Cooking Level I Cooking Course - Saturday, November 14th
Region: Campania Locality: Naples
from: 14 November 2026 Duration: 8 days
Availability and Prices Request
The Level 1 cooking course is designed both for those who are complete beginners in the culinary world and for those who are already comfortable in the kitchen but wish to refine their techniques. The full program consists of 8 lessons, each structured to prepare students for the stages that follow. We will begin by learning to identify raw ingredients, master various vegetable-cutting techniques, and prepare sauces, stocks, and both fresh and dried pasta. We will then move on to filleting fish, processing white and red meats, exploring different cooking methods, understanding the ideal temperatures for various recipes, and finally, covering the basics of pastry-making. For every technique learned, we will prepare recipes that can be adapted and reused with different ingredients—all while keeping the core principles of the Mediterranean diet in mind. Under the expert guidance of our chef, Vincenzo Noviello, you will be the true stars of the experience! The course alternates between theory and hands-on practice, allowing you to dive right in and create delicious culinary dishes. Each student will be provided with an apron to wear during the lesson, and the following day, you will receive an email containing the complete recipes—including all ingredients used and step-by-step instructions—so you can recreate these dishes at home whenever you like. Topics to be covered: APPETIZERS DRIED PASTA FRESH PASTA WHITE AND RED MEATS FISH EGGS REINTERPRETED DISHES DESSERTS DATES: Saturday, November 14 at 5: 00 PM Saturday, November 28 at 5: 00 PM Saturday, December 12 at 5: 00 PM Saturday, January 16 at 5: 00 PM Saturday, January 30 at 5: 00 PM Saturday, February 13 at 5: 00 PM Saturday, February 27 at 5: 00 PM Saturday, March 13 at 5: 00 PM PLEASE NOTE: To secure your booking, you may pay a deposit of €100.00,with the remaining balance to be paid in two installments—due at the 1st and 4th sessions. The total cost of the course is €549.N.B: Dates are subject to change; any adjustments will be communicated to registered participants.

Cooking All set... Let's fillet! - November 12th
Region: Campania Locality: Naples
from: 12 November 2026 Duration: 3 hours
Availability and Prices Request
Head, tail, belly—where do you even begin? And which knife should you use? Leave your uncertainties at the door and let Chef Lino Acunzo guide you, step by step, through the proper techniques for preparing fish for cooking. In this cooking course, you will learn how to identify and purchase fresh fish, how to select the right catch for the occasion and the recipe at hand, as well as techniques for scaling and filleting. You will also explore various cooking methods designed to highlight the delicate flavor of the fish. The menu features the preparation and tasting of two fish-based main courses, both showcasing sea bass. We will prepare and enjoy: Sea bass (or sea bream) with hazelnut panko breadcrumbs and sautéed *friarielli* (broccoli rabe); and *Sole Meunière*-style sea bass, served with a light tomato mayonnaise and a lemon-infused bread crumble. Thursday, November 12,at 7: 00 PM Chef Lino Acunzo

Cooking Junior Chef - November 13th
Region: Campania Locality: Naples
from: 13 November 2026 Duration: 3 hours
Availability and Prices Request
Young chefs, your moment has arrived! This lesson is dedicated entirely to you—a chance to handle pans and stovetops and put your culinary skills to the test in a real kitchen, alongside a professional chef! Designed for young cooking enthusiasts aged 8 to 15,this session puts the kids front and center, with our chef, Luigi, guiding them through every step of the preparation. Think of this lesson as a mini culinary journey featuring some all-time favorite dishes. We’ll start with the basics, tackling two recipes—one savory and one sweet—to satisfy everyone’s taste buds. Each young chef will have their own dedicated workstation, complete with all the necessary ingredients, tools, and equipment to create delicious, imaginative dishes—which they’ll get to enjoy afterward! Don’t miss out—join us on Friday, November 13th!

Cooking Japanese Dinner - November 9th
Region: Campania Locality: Naples
from: 9 November 2026 Duration: 3 hours
Availability and Prices Request
Ranking third among the world’s most highly regarded cuisines is Japanese cuisine—a culinary tradition rich in history, contrasting flavors, shapes, and colors. Beyond rice and sushi, there is a wide array of dishes that delight the eye through their aesthetic presentation—a hallmark of this cuisine. For one evening, the Toffini Academy travels to the Far East; in this special class, led by our chef Manuel, we will prepare an authentic dinner featuring iconic dishes from traditional Japanese cuisine. We’ll begin with an appetizer: *harumaki* (classic spring rolls) served with *teriyaki* sauce. Next, we’ll craft a variety of sushi—including *uramaki*, *hosomaki*, *nigiri*, and *hot rolls*—and conclude with stir-fried noodles with shrimp and vegetables in *yakisoba* sauce. For each dish, you will learn the techniques required to prepare them, allowing you to recreate these delicacies at home. An unmissable evening—are you ready to prepare your own Japanese treats? Monday, November 9th, at 7: 00 PM Chef Manuel

