Shopping list for an Italian dinner cooking workshop for 20

Use this shopping list to prepare an Italian dinner cooking workshop for 20 participants without running short during the practical session. Buy shelf-stable ingredients first, then fresh produce and chilled items close to the event. The plan also covers plates, glasses, cookware and workstation equipment, so check what is already available before buying anything. Confirm dietary requirements before finalising quantities, and divide ingredients into 20-person cooking teams before participants arrive.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Work tablesqty 5
Dining tablesqty 3
Chairsqty 24
Waste binsqty 4

Tableware

Dinner platesqty 24
Dessert platesqty 24
Bowlsqty 24
Water glassesqty 30
Wine glassesqty 24
Coffee cupsqty 24
Knivesqty 24
Forksqty 24
Spoonsqty 24
Serving spoonsqty 8

Kitchen

Chef's knivesqty 10
Cutting boardsqty 10
Mixing bowlsqty 10
Measuring cupsqty 5
Measuring spoonsqty 5
Rolling pinsqty 5
Colandersqty 5
Graterqty 5
Vegetable peelersqty 5
Pansqty 8
Frying pansqty 5
Baking dishesqty 5
Baking traysqty 5
Kitchen tongsqty 5
Wooden spoonsqty 10
Ladlesqty 5
Oven mittsqty 5
Serving boardsqty 8
Serving bowlsqty 8
Food containersqty 10
Labelsqty 30
Markersqty 5

Equipment

Hot platesqty 5
Ovensqty 2
Kitchen scalesqty 5
Immersion blendersqty 2
Coffee maker
Kettlesqty 2
Coolersqty 3

Cleaning

Dish spongesqty 10
Tea towelsqty 20

Catering

Groceries
- Wheat flour - 4 kilogram
- Semolina flour - 1 kilogram
- Fresh eggs - 30 pieces
- Dry yeast - 3 packets
- Granulated sugar - 1 kilogram
- Powdered sugar - 500 grams
- Sea salt - 500 grams
- Black pepper - 100 grams
- Olive oil - 3 liters
- Sunflower oil - 1 liter
- Balsamic vinegar - 500 milliliters
- White wine vinegar - 500 milliliters
- Garlic - 8 bulbs
- Onions - 3 kilograms
- Red onions - 1 kilogram
- Fresh tomatoes - 4 kilogram
- Can diced tomatoes - 10 cans
- Tomato paste - 4 tubes
- Fresh basil - 10 bunches
- Dried oregano - 1 jar
- Chili flakes - 1 jar
- Paprika powder - 1 jar
- Nutmeg - 1 jar
- Parmesan cheese - 1.5 kilograms
- Mozzarella - 1 kilogram
- Mascarpone - 2 kilogram
- Whipped cream - 2 liters
- Lactose-free cream - 500 milliliter
- Lactose-free mascarpone - 500 gram
- Milk - 2 liter
- Ladyfingers - 4 packs
- Cocoa powder - 250 grams
- Coffee beans - 500 grams
- Tea Bags - 40 pieces
- Iceberg lettuce - 5 heads
- Cucumbers - 5 pieces
- Bell peppers - 10 pieces
- Lemons - 10 pieces
- Arugula - 500 grams
- Cherry tomatoes - 1 kilogram
- Pine nuts - 300 grams
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Sparkling mineral water - 8 bottles
- Still mineral water - 8 bottles
- Alcohol-free wine - 6 bottles
- Orange juice - 4 liters
- Apple juice - 4 liter
- Ice cubes - 5 kilogram
- Trash bags - 2 rolls
- Paper towels - 6 rolls
- Toilet paper - 2 packs
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Hand soap - 3 bottles
- Hand sanitizer - 3 bottles
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 3 rolls
- Napkins - 100 pieces

Tips

Check the recipes against the shopping list at least 7 days before the workshop. This gives you time to replace missing equipment or order ingredients that are not available locally.
Buy shelf-stable ingredients 3–5 days ahead, including dry goods and pantry items. Purchase fresh vegetables, herbs and other perishable ingredients 1 day before the workshop so they are still in good condition.
Plan drinks for the full group rather than only the meal. As a working estimate, allow 2–3 drinks per person during the first hour, plus water throughout the session, and chill them before guests arrive.
Count tableware and cooking equipment for 20 participants before shopping. With teams working at separate stations, shortages of knives, chopping boards, mixing bowls or pans can delay the entire class.
Prepare one clearly labelled ingredient set per cooking team on the day. Keep dietary-requirement substitutes separate and check every ingredient against the final participant list before the workshop starts.

Frequently asked questions

How much food should I buy for an Italian cooking workshop for 20 people?: Use the final recipes and divide the required quantities across the 20 participants or their cooking teams. Add about 10% extra for spills, trimming and tasting, especially for ingredients that cannot be quickly replaced.
When should I buy ingredients for an Italian dinner workshop?: Buy shelf-stable ingredients 3–5 days in advance. Buy fresh produce and chilled ingredients 1 day before the event, then check all quantities again when setting up the workstations.
How many drinks do I need for 20 workshop participants?: Allow 2–3 drinks per person for the first hour, or roughly 40–60 drinks for 20 people, and provide water throughout the workshop. Adjust the total for the planned duration and whether wine is served with dinner.
How many kitchen tools and plates are needed for 20 participants?: Count equipment by cooking team rather than assuming one item per person. Have 20 place settings for dinner, plus enough knives, cutting boards, bowls and pans for every team to work at the same time; check the plan before buying extras.

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