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

This tour is in the characteristc covered market of Rimini and to be done preferably in the morning...there are many stalls with freshly caught fish , fruit and vegetables from local producers, cheeses and meats you buy something together and then cook at my house and you eat what you have done.My house is quiet it has a beautiful garden where you can relax while drinking a good Prosecco my cooking is simple and it is linked to the territory we will make together the piada which is the characteristich bread of Romagna my region , we will do strozzapreti that a typical pasta of my city and then a nice tiramisù that everyone always likes

Market ,Cook and Dine and Aperitivo

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

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

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

Rimini

Patrizia

Pesaro

Silvana

Let's bring the scents and flavors of the home garden to the table!A traditional home-grown menu that includes an appetizer, an entrée and dessert.We will pick giant leaves from the aromatic garden in the home garden and after preparing the batter together, we will fry them and enjoy them with a local sparkling wine.We will then prepare noodles like "back in the day" by putting our hands to pasta with flour and eggs from our "happy hens!" We will dress them with a ragout of peas from our garden.We will conclude by preparing custard with strawberry compote, a delicacy!

Traditional Cooking Class in Pesaro

The idea I wanted to bring to my kitchen is to combine many ways of experiencing the local traditions I grew up with and share them. This simple menu is zero kilometers, as I harvest some vegetables here in my home garden chosen and treated with the care they deserve.This vegetarian menu will amaze you and accompany you in the discovery of new scents and flavors!Marche's puffed piadina will be the prelude to the main meal accompanied by seasonal vegetables, tomatoes and onions au gratin.Lasagnetta with rolled pasta with asparagus, peas, fava beans and artichokes are pure joy for all tastes.This is followed by zucchini stuffed with eggs and parmesan cheese.To finish, a fresh mascarpone cream with fruit compote from our orchard.

From the home garden fragrances and flavors in celebration

Colors Fragrances and Flavors of SpringIn the enchanting hilly landscape overlooking the sea, I await you in my garden among centuries-old olive trees to tell you about my passion for the cuisine of these places.With the arrival of the beautiful season, the home garden gives us wonderful fruits that we will taste together.We will start with a:grand fried artichoke, zucchini and sage accompanied withham and local cheese with my piadina. To followlasagna with fresh garden vegetablespasticciata with onions and tomatoes au gratin and to concludecream with strawberries

Colors Fragrances and Tastes of Spring

Traditional 4-course local seafood menu including appetizer, first course, second course and dessert.Marinated mullet and creamed codfish will be the prelude to the main meal.Passatelli in fish broth is a typical first course of Pesaro: the heads of the baganello fish (also 'paganello' or 'pagello') are used to prepare the broth, while the fillets of this small local white fish are the stars of the second course, baked au gratin with artichokes.To finish, a spoon dessert of custard and strawberry compote.

Traditional local fish menu

In the magic of the autumn atmosphere among centuries-old olive trees and quiet landscapes of the Pesaro hills, I await you to experience together this tradition strongly linked to our territory: the manual harvesting of olives.After a brief introduction about the curiosities of the olive tree and the benefits of the precious evo oil you will be immediately involved in the laying of nets under the olive trees, the picking of the olives in the special boxes until the tasting of the very first fruit: the freshly pressed extra virgin olive oil.We will complete the in-house experience with a brunch featuring local specialties:Bruschetta with the new oilPan-fried fresh olives with local sausageFlaky piadina with field grass, local cured meats and cheesesTart with black cherry compote

Olive harvest with tasting of the new oil

Course and menu of three fresh pasta dishes: passatelli pesaresi, cappellacci with spinach and ricotta, and tagliatelle. I will offer a welcome drink to get to know each other and welcome you to my country home in the hills overlooking centuries-old olive trees. We will prepare typical passatelli pesaresi with broth or fish sauce; to make the passatelli we will use my great-grandmother's "fer," an ancient tool that still bears the marks of all her preparations. We will then put our hands to pasta to prepare the exquisite cappellacci filled with ricotta, spinach and Parmesan cheese dressed with a fresh tomato sauce.We will finish with the beloved tagliatelle topped with a ragout of seasonal vegetables.For the three recipes we will use eggs from my happy hens!

