Cooking class: egg tagliatelle

Cooking class: learn how to cook traditional & innovative Italian recipes from a local Cesarina

Together, we’ll prepare egg tagliatelle, made entirely by hand and rolled out using the vintage Ampia pasta machine – the very same one my mother used when I was a child. It’s a little family heirloom that still allows me to bring to the table a tradition I’m deeply attached to.

For the sauce, you can choose between a white or red meat ragù (beef, chicken or pork) or a vegan option, depending on your preferences.

The pasta will be accompanied by an Italian wine – white, red or rosé – which we’ll choose together.

We’ll start with a welcome aperitif featuring seasonal dishes made with cheese, fresh vegetables and fruit.