Description
In this pasta cooking class near Arezzo the dough comes in colours. Both tagliatelle and ravioli are made from scratch, and the colour comes from squid ink, cacao, beetroot and spinach. Along the way you learn how to get the dough right, how to shape the pasta and which quick sauces go with it.
Once the work is done, everyone sits down to eat what they made. The meal is a three-course pasta lunch or dinner that begins with bruschetta with fresh toppings and ends with a seasonal homemade crostata, with Chianti wine alongside.
- Hands-on class
- Bruschetta, three courses of pasta, crostata and Chianti
- The recipes of the dishes to take home
- An apron to keep
Vegetarians and vegans can have an adapted menu built on classic Italian recipes, and gluten-free options are available for guests with coeliac disease. The class takes about three hours and is held in the countryside at Pergine Valdarno, in English or Italian.