You don’t need fancy tools or equipment to cook good Italian food, or any other type of cuisine, for that matter.

Veteran chef Stefano Palladino believes it’s all in the technique. With basic pots, pans, knives and a few other things, good meals can be prepared in practically any kitchen.

For the past four weeks, a group of experienced cooks have gathered each Monday evening to watch Palladino and his wife, Carla, prepare tasty new Italian dishes though the Lifelong Education program at Northeastern State University.

The majority of the class were members of the Aprons and Lace Home and Community Education club, meaning they’re no strangers to cooking demonstrations. But they obviously enjoyed watching Palladino share his skills, and tasting the results. And many of them have signed up for a class on Italian soups, salads and desserts, which begins Monday, July 7.

The demonstration kitchen Palladino used in the NSU Business and Technology kitchen was commodious, with mirrors to allow the students to watch him work. But it’s nothing like the gadget-laden, luxurious kitchens familiar to viewers of the Food Network, and the turquoise cabinets reflect the building’s 1958 construction date.

But the Palladinos whipped up two tasty courses – braciole with baked rigatoni and cannoli stuffed with a sweet ricotta filling – using few pans, but plenty of experience and knowledge.

“In the restaurant kitchens today they’ve got so many gadgets and so much equipment that they never use,” Palladino said. “If you can put a spoon in your hand, that’s it. You don’t need anything else. But now they need every little thing for every little thing.”

The equipment the Palladinos used was basic. Carla boiled the rigatoni in a large stainless steel pot, while Stefano used an equally large cast iron skillet to cook the braciole (stuffed beef rolls) and then the sauce for the dish.

Their remaining tools were few, and can be found in any kitchen. The ravioli were baked in a typical cake pan, while spoons, knives, a grater and colander rounded out the list.

The Palladinos, natives of Italy, came to the United States in 1956. Stefano is from Campagna, a small town near Salerno, and Carla is from Gennaro, a small town near Florence. They met in Chicago while they were attending night school and preparing to become citizens.

In 1975, they left Chicago and moved to Gore, where they bought a restaurant and motel, featuring their Italian food.

They’ve lived, loved and cooked together for 48 years, spending 35 years in the restaurant business.

Stefano started the demonstration with the beef. One student asked him what cut to use.

“Any kind, so you can thin it up so you can just about see through it,” he said. “It has a little fat so it’ll give flavor. If you can find veal and you can afford it, that would be good.”

He added salt, pepper, some parsley. Cooks can use fresh or dried herbs.