Artichoke processing is long and laborious; it requires patience and organization. After preparing the artichokes according to an exact procedure (hulling, arranging the artichoke hearts in sour water, preparing the mixture for boiling, cooking the hearts, drying them on tea towels) and then placing them in rays in sterilized jars covering them with oil, each guest will receive a jar made by them.It will also be possible to proceed with the preparation of lemon marinated anchovies; guests will be able to arrange the anchovies in salt, lemon and vinegar in the appropriate containers and will also be able to delist the anchovies ready to place them later in the jars with oil.This will be followed by a menu in which some dishes will be prepared with artichokes.

A special experience

The history of tagliatella is as old as the procedure for making Bolognese ragù; the differences with Neapolitan-style ragù will be shown.The pasta rolled out with a rolling pin creates the roughness that changes the way the sauce is captured.Cannelloni will be made with dough for making crepes; they will then be stuffed with a soft filling of ricotta cheese, mixed ground meat, eggs, bread softened in milk and grated cheese. They will be covered with homemade tomato puree and baked.With the arugula, Evo oil, grana padano cheese, salt and a bunch of parsley, a creamy, velvety sauce will be prepared and used to dress penne rigate or spaghetti.A pleasant aperitif and some origami will allow the exchange of four chats.

Fantastic triptych: noodles, penne, cannelloni

My grandmother loved ragù; she would cook the sauce with various rolls every Sunday morning. So, we'll start with the ragù and then prepare the cream for tiramisù, where mascarpone is only one of the three milk-based ingredients. While the fragrant ragù cooks and tiramisù chills in the fridge, we'll salt the eggplants to fry them and create a tasty parmigiana. Next, we'll let simple ingredients rise to make savory croissants. Another delight will be the friggione placed in cheese baskets, and finally, chicken meatballs complete the appetizer. Ricotta and pumpkin provide two colors to the gnocchi dough.

Remembering a Sunday at my grandparents'

Gatteo

Gelsomina

Rimini

Patrizia

Are you ready to put your hands to pasta ? With these three types of fresh pasta you enter Romagna , my region . In this cooking class you will learn how to make: tagliatelle , strozzapreti and ravioli . After making them together you will taste them ,while sitting ,comfortably , in a nice garden , drinking a very good Prosecco or if you prefer also a Sangiovese , a red wine from Romagna.When you arrive at my house a fresh Spritz awaits you with some small appetizers just to stimulate your appetite a little . See you soon!

Pasta Lovers Cooking Class in Rimini

Learn to make the iconic piadina flatbread, as well as strozzapreti pasta and the classic tiramisu dessert with few but delicious ingredients. Enjoy tasting the piadina with typical cold cuts and cheeses from my region, and savor the strozzapreti served with a classic meat sauce that has simmered for at least 4 hours. You'll also discover how to pasteurize eggs for the tiramisu. All of this takes place in my home, which boasts a beautiful garden in a peaceful and relaxing setting where you can spend a few fun hours. And to top it all off, I'll cook everything we've made so you can sample the flavors of my region and sip on a delicious glass of local wine.

Rimini Cooking Class: Piadina, handmade pasta and tiramisù

Rimini in winter has its charm, like the sea that is not crowded, confusing , noisy, like the 'summer but silent and a little melancholy, beautiful. A 'chance to discover it and maybe stop and eat at my house. I would like to propose you a menu of Tradition. With Piada(the bread of Romagna), with Cappelletti (a stuffed pasta cooked in broth that is eaten on special occasions, such as Christmas parties), with Beef Stracotto where the meat cooks slowly for several hours , served with its very good sauce. Finally as dessert the Zuppa Inglese, Tiramisu or Ciambella: I leave the choice of dessert to you. All accompanied by local wines from my region; an aperitif and a short demonstration with tricks and secrets for making Cappelletti awaits you

Winter Menu Tradition of Romagna in Rimini

What to say! The famous comfort food here it is ! Are you ready to get involved ? In this cooking class you will make: Cappelletti i Passatelli and Quadrettini . Cappelletti is a pasta that is eaten on holidays, a pasta of tradition. Passatelli are made with few ingredients but absolute goodness , I have many memories with this pasta. Quadrettini are a pasta stuffed with cheese and is a throwback dish. These pastas are served in broth and are the dishes of winter Sundays that warm the body but especially the soul . After preparing the pastas I will cook them for you and so you can taste the dishes prepared by you , while relaxing and drinking a good glass of wine.

