In Faenza, a city in Romagna where I live with my husband and my two children, I offer traditional recipes from Romagna. I really like to follow the seasonality, so I always try to combine fresh seasonal vegetables from my trusted greengrocer, decorate my dishes and desserts with fruits of the current season to make everything more interesting and delicious. My home is a large attic in downtown Faenza. With my guests, before we start cooking, I like to go and buy personally in the stores of the historic center, the products that we are going to cook.

Romagna pasta, piadina, my Nonna's desserts.

Would you like to learn a fantastic menu of romagna,an appetizer, a homemade pasta dish and a typical dessert? This is the course for you!I will explain and show how to prepare it with traditional ingredients and reveal all the secrets.After the class you will savor what you have prepared!Our food smiles, just as we do! And our guests smile when they savor typical Romagna dishes, which meet expectations and especially greedy mouths!

Romagna cooking course

Course dedicated to handmade Piadina Romagnola: from "food of the Romagnoli" as Giovanni Pascoli wrote to one of the most famous contemporary street foods!I will reveal the secrets to making the real Piadina Romagnola, and more.The course will cover traditional flours and the latest possibilities such as spelt, senatore cappelli, the other basic ingredients such as yeast and liquids but also the various fillings necessary to make all the variations that can be made of this product.After the class you will savor what you have prepared!

The Piadina Romagnola

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

Piadina romagnola (thick version) with squacquerone cheese, rocket and dried sausage ( available in vegetarian version with caramelized figs)Ricotta tortelloni with butter and sage (vegetarian)Tiramisu (mascarpone and egg cream with coffee-flavored ladyfingers cookies, dusted with bitter cocoa - vegetarian )

Piadina and squacquerone cheese, ricotta tortelloni, tiramisu

Discover a poor dish from Romagna, spoia lorda (dirty pastry), small stuffed lasagnette cut with a pasta wheel (la sprunèla), made using leftover filling from tortellini and other pastas. We will serve them with parmesan cream.We will then make Garganelli typical egg pasta maccheroncini rigati curled using the combs of old original looms ( a treasure handed down from grandma) seasoned with a recipe with colorful vegetables, cream and prosciuttoInfinite we will make cappelletti al formaggio, the Romagna competitors of tortellini , accompanied by meat ragu