Cooking Class

Description

Spring/fall menu

• Zucchini au gratin
• Pici (fresh pasta) with leek and bacon sauce
• Ricotta and spinach filled ravioli with butter and sage
• Tiramisu

Summer menu

• Crispy panzanella with mozzarella cheese
• Pici (fresh pasta) with tomato and basil
• Ricotta and spinach filled ravioli with butter and sage
• Tiramisu

Cooking class schedule

Morning: chef arrival 9:30 am – course start 10:30 am – lunch 12:30 pm
Evening: chef arrival 3:30 pm – course start 4:30 pm – dinner 7:00 pm