Cooking Dinner for Two - June 25th
Region: Campania Locality: Naples
from: 25 June 2026 Duration: 3 hours
Availability and Prices Request
The kitchen is the warmest and most seductive space in the house, the place where the chemistry of raw materials blends and transforms, making everything magical: simple recipes, quick preparations, culinary innovations. Trying your hand at cooking together is increasingly creating a new bond and intimacy, so why not try your hand at a cooking class designed specifically for you at the Toffini Academy? Led by our chef Lino Acunzo, we'll put your harmony to the test, creating a menu together to be enjoyed together. Are you ready to invite your partner into the kitchen? The price of €175 is per couple. Thursday, June 25th, 7: 00 PM

Cooking Innovation of tradition - first courses - 18
Region: Campania Locality: Naples
from: 18 June 2026 Duration: 3 hours
Availability and Prices Request
A cooking class for those who love traditional Italian cuisine but don't mind experimenting. This creative reinterpretation of traditional Italian first courses creates innovative recipes, the perfect blend of established culinary traditions and cutting-edge innovations that translates into creativity and uniqueness. In this class, guided by the professionalism of our chef Lino Acunzo, we will create two truly unique dishes: octopus genovese and seafood nerano. THE MUST-HAVE COOKING CLASS AT THE TOFFINI ACADEMY! Thursday, June 18th, 7: 00 PM Chef Lino Acunzo

Cooking The Cuisine of the Stars: A Tribute to Uliassi – June 17
Region: Campania Locality: Naples
from: 17 June 2026 Duration: 3 hours
Availability and Prices Request
What philosophy lies behind the signature dishes of Michelin-starred chefs? With Chef Vincenzo Noviello, we continue our little journey through Italian cuisine and its evolution over time, exploring the creation of the signature dishes of Michelin-starred chefs: this lesson will focus on the signature dishes of Chef Mauro Uliassi. "Simple and contemporary, our cuisine is rooted in the traditions of the Adriatic Riviera, playing with influences. We draw inspiration from the scent of the sea, but we also enjoy exploring the flavors of the land, " is how the Uliassi brothers define themselves, a symbol of a cuisine that has grown from a small shack to a renowned three-Michelin-starred restaurant. In this engaging lesson, we will learn the techniques underlying the dishes of three-Michelin-starred Chef Uliassi and create and taste two dishes from a cuisine that conceives new experiments every year, combining innovation and tradition, without ever compromising on flavor. We'll start with the iconic dish inspired by Checco Zalone, Pasta all'assassina, and continue with cuttlefish in guanciale oil, cuttlefish liver, chard, anchovy sauce, and honey—flavors that will delight your palate! ADVANCED LEVEL Wednesday, June 17,7: 00 PM Chef Vincenzo Noviello

Cooking Japanese Cuisine - June 13
Region: Campania Locality: Naples
from: 13 June 2026 Duration: 3 hours
Availability and Prices Request
Japanese cuisine ranks third among the world's most popular cuisines, a cuisine rich in traditions, contrasting flavors, shapes, and colors. Beyond rice and sushi, there are diverse dishes that delight the aesthetic sense of its composition, one of the hallmarks of this cuisine. For one evening, the Toffini Academy is moving to the East, and in this special lesson, led by our chef Manuel, we will create a true dinner showcasing the iconic dishes of traditional Japanese cuisine. We'll begin with an appetizer, making Harumaki, the classic spring roll, and teriyaki sauce. We'll then move on to creating a sushi mix with uramaki, hosomaki, nigiri, and hot rolls, and finish with stir-fried noodles with shrimp and vegetables in yakisoba sauce. For each dish, we'll learn the techniques to create them and recreate them at home. An unmissable evening; are you ready to prepare your delicacies? Saturday, June 13th, 11: 00 a. M. Chef Manuel

Cooking Cooking fish: tradition and innovation - 6 days
Region: Campania Locality: Naples
from: 6 June 2026 Duration: 3 hours
Availability and Prices Request
Italian cuisine is composed of small elements that structure more sophisticated dishes, and sometimes, when paired with simple foods, they make each dish elegant, playing on unusual pairings to give an original and innovative touch. Here's a lesson entirely dedicated to the preparation of two gourmet fish main courses. Led by the creativity and professionalism of Chef Vincenzo Noviello, we'll immerse ourselves in a multifaceted lesson. We'll learn preparation techniques to enhance the flavors and aromas of the dishes we create, combining the ingredients and different cooking techniques. We'll prepare and taste: Seared sea bream, tzatziki sauce, chive oil, crispy lentils; Steamed cod with marinara sauce, dried olives, sautéed broccoli rabe. Intermediate level Saturday, June 6th, 5: 00 PM Chef Vincenzo Noviello

