From the most authentic tradition, fresh homemade pasta with eggs and flour, the one hand-pulled as the oldest recipe wants. The course will be a journey to discover the best raw materials and their processing, a tribute to the historical teachings handed down by the “sfogline”.

5 reasons to choose this course:

  1. Teachers: Chef or sous-chef of the starred restaurant L’Erba del Re
  2. Attendance: max 10 people
  3. Raw materials: learn to recognize them and select them
  4. “Deep in” approach: deep in techniques, workmanship and gastronomic culture, to learn to do and get to know.
  5. Equipment: Amaltea fabric apron, lesson recipes.