in-person ⬝ hands-on

There is no shortage of Italian food in NYC, but where do the Italian-speaking natives go?

Join us as Chef Giancarlo “Wendy” Cacciatori, proprietor of authentic Italian restaurant, Nonna Beppa, teaches us the art of homemade ravioli. Nonna Beppa showcases the flavors of Italy’s Emilia Romagna region with simple, traditional, and elegant dishes keeping to the heritage.

For the cooking portion of this class, Chef Wendy will teach us how to combine simple, quality ingredients like flour and egg to make ravioli pasta. We’ll then learn how to stuff the ravioli and the secrets to its preparation, including why it shouldn’t be prepared in water. After, we’ll all enjoy a family-style meal together with our freshly prepared ravioli at the center!

You’ll be able to replicate this ravioli making process with our take-home recipe cards and ravioli stamp.

On the Menu

• House Salad

• Eggplant Parmesan

• Fresh Ravioli

• Mascarpone with Cookies and Nutella 

About Your Guide

Chef Giancarlo “Wendy” Cacciatori is a fourth generation chef, so it is fair to say that culinary skills run in his DNA. While this is Chef Wendy’s first restaurant in NYC, he also runs lauded sister restaurant in Miami, Via Emilia 9, serving pasta and regional fare from parts of Italy like Bologna and Modena. It picked up some acclaim while there: During an episode of Anthony Bourdain’s Parts Unknown, musician Questlove shouted out the restaurant, saying the pasta at Via Emilia is “much, much better than good.”

About Nonna Beppa

Here in New York at Nonna Beppa, the pasta Cacciatori has become known for, is handmade at a work station visible to customers through a window. The signature dish is that tortellini, made from a recipe used at two restaurants owned and run by his family in a small town north of Bologna that date back to the end of World War II.