Italian · A2 Daily Life Cuisine and Wine · Published April 26, 2026 · Updated May 15, 2026

Il Corso di Cucina

At a glance

A2 Italian: Marco joins a cooking class and learns that mistakes can make the evening more memorable.
Practice focus: A2 Italian reader practicing Passato prossimo and Polite questions in a pizzeria.
Story value: 10 interactive lines, Spotlight words include si è iscritto, pasta fresca, farina.

Read in Italian, tap highlighted words when you need help

Interactive story reader

1 min read

Marco a un corso di cucina perché voleva imparare a preparare la . La lezione si teneva in una piccola scuola vicino al mercato. Quando è entrato, il profumo di basilico e pomodoro riempiva la stanza. L'insegnante ha mostrato come mescolare e uova, poi ogni studente ha provato da solo. Marco era un po' e ha messo troppa farina sul tavolo. Una signora accanto a lui ha riso gentilmente e gli ha dato un . Dopo mezz'ora, la pasta era pronta per essere tagliata. Alla fine, tutti hanno mangiato insieme. La pasta di Marco non era perfetta, ma aveva un buonissimo. Uscendo dalla scuola, ha deciso che avrebbe cucinato per i suoi amici il sabato successivo.

Show full English translation

Marco signed up for a cooking class because he wanted to learn how to make fresh pasta. The lesson was held in a small school near the market. When he entered, the smell of basil and tomato filled the room. The teacher showed how to mix flour and eggs, then each student tried alone. Marco was a little clumsy and put too much flour on the table. A woman next to him laughed kindly and gave him some advice. After half an hour, the pasta was ready to be cut. At the end, everyone ate together. Marco's pasta was not perfect, but it tasted very good. Leaving the school, he decided that he would cook for his friends the following Saturday.

Vocabulary recap

si è iscritto - signed up Jump to line pasta fresca - fresh pasta Jump to line farina - flour Jump to line impacciato - clumsy Jump to line consiglio - advice Jump to line sapore - taste Jump to line

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