the pasta class

Rooftop terrace at golden hour
A hands-on pasta class · Boston, North End & Sardegna

Learn to make pasta
by hand on a rooftop
above the North End.

Three hours with host Danielle D'Ambrosio — aperitivo, an olive-oil tasting, hand-made gnocchi & spaghetti, and dinner under the Boston sky.

Reserve a Seat — $125
Danielle D'Ambrosio on the rooftop terrace
Your host

Ciao, I'm Danielle.

I'm a dual Italian-American citizen splitting my time between the North End and Sardegna. I trained in culinary arts and wine at Florence University of the Arts in 2007, and I've been cooking ever since.

La Terrazza is what happens when I bring that training home — to my own rooftop terrace and organic garden, looking out at the city skyline and the sea. It's not a restaurant. It's my table, for six people at a time.

Florence · 2007
Boston & Sardegna
View from La Terrazza rooftop, North End Boston

The view from La Terrazza · North End, Boston

Terrace garden

Straight from the garden
to your plate

Danielle grows organic tomatoes, herbs and greens right here on the terrace. Whatever is ripe that week gets folded into the aperitivo, simmered into the tomato-basil sauce, and finished over the pasta you just made.

Ingredients that never travel farther than a few steps from the table.

Fresh tomatoes from the terrace garden
The evening

Three hours on the terrace

Hands-on, outdoors, and small on purpose. You arrive as guests and leave with flour on your sleeves and dinner in your hands.

Aperitivo spread with cheese and olive oil
Aperitivo

Aperitivo and blind olive oil tasting

We start slowly — a light Italian aperitivo and a blind tasting of two olive oils. If you fall for one, it's available to take home after class.

Hands rolling fresh gnocchi on a floured board
Hands on the dough

Gnocchi & spaghetti, from scratch

You'll hand-make two classic shapes side by side.

Plated pasta on the terrace
A table under the sky

Dinner, then dolce

Sit down to the gnocchi al forno you just made. The spaghetti is boxed up as a take-home gift. We close with a traditional dessert famous in this neighborhood.

How the day flows

3 to 6

  1. 3:00

    Arrival & aperitivo

    Aperitivo and the blind olive-oil tasting.

  2. 3:45

    Gnocchi by hand

    Potato dough, rolled and cut on the board.

  3. 4:30

    Spaghetti

    A classic egg dough, rolled thin and cut wide.

  4. 5:15

    Dinner on the terrace

    Gnocchi al forno together at the table, harbor & skyline in view.

  5. 5:45

    Dolce & goodbyes

    A traditional dessert from the neighborhood and espresso from nonna's moka pot — plus your spaghetti to take home.