Gluten-Free Pizza with Fioreglut: The Recipe We Make in Class, Tray and Double Bake
Gluten-free pizza with Caputo Fioreglut flour: 1 kg of flour, 800 g of water, yeast activated separately, two rises and a two-stage bake at 200 degrees.
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.
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Articles
Aperol Spritz Recipe: Ice, Prosecco, Aperol and Soda in the Right Order
The spritz recipe: 90 ml of prosecco, 60 ml of Aperol, a splash of soda, ice to the rim and half a slice of orange. Order, history, variants and pairings.
Fresh Egg Pasta Recipe: Tonnarelli the Way We Make Them in Rome
Fresh pasta as we make it in Rome: 100 g of flour, half semolina and half 00, one yolk, 30 g of water, oil and salt per person, then cut on the chitarra.
Ricotta and Spinach Ravioli Recipe: Butter and Sage, the Way We Teach It
The ricotta and spinach ravioli we teach in Rome: sheet at 7, 300 g of spinach and 100 g of ricotta per strip, piping bag, air out, butter and sage.
Authentic Tiramisu Recipe: How We Make It in Our Rome Kitchen
The tiramisu we teach in Rome: one egg, a heaping spoon of sugar and one of mascarpone, two ladyfingers per person. Whipped whites, lengthened coffee.
How to Choose the Best Cooking Classes in Rome: A Guide From Our Kitchen
How to tell the best cooking classes in Rome from a demo with a plate at the end: hands-on format, menu, duration, gluten-free options, what to ask.
Homemade Pizza Dough Recipe: The Round Pizza We Stretch by Hand in Rome
Our homemade pizza dough recipe from Rome: 00 flour, 63% hydration, 4 g of fresh yeast, a six-hour or overnight rise, stretched by hand, baked at 250 °C.
Hazelnut Gelato Recipe: Toast the Nuts Yourself, Skip the Machine
Our hazelnut gelato recipe from the Rome class: 120 g of hazelnuts toasted at 180 °C and ground to a paste, milk, cream, sugar, honey, no eggs, no machine.
Pistachio Gelato Recipe Without a Machine: How We Make It in Rome
The pistachio gelato recipe from our Rome class: milk, cream, 100 g of real pistachios, no eggs, no machine. A stir every 30 minutes for 3 hours.