Fresh pasta with creativity

Ready for a new class on homemade fresh pasta?
Forget about slow cooking and heavy winter sauces. In this cooking class, we will celebrate the aromas, textures, and colors of late summer with light and fresh sauces, specially crafted to bring out the best in our traditional fresh pasta. We will make three recipes from scratch alongside our chef Maria, learning quick-cooking techniques and secrets that you can easily recreate at home to impress your guests.
Tonight's menu includes:

• Green arugula Maltagliati with Datterini cherry tomatoes, oregano, and Taggiasca olives
• Pici with lemon-scented breadcrumbs and light ricotta
• Cavatelli with zucchini blossoms, green beans, and toasted pine nuts

What to bring? Lots of curiosity.