Zoom Cooking for Corporate Teams

Are you looking for an unforgettable virtual team building activity for your next company event? In this live Zoom cooking class, you and your colleagues will learn how to cook a delicious Italian meal of your choosing under the guidance of a professional chef instructing you from his home kitchen in Italy!

This virtual cooking class offers a fantastic opportunity for everyone to connect remotely while learning something new together - plus you'll all get to enjoy a delicious meal to eat at the end! You can expect the class to be lively, fun, and informative. It's perfect for everyone on the team, whether they know how to cook or not, because the expert chef teaching the class, Chef Davide, will provide accessible, step-by-step instructions as well as plenty of extra assistance to anyone who needs it.

Once you book and decide on the dish to cook with Chef Davide, we take care of emailing the ingredients information to all the participants, hosting them in our virtual Zoom kitchen, and ensuring they all have a good time. They only have to buy their ingredients and tune in at the right time to have a real chef in Tuscany guide them through making the best Italian food they have ever eaten.

Everyone finishes with an authentic Italian meal they have made themselves. Buon appetito!

Some of the dishes you can choose from in this online Italian cooking class:

Vegetarian Options:

• Pappa al pomodoro: Bread, basil, garlic Tuscan thick soup
• Minestra di fagioli: Tuscan bean thick soup with pasta
• Pasta e ceci: Garbanzo bean and pasta
• Minestra di farro: Tuscan vegetables, barley, beans soup
• Risotto carciofi, pecorino e zafferano: Risotto with artichokes, pecorino and saffron
• Caserecce al pesto di cavolo nero: Caserecce pasta with Tuscan kale-Pecorino pesto
• Rigatoni alla carbonara di zucchine: Rigatoni with egg, pecorino and courgette
• Spaghetti al pesto di rucola e noci: Spaghetti with arugula-walnut pesto
• Spaghetti alla caprese: Spaghetti with tomato, basil and fresh mozzarella
• Cavatappi al pepperoni e mascarpone: Corkscrew with bell pepper-mascarpone sauce
• Orecchiette patate, cipolla e fontina: Pan roasted Orecchiette pasta, potatoes, onion, fontina cheese
• Pici cacio and pepe: Pici pasta with creamy pecorino-black pepper sauce
• Pici all' alglione: Pici pasta with garlic-tomato sauce
• Involtini di melanzane: Rolls of eggplant filled with ricotta and basil, tomato-garlic sauce
• Pomodori fritti e salsa verde: Fried tomato with salsa verde Livornese

Meat Options:

• Salsicce e fagioli: Braised sausage with beans and tomato
• Risotto salsiccia e porcini: Risotto with Porcini mushroom and sausage
• Penne al ragu' di porcini e pancetta: Penne with porcini and pancetta ragu
• Rigatoni alla zozzona: Rigatoni with sausage, pancetta, pecorino, egg and tomato
• Rigatoni alla cacciatora: Rigatoni with chicken and olives ragu
• Paccheri alla norcina: Paccheri pasta with Porcini, sausage, sage, creamy parmigiano
• Polpette in umido: Tuscan meatballs braised with tomato
• Zucchini ripieni: Baked zucchini filled with beef and parmigiano
• Petto di pollo al limone: Pan-roasted chicken breast with lemon butter sauce
• Scaloppine di pollo pizzaiola: Chicken scaloppini with tomato capers, mozzarella and oregano
• Involtini di pollo al cotto: Rolls of chicken filled with cheese and ham, white wine-sage sauce
• Pollo e patate rifatte: Tuscan chicken stew with twice cooked potatoes
• Maiale al proscuitto e fontina: Pork chop with prosciutto, Fontina, white wine sauce
• Bracioline in umido: Breaded pork curled in tomato-garlic sage
• Medaglioni di maiale e pancetta al balsamico: Pan-roasted pork medallion wrapped in Pancetta, balsamic reduction
• Arista ripiena al salametto: Roasted pork loin filled with salametto
• Tagliata rucolo, parmigiano e balsamico: Sliced sirloin steak with arugula, Parmigiano and balsamic glace
• Rotolini di braciole ripiene: Rolls of beef filled with prosciutto and cheese, tomato sauce
• Costolette d'agnello fritte: Breaded lamb chops
• Costolette d'agnello al sangiovese: Pan-roasted lamb chops with Sangiovese reduction

Seafood Options:
- Risotto vongole e prosecco: Risotto with fresh clams and prosecco

• Penne alle cozze e zafferano: Penne with mussels, saffron, lemon creamy sauce
• Penne alle cozze, salsiccia e pepperoncini: Penne with mussels, sausage and spicy peperoncino
• Penne all' aragosta flambe: Penne with fresh lobster, flambe’ creamy brandy pink sauce
• Paccheri al branzino: Paccheri pasta with sea bass ragu
• Spaghetti allo scoglio: Spaghetti with clams, mussels, calamari and prawns
• Salmone al prosciutto e olive: Pan-roasted salmon filet wrapped in prosciutto with olives-wine sauce
• Branzino livornese: Pan-roasted sea bass with olives, capers and tomato sauce
• Sogliola al limone: Sauteed fresh sole with lemon-caper-butter sauce
• Gamberoni al prosciutto: Prosciutto wrapped jumbo prawns, Cannellini bean-lemon spread
• Coxxe al tramonto: Fresh mussels with tomato-egg sauce
• Cacciucchino: Seafood stew cooked in tomato-red wine sauce

Please Note:
After you book Chef Davide will contact you to discuss the menu and special dietary requirements. Special requests (such as fresh pasta) can be accommodated for an additional fee.

• Side Dish ($100)

You can add these when you book (optional).
 
Beginner-friendly.
  Ingredients from the supply list, which will be sent out after booking.