Classic Italian desserts

Duration: 3 hour
Number: 8 person
Difficulty level:
Use of ingredients:
Cultural depth:
Almost everyone loves Italian cuisine, but usually, pasta and pizza come to mind. However, Italian culinary tradition is equally strong in the realm of desserts. Italian sweets embody the light and bohemian spirit of the Mediterranean world, with each bite evoking the dolce vita atmosphere. In this course, we'll prepare a special selection of desserts, including cold, semi-cold, and baked treats, using the finest ingredients such as coffee, almonds, amaretto, and ricotta.

MENU

  • Panna cotta / Sweet creamy dessert, strawberry puree
  • Classic tiramisu
  • Zuccotto / Dome-shaped frozen cake with Amaretto liqueur from Florence
  • Cannoli / Sicilian crunchy pastry, filled with ricotta

DATES

24 November 2025 - Monday
18:00 - 21:00 Bécsi road This course runs in Hungarian
Zita Papp
További kurzusok vele
Zita Papp
Full

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Course calendar

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TU
WE
TH
FR
SA
SU
DETAILED MONTHLY SCHEDULE

Details

Chefparade is Budapest’s oldest and largest cooking school.
Our goal is to share the joy of cooking together with the guidance of professional chefs, in a fun and relaxed way. All our recipes are designed so you can easily recreate them at home.

Classes are held in groups of 10 people, last about 3–4 hours, and participants cook in pairs. Depending on the course, the menu includes 3–6 dishes, which you can enjoy on-site or take home afterwards.

Please note that only registered participants may attend the class; we do not offer companion tickets.

All ingredients and equipment are provided—there’s no need to bring anything. If you have a serious food allergy or intolerance, we recommend contacting our customer service before booking, or using the allergen filter available in our online course search.

Course prices

Drink package

Book recommendations for the course
Chefparade Dessert Lab
There is also a 2 recipe from this course in "Chefparade Dessert Lab". in our book.
Look for it in our webshop or you can also buy it from the chef after class...
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