Make tagliatelle, ravioli and tiramisù in a kitchen with no wheat flour in it. Gluten- and lactose-free, and every bit as good as the original. Small group, two minutes from the Duomo.
Fresh egg pasta is one of the oldest things in an Italian kitchen: flour, eggs, a rolling pin on a wooden board. Tagliatelle cut by hand, ravioli filled with ricotta and spinach and sealed one at a time. It has barely changed in centuries.
This class puts you inside that tradition, gluten-free and lactose-free, without losing anything. Nothing here tastes like a compromise, the dough comes together the same way, the pasta has the same bite, and the tiramisù is the tiramisù everyone recognises.
You start with a glass of Prosecco and a welcome bite, then get your hands into the dough. Your chef shows you how to work it, how thin to roll it, when to stop.
You cut your own tagliatelle, then move on to the second technique: filling and sealing ravioli by hand. While the pasta rests, you make tiramisù from scratch.
Then everyone sits down at the table and eats all of it, finishing with a chilled limoncello, the way a meal ends in Italy.
Three hours, a small group, one chef watching your hands.
YOU cook, you don't watch, and you leave with the recipes to make it again at home.
