We will begin our 14th year of culinary classes in September 2010. Classes will be held ONLY on Tuesdays and are limited to 10 - 12 students. Some Wednesday and Thursday evenings are reserved for students who wish to put their own class together. These are also limited to 10 -12 students. All classes are hands-on unless otherwise specified. Each cooking class is $75.00 per class per person, unless otherwise specified. Classes run from 6:30 - 9:30 pm, with 1 -1/2 hours dedicated to cooking, and the rest to enjoy your wonderful creations, complemented with 1 (one) glass of wine pp. Extra beverage will be charged accordingly.

The Righteous Rice - Risotto - ­ Hands on
These are known as the “Grains of Wisdom.” Risotto goes beyond its Italian pedigree. It has global reach. Risotto’s flexibility - it can take near endless combinations of proteins and vegetables. These dishes appeal to everyone since they have a smooth, creamy texture and is very versatile. Adapt seasonal ingredients and multiple flavor combinations for the ultimate Risotto dishes.

The Antipasto Table - Hands-on 
Sometimes you are called upon to entertain, whether a small gathering or a large event. This class will give you some pointers and some practice before the big day. Quick and easy preparations to serve cold or at room temperature. Spend this evening learning to create a beautiful, flavorful buffet of healthy Italian foods to entertain friends, family of just your self. The preparation is all done ahead of time so you can enjoy time with your guests.

Soups and Minestre ­ Hands-on
Soups in Italy are as diverse as the Italian regions, and they say: “Tell me what soup you eat, and I will tell you where you come from.” The origin of soup is connected with the discovery of pottery and the invention of containers that could hold cooking liquid on the fire without breaking. This technique was available in the Mediterranean areas about 5000 B.C. Ever wondered how Italians can make a meal out of a soup? In Italy there are light soups, mainly based on broth, generally served at the beginning of the dinner, or rustic chowder like minestre added either of pasta or rice, that are thick and satisfying. Whichever you prefer, we’ll show you how.

Gnocchi Workshop ­ Hands-on
The only difficult thing about gnocchi is its pronunciation, but many home cooks are mystified by this classic pasta. Chef Walter will show you how to mix, roll and shape gnocchi. These classic Italian potato dumplings are light, airy, and fluffy. In addition, we will show you how to make some traditional accompanying sauces for each one.

The Art of Terra cotta Cookery ­ Hands-on
This is a class that never gets old. Master the art of Terracotta Cookery. Learn why Chef Walter Potenza is the “Master of Clay.” Discover Terra Cotta cookery and its health benefits. Learn this easy, low-fat style of cooking in unglazed Terra Cotta pots. This cooking dates back to the Etruscans, 250 years before the Roman Empire. What were their secrets to a healthier life? Receive a 15% discount on Chef Walter’s Terra-ware when you enroll in this class!

Mediterranean Cooking / Spain to Greece
To experience the warm sun drenched climate of the North African Coast. To marvel in the wonders of the excellent cuisine the Mediterranean has to offer. While the sun may not be shining outside here, it will be in this class.

One Pot Meals for winter ­ Hands-on
The warmth of a simmering pot and its aromatic perfume soothe both the heart and soul ~ especially with the upcoming cold winter months. In this class you’ll create easy dishes that will nourish you over the course of the week.

Ragús and Stews - Hands-on
Making ragùs or stews involves three simple steps: browning the vegetables and meats, reducing flavorful liquids over the browned foods to build up layers of taste, then covering them with liquid and simmering gently until the flavors have blended and the meats are tender. Enhance your cooking by learning the fundamentals of searing, braising and stewing. How to make ragús and stews to add to any pasta dish or to serve alone. We’ll show you how to make our famous veal stew, lamb stew, Bolognese sauce and more. This class is not one you want to miss.

Pasta Ripiena - Filled Pasta - Hands-on
Learn how to make ravioli like a pasta master. We will share with you tips on how to make the perfect past and then stuff it with a variety of delectable ingredients. Did you know that Ravioli can be used as a Cicchette, an appetizer, an entree and even as dessert. 

Napoli in Cucina ­ Hands-on 
Naples is chaotic and fascinating and it has spawned some of the world’s greatest foods. Influenced by The French and Spanish Historic cooking Neapolitan cooking is the gateway of the South Italian culinary treasures.

The Essentials of Emilia-Romagna
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agriculture regions of Italy. It is known for its homemade pasta, chestnuts, balsamic vinegar, Parma ham, and Parmigiano-Reggiano, among a wealth of other products. While enjoying local wines such as Sangiovese and Barbera, you will learn to make the most traditional dishes of this area.

Northern Italian - from Piedmont to Veneto - Hands-on 
Some of the most mouth watering dishes come from the north of Italy. This class is always in high demand! We will prepare some of the most amazing and authentic northern Italian dishes as we travel from Torino (first capital of Italy) to Milano, Bologna and Venezia. You will learn the art of making Paniscia from Vercelli and Bicerin coffee drink from Torino.

