IN PERSON CLASSES
Choose the class to see available dates
Pasta Making 101
Always wanted to know how to make homemade pasta like "nonna"?
In this class you'll learn how to prepare beautiful, fresh pasta the old-fashioned way accompanied by our "secret" red sauce and freshly made pesto. You will learn different techniques and shapes beyond the usual fettucine! Then, we will enjoy the fruit of our labor together.
Buon appetito a tutti!
This class is BYOB
Class FULL? Try another date or send us an email at: email@example.com to be added to our waiting list.
In this class you'll learn how to prepare beautiful ravioli with two colored doughs and different filling. Then, we will enjoy the fruit of our labor together.
Buon appetito a tutti!
This class is BYOB
NEW! Orecchiette & Sardinian gnocchi
"Orecchiette" or "Little ears" is a specialty from the region of Puglia. Malloreddus are small Sardinian gnocchi. Both are made with semolina flour and are egg-free. Come and learn how to make them both!
This class is BYOB
TORTELLINI Making Class
True to the tradition of Emilia-Romagna, these meat-filled tortellini will have your guests ask for second, third and even fourth.
After making our Tortellini, we will enjoy the fruit of our labor!.
This class is BYOB
NEW! Specialty Class: Flavors of Sardinia - CULURGIONES
These Sardinian "Ravioli" are a work of art and a treat for the palate. Learn how to make both the variation with sauce and the fried one.
In this class you'll learn how to prepare beautiful fluffy potato gnocchi and if in season, we will make a second batch with purple potatoes or pumpkin. Then, we will enjoy the fruit of our labor together.
Buon appetito a tutti!
ITALIAN STREET FOOD (ARANCINI & SUPPLI)
Come and celebrate with us two wonderful regions: Sicily and Lazio with their popular street foods: Arancini and Suppli. Which one will be your favorite?
Every participant will make and enjoy their culinary creations.
This class is BYOB
CANNOLI Making class April 23rd @3pm
Nothing tastier than home made ricotta to be enjoyed right away and freshly made cannoli!
During the class, you will make cannoli from start to finish, from the shell to the filling!
This class is BYOB
TIRAMISU' Making class
During this hands-on class, all participants will make their own Tiramisu' while learning about the origins and the variations of the most loved Italian dessert.
This class is BYOB
MOZZARELLA Making Class
If you love fresh mozzarella, you'll love this class! Come and see how mozzarella is made from milk and then have your hand at pulling it yourself!
After the class, we will all enjoy a nice Caprese salad with your freshly made mozzarella.
Seasonal classes. Contact us if interested.
Making FRAPPE - Sunday Feb. 26th at 3pm
Frappe is a typical Carnevale sweet that is found all over Italy. Every region has its own name!
STRUFFOLI Making class - Sunday Dec 18th
Getting ready for the Holidays? Then, you already know that it is also "Struffoli" time.
Whether you enjoyed them as a child or whether you want to carry on this family tradition, this class will teach you everything you need to know to make wonderful and colorful struffoli.
This class is now SOLD OUT! you can send us an email at: firstname.lastname@example.org to be included in our waiting list
PANETTONE - Bake along ONLINE class
Welcome to our PANETTONE making class, a full bake along class where we will be making Panettone TOGETHER, real time on Zoom.
During this class, I will guide you and show you all the steps to make an artisanal Panettone, while also sharing the history of this very popular Christmas sweet. All participants will be able to ask questions along as if we were in the same kitchen baking together.
For this class, students will have to pre-purchase their ingredients from their favorite source/store to bake along.
This recipe is suitable both for hand-kneading and/or using a Kitchen Aid.
The class will span over five zoom meetings across two days (Saturday and Sunday bake option) to enjoy a freshly baked panettone on Sunday morning. (Alternatively, you can bake choose the ONE-DAY option and complete the baking on your own).
1) Saturday 9am: Meeting 1: An introduction to the history of Panettone while making our "Sponge", (Approx. 30min-45min) (Then sponge goes to rest)
2) Saturday 11:30am: Meeting 2: Mixing the dough (About 1-1.5hr) (we will disconnect over resting time);
3) Saturday at: 5pm Meeting 3: Adding toppings and more kneading (About 1-1.5hr) (we will disconnect over resting time);
4) Sunday 9am: Meeting 4: Scoring and Baking, and Cooling (about 45min) (we will disconnect over baking time)
5) Sunday at 11:30am (OPTIONAL): Meeting 5: Share your final product (optional but highly encouraged)
In order to have a successful class, students commit to:
1) purchase all their ingredients beforehand (If you want to join the class but bake at a later time, you are still welcome to join us (there is no separate "watch only" ticket);
2) Have a reliable internet connection. The link to connect will be up 10 min prior. to class time. No troubleshooting will be done the day of the class.
3) Have fun. Nothing says more than "Christmas" than a beautiful Panettone. Make one for your family of more to gift them to friends.
PIZZELLE Making class
During this hands-on class, all participants will make their own pizzelle while learning about the origins and the variations of the most loved Italian "waffle cookies".
