Scoglio di Frisio-Since 1928
Chef Eugenio takes you into his kitchen for a 1-day whirlwind cooking class featuring traditional Romana cooking!
Your morning class starts at 10:00 AM with a welcome, and brief historical and cultural introduction to the traditions of the Italian Romana kitchen. Chef Eugenio hails Italy as the “the great kitchen”, as he ensues historical and social evolutions of food, followed by instructions and the preparation of a traditional Roman Menu.
As featured in
December 2011 – Click here to read more!
Traditional Roma Cooking
Your traditional Roma cooking class includes the preparation of antipasto, a first course typically of pasta or risotto, and a second course of meat or fish based on the season. The menus vary season to season to ensure the use of the best seasonal products for your dishes.
Menu may include such traditional dishes as:
Bucatini All’ Amatriciana ~ Bucatini are a long pasta, similar to spaghetti, but with a hole that runs the lenth of each strand. This traditional dish is said to come from Amatrice, a small town in Lazio, and has a base of guanciale and tomato, topped with grated Pecorino Romano cheese.
Spaghetti Cacio e Pepe ~ Spaghetti served in a creamy white sauce of sheep’s milk, Pecorino cheese, and black pepper. This is one of the few Italian dishes that calls for black pepper in abundance!
Pollo Alla Diavola o Alla Romana ~ roasted chicken served ‘devil-style’ or Roman-style
Porchetta ~ Roman-style roasted pork tenderloin
Carciofi alla Romana o alla Giudea ~ Roman-style or Jewish-style artichokes
Lunch follows on the foods prepared in class, with dessert included.
Program Prices
$245.00 per person, based on double occupancy. Includes cooking class, all supplies and eating the fruits of your labor after class.
$80 Single Supplement.
* Please note: prices do not include transportation, accommodations or any other excursions.



