courses
Filled Pasta
type: Cooking Class
The first, theoretical, part of the course covers choosing the ingredients, an explanation of gluten, pasta dough and the different types - sizes and shapes of egg pasta and non egg pasta.
The second part will present three recipes to learn Chef Arturo Dori’s secrets and techniques.
PINCHED RAVIOLINI WITH MELTED CHEESE SAUCE
POTATO-FILLED MUGELLO TORTELLI WITH MEAT SAUCE
MINIATURE, BROCCOLI-FILLED CANNELLONI WITH LEAK AND CALAMARI SAUCE
What you need:
A note book and pen
Curiosity to learn
Students are asked to arrive fifteen minutes early so that we can start the lessons on time.
Courses will start at 8 pm sharp.
We regret that the courses cannot be held without the minimum number
of participants.
This course is archived