Classic Trattoria Cooking with Chef Marco Barbaro
4.7 (32 ratings)
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Classic Trattoria Cooking with Chef Marco Barbaro

Learn how to prepare Classic Italian Trattoria meals, cooking tips and restaurant secrets from one of America's best.
4.7 (32 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
187 students enrolled
Created by Marco Barbaro
Last updated 4/2016
Current price: $10 Original price: $25 Discount: 60% off
5 hours left at this price!
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  • 2.5 hours on-demand video
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
What Will I Learn?
  • Cook classic Italian family restaurant style recipes, with simplicity and traditional flavor.
  • Understand the necessary, core ingredients to classic Italian family restaurant cooking.
  • Set your kitchen up with efficiency and ease, understanding the basic elements of authentic Italian cooking.
  • Have fun exploring new and old flavors while preparing meals for your family and friends.
  • Learn the methods my father used when he opened his first restaurant in Brooklyn after immigrating from Italy in 1955. Italian American cooking, as real as it gets.
View Curriculum
  • A willingness to learn, cook and enjoy great food.

Learn the simple and classic Italian dishes served at one of New York's premiere trattoria's. Join chef Marco Barbaro, as he takes you into the kitchen at Gino's Trattoria and shares with you the recipes and techniques his father Vito Barbaro used in his Brooklyn restaurant after immigrating to the US from Barile, Italy in 1955. The recipes in this course are the exact recipes used by chef Marco's father when he opened his first Italian restaurant.

This course is centered on the basics of trattoria cooking and how you can create some of the classic flavors and dishes with simple ingredients. As well, chef Marco teaches how to transform your kitchen into a traditional trattoria style kitchen, basic knife skills, pot and pan selection and types of utensils you will want to use.

Classic Trattoria Cooking starts off with an introduction ingredients and preparation and evolves into a chef Marco teaching some of the most popular dishes at his trattoria. Chef Marco's skill and energetic, positive attitude make learning a pleasure as students can cook alongside this course and create traditional meals that will be savored.

Who is the target audience?
  • Anyone interested in classic family style Italian cooking.
  • Cooking enthusiasts who are interested in looking back in time, when Italian cooking came to Brooklyn. These methods and ingredients haven't changed since 1955.
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Curriculum For This Course
27 Lectures
Introduction to Classic Trattoria Cooking and First Steps
4 Lectures 14:23

Creating 20 years of perfect service, organization, preperation and cleanliness

Selecting a knife set for your kitchen

Cutlery sharpening basics and safety
Selecting the proper cookware and utensils for Italian cooking in your home
7 Lectures 13:52
Selecting the right cutting board for your kitchen

Selecting the right pots for your kitchen, pot types and metal choices

Selecting the right bowls for your kitchen, sizes and uses.

Selecting the right strainers for your kitchen, sizes, types and uses.

Selecting the right utensils for your kitchen, types and uses.

On garlic and selecting the right press for your kitchen.
Basic ingredient selection and preparation for cooking traditional Italian food.
6 Lectures 17:38
How to select the right basic ingredients to always stock in your kitchen.

Basic herb selection for your kitchen

Onion preparation and cutting basics

Carrot preparation and cutting basics

Mushroom preparation and cutting basics

Celery preparation and cutting basics
Cooking your dishes, preparation of classic Italian meals.
10 Lectures 01:35:25


  • 10-15 Washed Prince Edward Island Mussels
  • ¼ cup diced carrots
  • ¼ cup diced white onions
  • ¼ cup diced celery
  • Diced garlic (1-2 cloves) – As much as you’d like
  • Fennel seed to taste
  • 2 tablespoon’s extra virgin olive oil
  • White wine to deglaze – Pinot Grigio or Chablis
  • 2-4 Oz. or more of Gino’s Trattoria marinara sauce or your homemade
  • Italian Diced Parsley – for Garnish -- 1 Tablespoon or more
  • 4-6 Oz. Chicken stock


Sautee carrots, onions, celery add garlic in the olive oil when they are ½ way cooked. Add mussels just before garlic browns, then add white wine to deglaze and fennel seed to pan. Toss mussels in pan and add chicken stock and marinara sauce. Add parsley and a touch of oregano. Cover mussels and cook on top of cook top or in oven until sauce reduces and mussels open up are cooked.

