With Chef Roberto. Chicken Saltimbocca, a classic Roman dish made with prosciutto and sage, is the highlight of this menu. It’s paired with mushroom risotto and finished with tiramisu made […]
With Chefs Brandi and Diego. Learn 4 Italian pestos in one night! Pesto sauces and variations take the spotlight in this class, including classic Genovese, sun-dried tomato, pistachio, and citrus. […]
With Chef Max and Riccardo. Spaghetti Carbonara takes centre stage in this Roman-inspired class. You'll learn how these classic dishes come together as Chef Max demonstrates how to put together crostini, […]
With Chef Max. A seafood-focused evening built around shrimp risotto and cod served with saffron cream on a squid ink potato base. Chef Max will walk through how to build […]
With Chef Brandi. Learn to prepare Ricotta gnudi, soft Italian dumplings, which are the highlight of this menu and a dish rarely found outside of traditional kitchens. Chef Brandi will […]
With Chef Veronica and Riccardo. Penne all’Arrabbiata and Pasta alla Norma take the lead in this menu, showcasing two classic Italian pasta dishes from Rome and Sicily. Chef Veronica will […]
With Chef Roberto. Chicken Saltimbocca, a classic Roman dish made with prosciutto and sage, is the highlight of this menu. It’s paired with mushroom risotto and finished with tiramisu made […]
With Chef Brandi. Cacio e Pepe, a classic Roman pasta known for its creamy texture made from just cheese and black pepper, is the centrepiece of this class. You’ll see […]
With Chef Veronica and Riccardo. Rabbit ragù, a slow-cooked Italian sauce rich in flavour, is the focus of this rustic menu, served alongside gnocchi. Chef Veronica will show how this […]
Sunday Dinner at the Italian Club in Halifax, NS. April 26, 2026, from 4:30pm to 6:30pm.
Meal includes Primo: Bowtie pasta in a light cream sauce and Secondo: Roasted chicken with a crisp, parmesan crust, served with beans, squash and salad. Italian lemon ricotta cake for dessert sold separately.