Cavaluccio Rosso Pasta
Private pasta making and cooking classes
Menu, Spring 2023
Gnocchi Alla Sorrentina
Gnocchi potato dumplings, Tomatoes, Mozzarella and Basil - baked
Cavatelli in un sugo di Salsiccia
Cavatelli pasta (semolina flour and water) mix of sweet and spicy Italian sausage, Tomatoes, Parmigiano Reggiano aged 24 months
Mezze Maniche all’Amatriciana
Mezze maniche pasta (dried pasta), Guanciale, Pecorino Romani cheese
Risotto Alla Parmigiana
Arborio rice, shallots, white wine, Parmigiano Reggiano aged 24 months
About
Nick Milo is a classically trained, hand-made pasta maker, who has lived and worked in Bologna, Modena, Napoli and New York City. He holds dual citizenship with Italy and the US and speaks Italian. After working in Software for 14 years, he decided to follow his passion and love for cooking and pasta making; moving to Italy after winning a prestigious apprenticeship with Alessandra Spisni in Bologna, Italy. Here Nick learned and honed his craft of making true artisanal pasta, made by hand, with no machines. Spisni offers her apprenticeship to only 4 people per year, where they study and make pasta 6 days a week for 7 hours a day. Upon finishing this course, Nick began working as the head pasta maker at Bottega Portici in Bologna, Italy and 6 months later, after living and working in Italy for a year, moved back to New York City, where he began working at Un Posto Italiano in Brooklyn, NY. Nick is currently focusing on his private dinners and pasta/cooking classes and would love to share his knowledge and passion of the Italian kitchen and Italian culture with all of you.
FAQs
• What is the cost?
$120/person
• How do I make a reservation?
Please email
• Can you substitute ingredients for dietary restrictions, allergies or vegans/vegetarians?
Yes, of course!
• How many people can attend the class?
Maximum of 4 people. I want this to be intimate and give the group the ability to really learn Italian cooking and pasta making method.
• Where do the classes take place?
In a private home in Brooklyn, NYC.
• Who will be making the pasta and cooking the dishes?
You will! You and the other guests will be cooking, preparing and making everything. Cooking and making pasta by hand can be intimidating. Allowing you and the other guests to fully prepare and make everything, will give you a greater level of confidence and insight into the methods and traditions of the Italian kitchen.
• Will we eat the food and pasta we prepare?
Absolutely! We’ll enjoy a collective dinner together in a beautiful setting.
• Will there be drinks provided, alcoholic/non alcoholic?- BYOB.
Wine pairing/tasting options will be added soon.
• How often do you offer classes
Twice a month on Saturday.
©Nick Milo, CRP 2023