Cooking classes in Verona

Cooking classes close to Verona!

Cooking Classes Verona!!!

  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 favorite dish.  For information on how to book a class, send en email to lucas@cookingwithlucas.com
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 Verona.
From Verona is easy access by train or car...! :)


Amaretto and chocolate mousse

  • 200 g good-quality dark chocolate (70% cocoa solids) , broken into small pieces
  • salt
  • 4 eggs
  • 50 g sugar
  • 150 ml double cream
  • Amaretto
  • 2 tablespoons good-quality cocoa powder , plus extra for dusting
  • Amaretti cookies

  • Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally. 

    Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a pinch of salt until they form soft peaks, beat the cream until slightly thick and just whipped. 

    Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Add the cream and mix again, then fold through the melted chocolate until it’s well combined. Finish by folding in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and put in the fridge for an hour or two until set.

    Just before you’re ready to serve, crack few amaretti cookies and serve on the top. You can also use strawberries, any berries, whipped cream and mint to garnish. 



    Ingredients for the dough:

    3 1/2 '00' flour (cake flour)
    1 tbsp of fine salt
    1 cube of fresh yeast
    1 tbsp of sugar
    5 tbsp olive oil
    1 cup of warm water
    Peanut oil to fry

    In a large mixing bowl, dissolve the yeast with the sugar by adding the two together and mixing a little with a fork.  Add the warm water, salt and then the flour.  Begin mixing with your hands very well and transfer to a tabletop to continue mixing and working the dough.  Kneed the dough and sprinkle with flour when it sticks to your hands or as needed for texture.  Open the dough and make some holes with your fingertips, add the olive oil to the dough and continue to mix.  Now put back into a clean bowl and allow the dough to “proof” or rise.  Cover with a clean, damp kitchen towel or some kind of cover and place in a neutral temperature area (not in a drafty area).  The yeast will begin to raise the dough.
    After about one hour, remove dough and cut into portions desired.  With your hands, gently make balls with the dough (using flower generously) and allow them to rise for another 30-60 minutes.
    Now with dry hands, make the disks with your hands and try to keep uniformity in dough thickness as you open the dough for the pizza.
    Make your panzerotti with what ever you would like inside. Below there is some suggestions.
    Deep fry until is golden brown.


    Dill Tagliolini with almonds and salmon

    500g Dill Tagliolini
    300g Salmon
    1 shallot
    1/2 cup chopped almonds
    1 lemon
    1 tbsp butter
    Olive oil
    Salt & Pepper

    Cut the salmon in little cubes. In a frying pan sautè the salmon with the almonds and shallots with olive oil. Add the pasta in the pan and mix very well. Add the butter and the chives.


    Arugula tagliatelle served with cherry tomatoes, zucchini and tuna sauce.

    For the dough:

    1 cup arugula
    3 eggs
    1 1/2 cup 00 flour (cake flour)
    1 1/2 cup Semolina flour
    1 tbsp olive oil
    Pinch of salt

    In a blender, blend the eggs with the arugula until is smooth green. In a bowl or on the table mix the eggs with the oil, salt and flour. Mix until the texture is similar to a play dough. Roll the dough in a pasta machine or by hand. If you have a Marcato pasta machine make the tagliatelli until the number 5.

    For the sauce:

    500g cherry tomatoes
    2 zucchini
    4 cloves of chopped garlic
    1/4 cup olive oil
    1 cup already cooked tuna (can or jar is fine)
    3 tbsp balsamic vinegar
    Salt & Pepper
    1 tbsp oregano (the best quality is the Sicilian or Greek)
    Pinch of pepperoncino

    Cut the tomatoes in half. The zucchini we will use just the hard green part, not the seeds. Chop the garlic.
    In a big baking tray, mix the tomatoes, zucchini, garlic, olive oil, balsamic, oregano, Salt & Pepper and a little spicy if you would like. Bake for 30 minutes in a preheated oven 200C. After baked, add the Tuna. Cook the pasta for about five minutes, mix the pasta with the sauce. Serve with balsamic vinegar reduction if you would like! :)

    A very fun night of cooking!
     *You can substitute Tuna for already cooked shrimp, lobster, crabs, squid or octopus...


    Pasticcio di Radicchio

    500g/ 1lb Radicchio rosso di Treviso
    Olive oil
    1000ml bechamel
    1 clove of garlic
    Salt & Pepper
    Grana Padano
    300g Asiago
    Lasagne sheets

    The first step is wash the radicchio very well and cut in little strips. In a frying pan, sauté the radicchio with olive oil and the clove of garlic. Leave the clove of garlic until turns brown, then discard. Leave the cooked radicchio in a colander because is better when the radicchio is not wet. Make your bechamel sauce.
    Making the pasticcio: Add a little bit of bechamel in a lasagna baking tray. The sequence is: Bechamel+Pasta+Radicchio+Cheese+Pasta+Radicchio+Bechamel+Cheese+Pasta...

    Curiosity about radicchio... If you like the non bitter radicchio, choose the young ones, the young ones are usually smaller and softer leafs.


