Italian Vegetarian Cooking: Winter Edition | Wed Jan 25 - SOLD OUT

Hosted by Chef Deborah Verginella


$125.00 per ticket



About this experience

Some people still have this funny idea that vegetarian cooking is like "normal" cooking, but minus the meat. Even people who appreciate the health and environmental benefits often feel they need to add meat substitutes that taste (almost) as good as "the real thing" to make a great vegetarian meal.  

But of course the truth is that most traditional recipes, especially from regions like the Mediterranean, are vegetarian. And with the recent globalization of the food industry and modernization of local food production, there's more access to fresh produce and plant-based foods than ever before, even in the coldest months of the year.  

So there's never been a better time than now to launch a series of Italian Vegetarian Cooking Classes, and we're thrilled to partner with chef Deborah Verginella to do it! 


Deborah's cooking is rooted in classic Italian, and like any good Italian chef she relies heavily on seasonal produce. So each class will have a seasonal focus. 

But Deborah also likes to explore, improvise, and evolve traditional recipes, playing with modern cooking techniques and adding non-traditional ingredients. The result is a little more complex and elevated than many classic nonna recipes, but still quite simple to execute.   

Forget the idea that vegetarian cooking is a compromise or requires substitutions - this class will celebrate seasonal Italian Vegetarian Cooking in all its glory! 



Insalata invernale - Winter salad of French breakfast radishes, Cara Cara oranges, dill, fennel, radicchio, walnuts

Gnocchi di zucca - A classic dish from Mantova: butternut squash with sage, butter, parmigiano reggiano and amaretti 

Cicoria barese (puntarelle) sautéed in extra virgin olive oil with garlic and peperoncini 

Funghi e cannellini - Breaded portobello mushrooms on Tuscan-style cannellini beans

Torta all'olio d'oliva - Citrus olive oil cake 



A selection of wines, beers and soft drinks will be available for purchase at the event. Our wine list can be viewed here:

We also offer corkage, the fee is $15 per bottle. 



• No refunds after purchase
• Exchanges (one per ticket) permitted up to 5 days prior to the event.
• Tickets to Cucinato events are transferable - you can give them to someone else if you can’t attend (but please notify Cucinato in advance!)
• We will do our best to accommodate dietary needs – please contact us before booking


Your Host

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Deborah Verginella is Executive Chef at Caplan's Miele Gallery