Throwing Dough & Taking Names: Inside a Vecchia Cooking Class

Let’s be real—most cooking classes can feel as exciting as a soggy breadstick. But Vecchia Cooking Classes? They turn up the heat and bring the spice. Especially the Learn to Throw Dough Pizza Class, where joy and laughter mix as freely as the parmesan and basil. If you’ve ever dreamt of tossing pizza like a pro (or at least flinging it without sending it into your neighbor’s lap), this is your golden opportunity.

As you step into Vecchia Pizzeria in Hoover, Alabama, a world of wonder opens up before you. The wood-fired oven crackles with warmth and character, reminiscent of the lively pizzerias in Naples. The intoxicating aroma of garlic, fire, and pure Italian joy greets you like an old friend. After checking in and snagging a mimosa—because, let’s be honest, priorities—you find your very own pizza station, prepped with all the essentials: a perfect dough ball, San Marzano tomato sauce, house-made mozzarella, imported pepperoni, and that beloved Italian sausage that makes your taste buds hum with excitement.

Then in strides Chef Benard Tamburello, rockstar of ravioli. He is the embodiment of life and Italian cuisine, shaking hands and cracking jokes, his laughter contagious. You can almost see the sparks of creativity in his eyes as he welcomes everyone to the class. Alongside him is the delightful Brianna Tamburello, your co-host and partner-in-flavor. Together, they invite you into their world, sharing tales of culinary escapades across Italy, their heartfelt journey to opening Vecchia, and the wonderful moments that have shaped their love for food.

But enough with the stories; it’s time to get down to business. You’re here to throw dough, and they mean literally throw it. Under Chef Benard’s enthusiastic guidance, you learn how to stretch the dough just right (hopefully without creating an unwanted hole—though if you do, it’s all part of the fun). You layer on toppings with abandon, finally moving into the actual kitchen to bake your creation in the blazing-hot Acunto brick oven. This isn’t any average oven; it roars with 900 degrees of wood-fired glory, the heat a testament to traditions honed over generations.

Once your pizza emerges, golden and bubbling, you admire your cheesy creation as if it were a masterpiece worthy of a gallery—because, in that moment, it is. It’s time to dig in! Another mimosa in hand (you’ve definitely earned it), you raise a glass with your table and savor every delicious bite of the crunchy, gooey pizza that you crafted with your own two hands. Walking away, you can’t help but feel full, happy, and equipped with the kind of bragging rights that only true pizza warriors can claim.

These classes are for everyone: families, date nights, girls’ nights, guys’ nights, solo foodies, or simply anyone eager to get their hands dirty. No culinary experience is necessary; just bring your appetite and a good sense of humor.

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