This course will involve making the traditional classic tiramisu and then we will use creativity to create new versions with pistachio moscato fruit...Before tasting them all appetizer, toast and local products.

Traditional Tiramisu meets innovation

The merenda sinoira is a cold meal, more or less frugal, that is eaten in Piedmont around five o'clock in the afternoon and lasts until dinner time and, often, replaces it. The mother of all apericena in the world!

Merenda Sinoira

This course includes the traditional and typical trio of fresh Piedmontese pasta. One pasta al taglio the Tajarin and two filled pastas the Ravioli and Agnolotti del Plin. The fillings and sauces will follow seasonality.

The Piedmontese Trio Tajarin Ravioli and Agnolotti del Plin

Welcome toast with local products.This course includes, learn how to make basic egg pasta and not only learn how to make dough of various colors with natural foods and unleash creativity.

Rainbow in dough

This recipe is the version that my maternal grandmother always prepared. Gnocchi alla bava are usually offered with just fontina cheese but she used fontina and toma cheese equally. They have a strong flavor and the cheese once melted, perfectly envelops the gnocchi making them...Umm, fabulousiiii!In this class we will prepare them together like we used to.

Gnocchi alla Bava

Welcome toastWe will taste local products as an appetizerRavioli butter and sage as a first courseTypical Piedmontese dessert the BonetAll accompanied by local wineCoffee and water

Piedmont in 3 courses

In una casa d'epoca di fine '800 situata in Crocetta, zona centrale di Torino a pochi minuti dalla stazione ferroviaria di Porta Nuova, cesarina Francesca ci accoglie alla sua tavola curata nei minimi particolari. Oltre a servire buon cibo, infatti, ama dedicare particolare attenzione alla scelta della tovaglia, delle stoviglie e dei bicchieri, rigorosamente scelti in base al vino. In questo corso di cucina vi propone un'esperienza attraverso i sapori della cucina piemontese. Inizierà insegnandovi a preparare la classica bruschetta piemontese, detta soma d'ai, e il vitello tonnato, accompagnati entrambi da un buon vino bianco piemontese. Successivamente inizierà ad insegnarvi a preparare i gnocchi di patate e la salsa ai formaggi per condirli. Per concludere con la preparazione del bonet.

Cooking Class with 3 recipes, bruschetta and aperitivo

In this experience I will be able to show you step by step the secrets to creating a good and beautiful homemade pasta.Below, there will certainly be a good Italian dessert, tiramisu, to be enjoyed accompanied by good wineAll traditional italian recipes. Homemade pasta tradition is coming from my Sunday lunch with my family. Tiramisù comes from my country, one of the most iconic dessert in the world