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