The cuisine in Emilia Romagna means one thing: fresh pasta.
In homes, even today, women continue to carry on this tradition, kneading the dough. Immerse yourself in a journey into the domestic dimension of Romagna, accompanied and followed by the stories and practical advice of the great classic of gastronomic literature: Science in the kitchen and the art of eating well is the symbol of a fine cuisine, with good taste, attentive to the quality of the raw material, to the location and seasonality of the products.
In this experience “from the field to the table” we will discover the excellence of our territory, to collect seasonal products in the garden and to understand the secrets of preparing the tagliatelle all’uso di Romagna with our own hands, all enriched by precious cultural insights and curiosities about the kitchen.
The lesson will culminate with a delicious lunch or dinner with tagliatelle prepared together, an appetizer, a dessert and two organic, local and home-produced Noelia Ricci and Pandolfa wines as pairing.
The course and lunch will take place in the Halls of the House of Noelia, a splendid and historic eighteenth-century villa, one of a kind.
Cost: 150 euros (minimum 2 people)
Duration 4 hours
From Monday to Saturday, from 11.00 to 17.30
Groups up to 12 people
Gluten free on request
Exclusive course on request
A coffee or flavored water upon reception
Walk and foraging in the garden
Hands-on cooking class with chef
Glass of white or rosé during the course
Lunch/dinner in the Villa, with prepared pasta, an appetizer, vegetables and a dessert
2 glasses of wine during the meal
Local, sustainable and organic ingredients for meal preparation