Cooking Meats - November 7th
Region: Campania Locality: Naples
from: 7 November 2026 Duration: 3 hours
Availability and Prices Request
Would you like to learn the secrets to preparing perfect meat-based dishes? Guided by our chef, Vincenzo, we will explore the anatomy of meat, the various cuts available, cooking methods, pairings with seasonal vegetables, and the stocks and sauces that elevate a succulent meat dish to the next level. It’s a fascinating culinary journey where you will learn to infuse your own dishes with creativity and innovation, using bold flavor combinations that truly enhance the taste. In this class, we will prepare and enjoy the following: meatballs in tomato sauce with raisins, pine nuts, parsley, and garlic; and grilled entrecôte served with a light *salsa verde* and marinated zucchini. Beginner level Saturday, November 7th, 11: 00 AM Chef Vincenzo Noviello

Professional Cooking Leavened Products: Bread, Pizza, and Taralli - November 6th
Region: Campania Locality: Naples
from: 6 November 2026 Duration: 3 hours
Availability and Prices Request
Leavened products have an endless charm. If you’ve ever dreamed of learning how to create small, tasty treats at home using simple ingredients and techniques, you’ve come to the right place. In this cooking course, the Toffini Academy will transform into a small bakery workshop. We will learn how to identify and select flours based on their specific characteristics and the types of dough we wish to create, as well as how to prepare and use pre-ferments. Finally, applying everything we’ve learned, we will prepare three recipes—which we will then enjoy on-site and take home with us. We will explore the indirect method of bread-making by preparing a *biga*—a fermented pre-dough—and use it to craft pan-baked pizza (*pizza al tegamino*), bread, and Neapolitan *taralli*. An unmissable lesson that will immerse you in the world of leavened goods, providing theoretical knowledge that you will immediately put into practice. Friday, November 6th, at 7: 00 PM Cost: €75.00 – Chef Giuseppe Paone

Cooking Meatballs - November 5th
Region: Campania Locality: Naples
from: 5 November 2026 Duration: 3 hours
Availability and Prices Request
Behind a perfect meatball lie technique, balance, and a thoughtful selection of ingredients. In this cooking course at Toffini Academy, Chef Lino Acunzo will guide you through the exploration of a true staple of Italian culinary tradition—reimagined here with creativity and a keen eye for detail. This is a fully hands-on experience: you will learn the essential techniques for creating well-balanced mixtures, achieving the perfect soft-yet-firm texture, selecting the best cooking methods, and ensuring every ingredient shines. During the session, you will prepare meat, fish, and vegetarian meatballs, exploring flavor combinations and aromas that elevate each recipe. This course is designed for those who wish to refine their culinary skills and transform a classic dish into a contemporary, versatile creation full of character. At the end of the session, you will enjoy everything you’ve prepared, taking home new techniques, ideas, and inspiration to bring into your own kitchen. Because every #incucinacontoffini course offers a blend of hands-on experience and innovation! Thursday, November 5th, 7: 00 PM Chef Lino Acunzo

Cooking Desserts and sponge cakes - November 4th
Region: Campania Locality: Naples
from: 4 November 2026 Duration: 3 hours
Availability and Prices Request
Pastry-making is an exact science—a perfect blend of creativity and technique that transforms simple ingredients into true works of art! This lesson, taken from the "ABC of Pastry" course, is designed for anyone looking to learn or deepen their knowledge of fundamental pastry techniques, helping you develop new skills to use when preparing homemade desserts. Led by Chef Vincenzo Noviello, the session will focus on creating a plated dessert featuring a white chocolate and lemon *cremoso*, roasted fruit, shortcrust crumble, and a basil- and red-berry-infused vinegar. The process includes preparing *pan di spagna* (sponge cake) and various creams. It’s a true "full immersion" into the many small components that will help you achieve perfection in your own homemade desserts! Wednesday, November 4th, at 7: 00 PM Chef Vincenzo Noviello

Cooking Eggs: Cooking Methods and Properties - November 2
Region: Campania Locality: Naples
from: 2 November 2026 Duration: 3 hours
Availability and Prices Request
A staple ingredient in Italian cuisine, featured in a vast array of recipes—from fresh pasta and desserts to dishes where it takes center stage—the egg is truly extraordinary. Scrambled, hard-boiled, pan-fried, sunny-side up, or poached—how many ways have you prepared an egg? In this class, led by Chef Vincenzo Noviello, we will explore everything from the egg’s physical composition, classifications, and farming methods to its culinary yield, concluding with various cooking techniques and the secrets behind special recipes. Together, we will prepare and taste: a "cloud" omelet served with thyme-stewed leeks and a light cheese fondue; a poached egg with roasted pumpkin cream, crispy speck, and sage-infused oil; and a soft-boiled ("barzotto") egg with sautéed mushrooms, a delicate Parmesan sauce, and porcini mushroom powder. Beginner level Monday, November 2nd, 7: 00 PM Chef Vincenzo Noviello