Let's prepare passatelli, cappellacci and tagliatelle

In the enchanting setting of the Pesaro hills overlooking the sea, I await you in my countryside home with views of our century-old olive groves, offering the following menu: "Smiles, Surprise, and Secrets for 3 Super Recipes!"For the appetizer, I'll teach you how to make layered piadina prepared with a few high-quality ingredients and reveal my secret ingredient that makes it irresistible! Next, we'll make cappellacci using an ancient family recipe. With a cutting board, rolling pin, and a few simple ingredients, we'll create a dreamy first course featuring egg pasta (made with eggs from my happy chickens) and filled with fresh spinach, Parmesan, and ricotta. To conclude, we'll prepare the legendary tiramisu together, accompanied by a delicious strawberry compote!

Smiles, Surprise and Secrets for 3 Super Recipes!

Simonetta

Experience the authentic flavors of the Adriatic Sea with a market tour in Pesaro.Located along the port, the local fish market offers a variety of fresh daily catches. Join me as we select the finest seafood and then learn how to prepare it in a hands-on cooking class.You'll be guided through the process of creating three delicious dishes: clams sauté, homemade tagliolini with cuttlefish and its ink, and an orange marmalade cake.After the cooking class, we'll sit down and savor our creations with a 3-course menu featuring the dishes we just prepared. It's an unforgettable culinary adventure that will delight your taste buds and leave you with new culinary skills.

Discover Pesaro's Food Market with a Hands-On Cooking Class 

Flavors and colors of the Adriatic

Cattolica

Michela

Join me in a cooking and tasting experience where we'll discover the authentic flavors of Cattolica's culinary traditions.We'll start with a visit to the local market to select the freshest ingredients, and then head back to my home kitchen where I'll guide you through the preparation of traditional dishes such as piadina and seafood risotto.As we cook, we'll learn about the history and culture behind each recipe. After our hands-on cooking class, we'll sit down together to savor the dishes we've prepared, accompanied by local wines. It's an unforgettable way to immerse yourself in the flavors and traditions of Cattolica.

Taste the Flavors of Cattolica: Cooking Class

San Clemente

Selvaggia

3-course menu (starter, pasta, dessert) with wine included, traveling through the tradition of Romagna

3 course menu in Romagna's country

4-course menu with appetizer of piadina and cold cuts, first home-made strozzapreti with meat sauce, second with cabbage and sausage accompanied by piadina, dessert with ciambella romagna tied to the tradition of the Romagna countryside. Accompanied by an excellent Sangiovese wine from our cellars

Grandma's dinner

Santarcangelo di Romagna

Giacomo

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

The Most Traditional Dish

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

Montefiore Conca

Adriana

In a garden shaded by two centuries-old cedars near a Malatestian Fortress, you'll enjoy genuine and refined dishes in true Italian traditions.We'll start with a caponata and freselle topped with garden tomatoes, mozzarella bites, basil, and locally-produced oil. Next, savor a dish from Neapolitan cuisine: paccheri pasta dressed with a ragù that's been slow-cooked for over four hours, making the meat extremely tender and flavorful. We'll conclude with Delizia Sorrentina al Limone, made with authentic Sorrento lemons, renowned for their unmistakable aroma and taste

Discovering true flavors in a unique and magical place

Immerse yourself in a delightful lunch in the garden beneath the enchanting Rocca di Montefiore. We'll begin with a delicious appetizer: tarallo with local buffalo mozzarella and fresh cherry tomatoes from the garden. Be amazed by the next dish: a rich terrine of Sorrentina-style gnocchi, enhanced by melting mozzarella and accompanied by homemade bread. Lastly, treat yourself to a sweet and refreshing finale with a lemon tiramisu, paired with Sorrento limoncello and delicious babà.

In the garden under the fortress pampered by Adriana

Cervia

Katia

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

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

Patrizia

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