Appetizer, Mise En Place and cooking San Francisco Cioppino



In Italian cooking, Scaloppini is thin slices of meat, usually Veal. The ideal Scaloppine is cut from the top round across the grain. It should be a little more than ¼ inch thick and flattened by pounding to a little less than 1/8 inch thick. Scaloppine are usually prepared by dredging in flour and then sautéing them.


Four People

  • Flour for dredging
  • Salt
  • Black or White pepper
  • Veal scalopine – three thin piece’s per person
  • 2 tablespoon’s butter
  • 1/4-1/2 cup or more of marsala wine
  • Italian Diced Parsley
  • Flour if Gino’s brown sauce is not available
  • 4 ounces Chicken stock(may need more or less)
  • 4 Ounces Gino’s secret veal stock brown gravy (may need more or less)
  • White Mushshroom’s – sliced thin


1). Cut and pound veal and dredge in flour. Sauté veal in the pan. Turn veal and cook on the other side. Few Minutes per side. Discard oil. Add butter and sauté mushrooms.

2). Once mushrooms are cooked, put veal on top and add Marsala wine. BE CAREFUL, WINE WILL CATCH FIRE! That is Ok you can burn off alcohol. Add salt, pepper, and parsley. Deglaze pan and add chicken stock and brown sauce (if you do not have brown sauce, add a touch of flour when mushrooms are almost ready. Cook in with mushrooms then follow steps).

3). Bring to boil, reduce heat. Simmer, reduce, and cook until sauce is thickened and ready.

First Steps: Chicken Marsala



  • ¾ cup – 1 cup Tawny Port Wine
  • ¼ cup shallots
  • 2 tablespoons Extra Virgin Olive Oil
  • Touch of chicken stock
  • Touch of brown sauce – Optional
  • ½ tablespoon – 1 tablespoon butter
  • Blueberries
  • Minced Garlic - Optional
  • Salt
  • Pepper
  • Parsley


Sauté diced shallots in olive oil. When shallots are ready add the port wine. Add touch of chicken stock, parsley, salt, and pepper then bring to boil and reduce heat to med – low. Cook until sauce thickens. Cut meat and put on plate, top with sauce.

Sauces: Tawny Port Reduction




  • 2 tablespoons Extra Virgin Olive Oil
  • Fresh garlic sliced – I use a lot – 2 cloves or more
  • Italian Parsley
  • Pinch of salt on fish
  • 20 baby shrimp cleaned
  • 10 Scallops
  • 12 Oz. or more of marinara sauce from my recipe or your own or store bought
  • Heavy cream -- add more for a whiter color add less for a redder color
  • Touch of white wine


1). Put oil in medium sauté pan with sliced garlic cooked. Add shrimp and scallops right before garlic is brown, but cook until garlic browns. Add white wine, parsley, salt & pepper.

2). Add the marinara and a touch of heavy cream. If you want it lighter in color, simply add more heavy cream, and darker, less. Cook sauce until cream and marinara combine well and reduce down. Do not overcook or shrimps will become tough.

3). Cook pasta Al dente and drain. Put back into pot and top with some sauce. Plate the pasta and top with more sauce.

Timing: Shrimp & Scallops, Seafood Fettuccini



8 Oz. piece of Salmon

SEE BLACKENED SPICE MIX RECIPE or buy Store bought in spice section

  • 1 cup Lakewood brand Organic Pomegranate Blueberry juice from Wholefoods or Pomi Brand
  • Salt & Pepper to taste
  • 2 Oz. chicken stock
  • Touch of brown sauce
  • 2 Italian shallots or white onions diced
  • 1 clove mince garlic
  • Touch of white wine to deglaze garlic & oil


Coat top side of salmon with blackened spices and cook in oil on both sides. You can finish cooking salmon in oven at 425 degrees for 10-20 minutes. Sauté onions and garlic in sauté pan with olive oil. When garlic browns, add pomegranate juice, chicken stock, brown sauce, salt & pepper, Italian parsley and cook until sauce thickens and reduces. When salmon is ready, put on a bed cooked spinach and top with sauce.

Timing: Fish, Blackened Salmon

Selection: Squid, Calamari Marinara



  • Fold 3 pieces of Sole over in a pan or baking dish
  • Add salt to taste
  • Add ¼ cup white wine
  • Add lemon to taste
  • Add 6 Oz. chicken stock

Top lightly with Gino’s Trattoria bread crumb mixture or store bought Italian Seasoned Bread Crumbs, drizzle with olive oil and touch of fresh garlic


Bake at 425-450 degrees for 20 minutes or so. If liquid dries up, add more chicken stock. At the end, you can squeeze some more fresh lemon to top. If you want bread crumbs crispy, turn on broiler at the end for a minute or so. Stick a fork in sole. If it doesn’t stick and comes out, the fish is cooked through.

