Tuscan secrets: pici, tortelli and grandma's sauces

Small Group hands-on cooking class with 2 pasta recipes and tiramisù followed by an Italian aperitivo and lunch or dinner with the dishes prepared during the class

The course consists of preparing 2 first courses, handmade pasta as my grandmother Giovanna used to make every Saturday for Sunday lunch. You will learn how to knead on a pastry board and how to use a rolling pin. Pici are a typical pasta of the area, flour and water, potato tortelli or ravioli, depending on the season, will be the second main course. The sauces that will accompany the pasta will be strictly related to the Arezzo and Tuscan tradition (aglione sauce, mock sauce, Tuscan ragout, wild boar ragout).

The tiramisu recipe will be traditional.