It’s time to dine! Pasta Ripiena Dinner-Class, March 12

We’re so excited to announce a our next dinner-class Wednesday evening, March 12: Pasta Ripiena (filled pasta). We’ll be preparing classic ravioli along with some special filled pastas like cappelletti in brodo. The dinner includes a main course, second, dessert and wine that will all be made alongside our talented Italian chef. So come join us for the evening to learn how to make these delicious winter pastas, taste local ingredients and spend an evening among good company.
When: 6:30 – 9:30 pm, Wednesday March 12, 2014
Where: Via Torino 41, Int. 4
Advanced booking mandatory, by Friday March 7. Maximum 10 guests.
For more information and to reserve your place write us at or call +39 334 507 7596
Happy Eating!

Breaking Bread-3820

Get in the holiday spirit! Holiday Aperitivo Tuesday Dec. 17

Looking to celebrate the holidays in taste? Join us tomorrow evening from 6:30 – 9 pm in a beautiful private home for a holiday aperitivo. We’ll be showcasing our seasonal, sustainable and delicious dishes. Aperitivo is 20 Euro, includes unlimited wine and food. We have just a few spots left so please RSVP by end of today to

See below for details.

BUONE FESTE and hope to see you there!


Photos from our Gnocchi Class! gnam gnam…

Thanks to Johanna Resta from Bel Mondo Vintage and her awesome photography skills for these photos, enjoy!

EVERYONE should know how to make Gnocchi, just two spots left for dinner-class!

This Thanksgiving let’s be thankful for good company and good FOOD.

Everyone should know how to make gnocchi, so don’t miss the chance to learn beside a seasoned pasta maker, chef Domenico Cortese from the Rome Sustainable Food Project, and gather for an intimate full-course gourmet meal with only the freshest local ingredients. We are accepting just a few more reservations for our Gnocchi class this Saturday Nov. 30.

Check out the menu and details here:


Photos from our Zuppa Autunnale Dinner

What a wonderful class we had preparing Italian fall soups, crostini and homemade crackers with chef Carlo Sanzini last Saturday. After all this rainy-cold weather in Rome, soup was just the fixin’. As a staple of the Roman table and a means to bring people together over a ‘one pot’ meal, our zuppe surely did the job. We are happy to share our beautiful photos taken by the wonderful Merve Ozaytekin and are so excited for our next class this Saturday Nov. 30, we’ll be making GNOCCHI three ways, with chef Domenico Cortese from the American Academy in Rome!

brekingbread058brekingbread003brekingbread000brekingbread004brekingbread005brekingbread006brekingbread007brekingbread008brekingbread009brekingbread010brekingbread011brekingbread012brekingbread013brekingbread014brekingbread019brekingbread022brekingbread024brekingbread026brekingbread029brekingbread034brekingbread035brekingbread036brekingbread037brekingbread043brekingbread048brekingbread049brekingbread052brekingbread062 brekingbread063 brekingbread068 brekingbread071 brekingbread074 brekingbread077 brekingbread078 brekingbread080 dortlu2brekingbread072 brekingbread081 brekingbread085 brekingbread093 dortlu

Our next class November 30th : GNOCCHI fatti a mano

Join us for our next dinner-class where we’ll prepare GNOCCHI three ways, completely from scratch. It’s easier than you think! Learn how simple a favorite cold-weather pasta can be cooking alongside our talented Italian chef, Domenico Cortese from the American Academy of Rome.  Meet interesting locals, expats and travelers while practicing some Italian over a delicious full-course meal.

We’ll gather, cook, talk, and eat in our cozy kitchen using ingredients freshly sourced from Lazio farmers, then enjoy a full-course meal around one common table.

logo with pasta

Menu includes the following

Gnocchi con spinaci con burro e salvia, spinach gnocchi with butter and sage sauce

Gnocchi con la zucca con guanciale e pecorino, winter squash gnocchi with guanciale and pecorino cheese

Gnocchi tradizionali con pomodoro, traditional tomato gnocchi

Contorni e Dolce, side salad and dessert

Our next gathering will be on Saturday, 30 November 2013 in the kitchen of Ottagoni in Trastevere from 6:00 – 9:00 pm. There is a 12 guest maximum for the dinner, which includes wine and caffe or tea. For more information or to reserve your place here before Thursday November 28 (mandatory) or contact us at

Some photos from our ‘Dolci Italiani’ course, so sweet!

Sharpen your culinary and language skills at the same time!

This Saturday we have a special opportunity to bake Italian pastries with an Italian-speaking pastry chef, Carlo Sanzini from Sanzini Pasticceria, as we prepare recipes that have been passed down through generations. So come socialize with locals and expats while sharpening your culinary and Italian skills at the same time! We’ll be preparing fall specialties while learning pastry fundamentals like pasta frolla and homemade focaccia.

  The menu includes the following along with plenty of dessert wine:
. Crostata di castagna (chestnut torte)
. Castagnaccio (chestnut flour cake)
. Focaccia dolce di uva e rosmarina (sweet grape focaccia with rosemary)
. Biscotti al mandorle (Almond cookies)

Our next gathering will be on Saturday, 9 November 2013 in the kitchen of Ottagoni in Trastevere from 3:00 – 6:00 pm. There is a 12 guest maximum for the event, which includes wine pairing. The cost is 55 Euro per person (afternoon class). For more information or to reserve your place, contact us at or +39 334 507 7596

 See details here:


What did YOU cook this Sunday? amatriciana fatta in casa

‘Nuff said. Learn to make homemade pasta along with other delicious and unique Italian dishes. Our next class is this Saturday with Italian pastry chef, Carlo Sanzini. Check out our fall schedule here! amatriciana