Learn The Art Of Italian Cuisine And Pasta Making

Photo courtesy of Joni Schrantz

A few times a month, eager guests gather at Restaurant Olivia to learn the art of making that much-loved staple of Italian cuisine—pasta—or to gain a better understanding of various wines.

While nibbling charcuterie and drinking wine, students in the pasta class spend two hours mixing ingredients, kneading and rolling and cutting dough. They are introduced to the same principles of pasta-making that have been used for centuries, but also are treated to the culinary wisdom gathered through the years by Olivia co-owner and executive chef Ty Leon.

Photo courtesy of Austin Carson

It is his passion for pasta that motivates Leon to host the classes. “We don’t have any secrets with anything we do, so why not show that by giving people our recipes and teaching people exactly how we do it,” he says.

Making pasta is a definite skill. “It depends on the type of pasta you’re making, the ingredients you’re using, the weather. That’s what makes (our classes) special, and I think that’s what we’re trying to teach people,” says Austin Carson, Olivia co-owner and beverage director.

Photo courtesy of Joni Schrantz

The word “class” might be a misnomer; the gathering is more like a party where guests get their hands dirty making pappardelle or tagliatelle or farfalle.

“Sometimes cooking classes feel very much like (being) back in school. What I liked about (Olivia’s) format is that you float between the pasta table where you are doing the work and the snacking, so you can also be social,” says AnnMarie Bridges, who attended an event earlier this year. “Leon is really personable and gave us realistic tips for people who want to cook at home, and then we took home so much pasta.”

Guests also leave with a variety of recipes and a jar of the restaurant’s pomodoro sauce, which stands on its own but also serves as a base for other Olivia sauces.

Photo courtesy of Joni Schrantz

The atmosphere is just as relaxed at Olivia’s wine classes.

The apericena—a concept that begins with wine and food to stimulate conversation and segues into dinner—explores wine varietals through tastings and discussion.

You don’t need to be a wine connoisseur to attend. “If you’re coming in with an open mind and are there to learn, that’s a great example of the people we’re trying to reach, in addition to the passionate enthusiasts,” says Scott Thomas, Olivia’s wine director.

Photo courtesy of Restaurant Olivia Co-Owner Austin Carson

During a recent class, Thomas compared a French Champagne with a sparkling wine from Italy and unraveled the mystery of bubbles. “It’s captured carbon dioxide that’s a by-product of fermentation,” he says. Uncorking the bottle and pouring releases the gas.

Thomas also discussed how two wines made from the same varietals can be wildly different depending on production methods. The best way to learn, he says, is to taste each side by side.

Since Italy has more than 550 native grape varieties, there’s much to savor and discover. “I try to make wine approachable,” he says.

Photo courtesy of Restaurant Olivia Co-Owner Austin Carson

“The information Scott shared was different from anything I’d heard before,” says Bridges. “There was a lot of great back-and-forth. It was a lively Q&A while we all sipped wine.”

All of the classes are limited to 10 participants and fill up quickly. Leon also holds private pasta-making sessions at the restaurant. For more information or to reserve a spot, visit Olivia’s website.

Photo courtesy of The Denver Dish

The team behind Olivia—Leon, Carson and Heather Morrison, hospitality director—will open a new venue, Emilia, in 2025. While Restaurant Olivia is pasta-focused, Emilia will showcase “the quintessential Italian food that you think of when your mind goes to (the region of) Emilia-Romagna: prosciutto, parmesan, mortadella, balsamico,” says Leon.

The trio continues to emphasize sustainability by limiting what goes into landfills, partnering with recyclers, and purchasing from companies dedicated to being good stewards of the earth.