In this course, you'll learn everything you need to know to make some of the classics of Italian cooking—not just the recipes but the techniques behind them, including:
All of these dishes are easy enough for beginners, but each has enough insight and wisdom to be valuable to more experienced home cooks as well. None requires exotic ingredients—your local supermarket should have everything. Nor will you need to invest in any fancy, expensive equipment—the knives, pots, and pans you already own should suffice.
Your instructors, meanwhile, are among the best in the business—award winners and pioneers who bring decades of restaurant experience to the aid of you, the home cook. They are:
Tomatoes, mozzarella, and basil are the classic Caprese Salad combination—and happen to represent the colors of the Italian flag. Here L.A. chef Nancy Silverton gives that classic a stylish, all-season upgrade, with roasted tomatoes, fresh pesto, and creamy burrata.
What could be more fun than meatballs? How about 100 meatballs, cooked up by Melissa Hamilton and Christopher Hersheimer of the Canal House?
Cacio e pepe is perhaps the ultimate expression of Roman flavor, frugality, and technique. With just a few ingredients—noodles, cheese, olive oil, and black pepper—you can create a dish that's so much more than the sum of its parts, and here's chef Tony Mantuano to show you how.
As in Italian fashion, Italian cooking is all about sprezzatura—the art of making greatness look effortless. Chicken Cacciatore is that kind of dish, loaded with flavor but, thanks to chef Anita Lo's recipe, easy enough to make any old weeknight.
It's a crunchy, chocolate-y spread that works equally well as a dessert or, if you put it in a jar, as a nice gift. Basically, it's homemade Nutella, so we'll understand if you just eat the whole thing in one go.
Panna is the home cook's go-to video resource for learning to cook, think, and invent like a chef. We know that sometimes a written recipe just isn't enough to learn a technique or master a dish—that’s why we capture it all on video in a step-by-step format, so you can get it right every time.
Our chefs are the world's best: Michelin-starred and James Beard Award–winning professionals like Rick Bayless, Hugh Acheson, Dorie Greenspan, and Anita Lo. And our 350+ recipes range from "Anyone can do it!" to "I'm going to spend the weekend on this."
The iOS app, an App Store Editor's Pick, was named one of the Best Apps of 2012 and 2013. In 2015, it was nominated for Best Culinary Website by the IACP, and in 2016 for Best New Technology by Taste Talks.