What to buy for an Italian three-course cooking workshop

Use this shopping list to prepare an Italian three-course dinner workshop without running short of equipment or ingredients. Plan portions per participant, then add a small buffer for spills, tasting, and dietary substitutions. The menu and recipes should be fixed before you shop, because they determine how many pans, baking dishes, serving items, and fresh ingredients each workstation needs. Buy fresh produce close to the workshop and chill drinks before participants arrive.

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What to bring

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

Furniture

Work tablesqty 6
Participant chairsqty 22
Buffet tablesqty 2
Stoolsqty 4

Tableware

Dinner platesqty 24
Deep platesqty 24
Dessert bowlsqty 24
Water glassesqty 24
Wine glassesqty 24
Cutlery setsqty 24

Kitchen

Chef's knifeqty 12
Cutting boardsqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Wooden spoonsqty 12
Whiskqty 6
Spatulasqty 6
Colandersqty 6
Serving tongsqty 6
Cooking potsqty 6
Frying pansqty 6
Baking dishesqty 6
Muffin tinsqty 2

Equipment

Portable cooktopsqty 6
Immersion blendersqty 3
Kitchen scalesqty 6
Coolersqty 3
Kitchen timersqty 6

Catering

Drink dispensersqty 2
Serving traysqty 6
Apronsqty 22
Recipe cardsqty 22
Name badgesqty 22

Cleaning

Waste binsqty 4
Dish brushesqty 4
Microfiber clothsqty 12
Bucketsqty 3
Floor squeegee
Hand soap dispensersqty 3

Groceries

Groceries
- Ciabatta - 8 pieces
- Cherry tomatoes - 3 kilos
- Garlic - 6 bulbs
- Fresh basil - 12 bunches
- Parmesan cheese - 1.5 kilos
- Mozzarella - 1 kilo
- Olive oil - 2 liters
- Balsamic vinegar - 500 milliliters
- Salt - 1 kilo
- Black pepper - 250 grams
- Dried oregano - 100 grams
- Dried chili flakes - 50 gram
- Spaghetti - 2,5 kilos
- Ground beef - 2 kilos
- Lentils - 1 kilo
- Onions - 2 kilos
- Carrots - 1.5 kilo
- Celery - 1 kilo
- Red bell pepper - 1 kilo
- Zucchini - 1,5 kilo
- Mushrooms - 1.5 kilos
- Diced tomatoes - 10 cans
- Tomato paste - 6 tubes
- Vegetable stock - 2 packs
- Red wine - 2 bottles
- Milk - 4 liters
- Eggs - 30 pieces
- Mascarpone - 2 kilo
- Ladyfingers - 6 packs
- Coffee - 2 packs
- Cocoa powder - 250 grams
- Granulated sugar - 1 kilo
- Vanilla sugar - 4 sachets
- Lemons - 8 pieces
- Baguettes - 4 pieces
- Butter - 500 grams
- Tap water - 20 liters
- Sparkling water - 12 bottles
- Still mineral water - 12 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Iced tea - 6 bottles
- Coffee creamer - 2 packs
- Tea - 1 box
- Sugar - 500 grams
- Dishwashing liquid - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 6 rolls
- Hand soap - 3 bottles
- Trash bags - 2 rolls
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Napkins - 3 packs
- Freezer bags - 1 box

Tips

Shop from the final recipes, not from memory: allow one complete ingredient portion per participant, plus about 10% extra for tasting, trimming, and mistakes.
Check the kitchen inventory at least 7 days before the workshop. Count knives, cutting boards, pans, pots, scales, timers, and cooking surfaces by workstation rather than assuming the venue has enough.
Buy delicate fresh ingredients 1–2 days beforehand and inspect them on the day. Keep items for the tiramisu and other chilled components refrigerated until they are needed.
Prepare one place setting per participant, including a dinner plate, deep plate, dessert bowl, water glass, wine glass, and cutlery set. Add 10% spare tableware if washing up during the workshop is not possible.
Plan drinks separately from cooking supplies: chill water and other drinks at least 3 hours before arrival, and provide roughly 2–3 drinks per person for the first hour, depending on the group and menu.

Frequently asked questions

How much food should I buy per person for an Italian cooking workshop?: Use the recipe quantities for one full three-course portion per participant, then add about 10% extra. This covers tasting, trimming, spills, and small cooking mistakes without doubling the shopping.
When should I buy ingredients for the cooking workshop?: Buy dry goods and shelf-stable ingredients 3–7 days in advance after checking the recipes. Purchase vegetables, herbs, dairy, and other perishable items 1–2 days before the workshop, then check freshness again on the day.
How many kitchen tools are needed for each workstation?: Each workstation should have access to one chef’s knife, one cutting board, mixing bowls, measuring tools, wooden spoons, a whisk, and spatulas. Provide one cooking pot or frying pan per active recipe, then add at least one spare shared set for delays or breakage.
How many plates and glasses do I need for the dinner workshop?: Plan one dinner plate, deep plate, dessert bowl, water glass, wine glass, and cutlery set per participant. Add 10% spare pieces—for example, 22 of each item for 20 participants—if replacements cannot be washed during the event.

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