    Gorgonzola and pear chicken with walnuts and prosecco sauce

    Gorgonzola Pear Chicken
    4 chicken breasts, pounded thin
    Freshly ground pepper
    1 pear
    (120g) 4 oz. Gorgonzola cheese
    Preheat oven to 200 C,400F.
    Lightly grease a baking dish with olive oil.
    Peel the pear and slice thin.
    Slice the Gorgonzola into 5  1/4 inch strips, reserving 5th strip for the sauce.
    Evenly divide pear slices among chicken breasts, laying them in the middle of each.
    Place 1 Gorgonzola strip on top of pear slices.
    Beginning at one end of the breast, roll each one up securing it with toothpicks. Place seam side down in prepared baking dish. Season with salt and freshly ground pepper. Bake for 20 minutes.
    1 cup prosecco 
    5th strip of Gorgonzola
    2 tablespoons heavy cream or mascarpone
    1 tablespoon cornstarch mixed with 2 tablespoons cold water or milk
    freshly ground pepper
    In a small saucepan, boil prosecco until there is about 1/2 cup in the pan.
    Lower heat to medium, add the heavy cream and remaining Gorgonzola, stirring until cheese is melted.
    Pour in cornstarch/water, whisking constantly until sauce is thickened.
    Serve separately or pour over chicken.
    Garnish with walnuts.


    Pesto bread

    3 cups 0 flour (Bread flour in USA)
    1 cup warm water
    1 cube of fresh yeast or 1 tbsp dried yeast
    3 tbsp pesto genovese
    1/2 tbsp salt
    1 tbsp sugar or honey
    Olive oil

    To start, add the yeast a bowl and mix with the sugar or honey until is liquid.  Add the warm water and mix it with the spoon. Add the sifted flour and the pesto and keep mixing with the spoon until is all together. When is hard to mix with the spoon, add some olive oil on your hands and kneed the bread. Divide the bread in 16 little balls. Leave the bread to raise for 2 hours. Bake for about 25 minutes on 180C on convect oven or a little more time on non convect ones. If you want you can brush some milk at the top of the bread and add poppy seeds on it!

    Pollo alla Romana

    8 boneless, skinless chicken pieces

    Salt and pepper, to taste
    Olive oil, as needed
    2 red bell peppers, sliced
    2 yellow peppers, sliced
    1/2 cup prosciutto, sliced
    3 cloves garlic, chopped
    1 can diced tomatoes
    1 cup, white wine
    1/2 tbsp. dried thyme
    1 cup chicken broth
    Capers, drained, as needed
    Parsley, for topping
    Season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides, about 12-15 minutes total. Remove from the pan and set aside.
    Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 15 to 20 minutes.

    Secondi piatti

    Pollo All'ancia e limone

     Pollo alla Cacciatora
    Pollo Alla cacciatora
     Arrosto misto delle Marche
    Arrosto misto delle Marche
    Saltimbocca alla Romana

    Chicken breast served with gorgonzola, walnuts and pear sauce wrapped in prosciutto di Parma
    Branzino al Cartoccio
    Pollo alla San Patrizio

    Pollo alla Valdostana
    Pollo alla Romana
     Nonna's Summer Pork roast
    Nonna's Summer Pork Roast


    Best places to bring family and friends in Italy while they are visiting.


    Primi piatti

    Pasticcio di radicchio
    Spaghetti al Cartoccio
    Risotto with Porcini and Mascarpone

     Chestnut pasta with bacon and pumpkin
    Tagliatelli with Pumkin and Pancetta
    Bucatini All'Amatriciana



    Paccheri alla Napoli

    Spaghetti alla Puttanesca

    Pumpkin and radicchio lasagna

    Spaghetti alla Carbonara

     Ravioli Caprese
    Ravioli Caprese
     Asparagus risotto
    Asparagus risotto

     Risotto with Saffron
    Risotto with Saffron
    Capelacci with pumpkin and ragu di salsiccia
    Gnocchi filled with cheese and baked in red creamy sauce
     Pasta al Forno
    Pasta Al Forno
    Fagottini alla Zucca
    Bigoli alla Montanara
     Risotto with squid and zaffron
    Risotto with squid and zaffron
     Cheese and pancetta tarte

    Pane al latte con semi

    3 cups 00 flour
    1 cup warm milk
    1 tbsp salt
    1 cube of fresh yeast
    1 tbsp sugar or honey
    1/2 cup melted butter

    In a big bowl, add the cube of yeast and the sugar. Mix them very well, until the yeast melts. Add the milk, and slowly add the flour and salt mixing with a spoon. When is to hard to mix with the spoon, add the butter in your hands and start to mixing with your hands. Let the dough to rise for at list 1 hour. After rising, make the little balls and with a brush, brush milk on the top of the bread and sprinkle some poppy seeds, pumpkin seeds or sesame seeds. Let rise again for at list one hour.
    Bake for 20 minutes in 180C, or until is baked.
    Each oven can have a different time of cooking.

    Tips: Fill the bread will ham, cheese and oregano!
    You can also use half whole grain flour on the recipe...