104 City Hall Plaza
Suite 100 Durham NC
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Tue-Sat 5-Until..

Cooking Classes

Cooking Class:

With Chef Paolo Gavazza

Born and raised in Roma Italy I attended ALMA, the most prestigious culinary school in Italy run by the most prestigious Italian chef Gualtiero Marchesi. This is where I obtained my master of Italian cuisine degree. I then worked for several years in a michelin star restaurant in the region of Emilia-Romagna, before moving to NC.


November 9th Cooking Class: Filled Pasta

Nov. 9th 2019 Cooking Class: Click to Reserve

Paolo will demonstrate ways to make 3 different filled pastas.

You will do a hands-on ravioli creation yourself.

Paolo will provide you with a recipe and you get to eat what you make! While Giuseppe provides wine (included).


November 16th Cooking Class: Risotto!

Nov, 16th Cooking Class: Click to Reserve!

Chef Paolo will demonstrate how to make Risotto.

Paolo will provide you with a recipe and you get to eat what he makes! While Giuseppe provides wine (included)


November 23rd Cooking Class: Italian Pastries

Nov. 23rd Cooking Class: Click to Reserve!

For the sweet tooth! Pasticceria di base, pasta frolia (Pastry classes)

Paolo will provide you with a recipe and you get to eat what you make! (or take home) While Giuseppe provides wine (included)


Wine Tasting and Wine Pairings:

Our Sommellier Giueseppe and Chef Paolo will each bring their unique gifts of wine and food knowledge and create pairings to change the way you think about food. Come as a couple, single or a group and enjoy a fantastic taste experience. (Coming Soon).



Butchery & Salumeria Classes:

With Master Butcher & Chef Giuseppe Cagnoni

Master Butcher Giuseppe Cagnoni will teach the craft of all animal butchery, using techniques to reduce waste and bring out the best cuts of meat. (Coming Soon).

I grew up on a farm in Umbria, Italy, where I learned how to grow food and transform it. Working in my family butcher shop I developed the knowledge and expertise in the art of animal butchery and salumeria (charcuterie). After graduating from Culinary School, I went to London, England, where I worked in a very upscale restaurant and learned the English language. I relocated to the US in San Francisco CA, and I acquired a sommelier certification. Soon after I opened my own restaurant and a wholesale import business of organic italian food. After 15 years in California I decided to expand my business to the East Coast. I moved to Miami and opened another restaurant that specializes in charcuterie, named best new restaurant 2013 by ocean drive magazine. Today I am very excited to start this new adventure in Durham NC.