*** The price of the class is now for a cooking station that can accommodate up to 2 guests. If you are a solo attendee we encourage you to come with a guest.

If this is not an option, we still welcome solo participants but we require you to purchase the entire cooking station and you will receive ingredients for two. 

If you are an odd-numbered group (for example: a group of 3 guests) you must purchase two cooking stations but you will receive ingredients and food for four people that you can enjoy or take home.

Come join us for a unique new experience - mozzerella making with Vincent Morrelli of  Vinny's Mootz!  Each guest will make two pounds of fresh mozzerella under Vinny's step by step instruction and then learn how to make Italian dishes using mozzerella with one of Healthy Italia's cooking instructors. 

Once the cooking portion of the class is complete, participants will be invited to enjoy their meal at individual tables set by our staff in our beautiful store, immersed in an authentic Italian atmosphere. 

Here is the menu for this class:

- Caprese salad (Hands-on)
- Eggplant Rollatini (hands-on)
- Pizza with Mozzarella and Basil Pesto (hands-on)
- Italian cookies and chocolates

More about Vincent Morelli: Morelli began to make fresh mozzarella to recreate the delicious buffalo mozzarella he first tasted in Italy as a child during numerous trips with his family. That’s where he fell in love with mozzarella. “Buffalo mozzarella in Italy is gold,” Morelli says, remembering when, at the age of 12, he used to run errands for his aunt and go into all the little stores and eat. His favorite: the mozzarella store. “I used to watch them make buffalo mozzarella,” he recalls. “I would eat so much of it, I’d have a tummy ache by the time I walked home.” 

The menu contains gluten, eggs, and dairy.

All our classes are BYOB (beer and wine only please).

Thank you for understanding that we cannot accommodate menu substitutions in our classes.  Please let us know of any allergies in the notes section when booking.