BRAVO Course – Intermediate & Advanced Italian Cooking Course
Hands-on Italian Cuisine Training in Italy
The BRAVO Course at Italian Food Lab is an intermediate–advanced Italian cooking course designed for people who are truly passionate about food and want to deepen their knowledge of authentic Italian cuisine.
This intensive program is ideal for:
- Cooking enthusiasts with basic experience
- Food lovers looking for a professional Italian cooking course in Italy
- Travelers seeking an immersive culinary experience
- Anyone who wants to improve their skills in pizza, fresh pasta, baking, and risotto
The course is fully hands-on and focuses on the most iconic pillars of Italian cooking, following traditional techniques used in Italian homes and professional kitchens.
🕒 Duration: 5 intensive lessons × 3 hours
📅 Schedule: 5 consecutive days
📍 Location: Padua – Italy
🎯 Level: Intermediate to Advanced
BRAVO Course Program
Day 1 – Italian Pizza & Focaccia
- Introduction to Italian dough fundamentals
- Pizza dough preparation and fermentation
- Hand-stretching techniques and topping balance
- Baking pizza using professional equipment
- Focaccia dough, hydration, and seasoning
- Practical cooking: classic Italian pizza and rosemary focaccia
Day 2 – Fresh Pasta I: Filled & Egg Pasta
- Traditional egg pasta dough (pasta fresca)
- Dough rolling by hand and machine
- Shaping classic Italian pasta:
- Tagliatelle
- Ravioli
- Tortellini
- Cappellacci
- Filling preparation and sealing techniques
- Practical cooking: fresh pasta with traditional sauces
Day 3 – Fresh Pasta II: Hand-Shaped Regional Pasta
- Semolina dough and water-based pasta
- Traditional hand-shaping techniques
- Preparing:
- Gnocchi
- Spaghetti
- Orecchiette
- Cavatelli
- Sauce pairing and cooking methods
- Practical cooking: regional pasta dishes
Day 4 – Lasagne from Scratch
- Fresh pasta sheets for lasagne
- Traditional Bolognese sauce (ragù alla bolognese)
- Classic béchamel sauce (besciamella)
- Layering, baking, and presentation
- Practical cooking: authentic Italian lasagne
Day 5 – Risotti: Seasonal Italian Risotto
- Italian rice varieties: Carnaroli, Arborio, Vialone Nano
- Toasting, cooking, and broth management
- Creaming technique (mantecatura)
- Creating balanced seasonal risotti
- Practical cooking: seasonal risotto recipes
What You Will Learn
- Authentic Italian cooking techniques
- Pizza and bread dough preparation
- Fresh pasta making from scratch
- Classic Italian sauces and risotti
- Kitchen organization and workflow
- Confidence in intermediate–advanced Italian recipes
Why Choose Italian Food Lab?
- Professional Italian chefs
- Small groups and hands-on lessons
- Real Italian recipes and techniques
- Cooking courses in the heart of Italy
🍝 The BRAVO Course is the perfect next step if you want to move beyond beginner classes and experience a true Italian cooking course in Italy.
