Live and interactive cooking classes on Zoom

in support of your favorite local chefs.


Average class price: $15

Cost per recording: $10


We understand schedules get busy even in quarantine time, or the time difference may not be on our side. As we're waiting to add more content and more classes at different times of the day, we added an option to purchase

the recording of our class..


It pays to have friends!

Earn a free class for each friend you refer to Impastiamo. 

How it works: fill out the referral form online after your friend has signed up to a class and listed your name at checkout.

We will verify and approve the referral

and email you a complimentary ticket to a class of your choice!

Upcoming Events
Scallop & Coconut Ceviche with Chef Walid El-Tawel - Courtesy of Chef's Paradise
Sat, Aug 15
Ottawa, Ontario, Canada
Aug 15, 4:00 PM – 5:00 PM PDT
Ottawa, Ontario, Canada
Chef's Paradise helps inspire the cook within us all and are graciously sponsoring this class. Use code CHEFSPARADISE to redeem at no charge. Should you decide to pay, the class revenue will be additional revenue for our chef.
Seafood Paella with Chef Daniel Morduchowicz
Thu, Aug 20
San Francisco, CA
Aug 20, 6:00 PM – 7:15 PM PDT
San Francisco, CA
Chef Daniel will be leading us to make this Spanish popular dish, Seafood Paella. Join him as he teaches how to perfect the dish while learning fundamental cooking techniques along the way!
Cotoletta alla Milanese with Chef Francesco Lucatorto
Fri, Aug 21
Live from Chiavari, Italy
Aug 21, 11:00 AM – 12:00 PM PDT
Live from Chiavari, Italy
Live from Chiavari, Italy! Chef Francesco is back to teach us how to make Cotoletta alla Milanese, or Milanese veal cutlet. This is one of the most well known dishes of the Lombardy cuisine and can be found everywhere in the city of Milan...from a Michelin-starred restaurant to a grab and go cafe!
Gnudi di Ricotta with Chef Francesco Lucatorto
Fri, Aug 28
Live from Sienna, Tuscany
Aug 28, 11:00 AM – 12:00 PM PDT
Live from Sienna, Tuscany
Gnudi are gnocchi-like dumplings made with semolina instead of potato. The result is often a lighter, "pillowy" dish traditionally serviced with burnt butter, sage, and sprinkled with Pecorino. True perfection in one dish!
Pasta Making Class and Scarpiello Tomato Sauce with Chef Francesco Lucatorto
Fri, Sep 04
Live from Italy
Sep 04, 11:00 AM – 12:00 PM PDT
Live from Italy
A full immersion into the pasta world, learn how to make few pasta shape with 2 different doughs. We will explore a panorama of Italian pasta shapes from north to south, topped with a classic Scarpariello (Neapolitan tomato) sauce!

Gnocchi Cacio e Pepe

Tagliatelle alla Bolognese

Pesto Alla Genovese

Risotto al Limone

(Lemon Risotto)


Bruschetta di Pomodoro

Crostata with Jam

Onion Frittata

Spinach Gnocchi



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