An experience dedicated to fresh pasta and the great classics of Italian cuisine. During the lesson, participants will learn how to make fresh egg pasta, starting from the dough to rolling and cutting, shaping tagliatelle and ravioli filled with ricotta and spinach.

The course continues with the preparation of sauces that enhance the flavour: traditional Bolognese ragù, slow-cooked and fragrant, perfect for accompanying tagliatelle, and a delicate emulsion of butter and sage, designed to enhance the simplicity of the ravioli.

Finally, there is room for sweetness with the creation of classic coffee tiramisu, one of the most beloved desserts in Italian tradition.