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3 Hr Class

Hands-On Pasta Party

This hands-on class features two of my favorite stuffed pastas: tortellini and tortelli. One thinly rolled dough will be stuffed with mortadella and prosciutto and served in the richest chicken broth. The other dough will be stuffed with butternut squash and ricotta and served in a brown butter sauce with toasted sage.

I learned to make these pasta shapes while I was in Umbria this past fall. I’ll be sharing stories about my trip and the wonderful folks in Umbria, Tuscany and Florence who helped make this trip so meaningful to me. If you want to know more about this trip and discuss the possibility of taking one together, do sign up!

Students are welcome to BYOB.

Offered Classes:
Saturday, May 11 - 5:30-8:30pm
Sunday, October 13 - 5:30-8:30pm

  • Proscuitto di Parma and Blueberries, Aged Balsamic Vinegar of Modena
  • Tortellini en Brodo (Stuffed pasta packages floating in rich chicken broth, sprinkled with aged Parmigiano Reggiano)
  • Tortelli (Stuffed with butternut squash and ricotta and served in a brown butter sauce with toasted sage)
  • Chopped Umbrian Salad with Salami, Hot Peppers and Chic Peas, Oregano Vinaigrette
  • Almond Cake, Orange Sorbet, Vanilla Bean Ice Cream, Raspberries

    Duration: 3 Hours

    Cost: $225 per person

    Class Size: Class is limited to 6-8 people to allow for plenty of personal attention and practice time.

    If scheduled classes are not on a convenient day, please call 207-967-4960 to schedule another time that works.

    Location: Classes are held in our beautiful, professional home kitchen in Kennebunkport, Maine. We cook rain or shine.  

    Tickets for classes are non-refundable, but you are welcome to send someone in your place. If we must cancel a class due to illness, we will notify you 5 days prior to the class and you will receive a full refund.  

    Meet Jillyanna

    Jillyanna (Jill Strauss) has worked in professional restaurant kitchens throughout New England and has studied Italian cooking with famous cookbook author Giuliano Hazan in Verona and fourth-generation pizzaiolo Enzo Coccia in Naples. In 2012, Jill renovated her own private kitchen and picturesque patio to create an elegant indoor and outdoor classroom where she can share her Italian-inspired recipes and woodfired cooking techniques with students from all over the world.

    Located in picturesque Cape Porpoise, Maine

    Jillyanna’s facility includes three ovens: a Mugnaini woodfired oven, a Miele electric oven and a Viking gas oven. Classes take place inside the teaching kitchen and outside of the kitchen on a bluestone patio. There are several spacious marble, granite and cherry wood work stations as well as plenty of stools and chairs. Classes take place rain or shine.