Per Il Gusto

We revisit one of the first workshops we offered in September 2007 in which we cooked potato gnocchi and veal paupiettes (involtini). In this 2023, 16 years later, we offer eggplant and ricotta gnocchi and pork paupiettes accompanied by oven-candied cherry tomatoes. 

In this workshop, we make fresh pasta! Starting from the basics with the choice of flour, eggs, etc.,

Una buona pizza , how nice to know how to make it! The crispy yet tender dough, from our Sicilian friend Sebastiano, is perfectly simple whether you are seasoned in the kitchen or a beginner.