Ingredient masterclass
Meet your stars: aged guanciale DOP, Pecorino Romano, Parmigiano Reggiano, fresh local eggs and whole black pepper. Learn why every single ingredient matters — and why substitutes ruin everything.
Technique & secrets
The crispy guanciale render, the off-heat emulsification, the temperature trick that keeps eggs silky — the real methods that no recipe website explains properly.
Cook your own carbonara
Hands on the pan — every guest cooks their own plate, guided step by step. No spectating: you leave knowing exactly how to recreate it at home.
Sit down, eat together
Everyone plates up and digs in together. Compare results, celebrate the creamiest sauce, and enjoy the most convivial part of the afternoon — with a spritz in hand.
Spritz — truly unlimited, all afternoon
We walk you through the perfect ratios and the regional variations — Aperol, Campari, Select — then the bar is yours for the entire experience. No tokens, no counting, no awkward moments. Just pour, sip, and enjoy.
Unlimited spritz for the full duration
