Live Stream | Ricotta Gnocchi Con Ragu Di N’Duja by Vannella


If Ricotta Gnocchi Con Ragu Di N’Duja didn't whet your appetite already, you will be pleased to know that we are collaborating with award-winning local cheese maker Vannella. The local cheese artisans have been crafting cheese for generations and bringing Italian tradition and authentic taste to this very unique virtual class. The students who enrol in this class will receive a complimentary Vannella Cheese Fresh Ricotta, and Vannella Cheese Mastro to cook this dish.

You will learn the secret of making this ricotta gnocchi with creative director Anthony Silvio (see bio below).

On the Menu:
  • Ricotta Gnocchi Con Ragu Di N’Duja with complimentary Vannella Cheese Fresh Ricotta and Vannella Cheese Mastro delivered to your door (Sydney Metro ONLY).

Buon Appetito!

What you’ll learn

  • How to create a delicious ricotta gnocchi.
  • Expert knowledge and insights from Vannella creative director: chef Anthony Silvio himself

What you’ll get

  • A unique online live cooking experience creating a delicious dish
  • Complimentary Vannella Cheese Fresh Ricotta and Vannella Cheese Mastro delivered to your door (Sydney Metro ONLY)

What to bring

  • Your love of Italian food, and cheese, and your appetite

This class is not suitable for gluten intolerant and Coeliac. Unfortunately, we are not able to cater for a substitute for this particular class.

Do I get to eat the food I make?

Yes, and you are welcome to bring take away boxes if you want to bring home the leftovers.

Do you cater for people who have allergies?

In most cases we can, however as our number one priority is our students’ safety, we will advise you what precaution we will need to take. Please let us know your allergy once you reach the check-out page.

Can I drink during the class?

Yes, you can, we are fully licensed. You can purchase your drinks from us on the day. Please keep in mind that we will be using sharp tools and exposed to hot surfaces, and we reserve the right to refuse entry or ask students to leave the school if the staffs feel the person(s) is/are intoxicated or may cause harm to themselves or anyone else attending the scheduled class or event.

What is the minimum age to attend a class?

Our adult classes are reserved for people above the age of 16. We permit children of 12 years old to 15 years old to attend our adult class so long as each child will be accompanied and cooking with a responsible adult. Please kindly inform us in the note section (no. of children & ages) when making the booking.

Upon your arrival to VIVE Cooking School venue

  • Hand-sanitizer will be made available.
  • We recommend you to wear a face mask during the class.

During the cooking class session

  • Disposable food-grade gloves will be made available.
  • Individual eating-ware, drinking glass, water jugs will be provided at each workstation.

What is expected from our students

To combat the spread of the virus and to keep everyone safe, we can’t do it all alone, and we need your help. This is why we ask our students for the following:

  • Please respect the social distancing rules, and stay at your allocated workstations.
  • If you feel unwell before the class, please stay home and get in touch with us via email.
  • Please refer to our COVID-19 update page for more information.

Can’t find the date you’re looking for? Enquire Here

3 Hours 16 spots
Book Now Buy as a gift

Maximum tickets 8 at a time.
For more than 8, please book a private event.

About the Guest Chef: Chef Anthony Silvio

Anthony Silvio began his journey in hospitality as a trainer at a local sourdough bakery, teaching classes to avid bakers and school children who were keen to learn about the origins of their food and how their daily bread was made.

Fast track to now, Anthony is the Creative Director at Vannella Cheese where he develops the recipes and online content that you see coming from the brand. What's not to love about working with cheese every day!
Anthony now runs cheese tastings and tours of the factory, explaining the complex process of cheese making to astonished eyes, whether that be cheese eaters or chefs alike who want to know more about the cheese they put on their menus.
Anthony's passion for teaching has carried on into this role where he brings life to many of Vannella's products, using them to plate up delicious, simple to re-produce recipes.
(Instagram handle: @anthony_silvio)

About Vannella Cheese

At the age of 16, Vito Minoia began his journey as an apprentice cheese maker in the southern Italian region he called home, Puglia. This is where he first learned the craft of making mozzarella, before honing this skill working in some of the best "caseifici" (cheese factories) across Italy.

After a trip to Australia in 1999, Vito decided to make a bold move and relocate to our north eastern city of Cairns along with his family, bringing the love of cheesemaking from Puglia with them. Cairns was naturally the perfect move, as it meant he could finally open his own cheese factory "Caseificio Vannella" in 2004 close to the herds where the milk was sourced from.

Fast forward to now almost 50 years on, Vannella are operating out of their state-of-the-art factory in Sydney sourcing the highest quality local single origin milk and cream. And although time has passed, Vito continues to use the methods he perfected as a teenager to produce an outstanding array of products, yet most renowned are his Burrata and fresh Buffalo Mozzarella.
(Instagram handle: @vannellacheese)

Trevor Vyner
Trevor Vyner
Thank you for a wonderful experience and for helping us create a great shared memory for our Christmas Party. We had fun, learned some great cooking tips and shared a wonderful meal. Jodie and Serta were very engaging, professional, helpful and fun. We would recommend this event to anyone looking for something a little different and with an interest in food and cooking.
Lauren Basi
Lauren Basi
Such an enjoyable experience this evening for the cooking Italian class. Miyoki was a wonderful, personable teacher with so much knowledge. Santa seamlessly arranged, organised and tidied behind the scenes. The class really exceeded our expectations. We’ll be back again Thank you
Justynka Lesniak
Justynka Lesniak
Great experience for our family of 4. Highly recommend!
Micael Boucard
Micael Boucard
Fantastically organised, good numbers and superb venue. And obviously an amazing and memorable experience thanks to our Chef and team!
We did a Mexican cooking class as part of a team building event a few days ago and it was great. We learnt how to make ceviche, pulled pork tacos and the best guacamole I've ever tasted. We all had a fun time and and are keen to try the recipes at home. Huge thanks to Mikiko and Jean-Luc.
sabrina smith
sabrina smith
Took my team here for a work bonding event and we had the best time. The setup is amazing and perfect that we all surround each other as we’re cooking. The teacher was knowledgeable and organisation was like clockwork. One of the best bowls of Ramen I have ever had too!
Harman Johnston
Harman Johnston
A remarkable cooking class! Engaging, delicious, and educational. The instructor's expertise and hands-on approach made it exceptional. Highly recommend for culinary enthusiasts. Can't wait to return!
Scott Davidson
Scott Davidson
What a great experience. Great set up, great chef and assistants, lots of fun.
Fiona Agostini
Fiona Agostini
My experience attending the Molecular cuisine class with Jodie & Michelin was nothing short of brilliant. The class was well-organized, informative, and fun. We learned about the science behind molecular gastronomy and got to experiment with new techniques and ingredients. Jodie and Michelin were excellent instructors, answering all our questions and providing helpful tips along the way. I would highly recommend this class to anyone who is interested in exploring the fascinating world of molecular cuisine.
Paul Clayton (digiDirect)
Paul Clayton (digiDirect)
We held a corporate event at VIVE and the afternoon was a roaring success, Chef Jodie was amazing and was so patient with our large group of staff. I would highly recommend the VIVE team, they were on the ball, attentive and helped us produce two great dishes.