• Via Acqua Gelata, 2/A - The session starts with crafting tajarin, the traditional egg pasta from the Langhe region. Participants will learn to prepare the dough using flour and multiple egg yolks, achieving a smooth and elastic texture. Once the dough is rolled into a thin sheet, they will be instructed on how to finely cut it to create the distinctive tajarin. Throughout this process, valuable tips and techniques for perfect pasta will be shared.

Following this, the focus will shift to making zabaglione, a creamy and velvety dessert made from egg yolks, sugar, and Marsala wine. Using the bain-marie method, participants will learn to whisk the mixture until it reaches the ideal consistency.

Upon completing the preparations, a delightful and hearty meal awaits, featuring an Antipasto with local Langhe products, served with crostini and rustic bread. The main course will be the tajarin crafted earlier, and for dessert, guests will enjoy a hazelnut cake from the Langhe, enhanced and topped with the freshly prepared zabaglione. This dessert perfectly embodies the local flavors and traditions.

• Lunch
• Hands-on cooking class
• A glass of wine

• All not mentioned in inclusion

• pasta - hand made pasta

• Please notify us of any dietary requirements

For a full refund, cancel at least 24 hours before the scheduled departure time.