Virtual team building activities

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Online Classes

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Food and Drink

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Cooking

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Italian Cooking

Zoom Cooking for Corporate Teams

Offer your remote team a uniquely delicious event with this online cooking class!

The 'One Star' Chef

12k likes

ClassBento donates with every booking to

1 hour

1 to 100 guests

$250 per class

Virtual team building activities

•

Online Classes

•

Food and Drink

•

Cooking

•

Italian Cooking

Overview

•

Teacher

•

What you'll do

Are you looking for an unforgettable virtual team building activity for your next company event? In this live Zoom cooking class, you and your colleagues will learn how to cook a delicious Italian meal of your choosing under the guidance of a professional chef instructing you from his home kitchen in Italy!

This virtual cooking class offers a fantastic opportunity for everyone to connect remotely while learning something new together - plus you'll all get to enjoy a delicious meal to eat at the end! You can expect the class to be lively, fun, and informative. It's perfect for everyone on the team, whether they know how to cook or not, because the expert chef teaching the class, Chef Davide, will provide accessible, step-by-step instructions as well as plenty of extra assistance to anyone who needs it.

Once you book and decide on the dish to cook with Chef Davide, we take care of emailing the ingredients information to all the participants, hosting them in our virtual Zoom kitchen, and ensuring they all have a good time. They only have to buy their ingredients and tune in at the right time to have a real chef in Tuscany guide them through making the best Italian food they have ever eaten.

Everyone finishes with an authentic Italian meal they have made themselves. Buon appetito!

Some of the dishes you can choose from in this online Italian cooking class:

Vegetarian Options:

Pappa al pomodoro: Bread, basil, garlic Tuscan thick soup
Minestra di fagioli: Tuscan bean thick soup with pasta
Pasta e ceci: Garbanzo bean and pasta
Minestra di farro: Tuscan vegetables, barley, beans soup
Risotto carciofi, pecorino e zafferano: Risotto with artichokes, pecorino and saffron
Caserecce al pesto di cavolo nero: Caserecce pasta with Tuscan kale-Pecorino pesto
Rigatoni alla carbonara di zucchine: Rigatoni with egg, pecorino and courgette
Spaghetti al pesto di rucola e noci: Spaghetti with arugula-walnut pesto
Spaghetti alla caprese: Spaghetti with tomato, basil and fresh mozzarella
Cavatappi al pepperoni e mascarpone: Corkscrew with bell pepper-mascarpone sauce
Orecchiette patate, cipolla e fontina: Pan roasted Orecchiette pasta, potatoes, onion, fontina cheese
Pici cacio and pepe: Pici pasta with creamy pecorino-black pepper sauce
Pici all' alglione: Pici pasta with garlic-tomato sauce
Involtini di melanzane: Rolls of eggplant filled with ricotta and basil, tomato-garlic sauce
Pomodori fritti e salsa verde: Fried tomato with salsa verde Livornese

Meat Options:

Salsicce e fagioli: Braised sausage with beans and tomato
Risotto salsiccia e porcini: Risotto with Porcini mushroom and sausage
Penne al ragu' di porcini e pancetta: Penne with porcini and pancetta ragu
Rigatoni alla zozzona: Rigatoni with sausage, pancetta, pecorino, egg and tomato
Rigatoni alla cacciatora: Rigatoni with chicken and olives ragu
Paccheri alla norcina: Paccheri pasta with Porcini, sausage, sage, creamy parmigiano
Polpette in umido: Tuscan meatballs braised with tomato
Zucchini ripieni: Baked zucchini filled with beef and parmigiano
Petto di pollo al limone: Pan-roasted chicken breast with lemon butter sauce
Scaloppine di pollo pizzaiola: Chicken scaloppini with tomato capers, mozzarella and oregano
Involtini di pollo al cotto: Rolls of chicken filled with cheese and ham, white wine-sage sauce
Pollo e patate rifatte: Tuscan chicken stew with twice cooked potatoes
Maiale al proscuitto e fontina: Pork chop with prosciutto, Fontina, white wine sauce
Bracioline in umido: Breaded pork curled in tomato-garlic sage
Medaglioni di maiale e pancetta al balsamico: Pan-roasted pork medallion wrapped in Pancetta, balsamic reduction
Arista ripiena al salametto: Roasted pork loin filled with salametto
Tagliata rucolo, parmigiano e balsamico: Sliced sirloin steak with arugula, Parmigiano and balsamic glace
Rotolini di braciole ripiene: Rolls of beef filled with prosciutto and cheese, tomato sauce
Costolette d'agnello fritte: Breaded lamb chops
Costolette d'agnello al sangiovese: Pan-roasted lamb chops with Sangiovese reduction

Seafood Options:

Risotto vongole e prosecco: Risotto with fresh clams and prosecco
Penne alle cozze e zafferano: Penne with mussels, saffron, lemon creamy sauce
Penne alle cozze, salsiccia e pepperoncini: Penne with mussels, sausage and spicy peperoncino
Penne all' aragosta flambe: Penne with fresh lobster, flambe’ creamy brandy pink sauce
Paccheri al branzino: Paccheri pasta with sea bass ragu
Spaghetti allo scoglio: Spaghetti with clams, mussels, calamari and prawns
Salmone al prosciutto e olive: Pan-roasted salmon filet wrapped in prosciutto with olives-wine sauce
Branzino livornese: Pan-roasted sea bass with olives, capers and tomato sauce
Sogliola al limone: Sauteed fresh sole with lemon-caper-butter sauce
Gamberoni al prosciutto: Prosciutto wrapped jumbo prawns, Cannellini bean-lemon spread
Coxxe al tramonto: Fresh mussels with tomato-egg sauce
Cacciucchino: Seafood stew cooked in tomato-red wine sauce

Please Note:

After you book Chef Davide will contact you to discuss the menu and special dietary requirements. Special requests (such as fresh pasta) can be accommodated for an additional fee.

Add-on available for this class

Side Dish ($100)

You can add these when you book (optional).

Knowledge required

Beginner-friendly.

What to bring

Ingredients from the supply list, which will be sent out after booking.

Suitable for

This class is great for team building and other group events.

Your teacher

The 'One Star' Chef

12k likes

Having grown up in the wine country of Tuscany where his culinary skills were shaped, Chef Davide Cerretini has had a lifetime of experiencing and loving Italian food. No school, teacher or vacation in Italy can give someone what an entire life of experiencing those flavors can achieve.

For the past 27 years he has been sharing his knowledge by teaching to a growing audience around the Bay Area. His restaurants have always offered uncompromisingly authentic Tuscan food, combined with a unique business model. Always going against the trend of the restaurant industry in the United States, his Italian attitude has been as authentic as his food. His infamous waging of war with them gave Yelp a bitter taste of what it is to go against an Italian chef who won't back down.

As of today, with thousands of followers on social media, he has forged his career exposing a corrupt billion dollar corporation, and while he often appears on TV shows, radio shows and weekly articles, his passion for Tusan food never fades away. He offers cooking classes, special private dinners, and restaurant coaching with his unique and uncompromising vision and flair.

Make no mistake, Chef Davide Cerretini is the One Star Chef, a badass Italian who has NOT been Americanized. He sticks with authenticity and the traditional Italian way to do things, serving up both delicious food and a lesson to Yelp at the same time.

It’s not just about cooking, it’s about combining entertainment, humor and sarcasm with some of the best food available in the world today.