From the flour to the dish. In an unusual scenario you will learn how to make fresh pasta, simple or stuffed, as the ravioli, the tagliatelle and the cavatelli. This kind of pasta is porous, with ancient flavours and with its quite interesting consistency, enriched with our fresh sauces made with tomatoes, basil, spices, local cheeses and vegetables. Simple and traditional dishes but perfectly made.
You will prepare three different shapes of pasta: ravioli (whit salty ricotta cheese), tagliatelle and cavatelli.