Home made pasta and gnocchi are the main themes. Everybody makes dough and three types of pasta plus classic potato gnocchi, with tips and tricks from our Italian cooks.
We make ravioli filled with ricotta and spinach in butter and sage sauce, corzetti shaped with a wooden stamp served with pesto (Nicoletta’s family recipe), classic tagliatelle with a tomato‑vegetables sauce and potato gnocchi with a fresh and intense raw tomato/roasted bell pepper sauce.
After cooking we eat and evaluate together all that has been made while drinking good Italian wines. Fruit salad with mint, spices and whipped cream and a cup of coffee or tea are the perfect way to end this cooking workshop.