Cooking Fresh and Stuffed Pasta - June 6th
Region: Campania Locality: Naples
from: 6 June 2026 Duration: 3 hours
Availability and Prices Request
The culinary pleasures of yesteryear, the techniques for making fresh pasta, the various fillings, and the tasty pairings: here's a class entirely dedicated to fresh pasta! Our chef Vincenzo Noviello will guide us through this lesson, showcasing the flavors of yesteryear, reimagined with surprising combinations. What are the best flours to use? And what are the techniques for making fresh pasta that take us back to the culinary pleasures of times gone by, when our grandmothers spoiled us by dedicating their time to preparing this homemade delicacy? Everyone will be able to make the basic dough, fillings, and accompanying sauces with their own hands. We'll make and taste together: Ravioli with lemon potato cream, Cantabrian anchovies, yellow tomatoes, provolone del Monaco cheese, and truffle oil; Plin with creamed cod, bacon, and sage butter. Intermediate level Saturday, June 6th, 11: 00 AM Chef Vincenzo Noviello

Cooking Bao Passion - June 4th
Region: Campania Locality: Naples
from: 4 June 2026 Duration: 3 hours
Availability and Prices Request
A timeless delicacy, born over a hundred years ago, has recently entered our kitchens, becoming a coveted object, available in a variety of sweet and savory forms. Together with Taiwanese chef Adele Liu, with decades of experience in Taiwanese and Asian cuisine, we will learn how to make Chinese bao, small clouds of flavor, soft, steamed bites with a succulent filling. Steamed gua bao is a traditional Taiwanese dish with a history dating back hundreds of years. Legend has it that bao were originally prepared for travelers who carried them with them on their travels, hence the "wallet" shape that "encloses" the flavorful filling. During this cooking class, we will learn how to make the bao dough, move on to leavening, steaming, and finally creating the filling. We'll learn how to prepare hong shao rou, the traditional Chinese-style braised pork belly, whose name comes from the shiny red color of the meat, which gradually caramelizes, a technique typical of Chinese cuisine. At the end of the class, we'll taste our very special homemade gua bao. A class that transports the Toffini Academy to the East to fully understand the culture transmitted through food preparation. An unmissable evening; are you ready to prepare your own delicacies? Thursday, June 4th, 7: 00 PM Chef Adele Liu

Cooking Leavened Products: Bread, Pizza, and Taralli - June 3
Region: Campania Locality: Naples
from: 3 June 2026 Duration: 3 hours
Availability and Prices Request
Leavened products have an endless allure. If you dream of learning how, with simple ingredients and techniques, it's easy to make small, tasty treats at home, you've come to the right place. In this cooking class, the Toffini Academy will transform into a small bakery: we'll learn how to recognize and choose flours based on their characteristics and the doughs we want to make, how to prepare and use pre-doughs, and finally, using all the knowledge we've learned, we'll create three recipes that we'll taste and take home. We'll learn the indirect bread-making method, preparing the biga, a fermented pre-dough that identifies it, and then making pan pizza, bread, and Neapolitan taralli. An unmissable class that will immerse us in the world of leavened products, providing us with theoretical knowledge that we'll immediately put into practice. Wednesday, June 3,7: 00 PM Cost: €75.00 - Chef Giuseppe Paone

Cooking Dinner for Two - May 28th
Region: Campania Locality: Naples
from: 28 May 2026 Duration: 3 hours
Availability and Prices Request
The kitchen is the warmest and most seductive space in the house, the place where the chemistry of raw materials blends and transforms, making everything magical: simple recipes, quick preparations, culinary innovations. Trying your hand at cooking together is increasingly creating a new bond and intimacy, so why not try your hand at a cooking class designed specifically for you at the Toffini Academy? Led by our chef Lino Acunzo, we'll put your harmony to the test, creating a menu together to be enjoyed together. Are you ready to invite your partner into the kitchen? The price of €170 is per couple. Thursday, May 28th, 7: 00 PM

Cooking Low-Temperature Fish – May 27
Region: Campania Locality: Naples
from: 27 May 2026 Duration: 3 hours
Availability and Prices Request
In this lesson, we'll deepen our understanding of low temperatures by applying them to fish cooking. We'll experience firsthand the differences compared to traditional cooking, which enhances the organoleptic qualities of the raw materials used. Here, we'll experiment with advanced techniques to create two dishes that will amaze your guests. Led by Chef Vincenzo Noviello, we'll prepare and taste two indescribably flavorful recipes: Sea bream or sea bass fillet, potatoes, and pumpkin cream; Calamari with tomato confit, avocado, and Taggiasca olives. An evening dedicated to a passion for good food and good modern cooking practices. Advanced Level Wednesday, May 27,7: 00 PM Chef Vincenzo Noviello