Fresh Pasta: from the first course to the dessert in this course it will be interesting to discover the typical fresh pasta preparations of Gallura.Recipes:the Chiusoni , semolina gnocchi with a long shape and irregular surfacea fresh stuffed pastaan easy but fun Sardinian dessert to make.It will be like traveling from the north to the south of Sardinia to discover dishes that are made every day according to tradition.At the end of the cooking class we will sit down at the table to enjoy the dishes prepared, with a good bottle of local wine.

Cooking class: fresh pasta what a passion!

Fish: this stranger! In this experience you will learn all the secrets of a seafood lunch or dinner.A valuable ingredient but often not easy to manage and use:Which one to choose? How to assess its freshness and quality? How to clean it with minimal waste? How to fillet it? Which cooking to prefer for shellfish?We will begin the experience with a guided tour at a fish shop in my area, where we will select ingredients together for a lunch or dinner of fish, shellfish and seafood.At home, we will see how to prepare and cook an appetizer, a first course (also gluten-free) and a traditional second course, all accompanied by a good Vermentino di Gallura docg. A tasting of homemade myrtle will end the experience!

Market tour, filleting course and fish dinner

Cabbage and goat cheese rolls, together we are going to discover a different tasty and versatile appetizer that can be paired with different sauces. Based, on goat cheese potatoes and savoy cabbage.Sheep's ricotta cheese ravioli, a simple but fascinating combination of fresh egg pasta with the strong flavor of pecorino cheese and enhanced by a cherry tomato sauce.Tiramisu famous for Fonni cookies, a mouthwatering dessert ideal for an end of a meal.

Cooking class with 3 delicacies from Sardinia

Spring is the season that most enhances the colors and scents of Sardinia. So the menu will feature the famous Sardinian lamb Igt, along with fresh pasta and traditional desserts. For this event I will prepare an appetizer of fresh ricotta cheese with honey and abbamele (an ancient typical Sardinian preparation obtained by cooking honeycombs), saffron yellow lorighittas (typical Sardinian fresh pasta) with lamb ragout and asparagus or the typical Galluresi ricotta ravioli with a special sweet aftertaste, and as a second course, roast or stewed lamb with olives and a side dish of potatoes. Final dish the famous seada. The meal will be accompanied by a good Cannonau and ends with a house mirto.

Easter Menu

In this Cooking Class you will learn how to cook three typical dishes from Gallura, an area north of Sardinia, and sit down at the table to enjoy them.Appetizer: "Mazza Frissa"First course: stuffed ravioli typical of GalluraDessert: the famous "Seada"The Mazza used to be served almost as a snack, while now it is proposed as an appetizer made of cow's milk cream turned into a cream with a very special flavor.The raviolo filled with ricotta cheese flavored with lemon and parsley and a pinch of sugar that will give a sweet aftertaste to the dish, is typical of Gallura seasoned with a tomato sauce.Seadais a dough made with flour and lard that encloses a slice of the typical Gallura cheese, called 'peretta,' fried and served with plenty of honey.

Cooking class: Trip to Gallura

Sardinia, in addition to meat and fish, produces not only agricultural but also wild products that, wisely combined with fresh pasta, result in tasty and nutritious dishes. I propose a menu made with vegetarian recipes from appetizer to dessert, with ingredients according to seasonality such as mushrooms, wild asparagus, zero-mile bear products, as well as cheeses and eggs.