LEMON DELIGHTS (As Seen in Searching for Italy with Stanley Tucci) ONLINE
Like many Americans we all have been glued to the TV on Sunday nights to catch the next episode of "Searching for Italy", a mouthwatering journey throughout Italy led by Stanley Tucci.
The first episode was on Naples and surrounding areas. Once in Amalfi, Stanely got exposed to a lemon dessert presented by Chef Sal De Riso. Unfortgettable is the image of Chef Sal "bathing" the delights in a luscious Limoncello cream.
If you missed the segment, you can catch it HERE!
So, now it is YOUR TIME learn how to make this Lemon dessert that will surely transport you to the Amalfi Coast.... from the comfort of your home!
Like our Tote "I don't need Theray"?
Order it from our shop and be all set to experience Amalfi!
PASTA TOOLS and more!
All in 3 Pasta Attachment (Kitchen Aid compatible)
A true "game-changer" in your pasta making routine. No need to change attachments anymore to make lasagne, fettuccine, and spaghetti.
One attachment, three types of pasta!
The box contains: Pasta Maker Attachment for Kitchenaid Mixers, Noodle Maker 3 in 1 Set of Pasta Sheeter, Fettuccine Cutter, Spaghetti Cutter and Cleaning Brush.
BEST RAVIOLI TRAY EVER!
This ravioli tray will consistently produce beautiful ravioli. Try for yourself!
Make always perfect gnocchi with our gnocchi board!
(Shipping will be refunded for any orders that you pick up!)
Professional Rolling Pin (80cm) Made in Italy
Professional rolling pin in beech tree wood for fresh homemade pasta.
Length cm 80
Diam. cm 4,2
Professionals, to roll the dough and prepare the egg fresh pasta, use this beech-wood rolling pin.
It is equipped with a rounded tip and a single handle, for simple hanging after use.
Join our Pasta Master Class with Rina Poletti on March 6th at 12:00pm to learn the insides-outs of making traditional Sfoglia Emiliana.
Rolling pin ships only to continental USA.
BRASS RAVIOLI STAMPS
With these individually hand-crafted in Italy brass stamps, you will be making beautiful ravioli in a cinch!
RAVIOLI STAMPS (SET of 4)
This box contains a set of 4 stamps for cutting Ravioli.
The set includes:
Made in Italy
TIRAMISU' (Fitted T-shirt)
The one and only TIRAMISU' Tshirt.
Ti Amo/I love you
TI-RAMISU'....well, no need for explanations here!
Bow Tie Silicon Pot Holders
These Bow Tie Silicon Pot Holders are the cutest kitchen accessory you'll ever have. you will start cooking just to be able to show them off!
Get one pair for you..and one for a friend.
each package contains 2 pot holders.
SILICONE Bread Mold&Bowl - ALL in ONE!
- This versatile bread mold & bowl all in one is SO practical. NO more extra bowls to wash, no heavy cast-iron pots to carry and you can even fit 3 of them in the over for multiple loaves!
- Shaped as a partially closed bowl, the bread maker allows steam to circulate inside, making the dough moist and preventing the bread from drying out
- The side openings allow hot air to circulate inside the Bread Maker giving bread a crusty, golden texture
- Includes easy recipes to enjoy the taste and smell of traditional homemade bread
- Suitable for microwave and dishwasher safe; made of 100% platinum silicone to withstand high temperatures of up to 428ºF (220ºC)
Item Weight 1 Pounds
Item Dimensions LxWxH11.02 x 9.06 x 5.12 inches
These knitted cannoli are so cute that you might want to eat them! The perfect gift for all the cannoli lovers.
Mondo Italiano also offers a Cannoli making class. Buy them together!
SPICE UP your kitchen!
These cute little spice jars (spices included) will flavor your dishes as well as decorate your kitchen.
Each sold separately.
Recent News - A Taste of Italy right here in Pittsburgh.
A Taste of Italy Right Here in Pittsburgh
By Emma Paulini
From Asian markets in the Strip District to German food in Deutschtown, Pittsburgh is a cultural hub where people from all over the world visit, work, and live. Young people are also able to experience a little bit of Italy at Mondo Italiano Centro di Cultura Italiana. On August 17, campers attended a half day Italian cooking class in Edgewood to create mozzarella and mozzarella based dishes together. Throughout the summer and during the school year, Mondo Italiano runs half day cooking demonstrations, 10-week long courses, language classes, and more, in which children and adults cook, sing, play, and learn in Italian.
Sampling Italian wafer cookies
In 2003, Italian native Viviana Altieri founded Mondo Italiano, meaning “Italian World,” to create a welcoming place for Pittsburgh’s Italian community and anyone interested in Italian culture to gather, learn, and embrace the culture together. In addition, the organization runs group excursions to Italian exhibitions and festivals and even trips to Italy. They also provide translation and interpretation services in over 20 languages.
