Felsina Culinaria

05/12/2025

Really excited and honoured to be featured in The New York Times!

https://www.nytimes.com/2025/12/02/travel/cooking-classes-italy.html

29/09/2025

Another summer of cooking classes has flown by, and we are grateful for all the wonderful people who joined us in the kitchen.

One question we hear often is: “How do you keep lasagne from turning watery in the oven?”

- Thicken your sauces. Let the ragù simmer until rich and the béchamel cook until creamy.

- Pre-cook and cool the pasta sheets. A quick boil and a dip in salted water prevent excess starch and moisture.

- Layer with balance. Use 5 to 7 layers, with just enough ragù, béchamel, and Parmigiano to hold their shape.

These are the secret to a firm and flavourful lasagne straight from the oven.

30/07/2025