The master class of Italian PASTA and SAUCES in a few words: the history, theory&principles, difference between dry and fresh, many secrets to create e refine it, study and choice of ingredients, the doughs, the moldings, the forming.
Instead of yellow egg pasta, we can teach you how to make green egg pasta
Italian sauces, bases, classics, variations, combinations, presentation.
After the lesson, have a delightful lunch or dinner, where you'll taste the fruits of your labour accompanied by local wines and selected beverages.
Join our cooking master class in Courmayeur and Chamonix