Is the class recorded if I miss part of it?

Recordings are sometimes provided; confirm at booking. The live format focuses on real‑time feedback, so joining live is best.

Does the class accommodate vegetarians?

Yes — the menu can be adapted to vegetarian requirements upon request.

What does 'per household' mean?

A single booking covers everyone cooking together in the same room; separate households need separate bookings and emails.

Are ingredients provided?

Ingredients are not included. You’ll get a detailed list and equipment notes before the class.

Can teens participate?

Yes — 15–17 year‑olds are welcome when accompanied by an adult who is also taking part.

Is the class suitable for people with gluten restrictions?

This specific class includes gluten in the pasta and biscuits and is not suitable for those avoiding gluten.

Bring Sardinia Home: Live Cooking Class with Chef Francesco

A Taste of Sardinia is a live, hands-on online cooking class hosted by Chef Francesco Mattana, offered from London, England, with a meeting point online. The three-hour session translates Sardinia’s island kitchen into your home kitchen, teaching four signature preparations: Pecorino and Honey Bruschetta, saffron‑infused Gnocchetti alla Campidanese, Grilled Marinated Vegetables, and crisp Almond Amaretti. What makes this class sing is the way Chef Francesco pairs technique with regional context—sheep’s‑milk pecorino, the island’s slow‑grown saffron, and the tradition of simple, durable foods born from Sardinia’s pastoral landscape. You’ll begin with bruschetta that relies on the sweet‑salt balance of honey and pecorino, an easy exercise in seasoning and bread handling. The class then moves to gnocchetti—small, hand‑rolled pasta whose texture traps a sausage ragu brightened with saffron. Chef Francesco demonstrates dough handling, shaping, and a stovetop timing that keeps the noodles tender without falling apart. Grilled Marinated Vegetables teach safe char and acid balance for preserving and serving as antipasti or camp-side sides, and the session finishes with Almond Amaretti: a simple biscuit that teaches folding, resting, and decisive oven timing so the exterior crisps while the center stays soft. This experience works equally well for travelers in London plotting a Mediterranean escape and for adventure-seekers who want destination flavors at basecamp. The class ships a PDF recipe kit ahead of time and runs via Zoom, so you can rig a makeshift galley on a camper stove or a compact apartment kitchen. It’s suitable for vegetarians on request and welcomes teens with adult participants; it is not appropriate for those avoiding gluten. Chef Francesco’s instruction blends practical skills — knife safety, dough hydration, heat control —with cultural notes about Sardinia’s shepherding, almond cultivation, and coastal citrus. The result is culinary confidence you can carry into markets, mountain huts, or seaside picnics. If you’re planning time on the Mediterranean or simply want a portable souvenir of place, A Taste of Sardinia turns ingredients into stories and your kitchen into a classroom. Book per household, check the provided ingredients list, and log in 15 minutes early to set up; the class link is sent before the session. It’s a compact, flavorful way to travel without leaving home. Participants get a precise ingredient and equipment list in advance and a digital recipe card for repeat cooking. The live format provides real‑time feedback as Chef Francesco watches your mise en place and suggests adjustments for dough hydration, pan temperature, and seasoning. The course is sold per household, so partners can cook together; different households need separate bookings. No professional experience is required — just curiosity, a internet connection, and basic kitchen tools. Use the booking link to reserve a session and arrive fifteen minutes early.

About Our Cooking Journey

Our Cooking Journey is a London-based culinary workshop specialising in hands-on Italian cooking classes. The company runs a curated set of experiences that teach authentic regional techniques and simple, repeatable recipes for home cooks.

Led by Chef Francesco on select experiences, Our Cooking Journey focuses on practical skills: making fresh pasta from scratch, shaping multiple regional doughs, and pairing handmade pasta with a rich Tuscan ragu. The 'Master the Art of Pasta Making' and 'Private Classes' note a typical 2-hour format that guides participants through dough, shaping and cooking.

Classes also explore wider Italian traditions. 'A Taste of Sardinia' introduces honey-brushed bruschetta, saffron-infused gnocchetti, smoky grilled vegetables and almond biscuits, with step-by-step instruction and recipe tips. 'Italian Family Favourites' covers focaccia, Tagliatelle alla Bolognese and classic Tiramisu, with attention to textures and authentic flavours.

Each experience is hands-on and recipe-focused, with a practical emphasis on techniques that home cooks can reproduce. Instruction includes ingredient selection, dough handling and plating suggestions. Participants leave with finished dishes and clear guidance to repeat recipes at home.

Operating in London, Our Cooking Journey positions itself as a practical, skill-building cooking provider for anyone seeking authentic Italian flavours and approachable, guided classes. The business highlights regional Italian cuisine, expert-led instruction and takeaway culinary skills as its core strengths.

Classes suit a wide range of skill levels, from curious beginners to confident home cooks, and often include tasting of finished dishes, practical tips for ingredient sourcing in London markets and takeaway recipe cards for repeat practice.