Class schedule

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The class is held at Giuditta’s house in East Eugene, Hendricks park area.

Each class is hands-on. You’ll learn how to make two different kind of pasta and a dessert. You’ll go back home with all the recipes and a full belly 🙂

Feel free to bring your own beverage if you wish.

The price per class is $60.

5 people max per class.

Each class is vegetarian; there are also some vegan classes (as specified)

We will use amazing whole grain flours from Camas Country Mill, fresh eggs from my hens and vegetables from my garden if possible.

‘Pasta is architecture for the mouth’
Peter Kubelka perfectly described the essence of pasta in all its shapes. Italy counts at least 300 varieties of pasta that are always made with more or less the same combination of ingredients-durum wheat semolina, water or eggs and flour. What distinguishes them from one another is their shape – it’s the shape that determines the experience in the mouth, and creates the association with the sauce.
In each class you’ll learn how to make two different kinds of pasta with sauces, and we will also make a dessert.

Saturday May 18th 4-7 pm (Vegetarian) :

Tagliatelle, Ravioli, and Tiramisù

Making tagliatelle is a serious thing in Bologna — the traditional recipe is registered at the Bologna Chamber of Commerce. You’ll learn how to make the traditional tagliatelle and a perfectly-paired sauce. Then we will focus on the Tuscan tradition and we will make ravioli with ricotta and spinach. And then we will finish preparing that most mistreated of Italian desserts, Tiramisù, following the recipe of its original creator.

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Saturday June 1st 4-7 pm (Vegetarian) :

Tagliatelle, Ravioli, Tiramisù
Making tagliatelle is a serious thing in Bologna — the traditional recipe is registered at the Bologna Chamber of Commerce. You’ll learn how to make the traditional tagliatelle and a perfectly-paired sauce. Then we will focus on the Tuscan tradition and we will make ravioli with ricotta and spinach. And then we will finish preparing that most mistreated of Italian desserts, Tiramisù, following the recipe of its original creator.

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Sunday June 16th 4-7 pm (Vegan!)

Orecchiette, Pici, and Vegan Tiramisù

Orecchiette pasta is a symbol of Apulia, the “heel” of Italy.  It boasts centuries of history and is still the traditional dish for celebrations. It’s usually paired with broccoli rabe and garlic, and can be combined with cauliflower too. Pici are delicious thick spaghetti from the hills around Siena, Tuscany, often paired with a rustic garlic tomato sauce.
Traditional Tiramisù involves eggs and mascarpone cheese, but we will make a delicious veganized version.

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For sign up  send me an email at info@giudittapileri.com with your name and the date of the class.

Feedback from last year’s cooking classes

“It was awesome meeting everyone and eating a meal that we all prepared together. You have a real gift at making everyone feel at ease!”

“My boyfriend and I took Giuditta’s ravioli and tiramisu class on April 17th. We went into it not really knowing what to expect, but we were so very pleased with how everything turned out. From first arriving at Giuditta’s home, we were welcomed warmly. We immediately got started with a hand washing and went to our stations. She had everything neatly organized and set up for us. She explained the ingredients, which included the differences between the different flours that can be used to make pasta, and she also gave us insight to dishes in the U.S. that don’t exactly exist in Italy. It made for great conversation. For example, spaghetti and meatballs, or fettuccine alfredo. The class flowed very smoothly. All who attended had a chance to get their hands dirty. We each made noodles and got to assist with making each sauce. It was so fun. Dessert was a blast. So tasty! We learned so much and had a very pleasurable experience. When it came time to sit down and enjoy the fruits of our labor, we really did feel like a group of friends out to dinner, except it was with strangers we just met. Giuditta has a way with making everyone feel welcome and comfortable. It was such a pleasure to meet her and attend her class. She followed up the class with an email including the recipes to everything we made. My boyfriend and I really look forward to cooking again with Giuditta and we highly recommend this experience. Thank you again, Giuditta!”