Cooking class-Cappelletti-Passatelli-Quadrettini ripieni

In this cooking class you will learn how to make piada which is our bread. I will serve it to you with cheeses from my area but also with some delicious vegetables seasoned with bread parsley a little bit of garlic that are typical of my city and country vegetables .As pasta we will make Ravioli stuffed with ricotta and spinach you will learn how to make it and how to roll it with a rolling pin and finally I will teach you how to make Tiramisu. All this in my house a quiet place that has a nice garden where you can relax and spend a few carefree hours having fun while making piada the pasta and dessert ...finally everything you will have prepared you will taste sitting comfortably drinking a good glass of wine from local wineries

Cooking class with 3 recipes - Vegetarian Menu

I want to offer you this vegan cooking class...Italian cuisine , meditteranean cuisine has many vegan dishes that use legumes , vegetables and extra virgin olive oil. In this course we will make piada (which is the typical bread of my region romagna) which is made with water , oil , good flour and salt then we will make strozzapreti a pasta made with water and flour and finally some typical cookies from my area which are etruschi or a donut. I like vegan cooking because I like simplicity but this does not take away from the taste why not experiment with this cuisine by tasting different dishes and tastes by putting yourself to the test a little in my kitchen..then everything you will have prepared you will taste sitting comfortably in my garden relaxing with a glass of vin

Cooking Class 3 Recipes - Vegan Menu

In this cooking class, you will learn how to make the famous Piadina and its stuffed version, Cassoni. Piadina is a traditional bread from Romagna, while Cassoni are filled and closed Piadinas. You will discover the secrets of stuffing Cassoni with mozzarella and tomato, mozzarella and cooked ham, country herbs, or any other ingredient of your choice. Piadina is versatile and can be paired with a wide variety of ingredients, from Parma ham to vegetables au gratin or even Nutella. At the end of the class, you will indulge in a tasting of our creations accompanied by a glass of Sangiovese or Prosecco, the perfect way to savor the flavors of Romagna.

Piadina and Cassoni Cooking Class in Rimini

Cervia

Katia

Are you ready to become true azdore romagnole? In this course you will learn how to make 3 types of fresh pasta

Fresh pasta Romagnola

A cooking class where you will learn how to make the signature dishes of the Romagna tradition, an appetizer, a first course of fresh pasta and a dessert that you can also repurpose at home to impress your guests. Ready to put your hands in the dough while drinking some good wine? At the end of the course all recipes will be tasted.

Romagna at the table

Santarcangelo di Romagna

Giacomo

Following my grandmother's teachings, we will start the day with the preparation of the dough ( with and without eggs ) and the filling for cappelletti.Using a rolling pin, we will roll out the pastry as we once did and then prepare the various pasta shapes ( strozzapreti, tagliatelle, cappelletti ) by hand.

Homemade pasta as taught by grandma

The menù included the most traditional dish in Romagna area, all ingridients are locals and fresh, authentic flavours timeless.We start the dinner with a very tipical flat bread called Piadina with local cheese and cold cuts, piadina is hand made and cooked in the moment to better enjoy its fragrance.The main course is Tagliatelle pasta ( homemade with rollingpin ) with ragu' sauceThe dessert is the most famous italian dessert in the world, the Tiramisù

Gelsomina

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Patrizia

Katia

Giacomo