In the Rome Kitchen we begin with a welcome dinner in my house so that we can all get to know each other. Before each group arrives I feel slightly apprehensive in case it doesn't work out, but it always does. People come from USA, Canada, Australia and the UK with a sprinkling of other nationalities. Often they have read my cook books and want to hear more stories about Italian life and food while learning how to make interesting dishes. The classes are small so that they can be relaxed and informal.
Most people usually do a mixture of both.
There is time for questions and discussions during class, and the dishes prepared come from many Italian regions, not just Rome, using the fresh produce in season. A balance is kept between food for dinner parties, and good, quick dishes for more informal meals. Once a week there are optional visits to food markets and shops, and we do olive oil and balsamic vinegar tastings. After class waiting to be explored there are the old, narrow streets, the Colosseum, the Pantheon and of course the Trevi fountain. Emphasis Italian regional cuisine with good seasonal ingredients, combined with suitable wines.