Skip to content
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.