Hands in the dough: “La pannella”

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

Pannella was only made on festive days, especially Sundays, and in simpler homes it was reserved for special occasions. Just a few ingredients — eggs, flour and plenty of passion — were enough to bring to life a tradition passed down from generation to generation.

During this experience, we will knead the dough together just as they did in the old days, rolling it out with a rolling pin until it is thin and delicate. The more the dough became almost transparent, the more it was considered a sign of great skill and mastery.

An authentic journey into the ancient rituals of traditional cooking, combining hands-on skills, stories and flavours of yesteryear.