsley and arrange on the serving dish.

12:47 PM

Beer and onion focaccia

·      3 cups 0 Flour (in the USA this would be Bread flour), divided
·      1 cup beer

·      ¼ cup Olive oil
·      1 tablespoon Sugar
·      1 tablespoon Fine salt
·      ½ tablespoon Rock salt
·      1 cube Fresh yeast (or 1 Satchel of dry yeast)
·      1 sliced onion
·      Oregano, to taste
·      Pepper, to taste

1.     Preheat the oven to 180˚C/350˚F.
2.     In a big bowl, dissolve the fresh yeast with the sugar.  Simply by moving it around with a fork and mixing a bit, the fresh yeast will turn to liquid.  If you're using dry yeast, it will dissolve in the beer... Add the beer water.
3.     Sift 1½ cups of flour into the bowl. Mix the beer into the flour with a strong wooden spoon. Add the salt and mix with the spoon for about 1-2 minutes.
4.     Add the other 1½ cups of flour and kneed the focaccia dough for about 3 minutes, mixing very well.  Add the dough into the bowl and add olive oil.  Using your hands, squeeze the olive oil into the dough for about a minute.  Simply mixing with your hands, do this for about one minute...there will be extra oil a the bottom of the bowl (this will be poured on top of the dough later).
5.     Make a ball with the dough, and put the dough in a pan with a sheet of baking paper.  Press the dough into the pan with your hands.  Then make dimples in the dough with your fingers.  Mix the onions with olive oil and oregano in a separate bowl, the spread the onions on top of the focaccia.
6.     Let the focaccia rise for approximately two hours.
7.     Bake at 350F/180C for about 30 minutes or until golden brown.