The art of cooking

the course takes place starting from flour, eggs of our production and water:
for many it is a ritual that is handed down from family to generation, it is a childhood memory, at home, it is a moment of celebration and conviviality.
Fresh pasta is the flagship of Italian gastronomy, a tradition that is part of us, of our country: you can’t help but know how to do it!
Only a few ingredients and some advice are needed. Fettuccine, tagliatelle, maltagliati … if homemade, they are even tastier.
Once ready, the pasta is enriched with excellent seasonings: from truffle to mushrooms, from ragù to vegetables.