Shared cooking class on fresh pasta

Small group hands-on cooking class with 3 pasta recipes, followed by lunch and dinner with the recipes prepared during the class

Fantastic experience, in an old house in the historic center of Palermo, to learn three different types of fresh pasta and seasonings. A pasta stuffed with typical Sicilian ricotta; tagliolini, typical of our island; and spaghetti alla chitarra, square noodles made with a special tool.

Tuna ragout is a specialty of seafood cuisine; mint gives it a note of freshness. The ravioloni will be dressed with Pesto Trapanese, a raw tomato sauce typical of the Trapani area. Spaghetti alla chitarra, on the other hand, is widespread in central Italy, where I learned to make it thanks to the wise teachings of some old ladies in Viterbo. They will be seasoned with a tasty sausage sauce. I am waiting for you.