During this cooking-class you will be able to make different doughs with flour, preparations ranging from savory to sweet, such as appetizers and tasty dishes or wonderful cakes. The doughs will have different ingredients, texture and taste with tasty and surprising results.This cooking class will include a savory appetizer, a fresh pasta dish, and tartlets with custard and fresh fruit.Each cook-pastry chef will have his or her own station to make their own doughs and make the entire recipes for these three dishes. This will then be followed by a tasting of what they have prepared with their own hands.

Flour for all tastes!

The tigelle......typical dish of the Modenese mountains but now widespread throughout our enchanting plain.....is considered the food par excellence of convivial moments , cooked instantly but after a long leavening, and consumed very hot after internal stuffing, as they are disks and cutting them in the middle can be filled with a variety of imaginative goodness. See our cured meats, all kinds of cheeses, vegetables, jams, Nutella, but its tradition to stuff them with a pesto made from chopped pork lard, garlic, rosemary and Parmigiano Reggiano. It is typical to accompany them with stew and beans.MENU.Typical small appetizersTigelle accompanied with various cold cuts, various cheeses, dips, jams, preserves, nutella and moistCream ice cream with Saba

learn how to make tigelle ......

Immersed in the greenery of the garden, inside a historic mansion, we will learn how to prepare the pastry for tortelloni that, according to Modenese tradition, will be filled with ricotta cheese spinach and not only...With the homemade black cherries we will prepare the traditional black cherry tart and finally, but only because you will taste it first we will prepare a delicate flan of Parmiggiano Reggiano cheese embellished with a few drops of Balsamic vinegar from the old family barrels. At the end all around a table you will taste your exquisite Modenese preparations!

Modena between pasta and dessert

Not only fresh and stuffed pastas make Modenese cuisine superlative, so I would propose an unusual, fun, creative experience to make your tables a different and scenic meeting point. We will prepare a risotto in a mold with seasonal vegetables and ham ragout; braided voulevant of seasonal vegetables and bensone di modena

Modena in mold!

I offer a cosy little flat ( at tirth floor without lift,, sorry) close to the town center . We'll cook together, speaking about traditions and history of Modena's food. We'll use local products, as far as possible, and some of them home made in our vegetable garden next to the house where, if the weather is nice, we can directly collect fruits or vegetables, depending on the season.Je propose un petit appartement confortable près du centre-ville, où nous pouvons cuisiner ensamble en parlant des anciennes traditions et de l'histoire de la nourriture. Nous utiliserons des produits locaux, dont certains sont produits dans mon jardin de ville près de la maison