Authentic Roman Carbonara: The Recipe We Teach in Our Rome Kitchen
The carbonara we teach in Rome: one slice of guanciale for two, one yolk per person plus one egg for the pan, a handful of pecorino, pepper. Eggs off the heat.
Cooking classes in Rome: recipes and guides
20 articles about Cooking classes in Rome from our Rome cooking school: recipes, doses and the classes where we teach them.
Looking for our classes? See the best cooking classes in Rome.
Articles
Rome Food Markets: Where to Shop, What to Buy and How to Taste Like a Roman
Rome food markets explained: Campo de' Fiori, Testaccio, Trionfale, San Cosimato and Esquilino, what each sells, how to shop by season and what to taste.
Trastevere Food Guide: What to Eat, Where to Look and When to Go
Trastevere food, dish by dish: supplì, pizza al taglio, Roman pasta, the San Cosimato market, the best hours to go and how to spot a tourist trap.
What to Eat in Rome: The Dishes to Try and How to Spot a Good One
What to eat in Rome, from a cooking school's kitchen: carbonara, cacio e pepe, supplì, artichokes, pizza, maritozzo, gelato, and how to spot good ones.
Cooking Class Near the Colosseum in Rome: Where We Are and How to Plan Your Day
A cooking class near the Colosseum in Rome: Piazza Margana 22, 5 minutes' walk from the Colosseum, 10 from the Pantheon, open every day 9:00-20:00.
Vegetarian Cooking Class in Rome: Which Classes Work, Which Don't and Why
A vegetarian cooking class in Rome: pasta and tiramisù, pizza and gelato, why carbonara stays out, and our rules on vegan, allergies and gluten-free.
A Cooking Class in Rome as a Gift: How the Voucher Works and Which Class to Give
A cooking class in Rome as a gift: write to us and the voucher arrives by email with a reference. Which class to give and what to check before choosing.
Cooking Class in Rome for Couples: A Private Lesson for Two or a Group Class
A cooking class in Rome for couples: private for two in English, Italian or Spanish, or a group class in English. Menus, durations and what's included.
Gluten-Free Fresh Pasta with Fioreglut: The Tonnarelli We Make in Rome
Gluten-free fresh pasta as we make it in Rome: 100 g of Fioreglut, 50 g of water, 1 g of xanthan and one yolk per person, cut into tonnarelli.