Mountain on a plate: the secrets of chestnut flour

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

Join us for a culinary journey through the scents and flavors of the Apennines, where chestnut flour takes center stage in simple yet deeply traditional dishes.

In this hands-on workshop, we’ll make fresh tagliatelle from scratch — starting with the dough, then rolling it out with a rolling pin and cutting it by hand in the traditional way. We’ll pair the pasta with a rustic sauce of pumpkin, sausage, and Taleggio fondue — a combination that celebrates autumn and the hearty flavors of country cooking. For dessert, we’ll prepare ciacci made with chestnut flour, cooked the traditional way and served with fresh ricotta, local honey, and toasted pine nuts — a warm and comforting sweet that tells the story of the mountains in every bite.