July 28-Aug. 1 (Mon.-Fri.) from 9 a.m.-noon daily

Young chefs will get messy (in the best way!) during this five-day drop-off camp as they learn to make fresh pasta from scratch and whip up tasty pan sauces to match. Chef Abigail Lucas will share her Italian heritage to also teach the kids how to roll, season and shape their very own meatballs—beef, turkey, and pork—just like a true Italian nonna!

We'll then craft a bowl of hearty Italian Wedding Soup, bake fluffy, herby focaccia bread, and learn to make colorful, fresh bruschetta. Then, it’s pizza time! Kids will become pizza pros, forming and stretching dough before adding sauce and their favorite toppings, all while diving into the ultimate cheesy adventure—including homemade ricotta cheese!

For a crispy, saucy finish, campers will master the art of eggplant and/or chicken parmesan, layering gooey mozzarella and zesty marinara to perfection. And of course, we’ll end the week on a sweet note with cannoli-making, because no Italian feast is complete…