Preview 10:00




  • 2-4 cloves minced garlic
  • 2-4 tablespoon’s olive oil
  • 10 large jumbo/rock shrimp – cleaned with tail left on
  • ¼ cup white wine to deglaze – Pinot Grigio or Carlo Rossi Chablis
  • ¼ cup lemon juice or juice of 1 lemon
  • 3-4 Oz. chicken stock
  • Touch of Gino’s brown sauce – Optional
  • Salt & pepper to taste
  • Diced Italian Parsley
  • ½ - 1 tablespoon of butter


In a sauté pan add garlic & oil and sauté. When garlic browns, add butter and shrimp and deglaze with white wine. Add lemon juice, chicken stock, brown sauce, salt & pepper, and parsley then bring to boil at high heat. Reduce to medium heat and sauté until sauce thickens, shrimp turn white and are thoroughly cooked. Cooking times vary depending upon cook top.

Shrimp Scampi




  • 2-4 cloves of garlic (minced)
  • ¼ cup of white onion
  • 2-4 tablespoons of Extra Virgin Olive Oil
  • White wine to deglaze & stop garlic from burning
  • 2 cups of Orange Juice OR Mango juice
  • ¼ - ½ cup fresh squeezed lemon juice – to taste
  • Salt to taste
  • As much freshly diced Cilantro as you want
  • Touch of parsley
  • Pinch of crushed red pepper – optional
  • Diced jalapeno – optional
  • Pinch of sugar – optional
  • Touch of brown sauce -- optional


In a sauté pan, add the Extra Virgin Olive Oil and heat, then add the onions and garlic. When garlic is brown, add the white wine, then orange juice, lemon juice, chicken stock and a touch of brown sauce. Add pinch of salt, and cilantro. If you want it spicy, add red pepper or jalapenos or both. Reduce sauce until it thickens. Marinate shrimp with Extra Virgin Olive Oil, minced garlic, rosemary, and a touch of salt. Grill them and put on plate. Bring sauce to boil at high heat, reduce to medium heat and cook and reduce. When reduced top shrimp with sauce.

Rosemary Wild Shrimp



  • One large can black beans
  • ½ small onion diced
  • 4 tablespoon (less or more) Extra Virgin Olive Oil
  • 1 red pepper diced
  • 1 teaspoon cumin
  • Touch of cinnamon to taste
  • 1 clove garlic – minced
  • ¼ cup cilantro
  • ½ cup tomato sauce
  • Salt and pepper to taste
  • Vietnamese chili paste to taste – very spicy, add just a little for great flavor
  • Shredded mozzarella to top black beans


Heat oil in pan with onion and diced red peppers, add garlic once onion and red pepper are half way cooked. When garlic browns, add black beans, cumin, cinnamon, cilantro, tomato sauce, and red chili paste. Salt to taste. Bring to boil and reduce to medium and cook until thickens a bit. Put in a fridge and let cool at least, 5 hours or overnight – easier to fill when thick and cold. To make empanada put a spoon of black bean sauté, top with a little mozzarella and close over. Press with fork and cut with pizza cutter.

Black Bean Empanadas
About the Instructor
Marco Barbaro
4.7 Average rating
32 Reviews
187 Students
1 Course

Chef Marco Barbaro is the son of Italian immigrant parents who came to the United States in 1955 from Barile, Italy. Chef Marco's father, Vito Barbaro began working in an Italian restaurant in Brooklyn and in short time opened his own restaurant in Yonkers. Through the 60's and 70's, Vito's restaurants gained popularity.

Today, his two sons, Gino and Marco have owned and operated Vito's highly successful trattoria in Mahopac, New York for over twenty years. Sadly, Vito passed away in 2006, but every night when you visit Gino's Trattoria, you will be greeted by his lovely wife Ivana and his sons, Gino and Marco.

Marco Barbaro is the Executive Chef at Gino's Trattoria, along with being a founding partner of the DISH Restaurant Group. He is an award winning chef, receiving recognition from such groups as Best of Hudson, Talk Of The Town and (his favorite) a 5 star rating from the New York State Department of Health for maintaining a kitchen of unmatched standard.

Marco is a proud husband and father of three daughters.