Come in Italy to learn how to make the authentic Tiramisu! Italy's most popular dessert: a rich layered dish of Italian lady finger biscuits ("Savoiardi"), Italian coffee 
Spend an unforgettable day learning the Art of Tiramisu Making with your personal Cooking Class instructor, Mama Isa.
You can learn how to make the real Tiramisu.
Magnificent Tiramisù: Who doesn't love Tiramisù?! It has become everyone's favorite dessert.
Tiramisù ((pronounced "ee/rah/mee/sooh") is popular all over the world, but it originated in Italy, making it a must-try for anyone who's traveling through.
Whether it's for the mesmerizing taste 
or the elegant look, this is certainly the number one of Italian Dessert, but it originated in Veneto region!
Nothing will beat trying the melt-in-you-mouth tiramisù in its homeland.
At our cooking school we offer tiramisu classes: our tiramisu is perfect and will satisfy you without being too heavy.
See for yourself if that is true.
Making the perfect Tiramisù might be difficult for you. But not if you take a tiramisù class with us.
Our tiramisu class has the most simple instructions ever.
You will be able to make the real classic Tiramisù that look the same as in an expensive Italian Pâtisserie.
A LITTLE BIT OF HISTORY
Some food historians believe that this famous dessert was invented a few centuries ago: during the seventienth century a pastry chef invented this dessert in honour Grand Duke of Tuscany Cosimo III de Medici.
Another legend says that the tiramisù was created so much later, in the 1960s in a town in Veneto region - Treviso.
So many stories but during the Tiramisu Class with chef Isa, you will learn the famous family Tiramisu Recipe.
ABOUT INGREDIENTS
• We will use the espresso coffee (we love Ground Coffee Illy) made with an Italian steam-based Espresso Maker - called in Italy "Moka" (see below more informations);
• We will use the famous Italian Biscotti Savoiardi. Please not ladyfingers! They were created in the Piedmont region (Italy) during the late Middle Age in 1348, for the royal Savoia family—hence the cookie’s name. We need to make tiramisù only with Italian Savaoiardi because the Italian-made Biscotti Savoiardi soak up espresso coffee or liquid so nicely. They are a key ingredient in hundreds of Italian desserts, not only in Tiramisù, for example in "budini" puddings, in the famous "Zuppa Inglese", in some semifreddo or in the famous "Zuccotto". This "biscotto" cookie is so different that ladyfingers and so important here in Italy that the Savoiardi cookies are regulated and the name protected.
• We will use a special unsweetened cocoa powder Perugina brand.
• We will use the fresher Italian cheese Mascarpone.
• We will use the fresher organic eggs from the farm market.
Mama Isa teaches how to make the real classic authentic and traditional Tiramisù. Do you know that Tiramisù (the meaning is "pick me up").
Chef Isa is a chef and a food historian so during the tiramisu class she will give you a few informations about the history of the Tiramisù.
TIRAMISU CLASS DESCRIPTION
BELOW ARE A FEW REASONS YOU SHOULD TAKE A TIRAMISU CLASS:
• The 2 hours hands-on (not a demonstration) tiramisu class covers the family recipes using only fresh, organic and natural ingredients from the daily farm market;
• Lesson is taught in English;
• During our fun Tiramisu Class you'll not only be mastering the iconic and classic Tiramisu, but also the Limoncello Tiramisu, or when fresh strawberries are in season, the delicious Strawberry Tiramisu or the Pistachio Tiramisu.
• During the lesson you will learn how to make the perfect espresso coffee with the Bialetti stovetop coffee machine;
• You will learn how to perfectly make the delicious "crema di mascarpone";
• Our kitchen is professionally equipped;
• You will learn all the tips and tricks that will guarantee your success back at home!
• Join us for a tiramisu adventure and learn the art of creating a few elegant and decadent tiramisus from start to finish.
Location: Veneto region - Venice area - Italy
Is there nothing better than enjoying a freshly homemade tiramisu in Italy? Why not do it yourself?! Join us to fulfill all of your sweet and delicious temptations where we will create two types of Italian Tiramisu.
How to get in touch with Mama Isa's Cooking School?
Whether you want to enquire about our cooking classes, have special dietary needs, want to organize something special or anything else, please just contact us and we will get back to you within 24 hours.
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In Italy we have so many different types of espressos, cappuccinos, and lattes.
Coffee Culture in Italy
Do You Know How Many Different Types of Coffee are there in Italy?