Abruzzi ­ Hands-on
In this region, the mountains stretch from the Adriatic to the highest point of the Apennines. The traditional cooking is a more rustic version. On the Coast, they are famous for their majestic fish stews and soups, which are matters of great local pride and often heated discussions. This is the section of Italy named the “Garden of Europe” for its green pastures, natural habitat, the largest national park, the Adriatic Sea and the finest food, but most of all, my birthplace with a very memorable cuisine of which most are unaware.

Sauce Workshop: The Classics - Hands-on
In this comprehensive back­to­basics sauce class, students will learn the traditional methods of preparing classic “foundation” sauces. We’ll provide lots of instruction and personal guidance and will also share ideas for incorporating classic sauces into menus and making some popular variations of the classic sauces. Sauces will be tasted throughout the class. At the conclusion, you will sample a few prepared dishes to highlight some of the sauces.

Italian Regional street foods
Learn the techniques, while making great Italian street foods. Small and delectable, these individual appetizers are great for parties, gatherings, or simply as snacks filled with powerful flavors and history. Panelle from Sicily, Arancini, Mozzarella in carrozza, caliscioni, panzerotti, bread sticks, eggplant pouches and more.

Seafood from the Ligurian Coast - Hands-on
Italy's Ligurian coast is best known for the luxurious town of Portofino. Bust just as beguiling as this jewel-like port are the area's seafood offerings, which range from subtle soups to garlicky sautés to sumptuous pastas. Join Chef Walter for an exploration of the flavors of the Ligurian coast, while learning powerful information on how to handle fresh seafood.

Sauce Workshop: Contemporary Sauces ­ Hands-on
In this comprehensive back-to-basics sauce class, we will tech you the traditional methods of preparing contemporary sauces that may appear difficult to recreate but are, in fact, easy for the home cook to make. Students will be guided through an impressive assortment of contemporary sauces with lots of instruction and personal guidance. Successful suggestions will be offered for using these sauces in your menus at home. Some sauces will be tasted during the class; others will be enjoyed at the conclusion of class.

Firenze....a close look of the De Medici Cooking
An entire evening spent to discover the true cooking of Firenze. Learn the difference between tourist foods, and the authentic cookery of the Florentines. Also an insight looks at the De Medici courts and their major contribution to European cooking after the Renaissance. You will be surprised to learn that there is absolutely nothing Florentine about spinach.

Baked Italian Pasta Dishes....slow and savory - Hands-on
If the term baked pasta brings to mind just a simple pan of lasagne, it is time to expand your horizons. Baked pastas come in almost any shape and size, from the simple mixing of precooked pasta with sauce in a casserole dish to be popped into the oven, to intricately stuffed or layered pasta dishes. Baked pasta has a very long history in Italian cuisine. A layered pasta dish, similar to lasagne was in fact mentioned in the Roman gastronome Apicius in the first century AD. During the Renaissance, intricately designed layered pasta dishes were commonly served to the wealthy. Today, baked pasta is considered more of a family meal, which is often served to large gatherings due to the ability to prepare them ahead of time. In this class we will feature secrets to an array of traditional and authentic baked pasta dishes.

Puglia Cooking....the next wave
Dazzling combinations of colorful earthy vegetables, comforting soups with beans, grains, and fragrant herbs. Pasta adorned with fresh colorful sauces. Simple food that embraces the humble abundance of Puglia - from olive groves, wheat fields, vineyards, and the blue waters of the Adriatic and Ionian Sea.

Barcelona.......new food capital of Europe
Situated on the Mediterranean coast, in the shadow of the Pyrenees, Barcelona is a bustling city with more than two thousand years of history. In the past decades, it has reinvented it self as a vibrant cultural capital, making its mark on architecture, art, design, sports, and of course, excellent food. Join Chef Walter, on these detailed evening cooking specialties from the Catalan region. 

Pies and Tarts - hands on
Taking a fork to a golden flaky crust wrapped around sweet summer peaches, or sliding into a shimmering lemon meringue, or spooning up a warm, sweet-crusted cherry cobbler are traditional endings to a home cooked meal, any day every day. Summer tarts, sweet pies and cobblers, and whatever else we come to mind.

From artichokes to zucchini......the vegetable class
Whether you are already a vegetarian or thinking of becoming one, you have come to the right place.
This class is filled with detailed information on fresh fruits, vegetables and nuts. You will prepare great dishes that combine pasta, grains and soy foods, with tips on how to buy and store them. A true must not miss class for healthy cooking.

Essentials of Tuscan Cooking ­ Hands-on
Tuscany is the heartland of Italy with its foods reflecting the very best of Italy’s home cooking, its roots originating from cucina povera, peasant cookery. The Tuscans are well known for their superior yet simple dishes, which arise from using the freshest available products. They believe in enhancing the purity and natural flavor of ingredients, rather than trying to camouflage with excess sauces and seasonings.

286 Atwells Avenue, Providence, Rhode Island Travel classes in Marche - Umbria - Abruzzo Italy
401-273-2652
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Walter's Ristorante d'Italia 286 Atwells Avenue Providence RI / Since 1985