These 3 dishes sum up the most famous dishes of the Tuscan and Romagna tradition. Each of you will put your hands in the pasta and try your hand at the 3 different egg pasta shapes. you can pèrtete making the pasta sheet with a rolling pin or use the old manual pasta machine. Participants will be given a handout with recipes and at the end of the course you can enjoy the dishes created together or take them with you.

The Pasta of a Time: Garganelli, Cappelletti, Tagliatelle

I will teach you 3 breads from the Tuscan-Romagna peasant tradition. They are poor doughs but rich in flavor and different textures. The Piadina is known all over the world but remember the real one is made with flour and lard. Then there is the fried variant and the tigelle cooked in the cast iron mold. During the course you will be provided with handouts with recipes and you can enjoy what you have prepared accompanied by soft cheeses and traditional Italian sliced meats.

Breads of yesteryear: Piadine, Fried pizza, Tigelle

There is no best way to make bread but the way that best suits your disposition, your lifestyle. All you will need is an electric oven, some utensils and a few basic rules and in a few hours you will taste your own bread. Small leavened rolls, herb pizzas and pizzas. Suitable for any age, you can do this with me and once in your homes, create and taste your own bread, in just 3 hours. During the class you will be given general information about Italian and foreign baking, you will knead and learn tricks and secrets about doughs, baking, shapes and textures. You will be given handouts with information and recipes for the breads in the class. At the end you will either enjoy them with me or take them home with you.

Home baking: Small breads, Pizzettas and pizzas

There is no best way to make bread but the way that best suits your disposition, your lifestyle. All you will need is an electric oven, some utensils and a few basic rules and in a few hours you will taste your own bread.Caserosse Bread: large loaf with a golden, crispy crust and Romagnola Piadina. Suitable for any age, you can do this with me and once in your homes, create and taste your own bread, in just 3 hours. During the class you will be given general information about Italian and foreign bread making, you will knead and learn tricks and secrets about doughs, baking, shapes and textures. You will be given handouts with information and recipes for the 2 breads in the class. At the end you will either enjoy them with me or take them home with you.

Home baking. The Breads of the Caserosse

In the Italian tradizone there are many formats of homemade pasta either just flour and water or egg pasta. The strozzapreti are an example of water and flour dough. The ingannaprit are made of egg pasta but are fake cappelletti, while the orecchioni are a half-moon shaped stuffed egg pasta format. I will tell you about the many variations both in families in the same region and in different regions of Italy.We will prepare together the 3 formats and their seasonings also related to the Tosco-Romagnola tradizone.

Pasta of yesteryear: Strozzapreti, Ingannaprit, Orecchioni

There is no best way to make bread but the way that best suits your disposition, your lifestyle. All you need is an electric oven, some utensils and a few basic rules, and in a few hours you will taste your own bread.Tuscan Schiacciata and Thin Pizza without yeast. Suitable for any age, you can do this with me and once in your homes, create and taste your own bread, in just 3 hours. During the class you will be given general information about Italian and foreign baking, you will knead and learn tricks and secrets about doughs, baking, shapes and textures. You will be given handouts with information and recipes for the 2 breads in the class. At the end you will either enjoy them with me or take them home with you.

Home baking: Tuscan Schiacciata and Thin Pizzas

PREPARATION OF THE CLASSIC TUSCAN CROUTON WITH CHICKEN LIVERS, HOMEMADE PASTA WITH FRESH EGGS COLLECTED FROM OUR CHICKEN COOP, WE WOULD GO TOGETHER TO GET THEM AND ALWAYS TOGETHER WE COULD COLLECT THE NETTLES TO MAKE THE FILLING AND THEN WHY MISS THE TIRAMISU ALWAYS WITH THE FRESH EGGS OF THE HENS