• ESPRESSO: (pronounced "eh-spres-soh") it is a shot of espresso in a typical ceramic espresso cup;
• ESPRESSO RISTRETTO: (pronounced "eh-spres-soh rɪ-strɛtəʊ") only about 30 milliliters water, it is super concentrated than normal espresso;
• ESPRESSO LUNGO: (pronounced "eh-spres-soh luhn-goh") Italian Coffee Espresso - a milder version - , made with 50-60 milliliters more water than RISTRETTO;
• ESPRESSO DOPPIO: (pronounced "eh-spres-soh dohp-peeoh") Two shots of espresso in one big cup;
• ESPRESSO CORRETTO: (pronounced "eh-spres-soh cohr-reht-toh") A shot of espresso with a small amount of liquor, of Grappa Liquor or Sambuca Liquor.
• ESPRESSO MACCHIATO CALDO: (pronounced "eh-spres-soh ma-kee-aa-tow cal-doh")A shot of espresso with a tablespoon of frothy hot milk on the top. The espresso macchiato is sweeter compared to a normal espresso - due to the steamed milk;
• ESPRESSO MACCHIATO FREDDO: (pronounced "eh-spres-soh ma-kee-aa-tow frehd-doh"): A shot of espresso with a tablespoon of frothy cold milk on the top;
• CAFFE AMERICANO, (pronounced "cahf-feh ameri-ka-no") with even more hot water added (60-100 milliliters) than LUNGO, is very weak for Italian people;
• CAFFÈ DECAFFEINATO (pronounced "cahf-fe deh-cahf-fehyee-nah-toh") or CAFFÈ HAG: Hag is a popular decaf coffee brand in Italy. It designates a decaffeinated espresso.
• CAFFÈ D’ORZO: (pronounced "cahf-feh dort-zoh") Barley coffee, a caffeine-free coffee substitute. It is possible to enjoy "latte macchiato con orzo" or "cappuccino d’orzo";
• CAFFÈ SHAKERATO: (pronounced "cahf-feh shak-er-a-to") is made by combining freshly made espresso, simple syrup, and lots of ice, then shaking it vigorously until a froth forms when poured. It is usually strained while being poured into a Martini glass.
• CAFFÈ IN VETRO: (pronounced "cahf-feh in veht-roh") it is a shot of espresso served not in a porcelain cup but in a tiny glass cup, because for espresso lovers the glass improves the flavor and aroma;
• CAFFÈ FREDDO: (pronounced "cahf-feh frehd-doh") it is a cold espresso, served in a shot glass. Usually it is made in advance and chilled in the fridge;
• CAFFÈ CON PANNA: (pronounced "cahf-feh cohn pahn-nah) it is a shot of espresso with delicious whipped cream on top;
• CAFFÈ MAROCCHINO: (pronounced "cahf-feh mahr-ohk-kee-noh) it is an espresso topped with frothed milk and a sprinkling of cocoa powder, served in a large glass;
• CAFFÈ MOCCACCINO: (pronounced "cahf-feh moh-cahch-chee-noh") it is an espresso, with chocolate syrup and frothed milk;
• LATTE MACCHIATO: (pronounced "laa-tei mmak-kja-to") is a big tall glass of hot steamed milk marked with a shot of espresso;
• CAPPUCCINO (also called cappuccio; pronounced "ka-puh-chee-now"): The name derives from the color of the robes of the Capuchin monks. It is single shot of espresso, 1/3 of milk, 1/3 of foam, in a big cappuccino cup. The difference between a "latte macchiato" and "cappuccino" is that a cappuccino has more foam and sometimes cocoa powder placed on top of the drink. Here in Italy, cappuccino is strictly a morning drink, never drunk after lunchtime or in afternoon or for dinner!!!!
About the Moka Stovetop Coffee Maker
Usually at home the Italians love enjoy coffee in the morning. We love to make coffee with "moka" (also called "macchinetta").
The coffee is brewed with a stovetop coffee maker or moka pot, which makes coffee by passing hot water pressurized by steam through the special ground coffee for "moka" at a lower pressure than an espresso electrical maker.
We are so proud of the moka pot because is an Italian invention.
In 1933 Alfonso Bialetti invented the moka, and actually the best stovetop coffee moka is the Bialetti brand.
The flavor of moka pot coffee depends greatly on fineness of grind, bean variety (at our cooking school we love "ILLY brand"), fineness of grind, roast level, and the level of heat used.
Due to the higher atmospheric pressure involved, the steam and the mixture of water reaches temperatures above 100 °Celsius, perfect for a super intense extraction of flavors and caffeine.
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