Chopping cheese curd to make mozzarella
While waiting for everyone to arrive, campers decorated chef hats and crafted necklaces out of penne pasta and beads. The group then headed outside to a little garden containing tomato and basil plants and picked basil leaves for use later in the class. Back inside the well-stocked and equipped kitchen, the kids sampled Italian wafer cookies as Viviana explained the plan for the day. The menu consisted of homemade mozzarella, pizza-like antipasti, and suppli al telefono. Suppli al telefono is a Roman finger food combining the words meaning “surprise” and “telephone.” A rice and tomato sauce mixture is filled with mozzarella, coated in breadcrumbs, and fried in oil. The result contains a melty, cheesy “surprise” that stretches and twirls from the center much like a telephone cord!
Chefs at work, making mozzarella and suppli al telefono
Stretching the Mozzarella
After washing their hands and situating themselves at cutting boards, the young chefs mixed homemade tomato sauce with rice and eggs for the suppli while prepping for mozzarella making. Viviana explained two ways mozzarella cheese can be made. One method uses milk and rennet and a lot of chemistry to come out just right. In this class, the campers learned a second method using cheese curd. The kids chopped blocks of curd while Viviana taught them more of the process: pour boiling salted water over the curd and stir until the curd breaks down. Next, drain the curd and stir the pieces into clumps. Then, knead and fold the clumps to attain an elastic mozzarella texture. Mozzarella means “to choke”, and campers were shown how to squeeze the mixture through their fists and pinch it off, resulting in a delicious ball of mozzarella cheese.
Cooking the suppli al telefono
Some kids were experienced chefs, while others were new to cooking. Campers helped each other when they mastered a new skill. One camper, Diaz, talked about her enjoyment in cooking Italian food: “I did the pasta and pizza class before, which was also really fun.”
Mondo Italiano’s cooking classes are capped at eight participants for safety and so that each camper can fully participate in all aspects of the cooking process. “It’s important to me that kids nowadays have the chance to explore,” Viviana said, and the hands-on experience of creating food themselves really allows that.
Lydia, another returning camper, explained that languages and people from around the world interest her. She’s excited to participate in Mondo Italiano classes because she appreciates learning about cultures from far and wide.
Once the cheese curds formed into mozzarella and the suppli was spooned piping hot out of the pan, everyone sampled their creations, munching and smiling over the mouthwatering treats they had prepared. “Buon appetito!” filled the air as campers tasted together, a warm community of budding chefs sharing a love of the Italian culture. Mondo Italiano’s community and learning environment allow kids to explore a special taste of the international flavor Pittsburgh offers.
Buon Appetito: Heinz History Center Launches Healthy Heritage Cooking Series
By MARGARET J. KRAUSS • APR 30, 2013
As part of the Heinz History Center's Healthy Heritage Cooking Series, Viviana Altieri demonstrates to Pittsburgh Public School students how to make fried risotto balls called supplì.
CREDIT MARGARET J. KRAUSS / 90.5 WESAThe Heinz History Center on Tuesday kicked off the Healthy Heritage Cooking Series, a three-month pilot program designed to introduce students to Italian, Syrian and Bulgarian cooking and connect health to history.
Viviana Altieri, who directed an Italian cooking demonstration, is the executive director of Mondo Italiano, a local meet-up organization that promotes Italian language and culture. She said food traditions have always been important to mankind and that the Healthy Heritage series will broaden students’ cultural horizons.
“It gives the kids exposure to other nationalities, other environments or recipes that otherwise they would not have come close to,” Altieri said.
Sixth-grade students from Pittsburgh Arlington PreK-8, having helped make and shape their own risotto balls — called supplì — looked on as Altieri took the final step of frying them in batches.
“The secret about frying,” Altieri said, “is that you don’t want to overcrowd your pan. Otherwise the temperature is going to go down and it’s not going to make it crispy.”
The students watched intently. In homage to supplì’s birthplace in Rome, some of the class wore costume centurion helmets.
“That smells really good,” one girl whispered.
Lauren Uhl, the Heinz History Center’s curator of food and fitness, said the cooking demonstrations serve as a vehicle for teaching children about more than just cuisine.
“Food is such an accessible way to get to things like history and geography, so we thought this would really be great for kids,” Uhl said.
She hopes the series will introduce students to personal histories as well as national histories.
“This seemed like a perfect thing to get generations together, not only for us and for school kids, but hopefully they go home and ask their mom what their favorite recipe is or cook with their grandmother or something like that,” Uhl said, “start asking them family stories, ‘Where did you come from?’ ‘What were your family traditions?’ ‘What did you eat when you were growing up?’ Those are the kinds of things we’re hoping to spur.”
Sarah Simko-Zeminski, the class’s teacher, said the Healthy Heritage Cooking Series allowed her to connect the history of the Pittsburgh region to something concrete.
“As a history teacher I get, ‘That class is boring,’ you know, ‘We’re always reading,’" Simko-Zeminski said, "and this is a really good way for my kids to see that history is real and that these things exist, and there’s a reason why we learn about this stuff.”
The room’s noise level ebbed as the class tried their handiwork. Supplì were deemed delicious, and some even ventured to say they were going to try to make them at home.
As the class gathered for a photo, Altieri asked, “What do we say in Italian before we eat?”
“Buon appetito!” the class roared back.