Description
The fresh pasta class in Genoa takes place in a kitchen in the heart of the city, and the chefs open with their own story: restaurants with Michelin stars, years cooking around Europe and Australia, and finally their own project, Dinoidue. From there the focus moves to the dough.
You start with the essential techniques, then follow step-by-step instructions to prepare more than ten traditional kinds of pasta, starting with tagliatelle and ravioli and taking in Ligurian specialities. Ingredients and professional tools are all provided.
- A tasting of every dish you made, with a glass of wine
- A recap of the techniques, so you can repeat them at home
- Informational material and tips for cooking the recipes again at home
The meal at the end is shared with the other participants in a convivial, festive atmosphere. The class runs about two hours, with a brief introduction at the start, and can be taken in Italian, English, Spanish or Portuguese.