Hands-On: Fettuccine “Alfredo”: Burro e Parmigiano

Join us at Eataly Chicago to celebrate Parmigiano Reggiano Day on October 27, 2025!

About this Class: It’s time to get your hands messy! In our hands-on format, our Scuola Chef will prepare the signature dish for you to taste in class. You’ll then dive right in to making the recipe yourself from scratch. Take your culinary creation with you at the end of class and enjoy your own hard work at home!

About this Dish: Discover the original “Fettuccine Alfredo,” Fettuccine Burro e Parmigiano. Legend says in 1908, Roman chef Alfredo Di Lelio created a special dish for his pregnant wife by adding extra Parmigiano Reggiano® DOP and butter to the already-decadent pasta al doppio burro. This original version does not use cream—only the three simple ingredients of fresh fettuccine, butter, and Parmigiano Reggiano® DOP. In this class, you’ll make your own pasta from scratch.

In this Demonstration-Style Class You Will:

• Learn about the traditions and culture of Fettuccine Burro e Parmigiano

• Observe as our Scuola Chef teaches the group how to make Fettuccine Burro e Parmigiano
• Taste different ages of Parmigiano Reggiano

• Make your own pasta dough from scratch by hand, and take your cut fettuccine home with you

• Sample the Fettuccine Burro e Parmigiano prepared by our Scuola Chef

Please Note:

• One ticket purchase is valid for one guest

• Seating is first-come, first-served

• Class duration is approximate and may vary by 10-15 minutes

• All guests planning to consume alcohol must be able to produce a valid government-issued identification to prove they are 21 or older. Non-alcoholic beverages are available.

• Classes are also suitable for children 8+ who are passionate about Italian cuisine. 15 and under must be accompanied by a supervising adult.

• Please notify us 48 hours in advance if you have any dietary restrictions. If we are not notified ahead of time of any special needs, we may not be able to accommodate them. Please note that we cannot accommodate for dairy allergens for this class. Gluten free pasta can be requested for the demo portion, but the hands-on part includes semolina flour.

For any questions, please contact us at [email protected] or call us directly at (312) 521-8700.

Payment, refund & cancellation policies

Payment in full is required at the time of registration and all sales are final. No refunds are offered on classes and events due to limited space in our schools. For groups of 5-10 guests, a minimum of 7 days' notice is required to receive a credit in the form of a coupon for a future class or event. For groups of up to 4 guests, a minimum of 48 hours' notice is required to receive a credit in the form of a coupon code for a future class or event at La Scuola. Please email [email protected] with any questions.

We reserve the right to reschedule or cancel a class or event due to unforeseen circumstances, inclement weather or otherwise. In the event of a class or event cancellation, we will contact you directly at the phone number or email address you have provided to offer a full refund or credit to transfer to a future class or event. While we are not able to offer credit, transfers or refunds for last-minute illnesses, work-related conflicts, personal emergencies or events beyond our control, you are always welcome to send someone in your place, as we understand that these things do happen. If you are purchasing this class or event as a gift, please provide this cancellation policy to the recipient, as the policy will still apply. Credits issued for La Scuola events are redeemable ONLY for future La Scuola events and cannot be used to register for events in other parts of the marketplace or exchanged for store credit or Eataly gift cards.

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