What to buy for an Italian dinner cooking workshop

Use this shopping list to prepare an Italian dinner workshop without discovering missing equipment halfway through the first recipe. It covers the shared setup as well as the kitchen tools, tableware, drinks, and fresh ingredients needed for the session. Match ingredient quantities to your final participant list and recipes, then separate ingredients by workstation before participants arrive. Dietary requirements should be confirmed before shopping, because substitutions often affect both quantities and cooking equipment.

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What to bring

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

Furniture

Work tablesqty 6
Dining tablesqty 4
Chairsqty 28
Buffet table
Waste binsqty 4

Tableware

Dinner platesqty 30
Dessert platesqty 30
Soup bowlsqty 30
Water glassesqty 30
Wine glassesqty 30
Coffee cupsqty 30
Dinner cutleryqty 30
Serving spoonsqty 8

Kitchen

Chef's knifeqty 12
Cutting boardsqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Frying pansqty 6
Cooking potsqty 6
Colandersqty 6
Vegetable peelersqty 6
Graterqty 6
Ladlesqty 12
Pliersqty 6
Baking dishesqty 6
Baking traysqty 6
Aluminum foilqty 4
Cling filmqty 4
Kitchen towelsqty 12

Equipment

Induction hobsqty 6
Immersion blendersqty 3
Kitchen scalesqty 6
Coolersqty 3
Kettlesqty 2
Coffee maker

Cleaning

Washing-up basinsqty 6
Spongesqty 12
Cleaning clothsqty 12

Decorations

Table runnersqty 8
Menusqty 28
Name badgesqty 28

Catering

Groceries
- Ciabatta - 8 pieces
- Baguettes - 6 pieces
- Olive oil - 3 bottles
- Balsamic vinegar - 2 bottles
- Garlic - 8 bulbs
- Cherry tomatoes - 3 kilograms
- Arugula - 600 grams
- Basil - 10 bunches
- Mozzarella - 2 kilograms
- Parmesan cheese - 1.5 kilograms
- Prosciutto - 1 kilogram
- Olives - 1 kilogram
- Pine nuts - 400 grams
- Penne - 3 kilograms
- Spaghetti - 2 kilogram
- Minced meat - 2.5 kilograms
- Zucchini - 8 pieces
- Eggplants - 6 pieces
- Onions - 3 kilograms
- Carrots - 2 kilogram
- Celery - 1 kilogram
- Diced tomatoes - 12 cans
- Tomato paste - 6 tubes
- Vegetable broth - 2 packages
- Beef broth - 2 packages
- Cooking cream - 2 liters
- Red wine - 4 bottles
- Dried oregano - 2 jars
- Dried thyme - 2 jars
- Chili flakes - 1 jar
- Salt - 1 kilogram
- Black pepper - 2 grinders
- Mascarpone - 2.5 kilograms
- Ladyfingers - 1.5 kilograms
- Coffee - 500 grams
- Cocoa powder - 250 grams
- Eggs - 30 pieces
- Granulated sugar - 2 kilograms
- Vanilla sugar - 4 sachets
- Milk - 6 liters
- Coffee creamer - 2 packs
- Tea - 3 boxes
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Non-alcoholic beer - 24 bottles
- White wine - 6 bottles
- Red wine - 6 bottles
- Lemons - 12 pieces
- Oat cream - 1 liter
- Gluten-free pasta - 500 grams
- Vegan shredded cheese - 400 grams
- Dish soap - 2 bottles
- Dishwasher tablets - 30 pieces
- All-purpose cleaner - 2 bottles
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Trash bags - 40 pieces

Tips

Confirm the final participant count and dietary requirements before buying fresh ingredients. Allow enough time to adapt recipes and prepare separate portions where a substitution changes the ingredient list.
Check the cooking studio’s equipment at least 3–5 days before the workshop. Count induction hobs, pots, pans, knives, cutting boards, scales, and baking equipment rather than assuming every workstation has a complete set.
Buy chilled products and fresh produce as close to the workshop as practical, ideally on the same day or the day before. Store chilled items in the fridge immediately and keep ingredients for each workstation together.
Plan tableware for every course, not just the main meal. For each participant, allow one dinner plate, dessert plate, soup bowl where needed, water glass, wine glass, coffee cup, and matching cutlery.
Chill drinks before participants arrive and prepare serving tools separately from cooking tools. Welcome drinks, water, and wine glasses are easy to overlook when the kitchen stations are already taking up most of the setup space.

Frequently asked questions

What do I need to buy for an Italian dinner cooking workshop?: Buy the ingredients specified by the final menu and recipes, plus drinks, tableware, and any missing kitchen equipment. The plan includes knives, cutting boards, mixing bowls, measuring tools, pans, pots, colanders, baking equipment, induction hobs, immersion blenders, and kitchen scales.
How much tableware do I need per person for a cooking workshop?: Prepare one place setting per participant for each course served: dinner and dessert plates, plus a soup bowl if the menu includes soup. Also allow one water glass, one wine glass, one coffee cup, and the required cutlery per person, with a small backup supply if available.
When should I buy fresh ingredients for an Italian cooking class?: Buy fresh and chilled ingredients on the day of the workshop or one day beforehand, depending on their shelf life. Check all ingredients before the session and refrigerate chilled products as soon as they arrive.
How far in advance should I check the cooking equipment?: Check the studio’s supplies at least 3–5 days before the workshop, after the menu and recipes are fixed. This leaves time to source missing items or adjust the workstation setup before shopping and preparation begin.

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