Cooking Class

Awaiting you in the splendid Trastevere area, Checco er Carettiere, one of the most historic restaurants in Rome, is offering an experience of the most authentic cuisine in the Eternal City.  Managed by the same family for 4 generations, the queen of Roman cooking, Stefania, and her staff, will demonstrate the secrets that only a true Italian chef can teach you.

Before digging into the food preparations, you can enjoy an eye-opening tour of our restaurant. Here, you can discover many of the illustrious people who have graced our tables since 1935 until today, listening to stories and anecdotes of our family, who has proudly carried on this splendid activity for almost 90 years.

Our Courses

COOKING CLASS MULTIPLE

A unique cooking experience with other participants – Choose among our proposals

100 Euro/person

“PERSONALIZED” COOKING CLASS

Ask to prepare your menu, and we’ll organize your class

100 Euro/person

“PRIVATE” COOKING CLASS

A private, unique experience, entirely dedicated to you, with wine pairing from our wine cellar

250 Euro/person (min. 4 pp)

Multiple Cooking Class

Cooking class Pasta Fresca

Fresh Pasta

MENU: Home-made fettuccine with Amatriciana sauce, and Tiramisu, accompanied by white and red biological wine from the Roman hills.

COURSE DESCRIPTION: We’ll start with the preparation of the tiramisu, from the base dipped in coffee, to the cream made with eggs and Mascarpone. Once placed in the refrigerator to “rest,” we’ll continue with the erect and fleshy fettuccine dough, as per Roman tradition, rigorously sliced by hand. After finishing the preparations for the fettuccine, we’ll prepare the Amatriciana sauce with pork’s cheek, tomatoes and Pecorino, or, if you are vegetarian or vegan, with a tomato and basil sauce.

Cooking class Saltimbocca e Carciofi

Saltimbocca and artichokes

MENU:Roman Saltimbocca, Roman artichokes, and Ricotta tart, accompanied by white and red biological wine from the Roman hills.

COURSE DESCRIPTION:We’ll start with the preparation of the base and ricotta cream for the tart. Once the dessert is placed in the refrigerator to “rest”, we’ll proceed with the cleaning and cooking of the artichoke. After placing the artichokes to cook over a low flame, we’ll continue with the preparation of the pan-cooked Saltimbocca, made of floured veal slices, with sage and raw Parma ham and a touch of white wine. As soon as the Saltimbocca slices are ready, we’ll enjoy all that we will have prepared together.
Note: From June to October, artichokes can be replaced with “caponata.”

Cooking class Pasta Ripiena

Stuffed Pasta

MENU:Ricotta and Spinach Tortelli with butter and sage, Mascarpone cream and Amarene cherries, White and red biological wine from the Roman hills.

COURSE DESCRIPTION:We’ll start by preparing the fresh pasta dough. As soon as it’s ready, we’ll move on to the preparation of the Mascarpone cream, which then must “rest” in the refrigerator for about 30 minutes, We’ll continue with the preparation of the Ricotta and spinach stuffing, and then we’ll roll out the dough, learning the art of how to carefully stuff and close the tortelli shapes.

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