Italian Cooking Class with Chef Luigi in Sofia

Discover the flavours of Rome with an Italian cooking class with Chef Luigi in Sofia. At Atelier Nemigenchev, fresh pasta, succulent meat and an Italian dessert become part of an evening devoted to cooking, learning and experiencing Italy beyond the finished plate. It is a chance to enjoy more than new flavours: you can take away the memory of an evening spent making food, learning through practice and enjoying the atmosphere around the table.

Meet Chef Nikolay Popov, known as Luigi

Your teacher is Chef Nikolay Popov, better known as Luigi, head chef of UNICA restaurant and a member of JRE, Jeunes Restaurateurs d’Europe. His Bulgarian roots and Italian culinary inspiration come together in an approach to tradition that values ingredients, distinct flavours and balance.

Born in Burgas and raised in Rome, Luigi has devoted more than twenty years to studying and refining Italian cuisine. He graduated from the Italian Chef Academy and gained experience in Michelin-starred restaurants. That background helped shape an approach in which simplicity and elegance matter as much as technique and the precise balance of each dish.

In Bulgaria, he established the Italian restaurant UNICA, bringing Italian traditions together with local produce and a sense of terroir: the character that a place lends to its ingredients and food. In this masterclass, he will guide you through Roman cuisine and give you the chance to discover for yourself why he is also known as the “King of Italian Cuisine”.

Three dishes with a story to tell about Rome

During the class, you will prepare three distinctive dishes. The menu brings together the comfort of Roman home cooking, its spring vegetable flavours and a classic sweet finish. Each recipe introduces a different aspect of that tradition, while the three dishes together create a complete culinary experience.

Handmade gnocchi all’amatriciana

You will work on soft, light potato gnocchi, shaped by hand and paired with amatriciana sauce. The sauce combines fragrant guanciale, an Italian cured pork cheek speciality, with tomatoes, pecorino and a gentle touch of heat.

The appeal lies in the balance: the savoury saltiness of the guanciale and cheese is complemented by the tomatoes' sweetness and delicate acidity. The result captures the comforting character of home cooking and the easy generosity associated with a Roman meal.

Lamb chops with Roman-style vignarola and savoury pecorino zabaglione

The second dish explores the springtime side of Roman cuisine. You will prepare lamb chops served with Roman-style vignarola, a vegetable combination of artichokes, peas, green beans and spring onions. Tender meat and a variety of vegetables form the foundation of this more refined part of the menu.

A savoury pecorino zabaglione provides the finishing touch. Rich and creamy, it adds depth to the other flavours and draws the elements on the plate together. This recipe shows how traditional inspiration can meet a contemporary culinary interpretation while retaining its connection to Roman cooking.

Ricotta and sour cherry crostata

For dessert, you will prepare a ricotta and sour cherry crostata, a classic rooted in the home kitchens of Rome. A crisp, buttery pastry surrounds a light, delicate and creamy ricotta filling. Fragrant sour cherries bring freshness and a measured tartness that balances the other ingredients.

This final dish reveals another side of Italian cooking: how familiar ingredients and contrasting textures can create a dessert with a clear identity while keeping flavour at the centre of attention.

Hands-on cooking, not just a demonstration

This is a practical class in which every participant cooks actively. Rather than simply watching techniques and dishes being demonstrated, you will carry out the tasks set by the chef throughout the session. The format recreates a real working kitchen, including its pace and particular demands.

The class is recommended for people with an interest in cooking who are ready to take part in the work and follow the chef's instructions. It combines training in professional skills with inspiration and the enjoyment of preparing food. The advertised duration is 4 hours, but the actual running time depends on the group's pace, so the session may last longer.

Tasting the dishes and serving alcohol

An alcoholic drink is served at the end of the class, once the dishes are complete and participants are tasting what they have made. Alcoholic drinks are not served during the cooking itself. This separation is part of the way the class is organised to maintain concentration and a safe working environment.

What is included for one participant

• A place on the cooking class with Chef Luigi for one person.
• Everything needed to take part in the class.
• A copy of the recipes for the dishes prepared.
• Mineral water.
• An apron.
• A certificate of completion.

Location, dates and participation conditions

• Venue: Atelier Nemigenchev, Sofia.
• Participants must be aged 18 or over.
• You join a group with other participants you may not know.
• Scheduled duration: 4 hours, with the possibility of running longer depending on the participants' pace.
• Classes take place throughout the year on scheduled dates.
• The announced upcoming session is on 28 October 2026 at 17:00.
• Participation must be requested at least 24 hours in advance.
• The organiser's stated cancellation policy allows free cancellation up to 120 hours, or 5 days, before the scheduled class time.

Give a taste of Italy through hands-on cooking

Whether you are choosing a gift for someone who loves food or want to build your own confidence with Italian recipes, choose an Adventico voucher for an Italian cooking class with Chef Luigi in Sofia. It is an invitation to an evening of Roman flavours, practical learning and an atmosphere that makes the experience about more than the recipes alone. The voucher is for the experience; the specific date and participation are arranged according to the class schedule and conditions.