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Italian Cooking

1-Day | Sunday | 12pm-6pm Embark on a sensational journey into the heart of Italy

  • Starts Aug 17
  • 155 euros
  • The Boat Yard, Greystones

Available spots

Service Description

Category: In-person Duration: 5-6 hrs Cuisine type: Italian Class type: Adults Age minimum: 18yrs Skill level: No cookery experience required Important information: This class is not suitable for those who are intolerant or allergic to wheat or gluten. Session 1: Pasta Mastery Unleash your inner pasta maestro as you first delve into a Hands-On Pasta Workshop, exploring three distinct pasta styles that will forever elevate your pasta game. -How to make the pasta dough -How to make a pasta filling -Stuffed pasta like ravioli, tortellini . -Fettucine, Pappardelle and Tagliatelle Session 2: Antipasti and Focaccia featuring: - Perfectly Soft Focaccia Bread infused with Olive Oil. - Cherry Tomatoes Confit with Garlic Oil, & Basil. - Creamy Burrata with Braised Greens and Anchovy Crumb. - Salsa Verde Session 3: Primi & Secondi - Pasta and Beyond Delight in Delicious Pasta and More with: - Cavatelli Pasta with Cavolo Nero, Chilli & Herb Butter. - Rich Beef & Pork Ragu or Succulent Beef Cheek Ragu. Session 4: Dolci Delights Indulge in Sweet Endings with: -Decadent Chocolate Budino topped with Crunchy Hazelnut Gianduja This is a BYOB event We have some nice wine suggestions to pair with your meal! Sample menu - subject to some changes.

Upcoming Sessions

Cancellation Policy

In these terms and conditions: “we” or “us” or “our” means Another Fine Mess cooking camp &  workshops “you” or “your” means the relevant Participant(s) named on the registration form or where any Participant is under the age of 18, then that Participant’s parent or guardian who submits our registration form “Participant” means the person(s) named on the relevant registration form taking part in the relevant camp and where that person is under 18 includes where applicable their parents or guardians. (A). BOOKING AND PAYMENT.  We will provisionally reserve a place or places on the summer camp and workshops are based on these terms and conditions when you make a booking. Your booking will be taken as confirmed in respect of all Participants named by you on the booking form only at the time of payment and when we have received a duly completed registration form. Please check the Confirmation Invoice as soon as you receive it. Contact us immediately if any information on such documentation appears to be incorrect or incomplete, as it may not be possible to make changes later. We regret that we cannot accept any responsibility if we are not notified of any inaccuracies in any document within two days of our sending it out. While we will do our best to rectify any inaccuracies reported outside these time limits, you will be responsible for any costs and expenses involved except where we made a mistake. (B). CHANGES AND CANCELLATIONS BY US IF WE CHANGE YOUR ARRANGEMENTS BEFORE SUMMER CAMP COMMENCES.  We hope and expect to be able to provide you with all the services we have confirmed for you. However, given the nature of the summer camps & workshops, you are expected to be flexible and accommodate the possibility of alternative arrangements being made, even at the last minute and without prior notice. Please note that any published outline itineraries are a guide only, do not form a contractual obligation on us, and may be subject to change.  ​ (B.1). IF WE CANCEL YOUR ARRANGEMENTS. In the unlikely event that we need to cancel arrangements, we will tell you as soon as possible. However, we will not cancel your arrangements less than 10 days before the commencement of the summer camp or workshops unless it is for a reason outside our control. These include unavoidable technical problems with transport, industrial disputes, natural disasters, bad weather, and epidemics/pandemic. If we have to cancel your arrangements, we will refund you all

Contact Details


13 Adelaide Road, Saint Kevin's, Dublin, Ireland

AnotherFineMess are Food Consultants, Chefs, and Environmental scientists providing realistic,  attainable solutions and support to businesses & schools who are eager to enhance their food offering and food education standards.

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