TreZero Winery · Friuli, Italy

Hands-on Italian Cooking Classes at the Winery with Chef Erica Parpinel

Get flour on your hands, learn the secrets of real Italian home cooking and feast on everything you make, with the vineyards right outside the window.

The TreZero tasting room: a long wooden table in front of large windows overlooking the vineyards Freshly cut tagliatelle nests and rolled pasta sheets Chef Erica Parpinel smiling as she carries a tajine through the vineyards A tiramisù dusted with cocoa, freshly cut Guests on the TreZero lawn at sunset under string lights
About 3 hours Up to 30 guests · small groups Next class: October 14 All 3 classes: €215 instead of €255 Panoramic vineyard views
The experience

About these classes

Step into a working Friulian winery and learn to cook Italian classics the way they are made at home: by hand, from scratch, with the vineyards right outside the window.

Chef Erica Parpinel leads each evening with warmth and a lot of practical tips. You'll work in small groups at shared stations, so everyone gets their hands in the dough, whether you're a confident home cook or have never held a rolling pin.

The class takes place in TreZero's tasting room, with panoramic views over the vines. When the cooking is done, we sit down together to a convivial dinner of everything we've prepared.

Chef Erica Parpinel smiling as she plates food from a pan outdoors An outdoor buffet table set by Erica among the trees
Meet the chef

Erica Parpinel

Erica has spent her whole life in the world of food and hospitality. Today she runs her own catering company, cooks as a private chef in people's homes and, best of all, teaches.

She has traveled half the world and brought home spices, recipes and her own way of mixing it all together: a Moroccan tajine one day, a classic Sunday roast the next. But ask anyone who knows her and they'll tell you about her pasta al ragù, the one that tastes like home.

She's the first to arrive and the last to leave, and she always takes the time to listen. In class, that means patient, hands-on guidance and plenty of little secrets from a life spent cooking.

Erica serving finger food at an outdoor table among the vines Colorful finger food in small glass jars
Autumn – Winter 2026

Choose your class

Can't choose just one? Book all 3 classes and save 16%: €215 instead of €255 per person.

Hands shaping ravioli on a floured wooden table with rolling pins
Class 1

The Art of Fresh Pasta

La pasta fatta in casa

Egg pasta dough from scratchMix, knead and roll out the classic egg dough by hand, with a rolling pin, the traditional way.
Lasagna & a giant ravioloLayer your own lasagna and fill an oversized raviolo using a pasta wheel and piping bag.
TagliatelleWatch how tagliatelle are cut and shaped, then let the chef cook everything for dinner.
Wednesday, October 14 · Limited to 30 guests Book on WhatsApp →
Filling ravioli along a long sheet of fresh pasta
Nests of fresh tagliatelle dusted with flour
Fresh tagliatelle being lifted into a pot
Two Neapolitan-style pizzas with tomato, mozzarella and basil
Class 2

Pizza & Tiramisù — The Iconic Classics

Pizza e tiramisù

Pizza dough to take homeMake a dough from scratch and take it home to bake in your own kitchen.
Stretch, top & bakeIn teams, stretch dough that has already risen, add your toppings and send your pizza to the oven, then eat it together.
TiramisùThe chef shows how to assemble the classic with savoiardi and mascarpone. Individual cups are ready for dessert.
Wednesday, November 18 · Limited to 30 guests Book on WhatsApp →
A heart drawn in flour next to a rolling pin
Assembling tiramisù with savoiardi, mascarpone cream and coffee
Tiramisù dusted with cocoa
Saffron risotto alla milanese Meatballs in tomato sauce
Class 3

Risotto & Meatballs

Risotto e polpette della nonna

Risotto alla MilaneseMilan's golden saffron risotto: toast the rice, add the broth little by little and stir it to a creamy finish.
Polpette della nonnaGrandma's meatballs: mix, season and shape them by hand, just the way nonna does.
A plate of saffron risotto in the sunlight Meatballs simmering in tomato sauce in a pan
December · date coming soon Message us to hear first →
The ritual

How the evening unfolds

  1. 130 minutes

    Welcome to the winery

    Settle into the tasting room, meet the TreZero team, hear the winery's story and receive your recipe booklet.

  2. 290–100 minutes

    Hands-on cooking

    Small groups at shared stations, all equipment provided, with Chef Erica guiding every step.

  3. 360 minutes

    Dinner together

    Sit down at a shared table to enjoy what you made, with a glass of TreZero wine.

Why you'll love it

Highlights

1Cook inside a real Italian winery

Not a restaurant kitchen. You'll cook at TreZero, a small organic winery set in the Friulian countryside.

2Small-group, hands-on cooking

Up to 30 guests, split into small teams at shared stations, so everyone actually cooks.

3A local chef who loves to teach

Chef Erica Parpinel shares the techniques and little secrets of Italian home cooking, step by step and in English.

4A view over the vineyards

The tasting room looks out across TreZero's vines, a beautiful backdrop for an evening of cooking, especially at sunset.

5A long, convivial dinner

The evening ends the Italian way: around one table, sharing food and stories.

Included

  • Hands-on guidance from Chef Erica Parpinel in a small-group setting
  • All ingredients and professional equipment
  • Welcome and introduction to the TreZero winery
  • A printed recipe booklet to take home
  • Dinner of the dishes prepared during the class
  • Wine served with dinner
  • Cleanup is on us
The place

Where you'll be cooking

Classes are held in the tasting room of TreZero, a small certified organic winery in the province of Pordenone, Friuli Venezia Giulia. Big windows open onto a panoramic view of the vineyards. It's a calm, light-filled space, perfect for cooking together.

We'll send you the exact address and directions on WhatsApp when you book.

Corner windows of the tasting room with a view of the vineyards The TreZero winery building and garden path TreZero winery entrance sign

FAQs

Do I need any cooking experience?

None at all. The classes are designed for complete beginners and keen home cooks alike, and you'll work in a small team.

Is the class taught in English?

Yes, the classes are held in English.

Do we eat what we cook?

Absolutely. The last hour is a sit-down dinner of the dishes prepared during the class, served with a glass of wine.

How do I book and pay?

Message us on WhatsApp with the class, date and number of guests. We'll confirm availability and send you all the details.

Is there a discount if I book all three classes?

Yes! Book the full series and you pay €215 per person instead of €255 (16% off). Just tell us on WhatsApp that you'd like all three classes.

Can you accommodate dietary restrictions or allergies?

Please tell us when you book and we'll do our best to accommodate you. Note that the pasta and pizza classes are based on wheat flour and eggs, and the meatballs contain meat.

What should I wear?

Comfortable clothes and closed shoes. Things may get floury!

Can I book for a group or a private event?

Yes. Write to us on WhatsApp and we'll plan it together.

TreZero × Chef Erica Parpinel

Save your seat

Autumn – Winter 2026 · Friuli
  • Wed · Oct 14The Art of Fresh Pasta
  • Wed · Nov 18Pizza & Tiramisù
  • Dec · TBARisotto & Meatballs
€85 / guest

Dinner, recipes & wine included · only 30 seats per class

Book on WhatsApp+39 379 195 0346 Book all 3 classes −16% €215 instead of €255
€85per guest · all 3 for €215
Book now