Welcome to my cooking classes in Rome

Cooking classes in Rome



Reviews & Press

Madonna del piatto history

Hello, I am Letizia!

I’m the owner, recipe developer and passionate home cook behind Madonna del Piatto Cooking Classes in Rome.

I offer small group cooking classes in my apartment in Appio Latino, a lively neighborhood just South of Rome's historic center.

I believe that cooking and the respect for food are deeply connected to culture, identity, community and tradition.

I have dedicated the last 20 years of my life to the study of Italy's culinary heritage and to sharing the true craft of cooking with people who has visited our home from all over the world.

My wish is to share with you the simple joys of Italian cuisine. Let’s cook a beautiful meal together. Let's tell stories. Let's make a feast of every meal.

The Seattle Times: Italy | Taking a break from churches and museums to bike, drink and cook in three cities.

Carol Pucci


Food and Wine magazine: Italy's top cooking schools| America's elite travel advisers reveal the Italian cooking schools where they send their fussiest food-obsessed clients.

Jen Murphy

2007 updated 2017

The New York Times: Umbria, Italy’s Best-Kept Culinary Secret, Is Budding.

Julia Moskin


Food Journeys of a Lifetime: 500 Extraordinary Places to Eat Around the Globe.

The National Geographic Society


Rome's classic dishes

Carbonara pasta with a silver lining

Spaghetti with carbonara sauce is a classic and easy Italian dish, made by coating pasta in a creamy sauce of eggs, cheese, cured pork, and black pepper. Carbonara served with a few slices of truffle appears regularly in the menus of Umbrian restaurants and will make you feel like you are on vacation in our beautiful region. Learn how to combine the right ingredients for a carbonara sauce with a silky texture, and avoid to accidentally scrambling the eggs in the process.

Fresh homemade tonnarelli pasta

Tonnarelli are square-shaped noodles crafted with eggs, white flour and semolina. This traditional pasta hails from Molise and Abruzzo and is widely enjoyed in Rome, where it's served with carbonara, amatriciana, or cacio e pepe sauce. Learn how to make it with a pasta machine

Cacio e pepe pasta sauce

Easy and quick to make, this Roman classic pasta sauce recipe has only 3 main ingredients: medium aged Pecorino Romano cheese, black pepper corns and pasta!

Amatriciana my way

About a year ago, in an evening like tonight, I was painstakingly working on...

New recipes in season

Sicilian busiate pasta alla Norma

There is an aroma that is forever etched in my memories of summer holidays...

Balsamic, sage and brandy beef “straccetti di manzo”, a...

Straccetti di manzo, is a delicious dish made with very thin slices of beef in a light sauce that is popular in restaurants and homes all over Italy and especially in Rome

Lasagna rosettes with Pecorino cheese, black pepper and honey

A delicate and light recipe for lasagna rosettes filled with Pecorino and Parmigiano cheese, baked to perfection and served with a drizzle of honey.

Sicilian orange, black olives and fennel salad

A delightful fennel and orange salad with black olives, bursting with Mediterranean flavors. The recipe features crisp, thinly sliced fennel ribbons, paired harmoniously with juicy orange wedges and savory olives.


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