Marisa Di Lisio teaches fundamental appetiser to dessert Italian cooking.
Suited to busy worker bees seeking basic skills.
You’ll cook two styles of bruschetta – tomato, and sautéed mushrooms – followed by Di Lisio’s nonna’s lasagne, with fresh Napoli tomato sauce, ham and a creamy béchamel. Tiramisu rounds out the menu for dessert, where Di Lisio stresses the importance of using real Italian ingredients like good mascarpone cheese.
Di Lisio and her son take care of most of the prep work.
This class is for you if you’re a total beginner looking to move up from frozen to fresh. Di Lisio runs more advanced classes for those with existing skills.
Visit their website for a full list of what cooking classes will be taking place on which dates.