September 13 - November 08

Roman Pasta: A Three-Part Cooking Series

Learn to prepare three Roman pasta dishes through hands-on cooking, history, Italian culinary vocabulary, and wine.

Additional information

Join Istituto Italiano Scuola and Emilia Aiello of Cittavino & Co. for a three-part journey through the flavors, traditions, and techniques of Roman cuisine.

During three hands-on cooking workshops, participants will learn how to prepare three of Rome’s most celebrated pasta dishes:

  • Cacio e Pepe
  • Carbonara
  • Amatriciana

 

These recipes are made with just a few ingredients, but achieving the perfect balance of texture and flavor requires technique. Emilia will guide participants step by step through the preparation of each dish, sharing the methods and practical tips behind these Roman classics.

Each workshop will include an introduction to the history of the featured dish and Roman cuisine, Italian cooking and recipe vocabulary, a live demonstration, hands-on preparation, a tasting of wines from Lazio, recipe cards to take home, and the opportunity to enjoy the finished dish together.

 

Each class can be attended individually, or participants may register for the complete three-part series.

No previous cooking experience or knowledge of Italian is required.

The workshops will be conducted primarily in English, with Italian culinary vocabulary introduced throughout the experience.

 

Cacio e Pepe

Sunday, September 13, 2026 – 5:00–8:00 pm

Discover how a dish made with pasta, Pecorino Romano, and black pepper becomes one of the most technically fascinating recipes in Roman cuisine. Learn how to create the smooth, creamy sauce that defines an authentic Cacio e Pepe.

 

Carbonara

Sunday, October 11, 2026 -5:00–8:00 pm

Learn the techniques behind one of Italy’s most beloved and frequently misunderstood dishes. Participants will prepare a traditional Roman Carbonara and discover how eggs, cheese, guanciale, and pasta water come together without the use of cream.

 

Amatriciana

Sunday, November 8, 2026 – 5:00–8:00 pm

Explore the history and preparation of Amatriciana, the celebrated pasta sauce made with tomatoes, guanciale, Pecorino Romano, and a touch of heat. Participants will learn how to balance its bold, savory flavors.

 

Location
Enoteca Molinari
5474 College Avenue
Oakland, CA 94618

 

Tickets
Individual workshop: $130
Complete three-part series: $375

 

Space is limited to 12 participants per workshop.

 

PHOTO RELEASE: By attending this event, I hereby grant ISTITUTO ITALIANO SCUOLA in San Francisco permission to use my likeness in photograph(s) in any publications or publicity materials (including but not limited to books, newsletters, videos, and Web use), in perpetuity. I will make no monetary or other claim against ISTITUTO ITALIANO SCUOLA in San Francisco for the use of the photograph(s).

For additional information, please contact us via email at:
REGISTER
REGISTER
PRICE
$130/pers
DURATION

Three hours per each date:

Sunday, September 13, 2026

Sunday, October 11, 2026

Sunday, November 8, 2026

HOURS
5:00–8:00 pm
WHERE
Enoteca Molinari - 5474 College Avenue Oakland, CA 94618

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